This new vegan mac and cheese recipe has helped us replace our normal mac and cheese with a healthier version. Not only does this mac and cheese not have dairy, it also is made with butternut squash which gives it a a sweeter taste while adding some vitamin A. The nutritional yeast helps add B12 to the meal as well as make the sauce resemble that cheesy goodness we are so accustomed to with mac and cheese.
- 16 oz. of rotini pasta
- 1 butternut squash
- 1 cup of olive oil
- 2 cloves of garlic
- 1 cup of cashews
- 1 tsp. of smoked paprika
- 1/2 tsp. of ground pepper
- 1 tsp. of salt
- 4 tbsp. of nutritional yeast
- 1 tsp. of Dijon mustard
- 1 tsp apple cider vinegar
- 2 cups of vegetable stock
- 1 tsp. onion powder
- Preheat the oven to 400º
- Using a peeler, fully remove the skin of the butternut squash.
- Cut the squash in half and remove the seeds and pulp.
- Cut the squash in to large cubes and then fully cover in olive or avocado oil.
- Remove the skin from the 2 cloves of garlic.
- Place squash and garlic on a foil covered tray.
- Place in the oven and allow to cook for 25 minutes.
- Submerge 1 cup of cashews in hot water for at least 15 minutes.
- Boil 16 cups of salted water in a large stock pot.
- Add the rotini pasta to the boiling water and continuously stir for 7 to 9 minutes.
- When the pasta is finished, save one cup of water for later and then drain the pasta.
- Remove the squash from the oven and drain the cashews.
- Combine the squash, garlic, cashews, vegetable stock, pepper, salt, nutritional yeast, Dijon mustard, onion powder and apple cider vinegar in a food processor or blender.
- Blend until you have a smooth consistency.
- If your sauce is too thick, add some of the leftover water from cooking the noodles slowly until you have a consistency that you like.
- Finally, combine the sauce with the noodles.
Optionally you can serve this dish with red pepper flakes and basil as a topping.
- Prep Time: 5
- Cook Time: 30