Healthy Vegan Mac & Cheese
Jun 29, 2017
Don't let the title fool you — there's no cheese in this macaroni dish and the kids won't know the difference!
Prep Time: 10 minutes
Cook Time: 45-60 minutes
- 1 box dry macaroni pasta (approx 340g, or 3 1/2 cups) - use gluten free substitute if needed
- 1 can full-fat coconut milk
- 1/2 medium butternut squash, cut in half; seeded, roasted and pureed
- 1 tbsp coconut oil
- 1 tbsp flour - use gluten free substitute if needed
- 3 tbsp nutritional yeast
- 1 tsp ground mustard
- 1/4 tsp turmeric
- 1 tbsp oregano
- 1/2 tsp garlic powder
- salt and pepper, to taste
- cooking spray
- sheet pan
- large saucepan
- food processor, or blender
- Preheat oven to 400℉. Begin to cook your pasta (set aside when finished).
- While the pasta is cooking, cut the butternut squash in half, spoon out and remove the seeds and spray with non-stick cooking spray. Place on a sheet pan, face down, and roast until the flesh is tender. Approx 35-40 minutes.
- Spoon out the cooked butternut squash from one half (save the other half for later, or puree it all and freeze the extra!).
- In a food processor or blender, puree the cooked squash. Set aside.
- Bring your large saucepan to a medium-low heat. Add the coconut oil until melted, then sprinkle in the flour. Whisk until it's combined.
- Immediately pour your coconut milk into the flour/oil blend and whisk. Let simmer and thicken, adding in the squash puree and your nutritional yeast, and seasonings. Continue to let cook and thicken further.
- Once the sauce has thickened, add your fully cooked (and strained) macaroni into the pot, and fold it into the sauce until well combined.
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