VEGAN MAC + CHEESE WITHOUT THE CHEESE? Recipe for the Motivated Foodie
You can absolutely enjoy vegan mac and cheese! Get creative (and healthier) with the ingredients.
INGREDIENTS
- 1 butternut squash, sliced in . lengthwise and seeds discarded
white onion, chopped
- cup coconut cream
- 1 teaspoon mustard
- 1 tablespoon arrowroot powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cup nutritional yeast
- 8 cups gluten-free pasta noodles of choice, cooked
INSTRUCTIONS
- Preheat oven to 400 F.
- On a baking sheet, lined with parchment paper, place the squash face down.
- Bake for 40 minutes, or until for tender.
- Boil and cook the pasta.
- Scoop the inside of the squash into a high-powdered blender or food processor.
- Add the remaining ingredients (except the pasta) and blend on high until well-combined, adding more herbs and spices as needed.
- In a large mixing bowl gently stir together the pasta and sauce.
- Serve topped with green onions.
INGREDIENTS
- 1 butternut squash, sliced in . lengthwise and seeds discarded
white onion, chopped - cup coconut cream
- 1 teaspoon mustard
- 1 tablespoon arrowroot powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cup nutritional yeast
- 8 cups gluten-free pasta noodles of choice, cooked
INSTRUCTIONS
- Preheat oven to 400 F.
- On a baking sheet, lined with parchment paper, place the squash face down.
- Bake for 40 minutes, or until for tender.
- Boil and cook the pasta.
- Scoop the inside of the squash into a high-powdered blender or food processor.
- Add the remaining ingredients (except the pasta) and blend on high until well-combined, adding more herbs and spices as needed.
- In a large mixing bowl gently stir together the pasta and sauce.
- Serve topped with green onions.
INSTRUCTIONS
- Preheat oven to 400 F.
- On a baking sheet, lined with parchment paper, place the squash face down.
- Bake for 40 minutes, or until for tender.
- Boil and cook the pasta.
- Scoop the inside of the squash into a high-powdered blender or food processor.
- Add the remaining ingredients (except the pasta) and blend on high until well-combined, adding more herbs and spices as needed.
- In a large mixing bowl gently stir together the pasta and sauce.
- Serve topped with green onions.
NOTES
Experiment with different spices and amounts to get just the right flavor for your tastes. You can use any pasta of your choice, whether it be gluten-free or not. Eat this vegan mac and cheese as a main dish or side — your choice!
TOTAL TIME
Prep Time: 14 min
Cook Time: 40 min
Category: Side Dishes
Method: Baking/Blender
Cuisine: American
NUTRITION
Serving Size: 305g
Calories: 359
Sugar: 2.4g
Sodium: 1,112mg
Fat: 5.2g
Saturated Fat: 3.3g
Unsaturated Fat: 1.9g
Trans Fat: 0g
Carbohydrates: 69.3g
Fiber: 12.7g
Protein: 12.1g
Cholesterol: 0mg
Source: https://draxe.com/recipes/vegan-mac-cheese