The best Vegan Mac ‘n’ Cheese

Über savory Cheesy Mac. Vegan & Nut free.

I’m not going to be another vegan that says it’s THE BEST vegan mac’n’cheese (even though it absolutely is); I will say, it’s darn tasty, and incredibly satisfying. Add this to your recipe collection 📚 and you won’t be disappointed. I’d also be delighted if you share your creations with me when you make it.

A little secret that makes this sauce extra special is kabocha squash. If you haven’t tried it, I recommend you do. Compared to their counterparts like butternut squash or sweet potatoes that are really sweet, kabocha squash is more balanced. Making the sauce truly a savory umami filled treat.

serves 4-6
1 lb (a box) of pasta
1 medium yellow onion, chopped
3 cloves of garlic, chopped
2 cups kabocha squash, chopped
1 tbsp olive oil
1/2 cup nutritional yeast
1 1/2 cups oat milk (or any plant milk)
1/2 tsp coarse salt
1/2 tsp black pepper
1 tbsp stone ground/dijon mustard
1/2 cup pasta water (reserved from boiling pasta)
2 tsp lemon juice

▪️Heat olive oil in a sauté pan over low heat. Add garlic and onion. Cook for 4-5 minutes. Try not to brown them, the onions should be translucent.
▪️Next add kabocha squash, salt and pepper. Toss and cook for another 10 minutes, until the veggies are really soft.
Note: If you’re using fresh squash, this step takes about 20 minutes for it to soften. I used frozen.
▪️Remove from heat and allow this to cool.
▪️Let’s cook the pasta in the meanwhile. Bring a large pot of salted water to a boil. Cook pasta per package instructions. Elbow pasta takes 6-8 minutes. Scoop out 1/2 cup of pasta water to reserve for the sauce. Drain pasta and set aside.
▪️To a blender, add the softened veggies, along with measured nutritional yeast, oat milk, pasta water, and mustard. Blend into a smooth purée.
▪️Here is where you get to decide how thick and luscious the sauce is. Add a few extra tablespoons of oat milk to thin out if needed.
▪️Mix lemon juice into the sauce, and pour sauce over cooked pasta.
▪️Gently toss everything together, and it’s done ✅

Bonus tip: always…always add hot sauce to your cheesy pasta.

Today, I added gochugaru, korean red chilli pepper. Insanely brilliant combo! Give it a try❤️


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