Simple Vegan Mac and Cheese

Updated: Jul 18, 2021





Mac and cheese is the ultimate comfort food. Vegan mac and cheese is even better! Vegan food can be filling comfort food as well. All you need is a good recipe like this and some time to make it. This recipe is a simple and easy way to make vegan mac and cheese.


What goes with vegan mac and cheese?


Although mac and cheese can stand on its own as a meal for you or your kids there are a lot of side dishes that a vegan mac and cheese recipe can go well with.

  • vegan chili

  • coleslaw

  • a good burger





What goes in the vegan mac and cheese?

  • butternut squash - This is the base of the whole dish. This provides a good medium to thicken up the "cheese" portion of the dish.

  • white onion - The white onion is part of the recipe to add a great flavor to augment the taste of the butternut squash on its own.

  • nutritional yeast - This is where the flavor of the "cheese" comes from. Most vegan "cheese" recipes call for nutritional yeast.

  • unsalted cashews - The cashews bring a nice nutty flavor and will add consistency to the "cheese" mixture.

  • penne pasta - Penne or elbows are the best for mac and cheese of course!

 

How long will the recipe last?


This vegan butternut squash recipe will last around 2-3 days in the refrigerator. It is best when eaten fresh. This recipe will serve around 2 people. Double the ingredient to serve 4 plus+.

 

The Recipe


Ingredients

See the ingredient list above for replacements and descriptions.

  • 1/2 butternut squash

  • 1 white onion

  • 1/2 cup nutritional yeast

  • 1 Tsp sea salt

  • 1 Tsp black pepper

  • 1 Tsp onion powder

  • 1/2 cup unsalted cashews

  • 1/2 cup penne pasta

Steps

  1. Bring a large pot to boil with enough water to immerse the almond, squash, and onions.

  2. Peel the butternut squash and cube into 1-2 inch sections.

  3. Chop onions up into 1-2 inch size slices.

  4. Boil the onions, butternut squash, and almonds together until the contents are cooked through.

  5. Drain the water from the pot.

  6. Take the onions, squash, and almonds and place them into a food processor or a blender. Pulse the contents until smooth. If the mixture is too thick add some almond milk to thin it out.

  7. Add nutritional yeast, salt, garlic powder, and pepper and blend for 1 additional minute until smooth.

  8. Taste and add salt according to taste.

  9. Take the strained pasta and mix the content of the "cheese" together. Plate and enjoy!




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