Kid-Approved Vegan Mac & “Cheese”
If you follow a vegan lifestyle or have a lactose allergy no need to worry! This recipe will satisfy your mac and cheese craving. The best part is, it even looks like cheese. You can easily sell this to your kids, and they’ll never know they’re actually getting a serving of vegetables, too.
- 1 box dry macaroni pasta – use a gluten-free substitute if needed
- 1 can full-fat coconut milk
- 1/2 half medium butternut squash – seeded, roasted & pureed
- 1 tbsp coconut oil
- 1 tbsp flour – use a 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 & Pepper, to taste
- Cooking Spray
- Preheat oven to 400°F. Begin to cook your pasta (set aside when finished).
- While the pasta is cooking, halve your butternut squash, 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 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.
- Serve immediately!