![]() ![]() Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis. ~ This dreamy butternut squash mac and cheese sauce is so versatile. To make the final dish gluten free, choose gluten free noodles. ~ To make this nut free, use white beans (cannelllini or Great Northern) instead of cashews. ~ For an extra “cheesy” flavor, try adding 1 tablespoon of mellow white miso (note: contains soy) or 2 tablespoons of nutritional yeast. ~ If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water. ~ Use a high speed blender to ensure the sauce blends up silky smooth. ~ Don’t forget to save ½ cup of the pasta cooking liquid before draining the noodles! The starch in the water helps create the silky creamy texture. ~ To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. ~ Although the peel of butternut squash is edible, peel it! The end result will be much creamier without the peel. Roasted salted cashews will be too strong. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Love butternut squash? You’ll love my vegan butternut squash risotto and baked butternut squash fries! Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish. It costs more to buy the pre-chopped kind, but it can save you time for sure. ![]() I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. Add the butternut squash, nutritional yeast, garlic clove, lemon juice, onion powder, nutmeg, cayenne, dijon and salt and pepper to the blender and blend until smooth and creamy. It blends up super creamy when paired with the other ingredients. It’s nutty and earthy with a slight sweetness. Our favorite is by far the Tinkyada noodles! They stay al dente, they don’t clump up, my kids can’t tell the difference between these and regular pasta, and its made from just organic brown rice and water! Try it!īutternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. *Pro tip: After learning of our daughters gluten sensitivity, we have tried nearly every kind of gluten free noodle out there. In a large saucepan over medium-high heat, melt the butter. ![]() Carefully drain the water out of the bowl and set aside. Steam the cauliflower in the microwave by filling a microwave-safe bowl with about an inch of water, then the cauliflower and popping in the microwave for 8 minutes. Use gluten free noodles, if you need/want. First, set the oven to 375 degrees to preheat it. Small shells, penne, and rotini are our other faves for this dish. If you love the idea of a vegan mac and cheese, but are looking for something a little simpler (and less veggie-centric), be sure to try out this Baked Vegan Mac and Cheese which uses dairy-free cheese to make a simple sauce with just a few ingredients.Īnd be sure to check out my most popular vegan pasta recipes here.Noodles ~ Elbow noodles are classic for mac and cheese, but this sauce will work with any of your favorite noodle shapes. But it really is worth picking up some white miso - I always keep it in my pantry!īutternut squash is also known as "butternut pumpkin" in some regions. Make spicy vegan mac and cheese by pureeing the sauce with 1 tablespoon pickled jalapeños or a chipotle pepper from a can of chipotles in adobo. If you can't find white miso paste, you can use a dash of soy sauce to give your vegan mac and cheese that bit of umami flavor. This will keep your mac and cheese from getting too dry. Mac and Cheese Sauce 2 cups cauliflower I use Josies Organics 3 cups peeled and cubed sweet potato 1/2 cup cashews 1/4 cup nutritional yeast 2 cups pasta. If you're not going to eat the vegan mac and cheese right away, I recommend preparing some additional sauce and adding it before reheating. If you're not up to the task for peeling your butternut squash (I know it's a tough job!), you can buy pre-chopped butternut squash at most grocery stores.īe sure not to overcook the pasta - overcooked macaroni will absorb the dairy free cheese sauce more quickly. I have found that russet potatoes work best for this recipe. Ingredients 1 cups raw cashews 4 cups cauliflower florets (about 1 small head) 1 large carrot - peeled and roughly chopped (for color) 1 medium size potato - peeled and sliced in quarters cup nutritional yeast 1 tbsp apple cider vinegar - lemon juice works too 1 clove of garlic 1 -2 tsp salt. Be sure to use dense, starchy potatoes for the vegan cheese sauce. ![]()
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