This gf vegan mac n cheese is, I’d venture to say, better than the real thing.
My roommate put tuna on hers last night and said it was Just like grandma used to make! I guess that ain’t vegan anymore, but still 100% yummy.
Mac & Butternut Cheese
A large butternut squash
1/2 cup almond milk
4 tablespoons nutritional yeast
the juice of half a lemon
4 tablespoons smart balance
4 cloves garlic or 1 teaspooon garlic powder or onion powder
1 teaspoon salt (or to taste)
a little pepper
A box of quinoa macaroni or shells — 8 oz. for a decadent amount of cheese, a pound for less cheese love.
So you’ll preheat your oven to 350. Put the butternut squash on a cookie sheet in the middle & bake it for about an hour or an hour and a half. Let cool slightly, then cut in half.
Scoop out the seeds (these can be roasted just like pumpkin seeds if you like) and then scoop out about two cups of the butternut flesh into a food processor or a blender or your big bowl.
This is going to leave you with about half of a cooked butternut squash. I don’t know what you’ll do with that. Probably make more mac and cheese tomorrow.
Anyway! To the butternut, add the almond milk, nutritional yeast, smart balance, garlic or powder, lemon, and salt. Pure or mash that until it’s super smooth and creamy.
Now just cook your quinoa macaroni or shells according to the package instructions, and drain well. Let cool for just a few minutes, then spoon on your “cheese” and stir until coated.