Butternut squash mac n' cheese
This one is for the keiki! (hawaiian for child). When I first made this recipe I was skeptical. I mean how good could a vegan mac n' cheese actually be? But I must say I was mind BLOWN with how delicious and creamy this turned out. It's as close as you can get to real mac n' cheese with out using any of those weird fake cheeses that I personally find unappetizing. Both healthy and something your kids will love!
mac n' cheese:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp pepper
- 3 cloves of garlic
- 1/2 cup coconut milk
- 1 1/4 cup almond milk
- 1/2 cup + 2 tbsp nutritional yeast
- 1 tbsp arrow root powder (used as a thickener)
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional, adds a hint of spicyness)
- 2 tbsp lemon juice
- 1 tbsp white miso paste
- 1 pound pasta of choice (I used trader joe's lentil pasta for a healthier alternative. Organic whole wheat pasta works good too).
- 2 cups cooked vegetables (here I did steamed broccoli)
- 1/2 cup gluten free bread crumbs
1. Preheat oven to 400 degrees.
2. Coat squash with olive oil and bake for 30-35 minutes.
3. Decrease temperature to 350 degrees.
4. Heat garlic on a sauce pan for 2-3 minutes over medium heat, then add coconut milk and 3/4 cup of the almond milk.
5. Whisk in the nutritional yeast and arrow root powder.
6. Cook, whisking constantly until thick, around 5 minutes.
7. Transfer sauce to a larger bowl and add in remaining 1/2 cup almond milk, butternut squash, 1 tsp sea salt, 1/4 tsp pepper, paprika, cayenne, lemon, and miso. Incorporate all of the ingredients together and then blend in a high speed blender until smooth and creamy.
8. Add cooked pasta (based on the directions on packaging) cooked vegetables, and sauce into a pan. Top with bread crumbs and cook for 20 minutes.