You guys. I’ve experimented with butternut squash and finding the perfect taste and consistency for a vegan mac n’ cheese for the longest time and I’ve DONE IT. Extra creamy, cheesy, and a lil smokey vegan mac that is made in less than 15 mins if your butternut squash is already roasted.
Ingredients:
Gluten free or Regular Pasta
1 lb butternut squash
1 tbsp Vegan butter (optional)
1 tsp of smoked paprika
1 tsp of tony’s seasoning (optional)
2 garlic cloves
1/4 of a white onion
1 cup vegetable broth
Salt + pepper
Steps:
Bake 1 lb of roasted butternut squash at 400 degrees for 35-40 minutes in 1 tbsp of olive oil, salt and pepper. I love buying it pre-cubed in a package so I can easily toss it in the oven!
Blend the butternut squash, 4 tablespoons nutritional yeast, 1 cup organic vegetable broth, 1/4 sautéed white onion, 2 garlic cloves, 1 tbsp of vegan butter (optional), 1/2 tbsp of smoked paprika, 1 tsp of tony’s (one of my FAVORITE cajun seasonings I add to everything) and salt & pepper. Add more vegetable broth until you get a nice creamy consistency.
Add “cheese” sauce to your favorite pasta! I used Banza chickpea pasta.
Top with chili flakes, additional salt & pepper to taste. I served it with steamed garlic-lemon broccolini!