This recipe is fantastic! I found it on a blog I read called "Oh She Glows". I was a little skeptical as to how this would compare to regular mac and cheese, but it really held its own. The squash make its really creamy, and the nutritional yeast gives in the "cheezi-ness" that you expect to find in mac and cheese.
*This recipe does not contain any dairy, soy or nuts.
Ingredients:
- 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash
- Extra virgin olive oil, S & P
- 1 tbsp Earth Balance (or other non-dairy butter replacer)
- 3/4 cup unsweetened & unflavoured almond milk
- 1 tbsp arrowroot powder (or cornstarch)
- 6 tbsp nutritional yeast, or more to taste
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
- 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Note: You will have leftovers of squash. I'm thinking of making some sort of risotto or burritos with these....
Enjoy xo
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