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Vegan Macaroni and Cheese
Jenné
This recipe was adapted from the
Oh She Glows vegan mac 'n cheese
. I added a ton more nutritional yeast, added roasted garlic, and tweaked the seasonings to make it my style.
4.60
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Course
Side Dish
Cuisine
American
Servings
6
Ingredients
1x
2x
3x
2
cups
butternut squash
cooked/steamed or roasted (roast at 375° for 30 minutes)
1
clove
roasted garlic
roast with squash 375° for 30 minutes
2
tbsp
arrowroot powder
or cornstarch
1
cup
unsweetened plain non-dairy milk
I use organic soy
1
tbsp
grapeseed oil
canola oil, or Earth Balance
3
tsp
Dijon mustard
1
tsp
onion powder
1
tbsp
lemon juice
freshly squeezed
1
cup
nutritional yeast
1 ½
tsp
sea salt
1/2
lb
macaroni noodles
1/2 pack
3
cups
brussels sprouts
thinly sliced
1
tbsp
olive oil
1
tsp
red chili flakes
Instructions
Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes).
Strain the noodles and place in a deep baking dish to cool.
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
Bake for 20 minutes.
Serve immediately.
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how it was!