Vegan Butternut Mac & Cheese
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Vegan Butternut Mac & Cheese might be a recipe you should try. This recipe serves 6 and costs $1.09 per serving. One portion of this dish contains approximately 9g of protein, 10g of fat, and a total of 296 calories. This recipe from Simply Sugar and Gluten Free requires kosher salt, paprika, ground mustard, and raw cashews. It works well as an American side dish. This recipe is liked by 671 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. With a spoonacular score of 81%, this dish is awesome. Creamy Vegan Butternut Squash Mac and Cheese, Vegan Mac and Cheese with Butternut Squash Noodles, and Vegan Butternut Squash Mac and Cheese with Crispy Sage are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 55 minutes
Ingredients:
4 cups (1 pound 3 ounces) cleaned and cubed butternut squash
1 1/4 cups unsweetened almond milk or non-dairy milk
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
2 cloves of garlic, grated on a microplane
8 ounces gluten-free macaroni noodles
1/2 teaspoon ground mustard
1/4 teaspoon ground white pepper
1 tablespoon kosher salt
1/4 cup nutritional yeast
1/4 of a large onion, sliced
1/2 teaspoon paprika
1/2 cup raw cashews
1 teaspoon white wine vinegar.jpg)
Equipment:
oven
pot
blender
baking pan
Cooking instruction summary:
Preheat the oven to 350 degrees F.Put a large pot of water on to boil. Add one tablespoon kosher salt. Once the water is boiling rapidly, add one tablespoon olive oil and stir in the gluten-free pasta. Stir every couple of minutes to keep it from sticking together. Cook according to package directions. Drain and rinse with warm water.Steam the butternut squash until tender, about 10 - 15 minutes.Put the cashews and non-dairy milk in high-speed blender (I use a VitaMix) and blend until smooth.Add the butternut squash, nutritional yeast, onion, garlic, dijon mustard, white wine vinegar, ground mustard, paprika, and white pepper. Blend until smooth and combined.Transfer the cooked macaroni back to the cooking pot. Add the butternut squash mixture and stir to combine.Transfer to a baking dish.Bake for 45 - 55 minutes, or until the edges are bubble and the center is hot.
Step by step:
1. Preheat the oven to 350 degrees F.Put a large pot of water on to boil.
2. Add one tablespoon kosher salt. Once the water is boiling rapidly, add one tablespoon olive oil and stir in the gluten-free pasta. Stir every couple of minutes to keep it from sticking together. Cook according to package directions.
3. Drain and rinse with warm water.Steam the butternut squash until tender, about 10 - 15 minutes.
4. Put the cashews and non-dairy milk in high-speed blender (I use a Vita
5. Mix) and blend until smooth.
6. Add the butternut squash, nutritional yeast, onion, garlic, dijon mustard, white wine vinegar, ground mustard, paprika, and white pepper. Blend until smooth and combined.
7. Transfer the cooked macaroni back to the cooking pot.
8. Add the butternut squash mixture and stir to combine.
9. Transfer to a baking dish.
10. Bake for 45 - 55 minutes, or until the edges are bubble and the center is hot.
Nutrition Information:
covered percent of daily need
