This Vegan Pseudo Mac n Cheese Will Blow Your Mind

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let’s try this again – I tried posting from my phone, and it was… disatrous.

Okay, so this vegan mac is amazing. It LOOKS like mac n cheese, it’s super healthy, and it has a great ‘cheezy’ taste. A lot of mac n cheeses of the vegan variety are really good – I posted one a while back from 101 Cookbooks that’s really good – but they can be extremely rich. This version is totally tasty but won’t make kind of gross-ish afterwards. I was pretty skeptical about the pumpkin access, but this is a recipe that is gonna get made on the reg in our house. All credit goes to Angela over at Oh She Glows, for coming up with amazing recipe. I made no changes at all (UPDATE: I didn’t realise the first time I made this that I mistakenly used a 1/2 tbsp measure for the nutritional yeast; the next time, I used a full measure and I didn’t like it nearly so much. So: the original recipe calls for 6 tbsp, but I personally think that tastes way too “noochy” – it’s up to you to decide how much you’d like to use.)

This serves 2 people

1 butternut squash

preheat oven to 425 F. Split the squash lengthwise, scoop out the guts and lay face down in a foil-lined baking dish. Fill with water to about 1/2″. Bake for about 40 mins, until tender (make sure you test different parts of the squash, as it’s much thinner round the rounded part). Let it cool and then scoop out the flesh – you need about a cup for this recipe, which serves 4 (or 2, if you like lots of sauce, like me).

1 tbsp Earth Balance
3/4 plain, unsweetened almond milk
1 tbsp arrowroot powder
2 tsp dijon mustard
1/2 tsp garlic powder
3 tbsp nutritional yeast
salt and pepper to taste

Melt the EB in a saucepan on medium low. Whisk the arrowroot and milk together, then pour into the saucepan. Add the dijon, garlic and nooch. Whisk and continue to cook for about 5 mins, until sauce thickens.

Add the sauce and the cup of squash flesh to a food processor and blend till smooth. Season, then mix in cooked pasta. Done! This is great paired with Gardein ‘chicken’ tenders and a balsamic-dressed green salad.

nutritional information, including 4 oz of pasta per serving:

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