vegetarian

Butternut Squash Vegan Mac and “Cheese”

This plant-based spin on mac and cheese is so rich and creamy you may even prefer it to more traditional versions. Make it vegan and gluten-free by using both gluten-free pasta and bread crumbs.
25 min
PREP TIME
45 min
COOK TIME
480
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 1 pound (500 gram) butternut squash (about half a large squash), peeled, seeded and diced
  • 2 cups (500 mililiter) plain unsweetened non-dairy milk (such as almond, soy or coconut)
  • 1/4 cup (60 mililiter) nutritional yeast
  • 1 1/2 teaspoon (7 mililiter) Minced Garlic
  • 1 tablespoon (15 mililiter) Ground Mustard
  • 1/2 teaspoon (2 mililiter) Sea Salt Grinder
  • 1/4 teaspoon (1 mililiter) Ground Black Pepper
  • 1 package (375 gram) elbow macaroni, penne or other similar-sized pasta shape
  • 1 package (227 gram) shredded vegan “cheese” (about 2 ½ cups/625 mL)
  • 1 cup (250 mililiter) panko bread crumbs
  • 2 tablespoon (30 mililiter) olive oil
  • 3/4 teaspoon (4 mililiter) basil herb grinder (club house)

Preparation

  • 1 In large saucepan of boiling salted water, cook squash until tender, about 10 minutes. Drain and return to pan; mash with potato masher. Stir in non-dairy milk, nutritional yeast, mustard, garlic, salt and pepper; heat over medium heat just until simmering, stirring occasionally.
  • 2 Meanwhile, in large pot of boiling salted water, follow package directions to cook pasta until al dente. Drain and stir into squash mixture along with all but ½ cup (125 mL) of the “cheese” until well combined. Scrape mixture into greased 10-cup (2.5 L) oval or rectangular casserole dish.
  • 3 In small bowl, combine panko, remaining “cheese”, oil and basil; sprinkle evenly on top of casserole. Bake in preheated 400°F (200°C) oven until bubbly and golden, about 20 minutes. Let stand 5 minutes before serving.
  • 4 Test Kitchen Tip:
    o Available in flakes or powder form, nutritional yeast can be found in natural food stores and some supermarkets. A favourite in meatless recipes, it adds savoury, cheese-like flavour while also being a source of protein and minerals. Most brands are vegan but check the label to be sure.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS