Vegan Mac n Cheese

Photo: Vegan Mac and Cheese
Everything you love about a classic mac and cheese - creamy gooey comfort! You won't miss any of the dairy in this vegan version.
Yield
4-6 Servings
Vegan
Appetizers and Sides
Ingredients
  • 1 box pasta of choice

    Cheese Sauce

    • 2 cups cashew milk
    • 1 Tablespoon garlic powder
    • 1-1½ cups nutritional yeast
    • 2 teaspoons smoked paprika
    • 1 can butternut squash puree
    • 1 teaspoon Dijon mustard
    • 1 teaspoon ancho chili pepper
    • 1 teaspoon hot sauce, to taste
    • Pinch of nutmeg
  • 1 small onion, diced
  • 1 Tablespoon safflower oil
  • 5 cloves garlic, minced
  • 3 Tablespoons vegan butter
  • 3 Tablespoons all-purpose flour
  • 1 ¼ cups vegetable broth
  • Salt and pepper, to taste
Instructions
  1. Cook pasta according to package directions and set aside.
  2. In a high-power blender, blend all Cheese Sauce ingredients until smooth and creamy.
  3. In a large skillet over medium heat, sauté onion in safflower oil until translucent. Add garlic and sauté for a few seconds.
  4. Add butter and flour and stir until well combined and thick paste forms.
  5. Pour vegetable broth and Cheese Sauce over sauté mixture and stir to combine. Salt and pepper to taste.
  6. Lower heat and simmer for 15-20 minutes until sauce begins to thicken.
  7. Pour over cooked pasta. Toss to coat noodles in sauce. Serve and enjoy!