EASY VEGAN MAC AND CHEESE

Mains
Written By Beatrice Caffrey

Every time I post this Vegan Mac and Cheese dish to my Instagram, I get a lot of comments so I thought it was time to write up the recipe here.

Vegan Mac and Cheese

The secret ingredient of the cheese sauce is butternut squash, which makes it deliciously creamy, plus it is a chance of incorporating more vegetables, so that’s a win win in my book.
Truth be told, I have various versions of Mac and Cheese that I tend to make where I mix up the vegetables that are added to the pasta. But the sauce always stays the same, and it is so easy to make, so a handy kitchen staple.

Vegan Mac and Cheese with Sweetcorn and Mushrooms

Easy Pea-sy Mac and Cheese with Broccoli and Beetroot Burger

Vegan Mac and Cheese, Vegan Pasta Sauce
Mains
Yield: 3-4 servings, plus extra sauce
Author: Beatrice Caffrey | The Nourished Bowl
Easy Peasy Vegan Mac and Cheese

Easy Peasy Vegan Mac and Cheese

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Butternut Squash makes this creamy pasta sauce a dream and a delightful taste for the whole family.has a secret ingredient.

Ingredients

  • 500g butternut squash cubes
  • 300g silken tofu
  • 1 tbsp apple cider vinegar
  • 1 tbsp rapeseed oil
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp sweet smoked paprika
  • 2 tbsp nutritional yeast, plus a little extra for sprinkling over the final dish
  • 1/4 tsp salt
  • Dry pasta shapes such as macaroni or spirali
  • 200g frozen peas (or other small frozen vegetables)

Instructions

  1. Heat the oven to 200C/400F.
  2. Layer the butternut squash on a baking sheet and roast for 15 minutes. Remove.
  3. Cook your pasta according to packet instructions. Add the frozen peas during the last minute of cooking time. Drain.
  4. Add the butternut squash, tofu, vinegar, oil, onion, garlic, salt and nutritional yeast to a blender. Blend to a smooth sauce for about one minute (depending on your blender).
  5. Mix with the pasta and peas, sprinkle with another teaspoon of nutritional yeast and serve.
  6. The sauce will last in the fridge for 4-5 days and in the freezer for about 3 months. Once defrosted, give it a good stir and heat.

Notes:

* Butternut squash: you can use fresh or frozen here. I tend to have bags of frozen squash in the fridge so I can make the sauce whenever I need to * Silken tofu: you can usually find silken tofu in the Asian section of your supermarket. I would not recommend using firm tofu as the sauce will be too think and grainy. * Oil: feel free to use either olive or rapeseed oil * Dried pasta: pasta shells like macaroni or spirali are best as they really soak up the sauce * You could also bake the pasta in the oven (once it is cooked and mixed with the sauce) - add a layer of seasoned breadcrumbs on top for a crusty layer

Calories

378.51

Fat (grams)

9.84

Sat. Fat (grams)

1.14

Carbs (grams)

57.74

Fiber (grams)

11.54

Net carbs

46.20

Sugar (grams)

7.83

Protein (grams)

19.64

Sodium (milligrams)

262.56

Cholesterol (grams)

0.11

Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/easypeasyveganmacandcheese
Did you make this recipe?
Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl
* Silken tofu: you can usually find silken tofu in the Asian section of your supermarket. I would not recommend using firm tofu as the sauce will be too think and grainy. * Oil: feel free to use either olive or rapeseed oil * Dried pasta: pasta shells like macaroni or spirali are best as they really soak up the sauce * You could also bake the pasta in the oven (once it is cooked and mixed with the sauce) - add a layer of seasoned breadcrumbs on top for a crusty layer

Calories

378.51

Fat (grams)

9.84

Sat. Fat (grams)

1.14

Carbs (grams)

57.74

Fiber (grams)

11.54

Net carbs

46.20

Sugar (grams)

7.83

Protein (grams)

19.64

Sodium (milligrams)

262.56

Cholesterol (grams)

0.11
Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
https://www.thenourishedbowl.com/blog/easypeasyveganmacandcheese
Did you make this recipe?
Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl
Beatrice Caffrey