Vegan Mac and Cheese

This vegan mac and cheese is a dream come true for those who are intolerant to dairy or simply aren’t fans of it. It is so delicious, and I assure you, you won’t be able to tell it is dairy free. The pasta used in this recipe has 40% less calories and 40% less net carbs than regular pasta. It is high in fiber (19g per serving) and with combination of the broccoli, it will keep you feeling full for longer. This is a great dish to serve even for those who are picky eaters. Enjoy!

Vegan Mac and Cheese

Serves 6

INGREDIENTS

• 1 small broccoli head, cut in small pieces
• 1 packet Fiber Gourmet elbow pasta
• 1/2 cup cashews
• 1/2 red onion, chopped
• 1 1/2 cup butternut squash, chopped
• 1/4 cup almond milk
• 1/4 cup nutritional yeast + more for topping
• 1 tsp sweet paprika
• Sea salt and pepper to taste
• 1/4 cup vegan cheese

DIRECTIONS

• STEP 1. Preheat oven to 375 F or 190 C.
• STEP 2. Bring a pot of water to a boil and add the broccoli. Cook for 8- 10 minutes, until soft. Drain and set aside.
• STEP 3. Bring another pot of water to a boil and cook pasta as per package instructions.
• STEP 4. In a small bowl, soak the cashews with hot water for 20 minutes. Discard water.
• STEP 5. Bring a pot of water to a boil and add the onion and butternut squash. Cook for 15 minutes, until soft. Drain the veggies.
• STEP 6. Add the cashews, butternut squash, onion, almond milk, nutritional yeast, sweet paprika to a food processor. Blend until smooth. If the sauce seems too thick, add a little more almond milk.
• STEP 7. Drain the pasta and add the butternut squash sauce to the pot. Add the broccoli, season with sea salt and pepper and stir well.
• STEP 8. Add the mac and cheese pasta to an 8×8 inch baking dish. Top with shredded vegan cheese and nutritional yeast.
• STEP 9. Bake for 15-20 minutes, until golden on top.

Tools/Products Used In This Recipe: