Growing up, mac and cheese was never a big favourite of mine. Perhaps it was because I only ever tried those cheap, tinned varieties (I was a food snob right from a little dot!), or perhaps it was because I never truly appreciated just how comforting and warming it could be.
However, I can now say, hands on heart, that I appreciate mac and cheese in all its creamy glory.
This vegan version of the classic pasta dish is made using only wholesome, nutritious ingredients. And, while it may seem like a shame to “healthify” such a staple comfort food, I promise you won’t regret it…
Made using butternut squash, which is full of bone-healthy potassium and vitamin B6 (essential for healthy nervous and immune systems) and my favourite gluten-free brown rice pasta, this is the perfect dish to curl up on the sofa with.
I hope you enjoy it every bit as much as I do!
Vegan Mac and Cheese (Gluten-Free)
- Serves 2-4 –
- 300g Rizopia brown rice pasta elbows
- 1 cup chopped butternut squash (about 1/3 of a squash)
- 1 small carrot, peeled and chopped
- 1 onion, peeled and chopped
- 1 clove minced garlic
- ½ cup cashews, soaked for 4-6 hours
- 3 tbsp coconut cream
- ¼ cup Nutritional Yeast
- 1 tbsp fresh lemon juice
- 1 tbsp arrowroot
- 1 tsp pink salt
- 1.5 tsp paprika
- Pinch cayenne pepper
- Cook the elbows according to packet instructions, then drain, reserving the cooking water and setting to one side.
- In a separate pan, boil or steam your squash, carrot and onion until tender. Tip them into a blender along with the other ingredients (apart from the pasta!) and around 200ml of the reserved pasta cooking water. Blend until completely smooth.
- Pour your elbows back into a saucepan, then stir through the sauce and gently reheat. Serve topped with more black pepper and enjoy!