Vegan Macaroni and Cheese
Try this Vegan Macaroni and Cheese recipe, or contribute your own.
Try this Vegan Macaroni and Cheese recipe, or contribute your own.
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 1/2 tsp sea salt
- 1 cup nutritional yeast
- 1 tsp red chili flakes
- 2 tbsp arrowroot powder (or cornstarch)
- 1 cup unsweetened plain non-dairy milk (i use organic so
- 1 tbsp grapeseed oil canola oil, or earth balance
- 2 cups butternut squash cooked/steamed or roasted (roast at 375â°â for 30 minutes)
- 1 clove roasted garlic (roast with squash 375â°â for 30 minu
- 3 tsp dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1/2 lb macaroni noodles (1/2 pack)
- 3 cups brussels sprouts thinly sliced
- Carbohydrate 20.1345214706994 g
- Cholesterol 0 mg
- Fat 4.74529229335964 g
- Fiber 8.94287292446914 g
- Protein 14.916075012101 g
- Saturated Fat 0.543194771054421 g
- Serving Size 1 1 Serving (131g)
- Sodium 485.053166682487 mg
- Sugar 11.1916485462302 g
- Trans Fat 0.677164375458782 g
- Calories 159 calories
Step-by-step
- Preheat oven to 375°.
- Mix the arrowroot in a small bowl with ½ cup of the milk. Make sure to get out the clumps. Set aside.
- In a sauce pot, warm oil or melt Earth Balance on medium heat.
- Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
- Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
- Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
- Meanwhile, cook your macaroni noodles al dente (follow package instructions—the shells I use cook for 13 minutes).
- Strain the noodles and place in a deep baking dish to cool.
- Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
- Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
- Pour the cheese sauce over the noodles, and stir well to coat every noodle.
- Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
- Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
- Bake for 20 minutes.
- Serve immediately.
My Unexpected Vegan Macaroni and Cheese Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. My days are a whirlwind of meetings, school pick-ups, and the never-ending cycle of laundry. Dinner, often the last thing on my mind, frequently ends up being something quick and easy, but not always the healthiest. Lately, I’ve been trying to incorporate more vegan options into our meals, not only for the environmental benefits but also to explore exciting new flavors and textures. That’s how I stumbled upon this incredible Vegan Macaroni and Cheese recipe.
I’ve always loved macaroni and cheese, that creamy, cheesy comfort food. But the traditional version, loaded with butter, cheese, and cream, simply didn’t align with my healthier eating goals. This vegan recipe, however, was a revelation! It completely changed my perspective. The creamy texture is astonishingly similar to the traditional version; I couldn't believe how rich and satisfying it was without any dairy. The butternut squash added a surprising sweetness that perfectly complemented the savory notes of the nutritional yeast and spices. The roasted garlic lent a deep, earthy flavor, and the crispy brussels sprouts on top provided a delightful textural contrast.
The recipe itself is surprisingly straightforward. It’s definitely more involved than opening a box of processed mac and cheese, but the effort is so worth it. The process of blending the sauce creates an incredibly smooth and luxurious consistency. And the best part? My kids loved it! They devoured it without any complaints, which is a major victory in our household. It’s become a regular in our meal rotation, a testament to its deliciousness and ease of preparation, even on my busiest days.
What truly surprised me about this recipe was its versatility. I’ve already experimented with a few variations. One time, I added some sautéed mushrooms for an extra earthy flavor. Another time, I used different types of noodles, just to change things up a bit. The beauty of this recipe is that it’s easily adaptable to your taste preferences and what you have on hand. I highly recommend this recipe to anyone looking for a healthy, delicious, and surprisingly easy vegan meal.
Beyond the ease and deliciousness, this vegan macaroni and cheese offers so much more. It's a great way to introduce more vegetables into your family's diet. The butternut squash, packed with vitamins and nutrients, adds a nutritional boost without compromising on taste. And the brussels sprouts, while initially met with some resistance from my children, now seem to be a favorite. The recipe feels like a subtle health hack, seamlessly incorporating goodness into a dish that’s a comforting classic.
The secret ingredient, I believe, lies in the nutritional yeast. This magical ingredient delivers that signature cheesy flavor without the need for dairy products. Its nutty, savory taste perfectly balances the sweetness of the butternut squash. And this is what sets this vegan macaroni and cheese apart from so many others. It isn’t just a substitute; it’s a culinary experience that stands proudly on its own merit.
This recipe has become more than just a meal; it’s a symbol of my evolving culinary journey. It represents my commitment to healthier eating, my willingness to try new things, and my desire to create delicious and satisfying meals for my family, even when time is limited. It's a testament to the fact that healthy eating doesn't have to be boring or complicated. In fact, it can be incredibly rewarding, both in terms of taste and overall well-being.
If you're looking to expand your culinary horizons or simply want a delicious and healthy weeknight dinner, I urge you to try this recipe. It’s far easier than you might think, and the results will impress even the most discerning palates. The satisfaction of creating a truly comforting and healthy meal from scratch is unbeatable, especially knowing it is a crowd-pleaser that brings the family together.
So, go ahead, embrace the challenge and experience the joy of creating this fantastic vegan macaroni and cheese. It's a recipe that has genuinely transformed my approach to cooking and added a little extra sunshine to our busy family dinners. I encourage you to share your own experiences with this recipe – what variations did you try? What were your family’s reactions? I’d love to hear from you and see your culinary creations inspired by this wonderfully simple and satisfying recipe. Happy cooking!
