New Recipe: Vegan Mac N' Cheese
Everyone who tries this vegan Mac n’ Cheese loves it– even if they’re NOT vegan!
You’ll be shocked how good this is! @bragg nutritional yeast and nuts make it creamy!
Ingredients:
4 cups Butternut Squash (peeled, seeded and sliced into 1 inch cubes)
1/2 Sweet Onion (diced)
2 Garlic (cloves, whole)
2 tbsps Extra Virgin Olive Oil
1 cup Almonds
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup Cashews
2 tbsps Nutritional Yeast
2 tsps Sea Salt
1 cup Water
4 cups Brown Rice Macaroni (uncooked)
Directions
Preheat oven to 420ºF (216ºC).
Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add olive oil, season with a bit of sea salt and pepper and mix well. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.
Now let's make the "breadcrumbs". In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.
In a blender, add cashews, nutritional yeast, sea salt and water. Blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.
Reduce oven to 350ºF (177ºC).
Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
In a large bowl, mix together cooked macaroni and "cheese" sauce. Toss until well coated then transfer into a casserole dish. Top with almond breadcrumbs and bake for 20 minutes.
Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.
