Vegan mac and cheese: a gluten-free recipe using butternut squash

From realhomes.com
By Camille Dubuis-Welch

This is the vegan mac and cheese recipe you need in your life. Warming, cheesy, delicious, and totally plant-based

Fall is fast approaching, which means that comforting recipes become a number one priority, and this vegan mac and cheese ticks all the boxes for a hearty and delicious meal. Warming, melt in your mouth kind of delicious, with the added sweetness from the butternut squash too, this dish will become your go-to in September.

Plus, not only is it tasty and vegan, but this is a gluten-free mac and cheese recipe too, that's made without nuts. Ideal if you're allergic or just need a break from cashews... It can also be ready in less than half an hour (seriously) as you can use a microwave for the butternut squash. If you'd rather use your oven (because we all know how delicious roasted butternut squash is) we've added notes and cooking times for this in the method below.

Whether you want to serve this for lunch or dinner, we all know that mac n cheese is a crowd-pleaser (and perfect for kids too) so keep scrolling for our simple but satisfying recipe that will become a favourite in your home for sure.

What is vegan mac and cheese made of?

This recipe calls for a combination of butternut squash and nutritional yeast to get that thick and creamy textured sauce, along with the sweet and nutty taste you'd expect from regular mac and cheese.

Vegan mac and cheese recipe

Ingredients
Serves 2

• 750g butternut squash
• 5 tbsp nutritional yeast
• 250g gluten-free macaroni 
• 50g grated hard vegan cheese
• 25ml plant-based milk of your choice (almond works well)
• 1 cup frozen peas
• 2 handfuls of spinach
• Salt & pepper

Method:

1. Slice the butternut squash down the centre and remove the seeds. This is best done by cutting it from top to bottom, with care!

2. If you're using the microwave method then deeply score the flesh side, before flipping it over to stab some holes in the skin. Then place the squash on a plate in the microwave and leave it in for 12 minutes on a high setting. If you're using an oven, preheat yours to about  425°F, do the same scoring and pricking of the squash, and then bake it on aluminium foil for about 40-60 minutes until the flesh is soft.

3. Meanwhile prepare the macaroni – or read a book if your squash is in the oven – by following the packet instructions. Be sure to add the frozen peas in with the macaroni towards the end of the cooking time. The less pans, the better, right?

4. When the squash is ready, scoop the flesh out and add it to a blender along with the nutritional yeast, grated cheese, milk, and a couple of strong pinches of salt and pepper. Blend the ingredients together until completely smooth.

5. Drain the pasta and the peas, before adding them back to the empty pot along with the cheesy blended sauce and two handfuls of spinach.
6. Stir together until the spinach wilts, season and serve!

Top tip: save a little grated cheese to sprinkle over the top and if you want to be even more fancy, you could serve this in separate dishes, putting them in the oven to brown the top a little. Delicious.

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