Well I had to find one way to make mac n cheeze seasonal, didn’t I? It would be a crime of the highest vegan kind not to.
Butternut Mac ‘n’ Cheeze
- 1/2 butternut squash
- 1 tbsp soya butter
- 2 cups soya milk
- 2 tbsp cornflour
- 1 cup nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion granules
- 1 tsp mustard powder
- 1 tbsp sundried tomato paste
- enough pasta for 4 people
- salt and pepper
- Heat your oven to 180C. Chop the squash into bitesize chunks, drizzle on a little oil and roast for 30-40 minutes
- Heat the soya butter in a small pan. In a measuring jug whisk together the soya milk and cornflour. Once the butter has melted, add the milk mixture and stir until it thickens slightly.
- Add the yeast, garlic, onion, mustard powder and tomato paste and stir.
- Heat until nice and thick, season with salt and pepper
- Put some water onto the boil and cook your pasta until al dente.
- Once the squash is roasted, remove from the oven and mash.
- Stir the squash into the sauce.
- When the pasta is done, stir in the sauce and any other veggies/mock meats you wanna add (I just used leeks), transfer to an oven proof dish and bake for 20 minutes.
This dish was deliciously creamy. When making this sauce without the squash, I’ve always used full fat coconut milk in the past. Looks like I don’t need to do that anymore! This sauce isn’t particularly cheezy, when I’m really trying to impress I’ll grate vegan cheeze into the sauce and scatter some on top too, but for simplicity reasons, this sauce is always a winner.
I sprinkled the top of mine with paprika before I popped it in the oven…so good!
Hope you enjoy