Mac + “Cheese”

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Dear Diary,

After a very glutenous vacation in Peru (Check out our Instagram #SFGinPeru for some pretty snaps!) I’ve been trying to be better in the health food department. If you have any question that I’m exaggerating let me just say that for Tommy’s birthday I treated us to a 29 course meal. Yes, you heard me correctly… 29! And I may or may not have mistaken tomato infused butter for tuna. And ate it. All. However, the only thing I truly regret was brushing my teeth that night. I wish that flavor could live on my tastebuds for eternity. (Sigh.)

Needless to say, we’ve been doing our best to eat clean since we’ve been home. I’ve been recalling all my favorite healthy, yet filling dishes and whipping them up like the domestic goddess I sometimes pretend to be. This recipe in particular is one of my favorites because it’s comfort food made healthy. It’s a recipe I picked up from my girlfriend Abby over at Hummingbird Pilates (with a slight variation). It’s vegan and gluten-free, but has the hearty taste of a family comfort food classic. It’s Mac + “Cheese” and I’d say it’s just as good as the real thing! Don’t believe me?! Try it, I dare you!

Vegan Mac n' Cheese

Squash Mac ‘n “Cheese”

Ingredients:

  • 1 Butternut squash (Or substitute for canned pumpkin)
  • EVOO (Extra Virgin Olive Oil)
  • 1 tbsp Coconut oil
  • 3/4 cup unsweetened & unflavored Almond milk
  • 1 tbsp Cornstarch
  • 6 tbsp Nutritional yeast
  • 2 tsp Dijon mustard
  • 1/4-3/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tbsp Fresh lemon juice
  • 1/2-1 tsp Salt + Pepper (to taste)
  • 4 servings Brown Rice Macaroni
  • (Optional: Veggies. I like to mix in fresh spinach!)

1. Preheat oven to 425 F. Slice your butternut squash in half. Lay the halves in a dish and drizzle with EVOO and sprinkle salt and pepper to taste. Roast uncovered until tender. (Around 45 minutes)

2. To prepare the cheese sauce: Add coconut oil to a sauce pan over low-medium heat. In a medium sized bowl, whisk together milk and cornstarch. Add into saucepan and continue to whisk. Mix in remaining ingredients (nutritional yeast, mustard, garlic, lemon, salt + pepper) and stir until all the ingredients fuze together and start to thicken up.

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3. In a separate saucepan, cook your brown rice macaroni until tender.

4. Remove your butternut squash from oven and scoop out the center (1 cup) adding it to your food processor or blender. Blend the sauce with your roasted squash (if canned, just add 1 cup butternut squash or pumpkin puree into the pot with your cheese sauce).

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5. Strain and rinse your noodles and add them into the cheese pot. Mix them all together on low heat and serve.

I used the extra “cheese” sauce as a dip for veggies too!

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What’s your favorite healthy dinner recipe with a hearty feel? I need to add some more gems like this to my cook book!

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  2. […] However, if you are looking for some cauliflower inspiration here are some of our favorites: cauliflower mac no ‘cheese, cauliflower soup with sharp cheddar and thyme, cauliflower hot wings, and cauliflower mashed […]

  3. […] However, if you are looking for some cauliflower inspiration here are some of our favorites: cauliflower mac no ‘cheese, cauliflower soup with sharp cheddar and thyme, cauliflower hot wings, and cauliflower mashed […]

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