Creamy Vegan Mac and Cheese
Ingredients
The pasta
-
14
oz
dry gemelli or other short pasta
The sauce
-
2
tbsp
extra-virgin olive oil
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
½
tsp
salt
-
½
tsp
ground white pepper
-
4
cups
butternut squash, cut into 1" cubes
-
2
cups
vegetable broth
-
1
tsp
salt
-
½
tsp
ground black pepper
-
1
tsp
dried oregano
-
1
tsp
onion powder
-
1
15 oz can
cannellini white beans, with liquid
-
1
cup
nutritional yeast
-
2
tbsp
Dijon mustard
The topping
-
¾
cup
vegan cheddar shreds
-
½
cup
ground hazelnuts
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in salted boiling water for 3 minutes less than the package instructions, then drain and set aside.
- In a large saucepan, heat olive oil over medium heat, then add onion, garlic, salt, and pepper; cook until fragrant.
- Add butternut squash, stir, then add salt, pepper, oregano, onion powder, and vegetable broth; bring to a boil.
- Lower the heat, cover, and simmer until the squash is tender and liquid is mostly gone.
- Transfer the mixture to a high-speed blender, add white beans, Dijon mustard, and nutritional yeast; blend until smooth.
- Return the sauce to the pot, stir in the cooked pasta, and transfer to a baking dish.
- Mix vegan cheddar shreds and ground hazelnuts, sprinkle over the top, and bake for about 25 minutes until golden and crispy.
- Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
550
Total fat
15g
Total carbohydrates
88g
Total protein
22g
Sodium
718mg
Cholesterol
0mg
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