Creamy vegan butternut squash mac and cheese

Name: Creamy vegan butternut squash mac and cheese
Total time: 45 min
Yield: 6 servings
Ingredients: 54 ml dry bread crumbs; 210 g butternut squash; 1 box elbow macaroni; 3 Tbsps nutritional yeast; 1 Dash black pepper; 1 dash salt; 472 ml soy milk; 1 Tbsp vegan margarine; 112 ml vegan cheddar shreds; 946.35 ml water

Creamy Vegan Butternut Squash Mac and Cheese is a dairy-free and vegan recipe. It is a great option for lacto-ovo vegetarians as well. This dish covers 16% of your daily requirements of vitamins and minerals. It's perfect for a cozy dinner during the fall season.

Ingredients

dry bread crumbs

54 ml

butternut squash

210 g

elbow macaroni

1 box

nutritional yeast

3 Tbsps

black pepper

1 Dash

salt

1 dash

soy milk

472 ml

vegan margarine

1 Tbsp

vegan cheddar shreds

112 ml

water

946.35 ml

Method

Begin by Preheating oven to 350Bring a large pot of salted water to a boil over medium heat, add in elbows and cook until pasta is al dente.While waiting for pasta to cook begin preparing your sauce. In a medium size sauce pan, melt butter over medium heat, add in nutritional yeast and mix together to form a paste
Add in soy milk, using a whisk combine together ingredients make sure your sauce is lump free, let simmer for 5 minute or until sauce begins to thicken
Add is pureed butternut squash, thoroughly mix together ingredients to ensure everything is well blended (you may notice that the butternut squash also helps to thicken the sauce).Stir in Cheese, let sit for 1 to 2 minutes or until sauce has a creamy velvety smooth consistency.
Remove Sauce from heat and let sit
Drain pasta and add pasta to the cheese sauce, stir together and pour mixture into a greased 9 x 9 baking pan
Sprinkle breadcrumbs over macaroni and cheese and let bake for 15 minutes or until cheese begins to bubble
Serve Warm and enjoy this creamy Vegan home-style comfort food!

Nutrition:

314 kcal

Carbs

47 g

Fat

8 g

Protein

11 g

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