Healthy, vegan mac n’ cheese
Okey, so I may be a bit late with the whole vegan mac n’ cheese thing, but better late than never, right!? I’ve seen you people do it for so long and now it was finally my turn to give it a try. I looked up a bunch of recipes on Youtube, Instagram, Pinterest and some of my favorite vegan blogs, and decided to go with the butternut base. I’ve read so many completely different recipes so I decided to do what I always do, swing it and see how it turns out. And guess what? It didn’t turn out bad att all.
A good thing about this vegan mac n’ cheese (apart from being vegan) is that its much healthier than the original mac n’ cheese, so you can eat this one with a good conscious. How great is that!?
Have you ever made a vegan mac n’ cheese? If so, what base do you use? What’s your favorite recipe? I can’t wait to try them all out!
- 400 g pasta
- half of a butternut squash
- 2 medium sized potatoes
- 1 onion
- 300 ml nutritional yeast
- 1 tsp salt
- 1 tsp turmeric
- 0,5 tsp nutmeg
- 1 tbs dijon mustard
- 100 ml oat milk
- 400-600 ml vegetable broth
- optional: fresh basil
- Boil the pasta according to the instructions on the package.
- Cut the butternut in two, peel one half and remove the core with a spoon.
- Slice the butternut into squares (so you don't have to boil it for very long.
- Peel and slice the potato. Boil the butternut and potato until they're soft.
- While the potato and butternut is boiling, chop the onion and fry it until golden brown.
- Add all the ingredients except the oat milk and vegetable broth to a food processor and mix until you have a smooth sauce.
- Add half of the vegetable broth and blend it in, the sauce should me thicker than you want it to b when it's finished.
- Add the oat milk and mix again. If it's still too thick add more vegetable broth until it reaches the thickness you want.
- Pour over the pasta and stir. Top with fresh basil and serve in a bowl.