One of the best things about creating a new recipe is taste testing. I don’t always make recipes multiple times, but this was one that I enjoyed tweaking and eating several times. I was happy to eat this for lunch or dinner, paired with a kale salad more often than not. Cheesy pasta balanced with greens – yep, that’s the way I roll!
I’m apparently on a vegan cheese kick recently, which is fine with me! And Kirk isn’t complaining much either. This particular recipe started a picture I saw on pinterest and knew I had to veganize it. I actually have a board devoted to those type of ideas, but they don’t always turn into recipes. I’m so glad this one did!
If you’re looking for a mac n cheese that is swimming in sauce, double the cashew cream and the cheddar cheese. If you’re a fan of a lighter coating, I think you’ll like the ingredients the way they are.
- 1 lb butternut squash, diced
- 9 oz pasta
- 2 garlic cloves, minced
- 3/4 cup cup almond milk
- salt & pepper
- 1/2 cup cashews
- 1/4 cup water
- 1/2 cup silken tofu
- 2 tablespoons nutritional yeast
- 1/2 beer
- 1/2 cup cheddar
- 1 jalapeno, diced
- 1/4 cup bacon bits
- 1/2 cup panko
- Optional toppings: non-dairy sour cream, salsa
- Preheat oven to 375 degrees.
- Cook pasta according to package directions. Drain & set aside.
- Add butternut squash, garlic, and almond milk to medium pot coated with cooking spray. Cook over medium heat for 20 minutes (or until soft), stirring occasionally.
- While squash is cooking, grind cashews in food processor until reduced to a course meal. Slowly add water until paste until cream is formed. Add nutritional yeast and silken tofu and blend until smooth.
- Add cashew mixture, beer, and non-dairy cheddar to pan and stir until cheddar is melted. Stir in jalapenos and bacon bits.
- Add pasta and stir until evenly coated. Transfer mixture to casserole dish or 9×9 baking pan coated with cooking spray. Top with panko.
- Bake for 30 minutes or until top is browned.
We enjoyed this both without toppings and with sour cream & salsa – depends on the mood I’m in. I think this is one of those recipes I could make multiple times…I mean, it is mac n cheese!
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Questions for you:
- Any flavors you’ve been eating a lot of recently?
- What is your favorite comfort food?
- What would you pair with the Mac N Cheese?
