Another vegan mac and “cheese”…

There are many vegan mac and “cheese” recipes out there. And, the one I have already posted on this blog is a great one. However, I have recently recognized a sensitivity to Cashews (I know – how sad is that?), so when I make the mac and “cheese”, I end up eating something else. Then I ran across a recipe that includes butternut squash. I did more looking and found a few more. So, in traditional Marie fashion, I combined a few and came up with this one. Family review: Christian and Hannah, “This is awesome – even better than the other one.” Anton, “Both are good… I like both the same.” To understand how good these reviews are, you must understand that the other Mac and “cheese” recipe is often chosen for birthday dinners – where kids get to choose what I make. So, here’s to another yummy mac and “cheese!”

1 cup cubed, roasted butternut squash – salted and peppered

1 roasted carrot

3/4 cup almond milk (unsweetened) or you favorite vegan unsweetened milk

1 tbsp. arrowroot flour

1 tbsp. dried sage

1 tbsp. earth balance buttery spread

1 tsp. dijon or yellow mustard (depending on your preference)

1 tbsp. lemon juice

6 tbsp. (or more, to taste) nutritional yeast

1/2 tsp. garlic powder or 1-2 cloves minced garlic

salt – to taste

1/4 tsp. tumeric


1. Cube the butternut squash and slice the carrot. Roast on a baking sheet at 350 for about 45 minutes – or until very soft. Remove the carrot and 1 cup of butternut squash and keep the rest of the butternut squash for another recipe. Or, just eat is because it is crazy yummy. 🙂

2. While the veggies are roasting, put minced garlic (if using), almond milk, buttery spread and arrowroot flour in a pan and begin to heat, whisking so there are no lumps from the flour. As you stir, add the other herbs and mustard. As the mixture heats, it will thicken. bring to a simmer and let it become thick and creamy.

3. When the squash and carrots are nice and soft, put them in a blender, adding the lemon juice and the milk mixture from the stove. Blend to a creamy, yummy sauce.

4. Oh – you may have wanted to start some water boiling to cook your noodles (sauce is enough for 8 oz of noodles). I used brown rice noodles to make this gluten-free. Cook your noodles, drain them, and put back into the pan. Pour the sauce over and stir.

5. Place in bowls and serve. ENJOY!!!

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