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Halloween vegan mac and cheese

Vegan Mac & Cheese

Delicious Plant-based, vegan Mac & Cheese. Gluten free and full of protein. 

Course Main Course
Cuisine American, Canadian
Keyword Gluten Free, Healthy, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author silviafooding

Ingredients

Mac:

  • 2 cups of pasta

Cheese:

  • 1/4 butternut squash
  • 2 shallots
  • 1/2 cup of raw almonds (soaked)
  • 2 tbsp English Mustard (I use Collman's)
  • 4 tbsp Nooch (nutritional yeast)
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp nutmeg
  • Salt
  • Fresh coriander
  • Olive oil

Instructions

  1. Chop the shallots and fry them in 1 tbsp of olive oil until golden brown.
  2. Meanwhile, steam the pumpkin, cut in squares. You can peel it afterwards, when it's easier, or leave the ski for texture. Keep the water.
  3. Add the shallot, the spices, the almonds and a bit of salt to a blender. It has to be very thick. Keep 1/2 cup of this thick sauce.
  4. Boil the pasta.
  5. Add some water to the rest of the sauce and mix with the cooked pasta. Put in the oven until it's roasted (around 10 minutes 150-180ºC)
  6. Add some nutritional yeast on top, black pepper and some olive oil.
  7. Take the thick sauce you kept and add two or three teaspoons when serving.
  8. Then sprinkle fresh coriander.

Recipe Notes

·The thick sauce or paste is full of flavour and has some texture thanks to the almonds. If you are looking for a creamy (resembling cheese) kind of sauce, simply change the almonds for cashews and double the quantity. As I don't like imitations of dishes, so I'd rather go with this chunky sauce because I love texture. 
 
·That paste goes great on top of avocados for breakfast (or any other time of the day)
 
·I use red lentil pasta most of the time, but rice pasta or buckwheat pasta is OK too.