You have to stop what you're doing and make this mac and cheeze. I was so relieved that this recipe worked out so perfectly as I've been testing out a lot of pastas lately and I'm ready to eat something else for a few days...like raw kale salad! (I've been fantasizing about making one since seeing a photo of one posted online with all kinds of wonderfulness mixed in.)
So, back to vegan mac and cheeze. I adapted this recipe from Angela at www.ohsheglows.com and added some ideas from the other sauces I've made recently. Then I added a cup of Daiya cheddar cheese for good measure (a vegan's best friend when it comes to comfort food). It's oh so creamy.
New and Improved, Butternut Squash Mac and Cheeze
2 cups roasted butternut squash (Peel, de-seed and cube the squash. Place in a roasting pan and drizzle with olive oil and salt and pepper and mix. Roast at 425oF for 40 minutes, flipping the squash once.)
3 Tbsp Earth Balance (or other vegan butter)
2 Tbsp cornstarch or arrowroot powder
2 cups unsweetened dairy free milk (I used almond)
3/4 cup nutritional yeast
5 tsp dijon mustard
1 tsp garlic powder
5 Tbsp fresh lemon juice
2 tsp light miso
2 tsp salt
1 cup cheddar Daiya brand vegan cheese
2 cups steamed kale
16 oz rice noodles (I used penne)
Over medium heat, add the Earth Balance butter. When bubbling, whisk in the cornstarch, then slowly add 2 cups dairy free milk. Let thicken by simmering for a few minutes over low heat.
When mixture has thickened, add in nutritional yeast, dijon, garlic powder, lemon juice, miso and salt and pepper. Stir to combine, then take off heat.
In a blender, add 2 cups of squash and the sauce mixture together and blend until smooth.
Wash kale and rip it away from the stem into bite sized pieces. Steam kale for about 5 minutes or until bright green.
Cook noodles according to package instructions. (Time this so you can add other ingredients as soon as the noodles are done as they can become sticky.)
In a large pot, to the noddles add 3/4 of the sauce, 2 cups of kale and one cup of Daiya cheese. Mix together. You can eat the mac and cheeze as is, or transfer to a baking dish, top with a breadcrumb mixture (1 cup of breadcrumbs, paprika and 2 Tbsp Earth Balance and salt), bake for 10 min at 350oF and then broil the breadcrumbs at the end for colour.
Although there are a few steps to this meal- a) roasting squash b) preparing sauce c) steaming kale d) boiling noodles e) preparing bread crumbs, the squash and sauce can be prepared ahead of time making for a quick dinner when it's time.
Now, go write your grocery list and let me know how it turns out! You wont regret it.