vegan mac and cheese
Delicious mac and cheese, without the cheese and with a lot of hidden health!
Servings Prep Time
4-5people 20min
Cook Time Passive Time
40min 40min
Servings Prep Time
4-5people 20min
Cook Time Passive Time
40min 40min
  • 3cups roasted butternut squash
  • 1T earth balance organic buttery spread
  • 1T coconut sugar
  • 8oz penne pasta
  • 1 sweet potato – peeled + diced
  • 1T olive oil
  • 1cup yellow onion – chopped
  • 1tsp dry mustard
  • 1clove garlic – minced
  • 1/2tsp paprika
  • 3T nutritional yeast
  • 1T montreal chicken seasoning
  • 1/2cup vegetable broth
  • 3/4cup coconut cream
  • 1T soy sauce
topping (optional)
  • 3T earth balance organic buttery spread
  • 1T italian seasoning
  • 1 cup crackers – crushed
  • 1bottle balsamic glaze
  1. Preheat oven to 400 degrees.
  2. Cut butternut squash lengthwise. Remove seeds. Coat inside with butter, and sprinkle coconut sugar on top. Roast for 45-55 minutes, or until fork tender.
  3. Cook pasta al dente in a large pot with salt. Drain and set aside.
  4. Bring another pot of water to boil. Add squash and sweet potatoes. Bring to a boil and cook until tender – about 8-10 minutes. Drain and add to blender.
  5. Add oil to skillet and cook onion until soft.
  6. Add garlic for 1 minute.
  7. Add dry mustard, paprika, salt and pepper.
  8. Remove from heat, add broth, and pour in to blender.
  9. Add coconut cream, soy sauce, and nutritional yeast. Puree.
  10. Pour sauce over pasta in 9×13 glass pan.
cracker crumb topping (optional)
  1. Heat butter in skillet.
  2. Add crushed crackers and italian seasoning, stir, and cook over medium heat for 2 minutes.
  3. Sprinkle over pasta.
  4. Optional: drizzle with balsamic glaze.