I recently asked some of my followers what foods they would like to see made healthier. The most common request, mac-n-cheese! A few followers also requested a vegan version, so I decided to go all in and try it out. Inspired by a recipe created by The Real Food RD’s, I let my creativity in the kitchen run wild this past weekend. At first I was skeptical as I am not vegan myself, but to my surprise it was delicious! My roommate, Nicole, also loved it and I knew I had to share it with everyone.
The best part about this recipe- if you aren’t vegan, you can simply swap out some of the ingredients (see directions) for a traditional mac-n-cheese with a veggie upgrade! I used Banza pasta for additional fiber and protein and I saved a few pieces of the roasted butternut squash to throw on top. Hope you enjoy!
- 1 medium yellow onion, diced
- 2 tsp minced garlic
- 2 tbsp olive oil
- 3 cups butternut squash, cubed
- 2 cups cauliflower florets
- 2 cups low sodium vegetable broth
- ½ tsp paprika
- ½ tsp cumin
- ¼ cup nutritional yeast
- 1 cup Daiya® cheddar shreds
- 1/2 tsp sea salt
- Cracked black pepper, to taste
- 1 box Banza® pasta, cooked per box instructions
Directions: heat oven to 425°F. Toss butternut squash and onion in olive oil and sprinkle with paprika, cumin, salt and pepper. Place in the oven a cook for approximately 25 minutes until cooked through. In the meantime, bring vegetable broth to a boil and add cauliflower and garlic, cooking until very tender. Once finished, transfer roasted squash, onion, and cooked cauliflower (plus vegetable broth) into a high –speed blender. Puree until smooth. Add in nutritional yeast and Daiya® shreds. Blend until smooth. Add salt and pepper to taste. Note: this recipe makes enough sauce to cover 2 full boxes of pasta, so freeze half for later! Also, if you aren’t vegan, swap out the nutritional yeast for Parmesan cheese and the cheddar style shreds for real cheddar cheese.