- 1kg of butternut squash, diced
- 200g of vegan cheese, grated
- 300g of macaroni
- 1 tsp of olive oil
- 2 tbs of vegan spread (e.g Flora light)
- 4 cloves of garlic
- 2 tbs of plain white flour
- ½ tbs of English mustard powder
- 500ml of unsweetened almond milk
- 2 tbs of nutritional yeast
- 1tbs of chopped chives
- Mixed salad to serve (optional)
- Baking tray/roasting tin
- Blender or potato masher
- Colander
- Large saucepan/cooking pot
- Garlic press
- Baking dish
- Cooking spoon
Vegan Mac n Cheese Recipe
This vegan mac & cheese recipe is delicious and easy to make. This recipe serves 4 people but quantities can be increased for batch cooking. It goes really well with a mixed side salad, dressed with a simple squeeze of lemon juice.
Place the butternut squash on a baking tray, drizzle the olive oil over it and roast in the oven for 40 minutes on gas mark 6 / 200 degrees. Once cooked, leave to cool for 5-10 minutes before placing in the blender to blend until smooth like a mash (alternatively, use a potato masher to mash by hand).
Meanwhile, cook the macaroni until al dente (roughly ¾ of cooking time stated on the packet). Once cooked, drain and set aside for later.
Peel the garlic and use a press to crush or chop very finely.
Place the saucepan over a medium-high heat and add the vegan spread. Once the spread is melted, add the garlic and cook for 1 minute. Then, add the flour and mustard powder and stir constantly, while cooking for around 3-5 minutes until it’s a thick paste consistency.
Stir in the almond milk gradually. Simmer for 10 minutes, stirring occasionally. Add the grated cheese and stir in until melted. Remove from the heat and stir in the butternut squash and nutritional yeast.
Then, add the chives and pasta and stir until well combined. Pour into a baking dish and bake for 20 – 30 mins on gas mark 6 / 200 degrees until it is a light golden colour on top.
Serve immediately with a mixed side salad.
