Vegan Mac and Cheese
Ingredients
- 1 1/2 cup freshly baked winter squash or canned squash
- 3 T. olive oil
- 1 lg. onion, chopped
- 1-2 garlic cloves, minced
- 1 lb. dried elbow macaroni
- 1 1/2 cup plain unsweetened soy milk
- 2 t. dijon mustard
- 1 t. salt freshly ground pepper
- 2-3 T. chopped fresh parsley, for garnish
- nutritional yeast (optional)
Instructions
Bake the squash first; butternut and delicata are two excellent choices. When it is cool enough to handle, scoop out 1.5 cups of the flesh and set aside. Bring a large pot of water to a boil for the macaroni. Heat 2 T. of the olive oil in a large skillet. Stir in the onion and saute over med heat for 8 to 9 minutes. Stir in the garlic, saute saute for 30 seconds, then remove from heat. Begin cooking the macaroni as soon as the water comes to a boil. Put the squash, soy milk, mustard, remaining 1 T. olive oil and salt in a blender. Puree the mixture until it is smooth, then pour into the skillet with the sauteed onions. Heat the sauce (I have added nutritional yeast flakes at this point for extra cheesy flavor), stirring until it is bubby hot; add pepper generously. When the macaroni is done, drain and immediately pour into the hot sauce. Mix the sauce and macaroni until coated evenly. If needed, add a few T. hot water to make it more saucy. Serve at once, garnished with parsley. (makes 5-6 large portions)