I’m not going to lie, I can’t really even take credit for this brilliant recipe, but my sister-in-law can. She served baked mac and cheese at my niece’s first birthday and it was so delicious! I immediately asked where she got the recipe and she responded (to my horror and embarrassment): from your blog.
First, I was shocked (and secretly impressed) that anyone reads my blog.
Second, that such deliciousness could come out of my original vegan cream sauce. So, here’s the recipe!
Vegan Mac & Cheese Sauce Recipe
Ingredients:
- 1 medium butternut squash, chopped
- 2-3 tablespoons olive oil
- 4 whole garlic cloves
- 2 shallots, roughly chopped
- 1 teaspoon oregano
- ½ teaspoon white pepper
- ½ teaspoon Himalayan pink salt
- Pinch of cayenne (optional)
- 2 cups raw cashews, soaked in water for 30 minutes or overnight
- ½ cup nutritional yeast
- 1 cup unsweetened soy or nut milk
Directions:
- Place the chopped butternut squash, garlic, and shallots into a baking pan. and
- Drizzle olive oil and sprinkle salt and pepper (and cayenne).
- Mix well so that the olive oil covers all the ingredients.
- Bake on 450 for 30-40 minutes until butternut squash is golden.
- While the squash is cooking, make the vegan cream sauce. In a blender, process the cashews with a 1/4 cup of the soaking water.
- Add in the roasted butternut squash, garlic and shallots.
- Add in the soy or nut milk and nutritional yeast.
- Blend until smooth. Add in garlic. Use additional milk to thin out the sauce.
- Season with salt, pepper and cayenne to taste.
To make the mac and cheese:
- Mix the sauce with cooked pasta.
- Pour it into a glass pyrex or other oven-safe stoneware.
- Sprinkle the top with bread crumbs.
