Vegan Butternut Squash Mac and Cheese

When I was in high school my mom used to make a version of this that was just my favorite. One day I was hit with a bit of nostalgia and started craving it. However, the combination of not having the recipe, some new dietary restrictions, and a hot May day lead me to come up with this beauty. It is creamy and delicious and satisfies every craving you have for comfort food all while feeling great! Best of all it it takes less than 30 minutes to make and can be done all on the stove top. No heating up the house with a hot oven. It was a huge hit at my girls get together and my husband couldn’t get enough of the leftovers. I hope you enjoy this as much as we did!

 

Ingredients:

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  • 1 Shallot, chopped

  • 2 cloves of garlic, minced

  • 3 tbsp coconut oil

  • 1 tsp paprika

  • 1 tsp ground mustard

  • 1/4 tsp fresh shaved nutmeg (if you do not have access to fresh shaved use 1/4 tsp ground nutmeg)

  • 1/2 tsp dried parsley plus some for garnish

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/3 cup tahini

  • 2 cups or 10 ounces of butternut squash, cubed and cooked*

  • 1 1/2 cup non-Dairy milk

  • 2 cups of shredded non-dairy cheddar cheese (optional)

  • 1 pound of gluten free elbow pasta, cooked

 

Directions:

  • Heat coconut oil in a large sauce pan on medium-high heat, add shallot and garlic and saute until the shallot starts to turn translucent, about 3-5 minutes.

  • Add in spices and cook for another 2 minutes until well combined

  • Add tahini to the sauce pain and whisk until it becomes liquid and mixed in with the rest of the ingredients

  • Add in butternut squash and let it cook with the mixture for another 5 minutes

  • Add the non-dairy milk to the mixture, mix well, and let cook until it begins to boil.

  • Lower the heat to medium low and use an immersion blender to blend all ingredients together until the mixture is smooth with no chunks and looks like a sauce (if you do not have an immersion blender, you can use a regular blender to smooth out the mixture)

  • Allow the sauce to cook on medium low for another 5 minutes or until it reaches the desired thickness.

  • If you are using the non-dairy cheese, add it in and mix well until it is melted and well combined.

  • Add the pasta to the cheese sauce, and serve in individual bowls garnished with the rest of the dried parsley.

  • Enjoy!

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anna mahoneyComment