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Serves
4 (with extra "cheese sauce" that goes with EVERYTHING)
Author Notes
I am allergic to milk (seriously!), and have followed a vegan diet since I was 11. I'd been playing around with this recipe for awhile, and finally nailed it a few years ago. I used to call this "Healthier Mac & Cheese," but then I A) realized that was lame, and B) started adding in extra goodies, hence the fancy new name. I change it up constantly, but lately can't get enough of this version (which is STILL "healthier," by the way!). I use roasted butternut squash, caramelized onions, soaked raw cashews, full-fat coconut milk, and nutritional yeast for the "cheese," and add in my favorites: buffalo sauce, black truffle oil, vegan protein, veggies, and avocado to make it a filling meal that never disappoints. —Amandah
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Ingredients
- The "Healthier Mac & Cheese" Base
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1 packet
Brown Rice Pasta (I use Tinkyada brand)
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1/2
Medium-Sized Butternut Squash (roughly 2 cups)
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1 teaspoon
Olive or (Melted) Coconut Oil
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1
Can Full-Fat Organic Coconut Milk (~13 oz)
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1/2 cup
Raw Cashews, soaked for 2+ hours
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1/2
Medium-Sized Yellow Onion, thinly sliced
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2
Cloves Garlic, minced
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1 cup
Nutritional Yeast
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2 tablespoons
(More, Melted) Coconut Oil
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2 tablespoons
Whole-Grain Mustard (or your favorite Dijon)
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1 cup
(or more!) Green Veggie(s) of choice (I love peas, broccoli, and/or brussels sprouts (charred if the latter))
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1/2
Lemon, juiced
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1-2 teaspoons
Turmeric
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1/2-1 teaspoons
Smoked Paprika
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Pinch
Cayenne, Sea or Pink Salt, Cracked Black Pepper (all to taste, be generous with the pepper!)
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OPTIONAL: 2-4 drops Liquid Smoke
- Truffled Buffalo-Style!
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(all of the above, plus)
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1-2 tablespoons
Truffle Oil (I've used white & black, both are fab, but I prefer black)
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1-2 tablespoons
Olive or (Melted) Coconut Oil
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2-3 tablespoons
(be generous!!) Buffalo Sauce (my favorite is Wing Time MEDIUM [the only vegan one] Buffalo Wing Sauce)
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1
Avocado, chopped
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2
2 Field Roast Hand-Formed Field Burgers (25g plant-based protein EACH + made with goodness and available most places)
Directions
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Begin by roasting your squash (I think it smells like creme brûlée!), preheat your oven to 450.
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Place halved and seeded squash onto a lined baking sheet and drizzle with olive or coconut oil (about 1 teaspoon or less). Rub the oil in to cover the squash. Bake for 1 hour, and set aside to cool completely.
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Cook pasta according to package directions. This should only take 8-10 minutes. When pasta is 80% done, toss in peas (if using) to save a dish! Drain. Set aside.
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Warm a skillet over medium heat. Add coconut oil, onions, and garlic, and saute. Stir occasionally. Cook until fragrant, golden, and slightly translucent, about 5+ minutes. Sometimes I toss in a little agave nectar to caramelize them even more, optional.
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If squash has cooled, use an ice-cream scoop or spoon to scoop flesh out of squash (save or discard the seeds). Add to blender.
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Add the remaining ingredients: coconut milk, cashews, onion and garlic mixture, nutritional yeast, lemon, mustard, buffalo sauce, and spices to blender and blend to combine. Taste. Adjust seasoning as desired.
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Toss cooked pasta with truffle oil and set aside.
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Chop Field Roast burgers and cook with olive or coconut oil over medium-heat, stirring occasionally, for 8-10 minutes until you have nice, crispy charred bits.
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In a large bowl, fold pasta, cheese sauce, burger crumbles, and avocado together.
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