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Creamy Vegan Mac & Cheese

This vegan mac & cheese is super creamy, cheesy and luscious. Made with a secret, healthy ingredient to make it even more special and guilt free!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
Calories: 392kcal
Author: Adriana Z.

Ingredients

  • 350-400 g Macaroni Pasta

...for the sauce...

...to bake...

Instructions

  • Bake or steam the butternut squash prior. Here's the fuss free method I use: place the squash over the steamer piece in the instant pot, and add a cup of water. Then set the pressure cook mode for 20-30 minutes, depending on the size of the vegetable (20 minutes will be enough for a squash up to 1kg/2 pounds weight). Alternatively you can bake it in a 200°C (390°F) preheated oven for 40-50 minutes or until fork tender. Cool down at room temperature.
  • Meanwhile bring to boil abundant salted water for the pasta.
  • Scoop the pulp out and weigh 300 grams (you can use the rest to make vegan Gnocchi, Ravioli or Soup).
  • Add the pulp with the remaining ingredients of the sauce to a food processor and blend until smooth.
  • Transfer the mixture in a large pan or wok and bring to a boil while stirring constantly to prevent lumps.
  • Cook your macaroni al dente or according to the package directions and then drain well.
  • Meanwhile Preheat the oven at 180°C (355°F).
  • Add the cooked macaroni into the pot with the sauce and toss it up until they are evenly covered in the cheesy sauce.
  • Transfer the macaroni and sauce to a 20x30 cm baking ceramic dish or tray, smooth down and top with abundant vegan grated cheese.
  • Bake for 25-30 minutes or until the topping turns golden brown and crispy.

Nutrition

Calories: 392kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Potassium: 470mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5611IU | Vitamin B12: 1µg | Vitamin C: 16mg | Calcium: 144mg | Iron: 2mg