PS Butternut Squash Mac and Cheese

Chef: Nele Liivlaid, Nutriplanet

Makes: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

INGREDIENTS

• 10.6 oz butternut squashes cubes, steamed

• 6.2 oz silken tofu

• 1 garlic clove, minced

• 2 T nutritional yeast

• ½ t Himalayan salt

• 7 oz whole grain pasta

DIRECTIONS

1. Start by peeling the butternut squash, (remove the spongy seed portion too). Cut into cubes. Then, steam them with a bit of water until soft; about 7-10 min.

2. Next, transfer the cooked butternut squash, silken tofu, garlic, nutritional yeast, and Himalayan salt into a blender or beaker. Process until you have a smooth and homogeneous consistency. You may need to add a little water if the sauce is too thick. This mostly depends on your squash. First, add the steaming water as it is delicious and sweet. Then, if you need some more, take filtered water or even plant milk.

3. In case you love spicy food, blend in some chili flakes, black pepper, or cayenne pepper as well.

4. Now, cook the pasta. Depending upon the variety, the cooking time is anything between 3-10 min. I suggest following the minimum time instructed on the package to get an al dente pasta. To be sure, take one piece of pasta out when the time is about to expire and have a try. If it is perfect, in a sink, pour the cooked pasta into a pasta strainer, rinse with cold water and drain well.

5. Then, transfer the pasta into a large bowl, pour on the sauce and combine gently without breaking the pasta. Alternatively, divide the pasta and mac and cheese sauce between smaller individual bowls and mix them together then and there.

6. Garnish your vegan mac and cheese bowl with grated nutmeg, dried sage, chili flakes, and some extra nutritional yeast or vegan parmesan.

TIPS

1. For gluten-free vegan mac and cheese, choose pastas made of quinoa, teff, legumes, buckwheat, brown rice, millet, or sorghum.

2. As a vegan butternut squash mac and cheese is not a balanced dish on its own, have it with a proper side salad of greens and some raw veggies. For example, combine steamed kale, boiled chard, sautéed pak hoi, or raw Romain lettuce with raw red or white cabbage, bell peppers, carrots, cauliflower, and or turnip. If you need inspiration for delicious salad dressings, check out my Guide to Oil-Free Salad Dressings.

3. In case you are consciously eating a low glycemic diet and maybe even track the glycemic load points of your meals, choose pastas that have a lower glycemic load. For example, edamame pasta and lentil pasta, which will allow you to eat a bigger portion as well.

4. In case you have any leftovers, store this vegan mac and cheese sauce in a sealed container or a jar in the refrigerator for up to 4 days. Keep in mind that the sauce will thicken while refrigerated, so be ready to thin it with some water or plant milk when you want to serve it again.

Nele Liivlaid embodies a Whole Food Plant Based Lifestyle. She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow her on Instagram , Facebook, Twitter, and Pinterest.