This vegan version of Homemade Macaroni and Cheese is creamy, delicious, and healthy. The secret to getting a bright yellow color without scary food coloring is pureed butternut squash, which sneaks in without any problems thanks to a little help from Daiya and Nutritional Yeast- nobody will know it’s in there (promise!). This dish is creamy, satisfying, and worth the effort.
4 cups cubed peeled butternut squash (about 1 1/2 pounds squash)
3 1/2 c Dairy free milk alternative (homemade or commercial, we like Vance’s darifree plain)
3 Tbsp (about 3 oz or 85g) Better Batter Gluten Free Flour
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
4 c Daiya Brand Cheese Alternative
1/4 c nutritional yeast (make sure your brand is gluten free)
1 pound Rizopia or Tinkyada elbows, cooked (keep warm).
4 Tbsp dairy free margarine (we like Earth Balance)
In a microwave or steamer, steam butternut squash until soft (about 5-10 minutes). Place into a food processor or blender and blend until smooth.
In a large saucepan, whisk together pureed squash, and milk alternative until smooth. Whisk in Better Batter Gluten Free Flour, salt, pepper, Daiya and nurtitional yeast. Place pan on burner and head over medium heat until Daiya melts and sauce thickens and sauce is hot, about 5 minutes.
Stir in pasta and immediately stir in non dairy margarine, stirring until butter melts.
Serve immediately. Serves 4 as a side dish.