Sunday, July 15, 2012

Vegan Mac N' Cheese:


Every vegan needs a vegan mac n' cheese recipe. This one is much healthier than the mac n' cheese that we're used to, and it's easy to make as well. I like this better the next day (once all of the flavors have soaked in), but I promise that it will taste good whenever you decide to eat it.


1 package elbow macaroni
1 can rutabagas (or 1 cup roasted butternut squash)
1 cup almond or soy milk
2 tablespoons Earth Balance or Smart Balance buttery spread
1/3 cup nutritional yeast (optional, but recommended)
3 cloves garlic, chopped
Salt and pepper, to taste

Serves 4.
Total Cook Time: 25 minutes.


1. Cook macaroni according to package directions.

2. Add garlic and Earth Balance to a medium pot, sauté on medium heat for about 7

3. Process the squash or rutabagas and half of the almond or soy milk in a blender or food processor
until smooth. Add to the pot with the garlic, along with the rest of the lactose-free milk, nutritional yeast,salt and pepper. Cook sauce on medium heat while the macaroni is boiling, 7-10

4. Once you have drained the noodles, stir in the sauce. Serve with broccoli, sautéed
onions, celery, etc.

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