Vegan Butternut Mac & Cheese

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Vegan Butternut Mac & Cheese might be a recipe you should try. This recipe serves 6 and costs $1.09 per serving. One portion of this dish contains approximately 9g of protein, 10g of fat, and a total of 296 calories. This recipe from Simply Sugar and Gluten Free requires kosher salt, paprika, ground mustard, and raw cashews. It works well as an American side dish. This recipe is liked by 671 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. With a spoonacular score of 81%, this dish is awesome. Creamy Vegan Butternut Squash Mac and Cheese, Vegan Mac and Cheese with Butternut Squash Noodles, and Vegan Butternut Squash Mac and Cheese with Crispy Sage are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 55 minutes

 

Ingredients:

4 cups (1 pound 3 ounces) cleaned and cubed butternut squash

1 1/4 cups unsweetened almond milk or non-dairy milk

1 tablespoon dijon mustard

1 tablespoon extra virgin olive oil

2 cloves of garlic, grated on a microplane

8 ounces gluten-free macaroni noodles

1/2 teaspoon ground mustard

1/4 teaspoon ground white pepper

1 tablespoon kosher salt

1/4 cup nutritional yeast

1/4 of a large onion, sliced

1/2 teaspoon paprika

1/2 cup raw cashews

1 teaspoon white wine vinegar

Equipment:

oven

pot

blender

baking pan

Cooking instruction summary:

Preheat the oven to 350 degrees F.Put a large pot of water on to boil. Add one tablespoon kosher salt. Once the water is boiling rapidly, add one tablespoon olive oil and stir in the gluten-free pasta. Stir every couple of minutes to keep it from sticking together. Cook according to package directions. Drain and rinse with warm water.Steam the butternut squash until tender, about 10 - 15 minutes.Put the cashews and non-dairy milk in high-speed blender (I use a VitaMix) and blend until smooth.Add the butternut squash, nutritional yeast, onion, garlic, dijon mustard, white wine vinegar, ground mustard, paprika, and white pepper. Blend until smooth and combined.Transfer the cooked macaroni back to the cooking pot. Add the butternut squash mixture and stir to combine.Transfer to a baking dish.Bake for 45 - 55 minutes, or until the edges are bubble and the center is hot.

 

Step by step:


1. Preheat the oven to 350 degrees F.Put a large pot of water on to boil.

2. Add one tablespoon kosher salt. Once the water is boiling rapidly, add one tablespoon olive oil and stir in the gluten-free pasta. Stir every couple of minutes to keep it from sticking together. Cook according to package directions.

3. Drain and rinse with warm water.Steam the butternut squash until tender, about 10 - 15 minutes.

4. Put the cashews and non-dairy milk in high-speed blender (I use a Vita

5. Mix) and blend until smooth.

6. Add the butternut squash, nutritional yeast, onion, garlic, dijon mustard, white wine vinegar, ground mustard, paprika, and white pepper. Blend until smooth and combined.

7. Transfer the cooked macaroni back to the cooking pot.

8. Add the butternut squash mixture and stir to combine.

9. Transfer to a baking dish.

10. Bake for 45 - 55 minutes, or until the edges are bubble and the center is hot.


Nutrition Information:

Quickview
296k Calories
9g Protein
9g Total Fat
47g Carbs
23% Health Score
Limit These
Calories
296k
15%

Fat
9g
15%

  Saturated Fat
1g
10%

Carbohydrates
47g
16%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
1242mg
54%

Get Enough Of These
Protein
9g
18%

Vitamin A
10199IU
204%

Vitamin C
25mg
31%

Manganese
0.45mg
22%

Vitamin E
3mg
21%

Copper
0.38mg
19%

Vitamin B6
0.35mg
18%

Magnesium
68mg
17%

Fiber
4g
17%

Potassium
556mg
16%

Vitamin B3
2mg
15%

Iron
2mg
13%

Vitamin B1
0.19mg
13%

Calcium
128mg
13%

Folate
48µg
12%

Phosphorus
108mg
11%

Vitamin B12
0.53µg
9%

Vitamin B2
0.13mg
8%

Selenium
5µg
7%

Zinc
0.97mg
6%

Vitamin K
6µg
6%

Vitamin B5
0.52mg
5%

Vitamin D
0.59µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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