Mac and Cheese – The Vegan Rhino

A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!

Yield: 4 1/4

Ingredients

2 Tbsp. plant-based butter

1 medium yellow onion, finely diced

3 small garlic cloves, minced

2 Tbsp. organic all-purpose flour

1 cup oat milk

1/2 cup vegetable broth

3 oz. non-dairy cream cheese

1 1/4 cups plant-based mozzarella cheese shreds

3/4 cup plant-based cheddar cheese shreds

1 tsp. vegan Worcestershire sauce

Seasonings

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 tsp. nutritional yeast

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
Serve with cooked pasta of choice.

Chef’s tip: Refrigerate sauce for up to 1 week.

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Yields 6 servings

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.

Tag: Mac and Cheese

Cheesy Pasta Sauce

Butternut Squash Mac and Cheese