Have you ever wanted to make 100% vegan mac and cheese recipe? Well I have a super creamy, cheesy, mac recipe for you that contains zero cream or cheese! This is Tabitha Brown’s recipe and it’s amazing. But if you like this, be sure to check out this recipe too! and this one!
Let’s Get Cheesy
This recipe requires a whole potato and a whole squash. Let’s start by peeling our squash. Cut off the bottom of your squash, grab a fork and poke holes all over it, toss it into a bowl and in the microwave for about three minutes. While that’s in there, peel and cube your potato. Then toss it into a pot with some cold water. To avoid getting sticky squash hands I suggest sticking a fork in the top of your squash and using that as a handle while you peel it. Now give it a chop in half, and remove the seeds.
Cube up the squash as well, then add it to the water with the potatoes, and turn on the heat. Now we are going to add our seasonings, sprinkle a pinch of cayenne, nutmeg, black pepper, dry mustard, oregano, and basil to the water. Give that a stir, bring it to a boil, and let them cook for about fifteen minutes.
Can’t Forget the Mac!
It’s about time to cook our pasta! Put your choice of pasta into your pot and bring to a boil. Our pasta and squash could be done boiling at about the same time. Save about half a cup of water from the potatoes and squash, and then from the pasta. Now strain everything and put them to the side. Add that starchy water we saved from the pots into a blender along with about half of the potato and squash mixture. Blend until smooth, then add the rest of the potato and squash as well as about a quarter cup of vegetable stock. Blend until it’s even smoother!
Few More Ingredients to Go…
Back over to the stove, we want to toss a stick of vegan butter into a large pot or dutch oven, on a low heat. Once that butter is melting, pour in the blended squash mixture, along with about a half cup of plain vegan yogurt, a quarter cup of nutritional yeast, a bunch of garlic powder, about three quarters of a cup of vegan mozzarella and cheddar cheese. Give all that a good stir, add the pasta, and stir some more.
If you want, you can bake your mac and cheese to dry it out a bit. Or if your cheese mixture just came out a little too creamy and or runny, baking it will help! If so, throw it in the oven with the broiler on. Let it brown up and dry a pinch, now you can also add a sprinkle of cheese to the top. Then after just a few minutes it’s about ready and looks amazing! Mix it up, toss it in a bowl, maybe top it with a pinch of smoked paprika and now it’s time to eat!
Bon Appetit!
This 100% vegan mac and cheese recipe is very rich, creamy, smooth, and cheesy!! The cheese taste isn’t too sharp, it’s smooth and not overpowering. It doesn’t taste like potato at all, and the color looks just like mac and cheese! It’s also very soft and comforting in your mouth. This dish is easy and quick to make, doesn’t use any real cheese or creams, and tastes delicious!! Be sure to watch this whole video!