3 years ago
asparagus
in English · 4,422 Views
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Vegan Butternut Squash Mac & Cheese
Ingredients for the panko-sage crust: 1 Tbsp. Earth Balance or other vegan butter substitute 1 clove garlic, smashed 8-10 sage leaves 1/4 cup panko breadcrumbs salt and freshly ground pepper, to taste for the macaroni: 2 cups cubed butternut squash 1 lb. dried pasta 1/4 cup cashews 1 1/2 cups plain almond milk 2 Tbsp. Earth Balance or other vegan butter substitute 2 Tbsp. flour 1/2 tsp. salt 1/4 tsp. nutmeg 2-3 Tbsp. nutritional yeast 1 clove garlic, grated 1/8 tsp. cayenne 1/4 tsp. ground mustard Instructions 1. Preheat oven to 375 degrees. Place squash in a steamer basket set over boiling water and cover. Cook for about 15-20 minutes or until easily pierced with a fork. Remove from heat and allow to cool slightly, then transfer to a food processor and blend until completely smooth. Pass through a mesh strainer to remove any remaining lumps. 2. Boil pasta in a pot of salted water until al dente. Drain and set aside. 3. To make the panko sage breadcrumbs, melt 1 tablespoon of Earth Balance in a small skillet over medium-low heat. Add sage and smashed garlic, cooking until sage is crisp on both sides, about 1-2 minutes. Remove sage leaves and drain on paper towels. Add panko to skillet and stir to combine. Cook until breadcrumbs are golden and toasted, about 3 minutes. Season with salt and crumble sage leaves back into pan. Reserve mixture for later use. 4. To make the cashew béchamel, blend cashews and 1/2 cup of almond milk in a food processor or high speed blender until smooth. Melt Earth Balance in a medium saucepan and add flour. Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes. Gradually add the remaining cup of almond milk and all remaining ingredients, stirring to combine, and cook until mixture has thickened, about 3-5 minutes. 5. Remove bechamel from heat and fold in butternut squash puree until completely incorporated. Add pasta to pot and combine with sauce. Spoon into greased individual ramekins or a 9x9 inch baking dish. Sprinkle generously with breadcrumb mixture and bake for about 20 minutes.
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5 comments
I love absolutely anything crusted in panko. This recipe sounds incredible!
3 years ago·Reply
Mac & Cheese is one of my favorite soul food. Thank your for the recipe and I would definitely try this out..
3 years ago·Reply
All I needed to hear was butternut squash and panko..I'm in!
3 years ago·Reply
The béchamel sounds really, really good!
3 years ago·Reply
I'm always in the mood for mac n cheese :)
3 years ago·Reply