Tabitha Brown's Vegan Mac and Cheese
This delicious vegan macaroni and cheese recipe features butternut squash, potato, and Daiya cheese shreds. Tabitha's original recipe doesn't have measurements, so I've gone in and done the work for you all.
Equipment
- Dutch Oven
- Peeler
Ingredients
- 1 medium butternut squash
- 1 Yukon or Russet potato, diced
- 4-6 oz vegan butter
- garlic powder & herbs, to taste
- 1 lb of shell or macaroni pasta
- 1 tsp Himalayan sea salt
- 4-6 oz plain vegan almond or coconut milk yogurt
- 4 oz Daiya Vegan Cheddar Shreds
- 4 oz Daiya Vegan Mozzarella Shreds
- 1/3 cup Nutritional Yeast
- 1/4 cup vegetable broth
- paprika, optional or to taste
Instructions
- Peel and dice your butternut squash and potato. Once the vegetables are diced, add them to a Dutch oven or stockpot with water and simmer on medium heat for about 20-25 minutes.
- Towards the end of the 20 minutes, boil your pasta based off the package directions. Use a teaspoon of pink Himalayan sea salt to season.
- Strain the squash and potato, it should be soft enough to be mashed with a fork. Then put them back into the Dutch oven with 4-6 ounces of vegan butter.
- Sprinkle garlic powder and herbs (I used oregano) to your liking. Then add 4-6 ounces of vegan yogurt and half a package (4 ounces) of vegan cheddar and mozzarella shreds.
- Add nutritional yeast and veggie broth. Stir it all together and simmer for 10-20 minutes until the mixture is smooth. Use a wooden ladle or spatula to crush any pieces of potato or squash or use an immersion blender to smooth the mixture.
- Take your strained pasta and mix it in with the sauce.
- Optional: You can also bake it for the "baked mac and cheese" taste. I skip this step.
- Sprinkle with paprika.