I have prepared this recipe a few times now as it is just so tasty. Its now an absolute family favourite.
The original name for the recipe is Macaroni Squash.
The ingredients you will need are squash or pumpkin, white miso, nutritional yeast, lemon juice or apple cider vinegar, onion powder and cashew nuts. As well as salt and pepper.
I have only changed a few details of the recipe.
Firstly, I have used pumpkin instead of butternut squash, as I have tons of pumpkin still left over from Halloween.
Secondly, I did not use the 1 tsp of added salt nor the 1/4 tsp of black pepper that was stated in the ingredient list.
The first time I used this recipe to prepare macaroni cheese, I thought half a tsp of salt would be more than enough. I didn’t actually want to use this amount but thought that seeing as the recipe calls for an entire tsp then half a tsp must be OK.
However, it was overpoweringly too salty. Granted, when you add the cooked macaroni pasta to the sauce then it does tend to balance out the saltiness.
But, I highly recommend that you don’t add an entire tsp!
The second time I prepared the recipe I just added a 1/4 tsp of salt but still found this too salty but hey that’s probably just my taste buds!
I would say start with a 1/4 tsp and then if you need to add more then do so. But don’t panic if your sauce at first is too salty as when you add the pasta it will be fine.
You may even find the sauce is fine without any salt as the white miso and onion powder may be enough.
Also, instead of the 1/4 tsp of black pepper I just added a grinding of black pepper to taste.
I strongly suggest you give this recipe ago as it is so savoury tasting and smelling.
Easy Vegan Macaroni Cheese Serves 4.
Easy Vegan Macaroni Cheese
- Baking/casserole dish, optional
- Food processor/blender
- 2 cups butternut squash, I used pumpkin cut into cubes, just the usual pumpkin sold in the supermarket at Halloween
- 1/2 cup cashew nuts, I soaked these in boiling water for at least an hour, as I don't have a high powered food processor/blender. Soaking makes them easier to blend.
- 2 tbsp nutritional yeast, Find this in your local supermarket or health shop.
- 2 tbsp white miso paste, Find this in your local health shop or even in the supermarket nowadays. I purchased a little jar from Asda from the World food aisle.
- 1 tbsp onion powder or onion granules
- 1/4 tsp salt, Recipe calls for 1 tsp but this is way too salty. Try a 1/4 tsp or less and then add as you like.
- 1 tsp lemon juice, either fresh or from a bottle. Alternatively use apple cider vinegar.
- 1/4 tsp black pepper, I just used a grinding of black peppercorns. Probably not as much as a 1/4 tsp.
- 1 pound (or 450 grams) macaroni pasta shapes, I used spiral pasta shapes. Just make the amount of pasta that you would normally use to feed your family.
- Chop up your squash or pumpkin into cubes and add enough water to cover. Bring to the boil and simmer until soft.Cook your pasta according to the instructions while the pumpkin is cooking.Drain after cooking and set aside.
- Drain your pumpkin but reserve the water. You'll need at least 1 cup (250mls) saved. Top up with more water if you don't have enough left.
- Preheat the oven to 350 Fahrenheit/180 Celsius/160 Fan/Gas 4.However, you don't actually need to bake the macaroni but can serve after combining pasta with sauce.
- Add the pumpkin and 1 cup of water to your food processor. Add the cashews (drained), nutritional yeast, miso paste, onion powder, lemon juice, and salt and pepper
- Whizz until the sauce is as smooth as you can achieve. Don't worry if the cashews are not completely smooth as its difficult to tell when your actually eating!
- Add the sauce to the pasta and mix well,Taste the seasoning.Now you can either tip the macaroni into a casserole dish and bake covered with some tin foil for about 15-20 minutes, or just enjoy straight away.If the pasta has cooled just gently heat within the sauce in a saucepan until everything is hot.
- Calories per portion are an estimate only.
- The photos of my dish have little orange pieces which you may be wondering what that is! It is just 2 small carrots diced that I added to the cooking pasta, just as an excuse to add an extra vegetable! I also added a drained can of white beans to the pasta. These are just optional extras.
Please note, the following nutritional details are for guidance only and not exact:
Serving suggestions for Vegan Macaroni Cheese:
- To keep calories down and nutrition up serve with lots of colourful vegetables! Such as steamed broccoli, carrots, sweetcorn, peas, kale, cabbage,
- Add some chopped mushrooms into the macaroni before baking. Or lightly cook some mushrooms by either sautéing in a little vegetable stock or dry roasting in the oven until soft, and then mix through the macaroni.
- Top the macaroni with some chopped fresh tomatoes either salad/baby/plum before finishing off in the oven. Or just serve the tomatoes fresh on the side.
- Serve with a large side salad full of greens such as romaine, rocket, watercress, spinach, and cabbage.
- Mix a bag of spinach through the macaroni after adding the pasta to the sauce. The residue heat from the food will wilt the spinach so no need to cook.
- I have added a few chopped carrots and a tin of white beans to the cooking pasta. Drain as usual and then combine all with the cheese sauce. These additions just add extra texture and goodness.
- I served my Macaroni cheese with some steamed broccoli spears. I just popped them on before adding the tin foil and baking for 20 minutes. I loved the splash of green it provided. I’m too easily pleased!
- Serve your Macaroni cheese topped with 1 tbsp of fine chopped parsley per serving. This gives a great nutrition boost!