Vegan Mac and Cheese

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Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all…

Submitted by MyNutriCounter

Published on June 19, 2020

Prep Time:

5 mins

Cook Time:

17 mins

Total Time:

22 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 ½ (12 ounce) packages gluten-free elbow pasta
1 pound butternut squash, peeled and cut into 1-inch pieces
1 ½ cups soy milk
1 cup vegetable broth
½ teaspoon salt
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons chopped parsley, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

Nutrition Facts (per serving)

283	Calories
2g	Fat
60g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 283
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	1%
Sodium 229mg	10%
Total Carbohydrate 60g	22%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 7g	14%
Vitamin C 13mg	15%
Calcium 43mg	3%
Iron 1mg	4%
Potassium 262mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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