Welcome to Day One of Vegan MoFo 2016! OBH is kicking this year off with this seasonal comfort food: Butternut Squash Mac and Cheese. Butternuts are wonderfully sweet and creamy on their own, but when you blend them with nooch, vegan butter, almond milk, and vibrant fall spices you get a deliciously creamy dish that is perfect for a chilly fall day. The recipe I chose was from the amazing Angela Liddon at Oh She Glows.
But, instead of regular old pasta, I was happy to use this “fall harvest” pasta in the shapes of leaves and pumpkins! I’m festive AF, y’all.
The recipe starts with a roux of vegan butter, cornstarch, and almond milk. A hefty portion of nutritional yeast and dijon mustard add color and a tart, cheesy flavor to the sauce, which is eventually blended together with the butternut cubes. I mean, just look at these roasty, toasty nuggets:
All in all, this was a very tasty recipe! It took us on a detour from the typical processed vegan mac & cheese recipes or boxed concoctions, which was a welcome departure. And, it didn’t include the usual cashew cream base, which was an interesting shift. My only critical consideration is that there may be a little too much mustard for my taste, but that can easily be tweaked for the future.
Blending a vegetable right into my mac and cheese makes it perfectly healthy, right? … Right?
Check out the OBH calendar of MoFo and see you all tomorrow!