I was determined not to let our dietary restrictions get in the way of my craving for mac and cheese (a rare thing), so I didn’t… I usually make mac and cheese (the dairy kind) with butternut squash this way, to get some color and extra vegetables. It really brightens up the cheese sauce. I am pleased to say that this tastes nothing like soy milk (not generally a fan…)
Gluten-free vegan “grown-up” mac and cheese, step by step (didn’t measure much)
Make rice pasta (I had rotini).
Cook half a small butternut squash (halved) in the microwave, about 7 minutes.
Make a white sauce as follows:
- 1.5 T Earth Balance
- 1.5 T olive oil
- 2.5 T Mochiko rice flour
- 2 garlic cloves
- unsweetened soy milk
- nutmeg, salt, pepper
Melt the butter and oil, squeeze garlic gloves into it. Add rice flour and stir to a paste. Start adding soy milk slowly until you get a thick, white sauce.
Mash the butternut squash and add to the sauce. Also add a handful of nutritional yeast and check the seasoning.
Add the cooked pasta and two chopped scallions, stir. Enjoy!