This vegan mac ‘n cheese (does the ‘ go before or after the n? I will ever know) is one of my favourite recipes that dates back to my university days. I used to make a butternut squash “mac n cheese” recipe for every group dinner or potluck, and everyone loved it, including and especially the meat-and-cheese-loving boys in our group.
I made this again a couple of weeks ago for a cottage weekend, and it was the first time I’d made it in quite a while. It just so happened that all I had on hand was kabocha squash, not butternut squash, so I figured I’d try it out.
Of course, as these situations usually go, it ended up being a happy accident that I actually preferred to the original. Kabocha squash is a slightly heartier, starchier variety that is sort of like a mix between a pumpkin and a butternut squash in terms of taste and texture. I found it actually gave this sauce a thicker and more rich taste, rather than the butternut squash, which has a bit of a higher water content.
When blended with some unsweetened nut milk, nutritional yeast, sautéed garlic, lemon, olive oil, sea salt and garlic + onion powders, the kabocha squash flesh transforms into the most rich, silky and decadent sauce. I’m not one of those people who will say that things taste like cheese when they don’t, so I like to think of this more as a creamy, slightly cheey-tasting pasta sauce, with just enough umami-rich flavour to give it the salty and tangy vibe of cheese. It is the perfect vegan and dairy-free sauce to pour overtop of any pasta variety, and it is so satisfying and filling while being loaded with fibre-rich vegetables.
The sweet, deep brown caramelized onions and mushrooms give this dish a real boost of flavour, so don’t skip them. And have patience when caramelizing those onions - the slower the better, so begin the process right when you start making this dish. I also like to serve this vegan kabocha squash mac and cheese alongside crispy broccoli (method in this post) for something green that goes perfectly with it :) Enjoy!
Ingredients
1 small to medium kabocha squash
2 tbsp olive oil, divided, plus extra for roasting the squash
3 cloves of garlic, minced
See AlsoBeef Caldereta Recipe1 cup unsweetened non-dairy milk (I like almond or cashew)
¼ cup + 2 tbsp nutritional yeast
½ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
2 tsp arrowroot starch (can sub cornstarch)
½ lemon, juiced
Pinch of salt + pepper (+ chilli flakes if desired)
1 large sweet onion, thinly sliced
400g mushrooms of choice
3 cups pasta of choice (I used gluten-free brown rice pasta)
Freshly cracker black pepper
Method
Preheat your oven to 425 degrees and slice your kabocha squash in half lengthwise, scooping out and discarding the seeds in the centre. Drizzle the cut side with olive oil, sprinkle with salt and pepper, then place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until slightly charred and very soft and tender. Set aside and let it cool.
Meanwhile, heat 1 tbsp olive oil in a large skillet. Add your sliced onions and a big pinch of salt, stirring to coat. Cook over medium-low heat, stirring occasionally, for 15 minutes or until the onions start to turn a deep golden brown. Add your mushrooms, stir, and continue cooking on the onions and mushrooms together for another 10 minutes or so on medium heat. Both should be deeply browned and caramelized. Proceed with your next steps while they cook.
Heat the other 1 tbsp of olive oil in a small saucepan over medium-low heat. Add your minced garlic, stir, and cook for 3-4 minutes or until softened, fragrant and just starting to brown. Add your non-dairy milk, nutritional yeast, sea salt, garlic powder and onion powder. Whisk in your arrowroot (make sure to whisk quickly and very well so it doesn’t clump), then bring the mixture to a simmer and let it bubble and thicken for 2 minutes or so. Once it has thickened, turn off the heat and set your saucepan aside.
Cook your pasta in a large pot of well-salted water (at least 2-3 tbsp of salt!) to al dente according to the package directions. Drain and place back in the pot off the heat.
Scoop out your cooled kabocha squash flesh (it should measure to about 1 ½ cups) and add to the bowl of a food processor. Add in your thickened milk and nutritional yeast mixture plus the juice of 1/2 a lemon. Blend well on high for 1-2 minutes or until you have a very smooth, thick, orange sauce. Taste and add more lemon and salt if desired.
Pour your sauce into the pot of pasta and add your mushroom and onion mixture. Stir everything well, add fresh pepper and serve alongside crispy roasted broccoli if desired!
Serves 4-6
