Butternut Squash Vegan Mac and “Cheese” | Club House

Name: Butternut Squash Vegan Mac and “Cheese” | Club House
Total time: 70 min
Ingredients: 1 pound (500 g) butternut squash (about half a large squash), peeled, seeded and diced; 2 cups (500 ml) plain unsweetened non-dairy milk (such as almond, soy or coconut); 1/4 cup (60 ml) nutritional yeast; 1 1/2 tsp (7 ml) minced garlic (club house); 1 tbsp (15 ml) mustard ground (club house); 1/2 tsp (2 ml) sea salt grinder (club house); 1/4 tsp (1 ml) pepper ground black (club house); 1 package (375 g) elbow macaroni, penne or other similar-sized pasta shape; 1 package (227 g) shredded vegan “cheese” (about 2 ½ cups/625 mL); 1 cup (250 ml) panko bread crumbs; 2 tbsp (30 ml) olive oil; 3/4 tsp (4 ml) basil herb grinder (club house)

www.clubhouse.ca

This plant-based spin on mac and cheese is so rich and creamy you may even prefer it to more traditional versions. Make it vegan and gluten-free by using both gluten-free pasta and bread crumbs.

View full recipe on www.clubhouse.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.

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Ingredients

1 pound (500 g) butternut squash (about half a large squash), peeled, seeded and diced
2 cups (500 ml) plain unsweetened non-dairy milk (such as almond, soy or coconut)
1/4 cup (60 ml) nutritional yeast
1 1/2 tsp (7 ml) minced garlic (club house)
1 tbsp (15 ml) mustard ground (club house)
1/2 tsp (2 ml) sea salt grinder (club house)
1/4 tsp (1 ml) pepper ground black (club house)
1 package (375 g) elbow macaroni, penne or other similar-sized pasta shape
1 package (227 g) shredded vegan “cheese” (about 2 ½ cups/625 mL)
1 cup (250 ml) panko bread crumbs
2 tbsp (30 ml) olive oil
3/4 tsp (4 ml) basil herb grinder (club house)