Mac & Cheese is a favorite in our home, and over the years we have created our own spin on this classic dish with a vegan recipe sure to impress.
Coconut milk meets savory spices to create a scrumptious creamy sauce. Roasted seasonal vegetables pair with herbs and nuts in a decadent crumb that’s generously sprinkled on top. Once you’ve tried it, you’ll agree, everything is better with a spicy crumb.
This recipe is easily adaptable and in this version we were inspired by golden butternut squash and the warm earthy flavors of sage and hazelnut that complement it.
Whenever the weather turns chilly or we just need some comfort food this creamy pasta always hits the spot. Join us around the table and use this recipe as a base to come up with your own pairings! Cauliflower and rosemary, peas and mint, or carrots with pine nuts would all be tasty. Check out the Flavor Bible for an amazing resource on vegetarian food pairing.
- 1 small butternut squash
- 7 tbs olive oil, divided
- pinch of nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 cups dried or stale bread cut into cubes
- ½ cup hazelnuts
- pinch of chili flakes
- 3 tbsp sage (reserve a couple leaves for the sauce)
- 4 tbs white flour
- 2 400 ml cans of coconut milk
- 1 tsp garlic powder
- 1 tsp vegetable stock mix
- 2 tbs nutritional yeast
- 2 package of macaroni noodles (460 grams)
- Preheat your oven to 375 degrees Celsius. Peel, deseed, and cube the squash into small 1-2 cm pieces. Roast on a baking tray with oil, nutmeg, salt and pepper. Stir occasionally and remove after 20-30 minutes once tender.
- In a food processor or with a hand blender blitz your dried bread to create coarse crumbs. Combine with crushed hazelnuts, chili flakes, salt and pepper. Slice your sage into small strips and stir together. Fry in a frying pan with a generous amount of olive oil until golden.
- In a sauce pan combine the ingredients for your béchamel. Mix 4 tbs white flour with 4 tbs oil. Stir until golden and bubbling. Slowly add a little of the coconut milk, stirring consistently to avoid clumps. Add more coconut milk while stirring until it's all combined and bring to a simmer. Add a few leaves of sage. Continue to stir the bottom with a wooden spoon so the sauce doesn't stick and simmer for 15+ minutes until it thickens. Add the garlic powder, vegetable stock, salt and nutritional yeast. Taste and adjust flavors as desired, adding more seasoning until the sweetness of the coconut milk has transformed into a savory sauce.
- Boil water in a pot with a little olive oil and salt. Cook the noodles according to directions and strain.
- In the large pot, mix together the macaroni, butternut squash, and béchamel sauce. Spoon into a large baking dish or cast iron pan. Broil in the oven for several minutes until golden. Top with crumbs and serve with a side salad and a buttery Chardonnay wine if desired.