While I have never had Kraft mac-n-cheese (being born allergic to dairy), I have certainly always wanted it! My first taste of vegan mac-n-cheese was at Real Food Daily in Santa Monica, and that sent me on a quest to find my own recipe that was both delicious and healthy. This recipe is sauce-heavy because I love the sauce! If you prefer, you can always adjust the portions, or just use ¾ of the sauce and reserve the extra to pour over another delicious meal.
- 6 cups kabocha squash, without skin, diced (about 1 small squash)
- 1 package brown rice macaroni that serves 8
- 1 cup nutritional yeast
- Juice of half a lemon
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Cayenne, salt and pepper to taste
- Unsweetened plain almond milk, if desired, to choice consistency
In a large pot, bring water to a boil, add kabocha and simmer at a low boil for 14 minutes.
Meanwhile, prepare brown rice macaroni according to package directions, when done, drain completely and set aside.
When kabocha is done, remove from water with slotted spoon and place in Vitamix or blender, then add remaining ingredients (except almond milk) and puree until smooth. Then, if the sauce is too thick for your liking, you can add a touch of almond milk at a time until it is your desired consistency.
Drain water from pasta pot, add a bit of sauce from blender to bottom, top with half the macaroni, top with more sauce, stir, then add the remaining macaroni and sauce.
Mix well and serve.