Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese
I planned on making just your “normal” butternut squash mac n’ cheese, inspired by Inspiralized. Seriously, the things that girl creates had me attached to my spiralizer all weekend. Then I decided – I have this bag of nutritional yeast that I have used once, to sprinkle on broccoli, maybe I should use it. Thus, Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese was born.
My mom used to make homemade macaroni and cheese and to be honest, I preferred the Kraft stuff. It was probably my favorite meal. I was such a child of simple, processed taste. I would eat an entire box in one sitting. Funny that I didn’t get fat until college. Anyway, my mom would use all sorts of fancy cheese and top it with breadcrumbs, and that was my favorite part – the breadcrumbs. I thought almond meal would be the perfect replacement for all the gluten-free people like myself and it was.
Don’t let the idea of vegan cheese scare you. It’s actually really good and has a little bit of tang to it. Also, don’t be scared of the fact that most macaroni and cheese recipes call for mustard or mustard seed. But then again, this is coming from a girl who is currently going through a bottle of dijon mustard every 1-2 weeks…
- 2 cups butternut squash, spiralized (one squash)
- 1 cup unsweetened almond milk
- ¼ cup nutritional yeast
- 1 tbsp gluten free flour
- ½ tbsp almond meal
- ½ tbsp olive oil
- ½ tbsp Dijon mustard
- ½ tsp minced garlic
- ½ tsp minced onion
- ¼ tsp crushed red pepper
- Preheat oven to 400 degrees.
- Spiralize your squash. I used directions by Inspiralized.
- Separate squash noodles, top with a little salt and pepper and bake for 5-7 minutes, until they begin to soften.
- While squash noodles are baking, mix almond milk, nutritional yeast and olive oil in a small pan on medium heat.
- Whisk in garlic, onion and crushed red pepper.
- Once mixture begins to bubble, whisk in flour and mustard and reduce heat to low.
- Spray two ramekins with coconut oil. Place 1 cup of noodles in each ramekin.
- Turn off heat and pour sauce over noodles. Top with ¼ tbsp of almond meal each then sprinkle with salt and pepper.
- Place ramekins in oven for 10 minutes, until tops begin to brown.
Chat with me:
Did you ever eat Kraft Macaroni and Cheese? What is your favorite food from your childhood?