There’s been studies that show that cheese is as addictive as drugs. So, for those now aiming for a plant-based, vegan diet giving up cheese…well, that’s just a lot harder than giving up steaks. Now, here’s the good news – there is a way to make vegetables taste like cheese. Don’t believe it? Well, you’ll have to try for yourself. Best part is, it even looks like cheese. So you can easily sell this to your kids, and they’ll never know they’re actually getting a serving of vegetables, too. Huzzah!
To make this gluten-free, simply use gluten-free macaroni noodles, and substitute the flour for a GF flour, like we did!
Prep Time: 10 minutes
Cook Time: 45-60 minutes
1 box dry macaroni pasta (approx 340gr, or 3 1/2 cups) - use gluten free substitute if needed
1 can full-fat coconut milk
1/2 half medium butternut squash - seeded, roasted & pureed
1 tbsp coconut oil
1 tbsp flour - use gluten free substitute if needed
3 tbsp nutritional yeast
1 tsp ground mustard
1/4 tsp tumeric
1 tbsp oregano
1/2 tsp garlic powder
Salt & Pepper, to taste
Food processor, or blender
Preheat oven to 400 degrees Fahrenheit. Begin to cook your pasta (set aside when finished).
While the pasta is cooking, halve your butternut squash, spoon out and remove the seeds, and spray with non-stick cooking spray. Place on a sheet pan, face down, and roast until the flesh is tender. Approx 35-40 minutes.
Spoon out the cooked butternut squash from one half (save the other half for later, or puree it all and freeze the extra!).
In a food processor or blender, puree the cooked squash. Set aside.
Bring your large saucepan to a medium-low heat. Add the coconut oil until melted, then sprinkle in the flour. Whisk until it's combined.
Immediately pour your coconut milk into the flour/oil blend and whisk. Let simmer and thicken, adding in the squash puree and your nutritional yeast, and seasonings. Continue to let cook and thicken further.
Once the sauce has thickened, add your fully cooked (and strained) macaroni into the pot, and fold it into the sauce until well combined.
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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