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!

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 45-60 minutes

Ingredients

  • 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
  • Cooking Spray

Equipment

  • Sheet Pan
  • Large Saucepan
  • Food processor, or blender

Method

  • 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.
  • Serve immediately!
Sarah Nicole

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.

More Forkly
There's just something about the refreshing taste of a pickle. Often served as an appetizer or a lunch side, they're most likely...
Vegan baking sounds tricky - how do you make things delicious, bind well, and come out not being noticeably different?
Introducing oat milk! The newest (and in my opinion, the best) addition to the world of non-dairy milk.
Have you heard of the latest diet craze, the intermittent fasting diet?
Following a Vegan diet encourages you to be more adventurous in the food department.
Eating food is how we fuel our bodies with enough energy to get through our everyday tasks.
Turmeric is known for its vibrant canary yellow color and vibrant flavor that has been complimenting curry dishes for ages.
A while back we dove into the world of dessert hummus with a chocolate version that reminded us of brownie batter.
Preparing meals after work can be exhausting, especially when you have a table full of different taste buds.
Maintaining a healthy lifestyle is vital to help you lose or maintain weight as well as a very important part in maintaining...
Avocados are considered a nutrient dense fruit, yes a fruit! You may be tempted to call avocados a vegetable because of their dark...
We all experience it - the need for a boost in energy. Coffee definitely comes in hand, but what if there's a way to incorporate...
Advertisement
Food
16 Foods That Look Like The Body Part They’re Good For