Vegan Macaroni and Cheese
Ingredients
- 4 cups peeled, seeded, and chopped butternut squash (from 1 small [1 ½-lb.] squash)
- 3 cups peeled and chopped russet potato (from 1 large [about 12-oz.] potato)
- 1 tablespoon garlic-herb seasoning blend
- 2 teaspoons kosher salt, divided
- 1 cup vegetable broth, divided
- 8 ounces uncooked elbow macaroni
- ¼ cup unsalted dairy-free butter alternative (such as Miyoko’s Creamery)
- ½ cup plain unsweetened dairy-free yogurt alternative (such as GT’s CocoYo)
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- 1 cup shredded vegan mozzarella cheese (such as Daiya Mozzarella Style Shreds, from 1 [8-oz.] pkg.)
- 2 cups shredded vegan Cheddar cheese (such as Daiya Cheddar Style Shreds, from 1 [8-oz.] pkg.), divided
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
Directions
- Preheat oven to 375°F with rack 6 inches from heat source. Place squash and potato in a large stockpot and add water to cover by 1 inch. Add garlic-herb seasoning blend and 1 teaspoon of salt. Bring to a boil over medium-high. Cook, undisturbed, until squash and potato are tender when pierced with a knife, 15 to 20 minutes. Drain; transfer to a blender. Add ½ cup of the broth. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until completely smooth, 1 to 2 minutes.
- While squash and potato cook, bring a separate large stockpot of salted water to a boil over high. Add pasta; cook according to package directions. Drain, and set pasta aside.
- Melt dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low. Add blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder. Stir until smooth and combined. Add vegan mozzarella and 1 cup of vegan Cheddar. Cook, stirring constantly, until cheeses melt and mixture is smooth and creamy, about 2 minutes. Stir in pepper and remaining 1 teaspoon salt and ½ cup broth. Add drained pasta; stir together until evenly coated. Sprinkle pasta mixture with remaining 1 cup vegan Cheddar; sprinkle with paprika, if using.
- Cover skillet with aluminum foil and bake in preheated oven 20 minutes. Increase oven temperature to broil and cook until cheese is melted and bubbling around edges, about 3 minutes.
