Mac n Cheeze


Growing up, I was never a big fan of cheese. I didn't actually start to enjoy it until first year university, shortly before I found out i was lactose intolerant 🙈. So mac n cheese was never high on my list, even when my mom and grandma made it from scratch. So, in December when I found myself craving mac n cheese, I was confused, but had to make it and was SO glad I did. This mac n cheese is creamy, savoury and satisfies my cravings without any milk or cheese involved. Boom.

Alaska- Maggie Rogers


2 cups frozen butternut squash (or fresh, roasted butternut squash)
2 cups vegetable broth (I use veg bouillon mixed with water)
1 tbsp butter or vegan butter
1/3 cup nutritional yeast
2 tsp dijon mustard
1 tbsp lemon juice
2 cloves garlic, minced
2 tbsp corn starch (optional, but recommended) 
salt and pepper to taste
1/4-1/2 cup almond milk- 

1-2 cups dry pasta (I use lentil or chickpea pasta)


Place squash and broth in a medium saucepan, and heat on medium. Cook until squash is very soft. Drain most (but not all!) of the broth, leaving a few tablespoons left in the pot. Add squash & remaining broth to a blender, along with the rest of the sauce ingredients except the almond milk. Blend until smooth. Add almond milk, starting with a quarter cup, and add more if the sauce is still too thick. In the meantime, cook your pasta in lightly salted water until al dente. Drain the water from the pasta. Pour sauce over pasta, and stir. You might not need to use all the sauce. For an extra crunch, try topping the mac n cheeze with nut "parmesan", the same topping I use on my kale salad. 

Recipe adapted from Oh She Glows