Macaroni and Cheese is a comfort food, and unfortunately – I had a huge craving for it last night. Fortunately, I had all the ingredients to make it – being that, in the vegan world, this translates to: winter squash and nutritional yeast.
With a blender and the ability to operate it, this recipe should come together pretty quickly. Makes: an 8″ x 8″ baking pan of almost-Havarti/Jarlsberg comfort. Robusto!
Shells and Cheese-Less Pasta
8 oz. pasta shells, cooked and drained
1/2 cup Tofu-Cashew Ricotta cheese
1 cup cooked, cubed winter squash (I used pumpkin)
1/3 cup caramelized onions
3 Tablespoons nutritional yeast
1 Tablespoon “milk”
salt and pepper, to taste
Directions: In a blender, combine: Tofu-Cashew Ricotta, squash, onions, nutritional yeast, milk, and turmeric. Blend until smooth. Then, stir into cooked pasta – in a large mixing bowl. Preheat oven to 350 degrees. Grease an 8″ x 8″ baking pan. Pour the pasta mixture into the pan and bake for 30-45 minutes, or – until heated through.
Pre-baking topping suggestions:
– Mix 1/2 cup breadcrumbs with 2 tablespoons “butter,” and season with salt.
– Parmesan “cheese.”
– Vegan “cheese.”
– Roasted broccoli (because it’s that good)