Vegan Mac & Cheese

READY IN: 50mins




  • Preheat oven to 375°.
  • Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
  • In a sauce pot, warm oil or melt Earth Balance on medium heat.
  • Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
  • Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
  • Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
  • Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes).
  • Strain the noodles and place in a deep baking dish to cool.
  • Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
  • Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
  • Pour the cheese sauce over the noodles, and stir well to coat every noodle.
  • Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
  • Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
  • Bake for 20 minutes.
  • Serve immediately.