In any case, it's definitely not! Since there's no cheddar! Or on the other hand milk, so far as that is concerned. This Vegan Stovetop Mac and Cheese is made with sweet potatoes, butternut squash, coconut milk, and a couple of different veggies, flavors, and dashes of various stuff until it accomplishes rich stovetop macintosh and cheddar flawlessness. All sans dairy. Gracious, and at just shy of 400 calories for every serving!

So! We have butternut squash and sweet potatoes. At that point we saute up some onion and garlic. Smoked paprika and dry mustard show up, in addition to a little veggie juices to keep things light (and include enhance). We puree everything with some coconut milk, soy sauce, and a couple of other flavor-enhancers. Furthermore, that is the uber smooth marvelous sauce!

Realize something else that is cool about this formula? This is a vegetarian macaroni and cheddar formula without dietary yeast. I know many – alright, most – veggie lover "cheddar" plans call for healthful yeast – it includes an uncanny "mushy" season (also nutrient B12), all things considered. I attempted it in this formula, and I liked it. In any case, I needed to make this a formula that feels open to everybody.


Also try our recipe : THE BEST DAMN VEGAN NACHOS #vegan #dinner


  • 8 ounces penne or macaroni pasta (shells and rotini are also good)*
  • 3 cups diced butternut squash (about 1/2 small squash)
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1/2 medium onion)
  • 1 medium clove garlic, minced
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 1/2 cup vegetable broth
  • 3/4 cup canned coconut milk (lite works also; the sauce may just be a bit thinner)
  • 1 teaspoon to 1 tablespoon Tamari or soy sauce, to taste


  1. Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
  2. While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
  3. Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
  4. Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.

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