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The Best Vegan Macaroni Ever

Ask anyone transitioning to a plant based lifestyle, and the hardest meals to give up include dairy or cheese. It’s addictive and savory and for the longest while, very few vegan cheese brands have come close to duplicating that same savory texture or a macaroni and cheese dish that actually tastes like cheese.

YOU GUYS. I think I nailed it this time.

Each fast, Earth Balance (not daiya, never daiya) boxed macaroni and cheese has been a staple here but eventually, I grew tired of that. Plus, it’s just that – pasta and low nutritional value. Plus, ever since we learned how awful soy has been for my hormones, I have been experimenting with a lot of soy free vegan recipes lately.

I did use gluten free noodles in this dish. You can use any noodle you want, but if you need to use a gluten free noodle as well, I used Full Circle brand gluten free rigatoni.

It’s packed with macronutrients and micronutrients but it tastes very similar to a classic macaroni dish. That’s a win in my book. I take roast butternut squash which gives it that orang-y Kraft macaroni vibe without the nasty chemicals. Dijon mustard, Apple cider vinegar, paprika, sea salt, nooch or nutritional yeast and almond milk get mixed up in a high speed food processer into a nice, creamy consistency and then poured over the pasta to create an almost splitting image of an almost classic macaroni dish.

Sprinkle on gluten free breadcrumbs or breadcrumbs and bake it for about 12 minutes on 250 degrees. Top with fresh parsley.

It’s dishes like this that reveal how nutrient dense, fast and easy vegan or plant based cooking can really be.

The Best Vegan Macaroni (Vegan, Soy Free, Gluten Free, Nut Free)

1 butternut squash

1 package of Full Circle gluten free macaroni

Gluten free Breadcrumbs, if using

1/4 cup fresh parsley

For sauce

1/4 cup coconut oil

4 cloves of garlic

2 tbsp of nutritional yeast (Good source of vegan b12 which helps calm nerves)

1 tbsp Apple cider vinegar

1 tbsp Dijon mustard

1 tsp paprika

Pinch sea salt

1/2 cup almond milk

1. Boil macaroni according to package directions and drain. Pour into greased casserole dish.

2. Whip up ingredients for sauce in blender until you get a creamy, thick consistency. Pour over pasta and mix well until sauce is well incorporated with noodles. If it’s not oozing out of the noodles, it’s not mixed enough!

3. Top with breadcrumbs Bake for 12 minutes on 250 degrees. Remove from oven. Sprinkle with parsley and serve hot.

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