Just because it is vegan, doesn’t mean this mac and cheese isn’t comfort food.
There is one dish that any born-and-bred Southerner can’t live without.
It graces our tables at potlucks, barbecues, and even Thanksgiving dinner.
Credit:Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
That’s right: We’re talking about gooey, decadentmacaroni and cheese.
North Carolina native Tabitha Brownwent vegan in 2017.
One of her favorites?
Vegan mac and cheese.
“This is good comfort food,” Brown explains.
Nutritional yeast is inactive yeast that is used as a seasoning for its cheesy, slightly nutty flavor.
Ingredients
4cupspeeled, seeded, and chopped butternut squash (from 1 small [1 1/2-lb.]
squash)
3cupspeeled and chopped russet potato (from 1 large [about 12-oz.]
2cupsshredded vegan Cheddar cheese (such as Daiya Cheddar Style Shreds, from 1 [8-oz.]
Add garlic-herb seasoning blend and 1 teaspoon of the salt.
Bring to a boil over medium-high.
Drain; transfer to a blender.
Blend squash mixture:
Add 1/2 cup of the broth to the blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until completely smooth, 1 to 2 minutes.
Add pasta; cook according to package directions.
Drain, and set pasta aside.
Make sauce:
Melt dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low.
Add blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder.
Stir until smooth and combined.
Add vegan mozzarella and 1 cup of the vegan Cheddar.
Cook, stirring constantly, until cheeses melt and mixture is smooth and creamy, about 2 minutes.
Stir in pepper and remaining 1 teaspoon salt and 1/2 cup broth.
Add drained pasta; stir together until evenly coated.
Sprinkle pasta mixture with remaining 1 cup vegan Cheddar; sprinkle with paprika, if using.
