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MCLV Mange: Vegan Mac n’ Cheese

What’s the perfect way to spend a Sunday in my book? A long walk and a trip to Whole Foods, followed by a couple of hours of blissful cooking & juicing. The only way to top that is whipping up some comfort food for a movie date with a girlfriend!


And exactly what type of comfort food did I make you ask? My all time favorite – Vegan mac n’ cheese, of course! This recipe is based on one of my favorites from the talented Angela over at OhSheGlows. I’ve tried a number of “fake cheese” sauces, and fake cheeses themselves, and this butternut squash-based sauce is far and away my favorite.

You roast the butternut squash {40 minutes total, 20 minutes on each side} and then blend it with the rest of the ingredients in a food processor until it’s the right consistency.

I for one really love pasta that has a little bit of a kick so I enjoy the flavors when I add some paprika, chili powder, and/or cayenne to the finished product.

For this meal I also made two different types of pasta for my friend to try since it was her very first vegan mac n’ cheese meal. Gluten-free oat bran penne for a more traditional mac n’ cheese, as well as spiralized zucchini for a healthier, raw choice.

And you know what? Arianna preferred the zucchini! 🙂

With our delicious, gooey dishes of pasta we enjoyed the new Footloose remake. Totally entertaining but about twenty minutes into it I realized that I only barely remembered the original, so I now need to add that to my Netflix queue as well…

Stay tuned for the next MCLV Mange installment or check out previous posts from this series to see what you’ve missed so far:

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