As you probably noticed, I often talk about Nutritional yeast. I use it in many of my recipes, since it reminds me of the taste of cheese. It’s definitely an important ingredient to have in your pantry if you decide to go vegan, or if you enjoy eating healthy once in a while. Those amazing flakes give the best taste to salad dressings, pasta sauces, and all sorts of fillings. I sprinkle it on pretty much everything!
My favorite recipe with Nutritional Yeast is definitely the Mac n’ cheese, inspired by the website Oh She Glows! Although, I make mine lighter than the original. It is made with baked butternut squash, but you could also make it with pumpkin. It will taste as yummy. I love to add raw greens to my Mac n’ cheese just before serving. Mixing them up with the pasta will make them a bit tender, without cooking them. Another option would be a handful of sunflower sprouts served on top of the dish…
Butternut squash mac n’ cheese
1 butternut squash, peeled and chopped
Virgin olive oil
1 cup unsweetened almond milk
6 tbsp nutritional yeast, or more!
2 tsp old fashion Dijon mustard
1/4-3/4 tsp garlic powder
1/2 tsp onion powder
1/2-1 tbsp lemon juice
1/2-1 tsp sea salt & ground black pepper
brown rice macaroni
Greens of choice (kale, spinach, broccoli, peas, pumpkin seeds, etc)
1.Preheat oven to 425F. Mix chopped squash with oil and roast for 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheese sauce in a pot on the stove top. Whisk together milk and nutritional yeast, Dijon, garlic, lemon and S & P). Whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash.
5. Add cooked, drained, and rinsed macaroni into pot, along with cheese sauce & some greens. I love this mac n’ cheese with baby spinach or kale. Serve the rest of the baked squash with your pasta!