Vegan Mac&Cheese

When people find out Im Vegan their first response is " I couldnt do that".  Truthfully I probably said the same thing a few years back..heck even a few months back. My decision to eat a more plant based/vegan diet is strictly health related...yes the piggy's being boiled alive is awful (AWFUL) but that  wasnt why I made the choice. I was never a huge cheese person, so saying goodbye to the fat loaded block wasnt too sad for me. One thing I did use it for was on pasta-who doesnt love pasta?! Going vegan I thought well darn I guess those days are over..simply not true(also why people think they could never eat vegan). This is my favourite "cheese" recipe to date, and its packed full of nutrient dense squash.

• 1 med size butternut squash 
• 1 tbsp Earth Balance (or coconut oil)
• 3/4 cup unsweetened & unflavoured almond milk
• 1 tbsp arrowroot powder (or flour)
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 4 servings brown rice macaroni

1.peel and chop squsah. Coat with oil and bake at 350 for 30 min or until soft.
2. While squash is baking, begin making your "cheese" sauce. Melt earth balance in a pan, slowly adding arrowroot powder (or flour) until sauce is thick. Add almond milk and stir. It should form a smooth sauce. Add in remaining ingredients (dijon mustard, nutritional yeasa, garlic powder, lemon juice)
3. Remove squash from the oven and combine the "cheese sauce" and squash in food processor. Combine until smooth.
4. Serve with brown rice pasta. I served with salad but you could just as easily chop in some spinach,kale, or even peas!

from oh she glows