Vegan Squash & Herb Mac n Cheese
Classic comfort food, dairy optional!
  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

In In a medium sauce pan, bring 4 cups of water to a boil

  1. Add pasta to the boiling water and cook until al dente; strain pasta

  2. In a second sauce pan, heat Vegetable Stock over medium heat

  3. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  4. Drain excess stock from the pot, and remove herb stems

  5. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  6. Pour Mixture over cooked pasta

  7. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!