Vegan Mac and Cheese (with crispy “bacon” bits)

Okay, so technically not “Mac” and Cheese…. more like “whatever-pasta-I can-find-lurking-in-my-cupboard” and cheese. But I doubt that would make for a very good search term.

I sampled a lot of different mac and cheese recipes since going vegan (it was a trying time, but I survived) and I think in the process, I just might have found the perfect one.

A big call, I know. But it did get a big thumbs up from my dairy-loving, meat-eating boyfriend – so it must be good!

There were lots of cashew cream-based recipes devoured during this arduous (ha!) process, and as much as I liked them, they just didn’t do it for me as much as this butternut squash version.

It’s rich, creamy, smooth and, best of all… cheesy as hell!

The bacon bits absolutely blew me away. It’s amazing how the flavour of the coconut chips give way to the saltiness of the soy sauce and liquid smoke. They even look like crispy bacon bits – what is this sorcery?!

The perfect way to top this dish off, if you ask me.

Anyway, give this recipe a whirl – I don’t think you’ll regret it!

Mac and Cheeze (with crispy “bacon” bits)

Mac and Cheese recipe adapted from Oh She Glows
Crispy Bacon Bits from Vegan100 by Avant Garde Vegan

350g macaroni or desired pasta
1 large butternut squash – chopped in 1-inch pieces
1 cup of spinach
Olive Oil
Sea Salt
Ground Black Pepper

For the Cheese Sauce:

1 cup of roasted butternut squash
1 tablespoon vegan butter
1 cup unsweetened almond milk
1 tablespoon cornstarch
1/2 cup of nutritional yeast
3 teaspoons dijon mustard
2 teaspoons smoked paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Juice of half a lemon
1/2 teaspoon sea salt
Pinch of ground black pepper
3 teaspoons white miso

For the Crispy Bacon Bits:

1/2 cup of coconut chips
1 tablespoon maple syrup
1 tablespoon liquid smoke
1 tablespoon soy sauce
1 tablespoon melted coconut oil

Method:

1. Preheat the oven to 200 degrees celsius and line a baking tray with paper
2. Chop the butternut squash into roughly 1-inch cubes and place on baking paper. Drizzle olive oil over the pieces and season with salt and pepper. Cook for about 45 minutes or until butternut squash is tender.
3. While the butternut squash is cooking, prepare your “bacon” bits. Stir all the ingredients together in a bowl. Once well-coated, add the bacon bits to a lined tray and place in the oven for 10 minutes or until crispy. Check the “bacon” bits regularly throughout the cooking time as they can catch and burn easily.
4. Bring a large pot of salted water to the boil and cook your pasta for the required amount of time shown on packet. Drain and set aside until the sauce is ready.
5. Once cooked, add 1 cup of the squash to a blender along with the other cheese sauce ingredients – vegan butter, almond milk, cornstarch, nutritional yeast, dijon mustard, garlic powder, onion powder, lemon juice, sea salt, pepper, chickpea miso and, paprika.
6. Blend the cheese sauce until lovely and smooth, then adjust the flavor as you see fit.  If you want it cheesier, add more nutritional yeast; if you think the sauce is too thick, add more almond milk.
7. Add the sauce to the cooked pasta pot along with your spinach and leftover butternut squash. Mix it all together over a medium heat until spinach has wilted and sauce has thickened slightly.
8. Serve with bacon bits sprinkled over the top… and enjoy!