This classic baked vegan Mac and Cheese is super cheesy, ooey, gooey and creamy.
I was craving Mac and Cheese shortly after going vegan, and didn’t have any nuts in the pantry. I wanted to achieve that ooey, gooey creamy texture. I remembered a vegan Mac and Cheese recipe by Chef Chloe that used butternut squash. So I decided to give it a try. The cheese sauce is a dream, creamy, gooey, decadent and luscious. The cheese sauce can be prepared up to five days in advance, so all you have to do is boil the pasta and bake.
The secret ingredient in this velvety cheese sauce is butternut squash. You can use cauliflower in place of the squash. But the squash gives it a rich, thick creamy consistency.
This cheese sauce is silky, smooth and decadent, and will make you give up the boxed stuff. Combined with the chickpea pasta, it’s a treat for your taste buds.