Vegan Mac \’n\’ Trees

A big reason why so many plant-based macs are underwhelming is because they’re too vegetable-forward. At the end of the day, blended carrots just aren’t going to stack up to the best dairy-based mac.

That said, certain vegetables can act as a substantial and healthy base for a cheese sauce. For this recipe, butternut squash acts as a canvas. Make sure to use a high speed blender for the best texture. Your squash will blend into a beautifully silky sauce, but if you stop there, you’re essentially left with a thick butternut squash soup.

To add layers of umami and cheesiness, I then add nutritional yeast, smoked paprika, and two bags (yes!) of vegan cheese. The result is a deeply rich and stretchy cheese sauce that’s indulgent and special.