Friday, June 10, 2011

Crack Sauce

Finally, the recipe I know you have all been waiting for.  And Oh So Patiently, I might add!

Remember when I mentioned the "crack sauce" earlier this week.  Well it is actually the base to a very special casserole.  This is a vegan take on Macaroni and Cheese and if I do say so is even better than the classic!

I found this recipe on Angela's site Oh She Glows.  I didn't change a thing, and with her permission I am re-posting it here for all of my wonderful readers.  If you aren't already following Oh She Glows as I do so religiously, I really encourage you to.  Vegan or not, her food is Ah-mazing!  Thank you Angela for letting me post this recipe, and thank you for creating such wonderful food!  You are an inspiration and I don't know the state my kitchen would be in if it weren't for you!

Butternut Squash Macaroni and Cheese

1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
3/4 cup raw cashews
1 cup non-dairy milk, or more to thin out
3 garlic cloves
1 tbsp fresh lemon juice
2 tsp kosher salt, or to taste
6-7 tbsp Nutritional yeast (provides the cheesy consistency)
1/2 tsp dijon mustard
1/2 tsp or a bit more of dried Italian seasoning
1/4-1/2 tsp Tumeric powder
Freshly ground black pepper, to taste
1/4-1/2 tsp Paprika + more to season
1 box Spelt Elbow Macaroni

Preheat oven to 350F and line a baking sheet.  In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.

Process 1 slice of bread + 1 tbsp Earth balance until crumbs form in a food processor. Set aside.

Add the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the milk, minced garlic, lemon juice, nutritional yeast, dijon mustard, Italian seasoning, tumeric powder and black pepper, paprika and salt to taste.  Process until smooth. Leave the sauce in the processor as you will be adding the squash.  Add cooked butternut squash to the food processor and pulse until smooth.  If at anytime the sauce becomes too thick you can add milk to thin. 

Cook your pasta according to package directions.  Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli.  Pour it into a casserole dish, sprinkle on breadcrumbs and paprika, and bake it at 350 for about 20-25 minutes. The casserole will serve about 4 people.

Store any leftover sauce in the fridge and use within a few days.

Don't get yourself stuck in a box on this one.  If you have leftover sauce, you can definitely use it anywhere!  I shmeared some on a slice of toast, I have dipped raw veggies into the sauce, or pour over roasted veggies.  I think it would be amazing on top of a baked sweet potato, or used in a scalloped potato-like dish.  Seriously, this sauce is going places.  I literally wanted to drink it straight from the fridge in the container.  It appropriately has adopted the name "crack sauce"!

Thank you again to the wonderful Ange at Oh She Glows for this recipe.  To check out gorgeous photos and step-by-step instructions visit her website!

No comments:

Post a Comment