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  • Writer's pictureEmily Yeo

Butternut Squash Mac & Cheese with Brussels Sprouts and Peas

I love mac and cheese. Growing up it was the mac from the blue box, and as I got older, it was a gourmet version but since going dairy-free, there really haven’t been any homemade recipes that make my taste buds twirl….. until now! These butternut Mac & cheese ranks right up there with a pbj sandwich for me when it comes to comfort food. Oh the ooey gooey goodness. Of all of the mac and cheese recipes, *this* little gem right here is like striking mac and cheese gold.

I’ve a confession to make! I used to be an addict. A cheese addict. And somehow I still am, I just don’t eat any dairy products anymore but I still absolutely love this cheesy flavour and its creaminess. This macaroni, brussel sprouts and peas recipe is my take on this classic comfort food. Full of cheesy goodness with some veggies snuck in for good measure.

I have been trying out different vegan mac & cheese recipes but I was never really satisfied. So I experimented a lot in the kitchen and came up with this healthy vegan mac and cheese which I have been making a couple of times lately because it tastes so yummy. Regular mac and cheese contains cheese, butter, milk, a little bit flour, and spices. It may taste great (after all who doesn’t love cheese) but it’s not very healthy… Can I just eat it out of the pan like a bachelor already? Okay, I’ll lay aside my strong animal-like urge to devour and take a moment to sprinkle coconut bacon on the top. And that, my friends, is as far as got with photographing this pan of yumminess before I starting eating it. sometimes, you just can’t wait any longer, you know?

I understand that the one single food item that makes a vegan diet kind of hard for some people is at the same time the one that keeps people from switching to a vegan diet: the cheese. We were loving it, we were sneaking it in the early days of our transition, and we couldn’t imagine a life without that block of solidified dairy milk. But it wasn’t before we learned just how much cruelty was behind this food, that’s made of 70-80% artery-clogging saturated fat and cholesterol. Many cheeses are made with rennet, which is an enzyme that comes from a calves’ stomach lining. So technically, your cheese might not even be vegetarian. It is also likely to be crawling with bacteria and might have been sprayed with mould, especially the slimy cheeses.


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