A vegan take on mac and cheese? YES, PLEASE! Our Ambassador Miranda came up with this delicious dish in her kitchen.
January 27, 2019
~1 min read
Teri Market
A vegan take on mac and cheese? YES, PLEASE! Our Ambassador Miranda came up with this delicious dish in her kitchen. Give it a try! It has fall flavor from butternut squash, turmeric, and some heat from cayenne!
"A super easy, fall-inspired, vegan noodle dish, reminiscent of macaroni and cheese. I usedMiracle NoodleOrganic Spaghetti for the noodles, but any miracle noodle/rice would do!"
1 package Miracle Noodle Spaghetti 1 cup butternut squash (baked whole at 375 for 1 hr) 4 Tablespoons of nutritional yeast 1/2 cup plant milk of choice (I used almond) 1 teaspoon Dijon mustard 1/2 teaspoon turmeric 1/4 teaspoon garlic powder Salt, pepper, and cayenne to taste
DIRECTIONS:
1. Prepare Miracle Noodle according to package and set aside.
2. Combine all other ingredients and blend. (I used a hand mixer, but have also used a regular blender as well). Warm to desired temperature.
3. Serve as a side or enjoy as a main dish at around 250 calories for the whole thing (depending on the type of plant milk used).
Jonathan Carp, MDAutomated assistant · grounded in his teaching
These answers are grounded in Jonathan Carp, MD's teaching — not live medical advice. Ask about the noodles, your blood sugar, or how they fit your day.
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cheese · cheesy · downwardfacingdoc · miranda wall · organic · spaghetti · vegan · vegan recipe · vegetarian · vegetarian recipeMiracle Noodle
