Today I had to make something before work. It hasn't been too busy there so we are going in a little later. It gave me some time to make something instead of the usual leftovers.
I am not a huge fan of store bought vegan cheese. I don't hate it but if I can, I like to make cheese substitutes like this creamy cheese for pasta, out of butternut squash. This squash is my favorite for this cheese substitute. It's not too sweet like some squash, and it's nice and creamy.
Cheese sauce
1 butternut squash
1 cup or more of vegetable soup broth
2 tablespoons nutritional yeast
4 tablespoons tapioca starch
1 tablespoon cider vinegar
Squeeze of lemon juice
2 tablespoon vegan sour cream (I bought one but you can add cashew cream)
Salt and pepper
1 onion
1 teaspoon chipotle pepper sauce in adobo
To make cashew cream soak a cup of cashews and blend with water and add a squeeze of lemon and salt to taste.
Cook the squash by boiling or steaming until tender.
After browning the onions add the already cooked squash then add the rest of the ingredients. Bring to a boil then reduce heat, and stir frequently.
I was not originally planning to add chipotle but after I blended it I thought I would add some extra kick to it. It added a slight smokey taste. It wasn't that spicy.
Back in the day when I ate the boxed mac n cheese I would put ketchup on it. I actually didn't like it at all as it. I hated the taste of that cheese mix.
This is a quick thing to make, with the squash taking the most time which is probably around ten minutes in the hot water. I don't time anything so you just have to test it. The recipe given is approximate. I add and taste as I go. I think most people do this.
I think some children would not be opposed to this as a substitute.
