Vegan Baked Mac and Cheese Balls
By Maeve Holmberg
1 cup butternut squash, cubed
½ medium yellow onion
½ head cauliflower, chopped
½ cup unsweetened almond milk
2 cloves garlic, minced
1 tbsp nutritional yeast
2 tsp apple cider vinegar
½ tsp salt
¼ tsp ground mustard seed
4 slices Ezekiel Bread, toasted
8 oz whole wheat elbow pasta
1. Cook pasta according to directions on box.
2. While pasta is cooking, place butternut squash, onion, and cauliflower in a large pot, and fill with water until all veggies are covered. Bring water to a boil, reduce heat, and simmer 5-10 minutes, or until vegetables are fork tender.
3. Once steamed, drain the vegetables, and place in a blender with almond milk, garlic, nutritional yeast, apple cider vinegar, salt, and mustard seed. Blend until a creamy, smooth mixture is formed.
4. Rinse and drain your pasta, then place it back in pot. Pour “cheese” sauce over pasta, and stir until well combined. Let cool 5 minutes.
5. Line baking tray with parchment paper. Using an ice cream scoop, form mac and cheese balls, then place in rows on parchment paper. Freeze 10 minutes.
6. In the meantime, place toasted bread slices in blender/food processor and blend until small crumbles are formed. Place in large bowl/plate.
7. Preheat oven to 375 degrees and lightly spray a muffin tin with oil. Take out baking tray with mac and cheese balls from freezer.
8. Using your hands, squish mac and cheese ball further into a ball shape (don’t worry - it won’t look perfect!), then coat with breadcrumbs until completely covered. Place ball in muffin tin cup, and repeat with remaining mac and cheese balls.
9. Bake 25-30 minutes, or until golden brown. Let cool 10 minutes.