We’re Obsessed With This Vegan Mac and Cheese Recipe From Tabitha Brown. You Will Be Too.

We’re days away from Thanksgiving, and while we’re all excited to sit down at the table with our families and eat in gratitude, play spades (if you don’t know how, no judgment, fam!), and get dressed just to come to the living room. And while many holiday traditions remain, more and more, a large percentage of Black Americans are embracing veganism. 

According to Pew Research Center survey, 8% of Black Americans are strict vegans or vegetarians, compared to just 3% of the general population. As a community, we’ve become more conscious and not just staying woke; our lifestyles have changed as well, and that’s partly due to people like Auntie Tab, aka Actress and Vegan Influencer Tabitha Brown. But unlike traditional veganism, Tab has a way of showing vegans of all ages that you still can hold your cultural traditions close, just with a twist. So for all the vegans out there, we had to make sure that diet changes aside, you had the best mac and cheese to bring to grandma’s house (but if she asks you where the real cheese is, don’t call us okay.) In this clip from Brown’s segment on The Ellen Show All Love with Tabitha Brown, Brown and her daughter, supermodel Choyce Brown share Tab’s go-to vegan mac and cheese recipe with you’ll never guess butternut squash! 

BlackLove.com Related Articles:
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Happy holidays!

Auntie Tab’s Vegan Mac and Cheese  

• 8 oz elbow macaroni
• 1/2 cup cashew yogurt (unsweetened)
• 1 cup vegetable broth
• 3 cups peeled and chopped russet potatoes
• 4 cups peeled and chopped butternut squash
• 1 tablespoon garlic powder
• 1 tablespoon garlic & herb seasoning
• 2 teaspoons salt
• 1/4 cup vegan butter
• 1 tablespoon nutritional yeast
• 1 cup shredded vegan mozzarella cheese
• 2 cups shredded vegan cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (fun fact, Tabitha’s Mom added this on their mac and cheese, and she’s keeping the tradition alive, give it a try!)

In their own boiling pots, bring potatoes and butternut squash to a boil, and drain.

1. In their own boiling pots, bring potatoes and butternut squash to a boil, and drain.
2. Combine potatoes and butternut squash into the pan, add 1 cup vegetable broth, 1/2 teaspoon garlic powder, 1 tbsp garlic & herb, and mash together with a potato masher.
3. Once mashed, top with 1 tbsp nutritional yeast.
4. Add 1/2 cup cashew yogurt to potato and butternut squash, 1 cup mozzarella, 2 cups cheddar, 1/4 cup butter, stir and melt together. Continue to mix as cheese and yogurt begins to thicken.
5. Add the cheese to the noodles, combine, and sprinkle 1/2 tsp paprika. Option to bake in the oven for 20 minutes at 350 degrees.
6. Get into it, and enjoy!