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–+ servings
Vegan Mac And Cheese

Creamy Vegan Mac and Cheese with Hidden Veggies Delight

Savor the comforting taste of Vegan Mac And Cheese with a creamy texture and hidden veggies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 large Potato Provides creamy texture; substituting with sweet potato adds a sweeter flavor.
  • 1 small Carrot Adds natural sweetness and nutrition; butternut squash works well as an alternative.
  • 1 cup Cashews Creates a creamy cheese-like sauce; soaked sunflower seeds are a great nut-free substitute.
  • 1 cup Plant-Based Milk e.g., coconut milk, any unsweetened non-dairy milk can be used.
  • 1 cup Vegetable Broth Enhances the savory depth of the sauce.
  • 1 small Onion Introduces savory depth.
  • 2 cloves Garlic Adds aromatic depth.
  • 1/4 cup Nutritional Yeast Key for that cheesy flavor profile.
  • 2 tablespoons Tapioca Flour Provides a stretchy, creamy consistency.
  • 1 tablespoon Lemon Juice Brightens the flavor.
  • 1 teaspoon Sea Salt Enhances all flavors.
  • 1/2 teaspoon Black Pepper Adds a hint of mild heat.
  • 1 teaspoon Onion Powder Contributes additional flavor depth.
  • 1/4 teaspoon Crushed Pepper Flakes Optional for added heat.
For Serving
  • 4 cups Pasta or Zoodles Use your favorite type of pasta or spiralized zucchini.
  • 1/4 cup Vegan Parmesan An optional topping.
  • 1/4 cup Fresh Herbs Mint, parsley, or basil make delightful garnishes.

Equipment

  • Blender
  • saucepan
  • Pot

Method
 

Preparation
  1. Soak the cashews in hot boiling water for at least 15 minutes.
  2. Cut the potato and carrot into 1-inch cubes. Boil them in salted water for 10-15 minutes until tender.
  3. In a separate pot, cook your pasta according to package instructions.
  4. After draining your cashews, add them to a blender with boiled potato and carrot, plant-based milk, vegetable broth, onion, garlic, nutritional yeast, tapioca flour, lemon juice, sea salt, black pepper, onion powder, and crushed pepper flakes. Blend until smooth.
  5. Pour the blended sauce into a saucepan over medium heat. Bring to a gentle boil, then reduce and simmer for 1-2 minutes until thickened.
  6. Add the creamy sauce to your cooked pasta or zoodles, tossing until evenly coated. Serve with optional vegan Parmesan or fresh herbs.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 580mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

For a baked version, top with breadcrumbs and vegan cheese, bake at 350°F for 15-20 minutes. Feel free to mix in additional sautéed veggies like spinach or broccoli for added nutrition.

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