Easy Vegan Mac and Cheese
User Reviews
4.8
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
327 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Easy Vegan Mac and Cheese
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Vegan Mac and Cheese made in an easy homemade plant-powered sauce. So tasty, comforting, and ready in just about 30 minutes.
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Ingredients
- 1 box whole wheat or gluten-free pasta use any pasta of choice
- 2 Large Yukon gold potatoes
- 3 Medium carrots
- 2 Cups broccoli florets
- 2 Cloves minced garlic
- ¼ Cup nutritional yeast
- 1 teaspoon apple cider vinegar
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ⅛ teaspoon turmeric powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
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Instructions
- Wash and scrub the 2 Large Yukon Gold Potatoes and 3 Medium Carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
- Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
- Now add chopped potatoes and carrots to a large pot, then pour over enough water to cover by 1" inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.
- Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
- Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) Steam the 2 Cups Broccoli Florets for 3-4 minutes, or just until fork-tender.
- Once the veggies are done, remove them from the heat and place them in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook 1 box Whole Wheat or Gluten-free Pasta according to the package instructions.
- In a small mixing bowl, combine 2 Cloves Minced Garlic, 1 teaspoon Apple Cider Vinegar, 2 tablespoons Freshly-Squeezed Lemon Juice 1 teaspoon Dijon Mustard, ½ teaspoon Paprika, ⅛ teaspoon Turmeric Powder, and ½ teaspoon Kosher Salt and ¼ teaspoon Ground Pepper. Whisk until well combined and set aside.
- Next, place the boiled potatoes, carrots, ¼ Cup Nutritional Yeast, and 1/2 cup of the reserved liquid in a blender.
- Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
- Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
- Using a wooden spoon, mix well until pasta is evenly coated into super creamy delicious sauce! Serve warm and enjoy!
Notes
- You can store the leftover sauce in the refrigerator for up to a week. Reheat just before serving.
- Use any pasta of your choice
- Swap the broccoli with zucchini or any other veggie of your choice.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
70g
(23%)
Protein
15g
(30%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
246mg
(10%)
Potassium
625mg
(18%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
5366IU
(107%)
Vitamin C
37mg
(41%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 70g | 23% |
| Protein | 15g | 30% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 246mg | 10% |
| Potassium | 625mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5366IU | 107% |
| Vitamin C | 37mg | 41% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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