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4.8 from 75 votes

Easy Vegan Mac and Cheese

Vegan Mac and Cheese made in an easy homemade plant-powered sauce. So tasty, comforting, and ready in just about 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 327 kcal
Course: Side Dish , Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
  3. 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.
  4. Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
  5. 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.
  6. 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.
  7. 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.
  8. Next, place the boiled potatoes, carrots, ¼ Cup Nutritional Yeast, and 1/2 cup of the reserved liquid in a blender.
  9. 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.
  10. Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
  11. 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

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

% 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.