Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
American
Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce
Description
The recipe creates a cheese-like sauce by cooking potato, carrot, garlic, onion, and optional chili and tomato until tender. These ingredients are blended smooth with nutritional yeast, mustard, soy sauce, lemon juice, olive oil, and seasonings including paprika, sriracha, salt, and a generous amount of fresh black pepper. This combination imparts a creamy texture and savory, slightly spicy flavor reminiscent of traditional cheese sauces.
After blending, the sauce is heated and mixed with cooked elbow macaroni and chopped broccoli. The mixture cooks briefly until thickened and hot, then rests before serving, allowing flavors to meld. The fresh cracked black pepper added at the end enhances the peppery profile characterizing this vegan version of mac and cheese.
Optional additions to modify the sauce include blending cashews or seeds for creaminess or swapping vegetables like zucchini for carrots. Broccoli can be steamed within the pasta cooking water for convenience and preferred tenderness.
Ingredients
- 2 1/4 cups water
- 1 potato about 1 cup or use 3/4 cup mashed potatoes, medium
- 1/3 cup carrot chopped
- 4 garlic or 1 tsp garlic powder, cloves
- 2 tbsp onion or use 1/2 tsp onion powder, chopped
- 1/2 green chili optional
- 1/2 tomato chopped, medium
- 1/2 to 1 tsp prepared mustard
- 2 tsp soy sauce or liquid aminos
- 3 to 4 tbsp nutritional yeast
- 2 to 3 tsp lemon juice
- 2 tbsp extra virgin olive oil omit to make oil free
- 1/3 tsp paprika
- 1/2 tsp sriracha optional
- 3/4 tsp salt or more
- 1/4 tsp white pepper
- 3/4 to 1 tsp black pepper divided, freshly ground
- 6 to 8 oz elbow macaroni cooked to preference
- 1 cup broccoli chopped small
Instructions
- In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.
- Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).
- Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.
- Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).
- Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.
- Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/
Notes
- For a creamier sauce, add 2 tablespoons of cashews, sesame seeds, or pumpkin seeds when cooking the vegetables or add a tablespoon of flour to the sauce before heating.
- If you prefer your broccoli softer, add it to the pasta pot about 5 minutes before the pasta finishes cooking, then drain together.
- Carrot can be substituted with zucchini if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 604mg | 25% |
| Potassium | 506mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2145IU | 43% |
| Vitamin C | 32mg | 36% |
| Calcium | 49mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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