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4.9 from 96 votes

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

Vegan Black Pepper Mac and Cheese with a light potato carrot cheese sauce. Free of dairy, egg, corn, nuts. Can be made soy-free and gluten-free with gf pasta. 30 minute meal. Add cashews to make a thicker creamier sauce. Recipe inspired by several veggie cheese sauce recipes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4
Calories: 284 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 1/4 cups water
  • 1 medium potato about 1 cup or use 3/4 cup mashed potatoes
  • 1/3 cup chopped carrots
  • 4 garlic cloves or 1 tsp garlic powder
  • 2 tbsp chopped onion or use 1/2 tsp onion powder
  • 1/2 green chili optional
  • 1/2 medium tomato chopped
  • 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 or more salt
  • 1/4 tsp white pepper
  • 3/4 to 1 tsp freshly ground black pepper divided
  • 6 to 8 oz elbows pasta cooked to preference
  • 1 cup broccoli chopped small

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).
  3. Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.
  4. 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).
  5. 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.
  6. 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 creamier sauce or variation: Add tbsp cashews, or 1-2 Tbsp sesame seeds or pumpkin seeds with the potato and carrots or add a tbsp of flour to the blended sauce.If you like your broccoli and veggies a bit cooked, add them to the pasta pot, 5 minutes before the pasta will be taken off heat. Drain both and keep aside.
  • Dont like carrots? Use zucchini
  • Nutritional values based on one serving

Nutrition Information

Calories 284kcal (14%) Carbohydrates 44g (15%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 604mg (25%) Potassium 506mg (14%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 2145IU (43%) Vitamin C 32mg (36%) Calcium 49mg (5%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 284

% 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.