Vegan Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Vegan Mac and Cheese
Description
Vegan Mac and Cheese achieves a smooth and rich sauce by blending cooked potato, cauliflower, and butternut squash with cashews and nutritional yeast. The use of smoked paprika and white miso adds depth and subtle complexity without dairy. The sauce's consistency is adjustable by adding reserved pasta cooking water, ensuring perfect coverage over the macaroni. Combining these ingredients delivers a creamy texture and comforting flavor comparable to classic versions.
The macaroni is prepared separately according to package instructions and then tossed with the sauce while warm, allowing the pasta to absorb some of the flavor. Optional baby spinach or arugula can be stirred in for added color and mild bitterness to balance the creamy sauce.
It’s important to avoid overcooking the pasta, as it will soak up the sauce and can become dry. If not serving immediately, keeping a layer of extra sauce over the pasta helps maintain moisture. Leftover portions can be frozen but may lose some sauce consistency on reheating, so fresh serving is recommended.
Ingredients
- 1 cup potato 200g, peeled and chopped
- 1 cup cauliflower 100g, roughly chopped
- 1 cup butternut squash 200g, peeled and chopped, butternut pumpkin
- 2 garlic cloves
- 2 tbsp shallot peeled and roughly chopped
- ½ cup cashews
- ¼ cup nutritional yeast
- 1 ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp white miso
- 1 tbsp lemon juice
- 10 oz macaroni 300g
- salt to taste
- black pepper to taste
- baby spinach optional, or arugula (rocket
Instructions
- Place the potato, cauliflower, butternut squash, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.
- Place in a blender with 1 ½ cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary.
- While the sauce is blending bring a saucepan of water to a boil. Once boiling, add the macaroni and cook according to packet directions. Drain, reserving ½ cup of the cooking water.
- Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you'd like slightly looser sauce Add your favourite greens (if using) and serve.
Notes
- This recipe makes about 4 to 5 generous servings depending on appetite.
- Russet potatoes are preferred for the sauce; substitute with other starchy potatoes if unavailable.
- Avoid overcooking the pasta to prevent it from absorbing too much sauce and becoming dry.
- If not eaten right away, cover the pasta with extra sauce to keep it moist and prevent drying out.
- Leftover pasta freezes well but may absorb some sauce during storage; reheating may require stirring in oil or water to loosen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 179mg | 7% |
| Potassium | 604mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 21.2mg | 24% |
| Calcium | 45mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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