One thing I’ve missed greatly since going vegan is a good ol’ classic mac & cheese. But not the crappy feeling I’d get after indulging on lots of it, though! I have been meaning to make a vegan mac & cheese and decided today that quarantine day #… 18? (who’s counting?) would be the day. For my first attempt, I was very impressed with how this dish turned out! I was able to enjoy a sizable portion without getting an ounce of food coma afterwards. In fact, I feel awesome knowing I can satisfy my mac and cheese craving while nourishing my body. If you are looking for a creamy, flavorful, and satisfying mac & cheese that is made with an abundance of healthy plant ingredients, give this a try and let me know what you think.
Many vegan mac & cheese recipes call for nuts, which can be inconvenient if you or someone you know is allergic to them. Good news – the main ingredients for my “cheese” sauce in this recipe are potatoes, carrots, and nutritional yeast. I know what you might be thinking… but don’t knock it ’til you try it. I am positive you won’t regret trying it!
Nutritional yeast is a pantry staple for me because it offers high nutritional value and a bit of that “cheesy” flavor for any dishes I want to make vegan without milk or cheese! It is a vegan-friendly source of complete protein, B vitamins, and trace minerals required for optimal health.
I have only made this once, and my boyfriend is already telling me that this is going to be a new staple LOL! So, I dare you to make this, invite your friends and family over without telling them it’s vegan… and see what they say about it! 😉 When quarantine is over, that is.
To make 4 servings, you’ll need:
- 10 oz uncooked pasta of your choice
- 2 cups yellow potatoes, diced
- 1 cup carrots, diced
- 1 cup broccoli
- 1/2 cup nutritional yeast (feel free to double the portion if you want a more obviously cheesy flavor)
- 3/4 cup veggie broth (you may need to add more of this if you choose to double the nutritional yeast)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- a dash of turmeric
- Kelly’s crumbs to taste, as a topping
- Cook your pasta of choice al dente, then drain and set aside.
- Rinse and dice up carrots and potatoes, then boil in a large pot for about 20-25 minutes, or until soft.
- Rinse and boil broccoli until soft, in a small pot. Set aside.
- Put the boiled carrots and potatoes, nutritional yeast, veggie broth, olive oil, lemon juice, sea salt, onion powder, garlic powder, and turmeric into a blender and blend until smooth.
- In a pan, combine the cooked pasta, broccoli, and the sauce. Mix well. If you want a more fluid texture, then add more veggie broth as desired.
- Serve immediately, with a sprinkle of Kelly’s crumbs as a yummy topping! (I highly recommend this step because it really just adds another dimension of flavor to the dish haha)
Feel free to double the recipe to make more, and store any leftover mac & cheese covered in the fridge for up to 4 days. You can reheat it on a stovetop when you are ready to enjoy it, and add extra veggie broth to make it moist and creamy again! I haven’t made the cheese sauce in bulk to freeze yet, so I’m not sure how good it is “reheated” from a frozen, then thawed situation. It’s on my list to try next, now that I know this was a success!
I am really enjoying my quarantine time in the kitchen, experimenting with ingredients and creating new plant-based dishes! Thank you for following along and be sure to check out my other recipes like my favorite lentil spaghetti, wild fried rice, and veggie tofu noodle soup 🙂