Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Comforting, incredibly easy to make, and ready in less than thirty minutes. Enjoy an easy homemade plant-powered sauce in this easy Vegan Mac and Cheese. This is by far, one of the best mac and cheese I have ever tried!
Ingredients
½ teaspoon Paprika
1 box Whole Wheat or Gluten-free Pasta – or use any pasta of choice
2 c. Broccoli Florets
2 Large Yukon Gold Potatoes
3 Medium Carrots
1 teaspoon Apple Cider Vinegar
2 Cloves Minced Garlic
¼ c. Nutritional Yeast
2 tablespoons Freshly-Squeezed Lemon Juice
1 teaspoon Dijon Mustard
½ teaspoon Kosher Salt
¼ teaspoon Ground Pepper
⅛ teaspoon Turmeric Powder
How to make Easy Vegan Mac and Cheese
Step 1: Under cold running water, wash and scrub the potatoes and carrots to get rid of any dirt. Using a paper towel, pat the excess moisture. Then, peel the potatoes and carrots using a potato peeler. Into large bite-sized chunks, cut the potatoes and carrots.
Step 2: To a large pot, add the chopped potatoes and carrots. Then, add enough water to cover the veggies by an inch. Generously season with salt. Bring the water to a boil on medium-high heat. Cook the potatoes and carrots for about 15 minutes until they are easily pierced with a paring knife.
Step 3: Under another pot filled with about a cup of water, add a streamer basket. Then, steam the broccoli for about 3 to 4 minutes until the broccoli is just fork-tender.
Step 4: In a colander, drain the veggies when done, setting aside about a cup of the veggies’ water. Let the veggies cool a little.
Step 5: Following the package directions, cook the pasta until al dente.
Step 6: Place the garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl. Mix well until blended and set aside.
Step 7: To a blender, place the boiled potatoes, carrots, nutritional yeast, and 1/2 cup of the reserved liquid. Add the prepared garlic and vinegar mixture. Pulse for about 2 to 3 minutes until smooth and creamy. You can add extra liquid until you reach your preferred consistency.
Step 8: To a large serving bowl, add the cooked pasta and steamed broccoli. On top, pour the sauce. Mix well and serve the Vegan Mac and Cheese right away. Enjoy!
Note:
Keep any leftover sauce in the fridge for up to 1 week. Before serving, reheat the sauce.
Nutrition Facts:
Calories: 327kcal | Carbohydrates: 70g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 625mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5366IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 5mg
Easy Vegan Mac and Cheese
Ingredients
- ½ teaspoon Paprika
- 1 box Whole Wheat or Gluten-free Pasta - or use any pasta of choice
- 2 c. Broccoli Florets
- 2 Large Yukon Gold Potatoes
- 3 Medium Carrots
- 1 teaspoon Apple Cider Vinegar
- 2 Cloves Minced Garlic
- ¼ c. Nutritional Yeast
- 2 tablespoons Freshly-Squeezed Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Pepper
- ⅛ teaspoon Turmeric Powder
Instructions
- Under cold running water, wash and scrub the potatoes and carrots to get rid of any dirt. Using a paper towel, pat the excess moisture. Then, peel the potatoes and carrots using a potato peeler. Into large bite-sized chunks, cut the potatoes and carrots.
- To a large pot, add the chopped potatoes and carrots. Then, add enough water to cover the veggies by an inch. Generously season with salt. Bring the water to a boil on medium-high heat. Cook the potatoes and carrots for about 15 minutes until they are easily pierced with a paring knife.
- Under another pot filled with about a cup of water, add a streamer basket. Then, steam the broccoli for about 3 to 4 minutes until the broccoli is just fork-tender.
- In a colander, drain the veggies when done, setting aside about a cup of the veggies' water. Let the veggies cool a little.
- Following the package directions, cook the pasta until al dente.
- Place the garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl. Mix well until blended and set aside.
- To a blender, place the boiled potatoes, carrots, nutritional yeast, and 1/2 cup of the reserved liquid. Add the prepared garlic and vinegar mixture. Pulse for about 2 to 3 minutes until smooth and creamy. You can add extra liquid until you reach your preferred consistency.
- To a large serving bowl, add the cooked pasta and steamed broccoli. On top, pour the sauce. Mix well and serve the Vegan Mac and Cheese right away. Enjoy!
