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Veggie Mac and Cheese sauce with broccoli horizontal

VEGGIE MAC AND CHEESE WITHOUT CASHEWS (WFPB)

This delicious, rich, creamy Veggie Mac & Cheese without cashews is a healthier alternative to the classic dish and a comforting and nutritious meal full of hidden veggies and flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree
Cuisine Gluten-Free, Vegan
Servings 4 servings

Equipment

  • 1 Blender (For a smooth, creamy sauce)
  • 1 Sauté Pan (To roast the bell pepper)
  • 1 Medium Saucepan/pot (For boiling the pasta and veggies)
  • 1 Strainer (To drain the veggies and pasta)

Ingredients
  

Mac and Cheese sauce ingredients:

  • 1 yellow onion (medium, chopped)
  • 1 russet potato (large, peeled and cut into 1-inch cubes.; about 1 cup)
  • 1 carrot (medium size cut into 1-inch pieces; about ½ cup)
  • 1 red bell pepper (quartered, seeded and pan-roasted)
  • 1 cup unsweetened plant-based milk (any variety)
  • 1/2 cup vegetable broth (100 ml)
  • 1/2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp coconut aminos
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 1/2 tbsp tapioca flour
  • 1/2-3/4 tsp sea salt or more to taste
  • 1/4 tsp black pepper or to taste

Serve with:

  • 12 oz pasta (350 g pasta of choice; GF is needed. I’m using Cauliflower elbow pasta)
  • broccoli (steamed, optional)

Instructions
 

  • In a medium pot, water sauté the diced onion until soft, then add the potato, carrot, and 2 ½ to 2 ¾ cups water. Add a pinch of salt and bring to a boil over medium/high heat. Reduce heat to low and simmer, covered, for 15 minutes or until tender. Drain the water afterward.
  • Meanwhile, cook the pasta in a medium/large saucepan according to package directions. Drain the water and return the pasta to the saucepan.
  • While cooking veggies and pasta, roast the red bell pepper in a dry sauté pan or cast-iron pan over medium-high on the stovetop for 7-10 minutes. Leave the pepper halves until they start to char on one side, then turn to another side.
  • Add all the vegan Mac and Cheese sauce ingredients into a blender and blend until completely smooth and creamy.
  • Pour the blended sauce into a saucepan and bring to a boil. Let it simmer for 1-2 minutes, stirring constantly until smooth and gooey.
  • Top the pasta with the desired amount of sauce, and toss well to coat. Adjust the seasoning with salt and pepper. Enjoy with your favorite toppings or steamed broccoli!

Notes

  • Plant-Based milk:Ensure you use unsweetened plant-based milk (not flavored) because more neutral-flavored plant milk will work best with the sauce's flavor profile.
  • Vegetable broth:You can replace the vegetable broth with more plant-based milk or water from the cooked veggies (potatoes and carrots).
  • Tapioca flour:You can use arrowroot flour instead. Both make the sauce a little thicker and stretchy. 
  • Leftovers:This vegan mac and cheese can be kept in an airtight container in the fridge for three or four days. You can also freeze leftovers and store them for up to three months.
  • Ensure your blender can handle hot veggies to let the steam escape if you blend right after cooking them. Otherwise, just let the veggies cool before blending.
  • The recipe was adapted from the Fork Over Knives Ultimate Cooking Course.