Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Comforting, delicious, and ready in a cinch! This Vegan Mac and Cheese is an easy and impressive dinner to serve to our Vegan friends.
2 c. Broccoli Florets
1 box Whole Wheat or Gluten-free Pasta – use any pasta of your choice
3 Medium Carrots
2 Large Yukon Gold Potatoes
2 Cloves Minced Garlic
1 teaspoon Apple Cider Vinegar
½ teaspoon Paprika
2 tablespoons Freshly-Squeezed Lemon Juice
1 teaspoon Dijon Mustard
⅛ teaspoon Turmeric Powder
½ teaspoon Kosher Salt
¼ teaspoon Ground Pepper
¼ c. Nutritional Yeast
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.
Step 2: Peel the potatoes and carrots using a potato peeler. Into large bite-sized chunks, cut the potatoes and carrots.
Step 3: In a large pot, place the chopped potatoes and carrots. Add enough water to cover the potatoes and carrots by an inch. Then, season generously with salt. Bring to a boil on medium-high heat. Let them cook until easily pierced using a paring knife.
Step 4: In the meantime, place a steamer basket under a different pot filled with about a cup of water (or just use the same pot you are boiling the veggies with as long as the water does not touch the streamer). Steam the broccoli until just fork-tender. This takes about 3 to 4 minutes.
Step 5: Take the veggies off the heat and drain in a colander, setting aside about a cup of water from the veggies. Slightly cool the veggies. Following the package directions, cook the pasta.
Step 6: Mix the garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl until well blended. Set aside.
Step 7: To a blender, place the boiled potatoes, carrots, nutritional yeast, and 1/2 c. of the reserved liquid. Add the prepared garlic and vinegar mixture and blend for another 2 to 3 minutes until smooth and creamy. Add more liquid if needed to reach your preferred consistency.
Step 8: To a large serving bowl, add the cooked pasta and top with the steamed broccoli. On top, pour the sauce.
Step 9: Mix well using a wooden spoon until the pasta is evenly coated in the sauce. Serve right away. Enjoy!
In the fridge keep any leftover sauce for up to 1 week. Just before serving, reheat the sauce.
Calories: 327 kcal | 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
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