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!
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!
Keep any leftover sauce in the fridge for up to 1 week. Before serving, reheat the sauce.
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
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