Vegan Mac and Cheese

Vegan Mac and Cheese by Pasta-based.  Two blue bowls of macaroni and cheese topped with fresh jalapenos.

How can one have a pasta-based blog, and not have a mac and cheese recipe, you ask? You can’t, that’s how. Mac and cheese is one of the most classic pasta recipes out there. Everybody knows mac and cheese is a childhood (and broke college student) staple. We basically grow up on that stuff.

Vegan Mac and Cheese by Pasta-based. Two bowls of vegan macaroni and cheese. Orange cheese sauce smothered on cavatappi pasta and garnished with fresh bits of jalapenos.

The great thing about this recipe is that it doesn’t come from a dried cheese packet (wait… but really, why were we ever allowed to eat that? why is that a thing?!). This recipe is made using REAL ingredients that come from the earth — vegetables, that is. And not just any vegetables. Vegetables that meld together so well that they actually taste CHEESY. Believe it, my friend.

Vegan Mac and Cheese by Pasta-based. Ingredients for vegan mac and cheese presented on a white table. Vegetable broth, nutritional yeast, fresh garlic, sweet potato chunks, red bell peppers chopped up, raw cashews in a red measuring cup, chopped onions, and miso paste in a small bowl.

Vegan Mac and Cheese by Pasta-based. Creamy and smooth vegan Cheese Sauce being poured over pasta noodles in a deep blue bowl.

Also, the jalapeño garnish adds enough spice and flavor to make it a perfect meal. You can also add tempeh bacon or other vegetables like chopped broccoli or brussels sprouts, too – your call.

Vegan Mac and Cheese by Pasta-based.  A close-up and detailed photo of the creaminess of the mac and cheese sauce mixed in with cavatappi pasta noodles.

This one is pretty easy, folks. All you have to do is cut the veggies a bit and boil them in vegetable broth until soft. Then, blend them and the rest of the ingredients in a blender or food processor until smooth. Pour over cooked pasta and mix well. Garnish with a dash of paprika and chopped jalapeño.

HOW TO MAKE VEGAN MAC AND CHEESE IN ONE MINUTE:

It’s a delicious dinner, enough to serve your family or for plenty of leftovers. We don’t have kiddos, but I know this would be a hit with them. It’s a great way to sneak in vegetables and it’s a lot healthier than the dairy alternative. Enjoy!

4.25 from 4 votes
Vegan Mac and Cheese by Pasta-based. Two bowls of macaroni smothered in yellow/orange vegan cheese sauce.
Vegan Mac and Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

An easy, vegan deliciously cheesy sauce. Enough to serve your family or for plenty of leftovers. We don’t have kiddos, but I know this would be a hit with them. It’s a great way to sneak in vegetables and it’s a lot healthier than the dairy alternative.

Course: Dinner, Pasta, Sauce
Cuisine: Cheese, Vegan
Servings: 6 servings
Calories per Serving: 207 kcal
Author: Pasta-based
Ingredients
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cup yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 pound sweet potato, peeled and cut into 1-inch cubes
  • 1/2 cup raw cashews
  • 2 cups vegetable broth
  • 3 tablespoons nutritional yeast
  • 2 tablespoons miso paste
  • 1 lemon, juiced
  • 3/4 cup unsweetened plant milk
Instructions
  1. Heat olive oil in a large pan on medium heat. Add minced garlic and chopped onion. Cook until soft, adding salt and pepper as desired (about 3-5 minutes).

  2. Add red bell pepper and peeled sweet potato. Cook for another minute before adding vegetable broth and cashews. Cover the pan and let the vegetables steam for 20 minutes. You should be able to easily pierce the sweet potato when it's ready.

  3. Using a fine mesh strainer, strain the vegetable broth into a large bowl, setting aside 1/4 cup of the broth. Add all the strained vegetables to a food processor or high-speed blender. 

  4. To the blender, add nutritional yeast, lemon juice, miso paste, and unsweetened plant milk. Add the 1/4 cup of vegetable broth you had set aside. Blend on high until smooth and creamy (about 3-5 minutes).

  5. Serve warm over your choice of pasta.

Recipe Notes

Nutrition Facts
Vegan Mac and Cheese
Amount Per Serving
Calories 207 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 582mg 24%
Potassium 592mg 17%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 8g
Protein 7g 14%
Vitamin A 234.6%
Vitamin C 56.5%
Calcium 8.7%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.

November 30, 2017
December 15, 2017

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8 Comments

  1. Reply

    Tania

    December 11, 2017

    I will be sure to try this delicious recipe! Bad idea looking at your beautiful post just before lunch _ I’m all drooling over this now!!

  2. Reply

    Anjali @ Vegetarian Gastronomy

    December 11, 2017

    There’s never enough vegan mac n cheese to go around! This looks delicious!

  3. Reply

    Sarah

    December 11, 2017

    Yum! I love how veggie-packed your mac and cheese is.

  4. Reply

    Amy Katz from Veggies Save The Day

    December 11, 2017

    I’m always excited to try new vegan mac and cheese recipes! This one looks delicious!

  5. Reply

    Anna

    December 12, 2017

    Mac & cheese! Such a classic, and winner every time! Looks delicious!

  6. Reply

    Di

    February 10, 2018

    I don’t have miso in th House can I leave it out or what could be a substitute for it?

    • Reply

      pasta-based

      February 10, 2018

      You can leave it out! Add extra salt to taste.

      • Reply

        Di

        February 11, 2018

        Thank you ! I hopefully plan on making it today.

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