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.
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.
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.
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!
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.
- 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
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).
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.
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.
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).
Serve warm over your choice of pasta.