Vegan Mac and Cheese

Who doesn’t love comfort food? Comfort food is all about the warm and filling dishes that are easy to eat, especially as the days become cooler. Mac and Cheese doesn’t often get a run in my kitchen. It’s always enjoyed when it does.

This quick and easy recipe is perfect for hiding veg from picky eaters. The sauce is made from pumpkin and cauliflower, that can easily blends in with the pasta. The broccoli can’t easily be disguised but the picky eater will think they’ve had a win by pushing the broccoli aside while they’re eating the pumpkin and cauli!

Vegan Mac and Cheese

Ingredients for this Vegan Mac and Cheese are ones you’ll most likely already have in your pantry. If not, all are available from your usual supermarket.

The cheese sauce is made from a blend of pumpkin, milk, cashews, nutritional yeast and seasoning. This quick and easy tray bake is going to be served up in around 30 minutes. Perfect for those busy nights or lazy weekend lunches.

Vegan Mac and Cheese

This pasta recipe with a cheesy, creamy sauce and a crunchy, golden top is a comfort food made from ingredients you probably already have in the pantry.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Servings 4

Equipment

  • Large Saucepan
  • Medium Saucepan
  • Baking Dish
  • KitchenAid® K400 Blender (or high speed blender)

Ingredients
  

Vegan Mac and Cheese

  • 250 g Macaroni
  • 350 g Pumpkin peeled and chopped
  • 3 tbsp Nutritional Yeast
  • 3 tbsp Soy Milk
  • 1 tsp Black Pepper
  • ½ tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Olive Oil
  • 3 tbsp Cashew Nuts
  • 100 g Cauliflower
  • 100 g Broccoli

Cheese Topping

  • cup Cashews
  • cup Nutritional Yeast
  • ½ tsp Salt Flakes

Instructions
 

  • Preheat oven to 160°C.
  • Make the cheese topping by combining cashews, nutritional yeast and salt flakes in a high speed blender and pulsing to a fine crumble. Set aside.
  • Bring a pot of water to the boil and cook macaroni. Set aside once cooked.
  • Peel and de-seed pumpkin. Chop into pieces and boil until fork-tender.
  • Add pumpkin, nutritional yeast, soy milk, black pepper, sea salt, onion powder, garlic powder and cashews to high speed blender. Blend until smooth. Add additional milk if required to loosen consistency of sauce. Set aside.
  • Refill saucepan and bring to the boil. Add cauliflower and cook for 3 minutes then add broccoli and cook for a further 2 minutes.
  • Put cooked vegetables on base of baking tin, add pasta then pumpkin pasta sauce. Mix well then sprinkle cheese topping liberally over the top.
  • Bake in oven for about 20 minutes or until top is crispy.

Notes

If reheating left-overs, pop in a skillet or pan and add some extra milk to loosen the sauce. Pasta tends to absorb sauces when stored and can become a little dry. Adding additional milk when reheating will restore the sauce to a creamy texture.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Pasta, Quick & Easy, Quick Meal, Vegan, Vegetable
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