Healthy vegan Mac and Cheese

Healthy vegan Mac and Cheese

This healthy vegan Mac and Cheese recipe is so easy to make and contains only plant-based whole-food ingredients. It can be eaten with regular pasta or zucchini noodles (zoodles) if you prefer a paleo version.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Keyword: pasta sauce, vegan cheese 

Servings: 4

Calories: 517kcal 

Author: Michaela Vais

Ingredients

Healthy vegan mac and cheese ingredients:

1 big potato peeled (200 g)

1 small carrot peeled (100 g)

1/2 cup cashews (75 g)

1/2 cup plant-based milk of choice (I used canned coconut milk)

1/3-1/2 cup vegetable broth (or use more plant-based milk instead)

1/2 onion

2-3 cloves garlic

4 tbsp nutritional yeast flakes

1 1/2 tbsp tapioca flour (optional) *see recipe notes

1/2 tbsp lemon juice or lime juice

1/2-3/4 tsp sea salt (or to taste)

1/3 tsp black pepper (or to taste)

1 tsp onion powder

crushed pepper flakes (optional)

Serve with:

350 g Pasta of choice (I use gluten-free) or zoodles (3-4 spiralized zucchinis)

Instructions

Soak cashews in hot water for at least 15 minutes until they are soft.

Cut the potato and carrot into 1-inch cubes and cook in salted water for about 10-15 minutes or until tender (discard the water afterward).

Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis.

Add all the vegan Mac and Cheese ingredients into a blender (or food processor) and mix well.

Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stir constantly.

Add your pasta or zoodles and serve immediately. Enjoy!

Notes

You can leave out the tapioca flour/starch but it will make the Mac and Cheese a little bit thicker and "stretchy" similar to "real" cheese.

Recipe serves 4. Nutrition facts are for one serving including pasta!

Nutrition Facts

Healthy vegan Mac and Cheese