Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Tasty and very comforting, this Easy Vegan Mac and Cheese is ready in under 30 minutes! Enjoy this rich, creamy, and delicious mac and cheese without a fuss whenever.
Ingredients
1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
2 Large Yukon Gold Potatoes
3 Medium Carrots
2 C Broccoli Florets
2 Cloves Minced Garlic
¼ C Nutritional Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Freshly-Squeezed Lemon Juice
1 Teaspoon Dijon Mustard
½ Teaspoon Paprika
⅛ Teaspoon Turmeric Powder
½ Teaspoon Kosher Salt
¼ Teaspoon Ground Pepper
How to make Easy Vegan Mac and Cheese
Step 1: Under cold running water, thoroughly wash and scrub the potatoes and carrots. Use paper towels to pat dry the moisture.
Step 2: Peel the potatoes and carrots skin off with a potato peeler. Cut them into large chunks.
Step 3: Into a large pot, place the chopped potatoes and carrots. Pour in enough water to cover the pieces by an inch. Season with salt and pepper and bring to a boil over medium-high heat.
Step 4: Cook the potato and carrot chunks for about 15 minutes until fork-tender.
Step 5: In the meantime, under a different pot filled with about a cup of water, add a steamer basket. Steam the broccoli for about 3 to 4 minutes or until just fork-tender. Or steam the broccoli in the same pot the veggies are boiling. Just make sure that the steamer doesn’t touch the water.
Step 6: Drain the veggies in a colander, reserving about a cup of water from the veggies. Let the veggies cool for a bit while preparing the pasta. Cook it following the package directions.
Step 7: Combine the garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl. Set aside.
Step 8: To a blender, place the boiled potatoes, carrots, nutritional yeast, and half a cup of the reserved liquid.
Step 9: Add the prepared garlic and vinegar mixture to the blender. Process for about 2 to 3 minutes until smooth and creamy. Add extra liquid if needed until you reach your preferred consistency.
Step 10: Into a large serving bowl, add the cooked pasta, steamed broccoli, and the sauce on top.
Step 11: Mix the pasta well with a wooden spoon to evenly coat it with the sauce.
Step 12: Serve immediately. Enjoy!
Note:
Leftover sauce can be stored in the fridge for up to a week. Just reheat before serving.
Nutrition Facts:
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
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
- 2 Large Yukon Gold Potatoes
- 3 Medium Carrots
- 2 C Broccoli Florets
- 2 Cloves Minced Garlic
- ¼ C Nutritional Yeast
- 1 Teaspoon Apple Cider Vinegar
- 2 Tablespoons Freshly-Squeezed Lemon Juice
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Paprika
- ⅛ Teaspoon Turmeric Powder
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Pepper
Instructions
Step 1: Under cold running water, thoroughly wash and scrub the potatoes and carrots. Use paper towels to pat dry the moisture.
Step 2: Peel the potatoes and carrots skin off with a potato peeler. Cut them into large chunks.
Step 3: Into a large pot, place the chopped potatoes and carrots. Pour in enough water to cover the pieces by an inch. Season with salt and pepper and bring to a boil over medium-high heat.
Step 4: Cook the potato and carrot chunks for about 15 minutes until fork-tender.
Step 5: In the meantime, under a different pot filled with about a cup of water, add a steamer basket. Steam the broccoli for about 3 to 4 minutes or until just fork-tender. Or steam the broccoli in the same pot the veggies are boiling. Just make sure that the steamer doesn’t touch the water.
Step 6: Drain the veggies in a colander, reserving about a cup of water from the veggies. Let the veggies cool for a bit while preparing the pasta. Cook it following the package directions.
Step 7: Combine the garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl. Set aside.
Step 8: To a blender, place the boiled potatoes, carrots, nutritional yeast, and half a cup of the reserved liquid.
Step 9: Add the prepared garlic and vinegar mixture to the blender. Process for about 2 to 3 minutes until smooth and creamy. Add extra liquid if needed until you reach your preferred consistency.
Step 10: Into a large serving bowl, add the cooked pasta, steamed broccoli, and the sauce on top.
Step 11: Mix the pasta well with a wooden spoon to evenly coat it with the sauce.
Step 12: Serve immediately. Enjoy!
Notes
Leftover sauce can be stored in the fridge for up to a week. Just reheat before serving.
