Healthy Vegan Mac And Cheese

This healthy vegan Mac and Cheese recipe is straightforward to form and contains only plant-based whole food ingredients. Serve this Mac ‘n Cheese with regular pasta, gluten-free pasta or zucchini noodles (zoodles) if you favor a paleo version.

I have been trying out different vegan Mac ‘n Cheese recipes but I used to be never really satisfied. So I experimented tons within the kitchen and came up with this healthy vegan Mac and Cheese which I even have been making a few of times lately because it tastes so yummy. Regular Mac and Cheese contains cheese, butter, milk, a touch bit flour, and spices. It's going to taste great (after all who doesn’t love cheese) but it’s not very health.

Healthy Vegan Mac And Cheese
Healthy Vegan Mac And Cheese

This best vegan Mac and Cheese recipe contains healthy veggies (potato, carrot, onion), cashews, plant-based milk, vegetable broth, spices, and nutritional yeast flakes. It doesn’t taste like regular Mac and Cheese but it’s very delicious. Vegan meals don’t got to taste just like the “original” in my opinion, but they will still be yummy and most of the time they're much healthier.

This recipe is very easy to form and prepared in but half-hour . You only got to boil the potato and carrot, then throw all the ingredients for the healthy vegan Mac and Cheese in your kitchen appliance or blender and blend well. The last step is to heat up the sauce during a pan and add your pasta. To form this recipe paleo-friendly and low-carb, simply use zucchinis rather than regular pasta.

Healthy Vegan Mac And Cheese

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 small 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)
  1. Soak cashews in hot water for at least 15 minutes until they are soft.
  2. 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).
  3. Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis.
  4. Add all the vegan Mac and Cheese ingredients into a blender (or food processor) and mix well.
  5. Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stir constantly.
  6. Add your pasta or zoodles and serve immediately. Enjoy!

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