A Vegan Mac and Cheese that you don’t need to feel guilty about! This healthy mac and cheese contains hidden veggies but it is so creamy and delicious that you’d never know. And it’s ready in under 30 minutes from start to finish!
Mac and cheese is the ultimate comfort food!
Growing up macaroni and cheese wasn’t something we had very often, but when we did, usually on the coldest Tasmanian winter nights my brother and I would lick the bowl clean.
As I got older I fell out of love with mac and cheese. I found it sickeningly rich, so I stopped making it.
But this vegan mac and cheese is something different altogether. It has, for the most part, all the comfort of the original, but it is a whole lot lighter and 100 times more waistline friendly.
The secret? Well, there’s no cheese for a start, in this mac and cheese. Secondly, it is loaded with veggie goodness – cauliflower, potato and butternut pumpkin (butternut squash).We’ve all heard of cauliflower mac and cheese but the addition of butternut pumpkin adds a lovely golden hue and a subtle sweetness to counter the slight bitterness of cauliflower.
It even looks like a certain well-known brands all too familiar yellow cheese sauce. Completely devoid of chemicals and food colours this dairy free cheese sauce looks rich and cheesy. And it tastes it too. Ok, almost.
The best part, though, is that it is a cinch to prepare! Dinner will be on the table in under 30 minutes from start to finish.
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Get the recipe (or watch me make it in this quick video)!
Vegan Mac and Cheese
- 200 g potato (7 oz) choose a floury/starchy variety instead of waxy potatoes, peeled and chopped
- 100 g cauliflower (3 1/2 oz), chopped
- 200 g butternut pumpkin (squash) (7 oz), peeled and chopped
- 2 garlic cloves
- 2 tbs shallot roughly chopped
- 1/2 cup cashews
- 1/4 cup nuritional yeast
- 1 1/2 tsp smoked paprika
- 2 tbs olive oil
- 1 tbs white miso (note Australian tbs are 20ml so if you are based outside of Australia use 1tbs plus 1 tsp)
- 1 tbs lemon juice
- 300 g macaroni (10 1/2 oz)
- salt and pepper to taste
- baby spinach or rocket (arugala) optional
- Place the potato, cauliflower, butternut pumpkin, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.
- Place in a blender with 1 1/2 cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary.
- While the sauce is blending bring a saucepan of water to a boil. Once boiling add the macaroni and cook according to packet directions. Drain, reserving 1/2 cup of the cooking water.
- Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you'd like slightly looser sauce Add your favourite greens (if using) and serve.