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!
Course Main Course
Keyword butternut squash mac and cheese, cauliflower mac and cheese, vegan mac and cheese
Place the potato, cauliflower, butternut squash, 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 ½ 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 ½ 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.
This recipe makes 4 generous serves maybe even 5. Depends on how hungry you are :)Russet potatoes will work best with this vegan mac and cheese recipe. If you can't find them, substitute another starchy potato.IMPORTANT: If you over cook the pasta you will find that the pasta will absorb the sauce. This recipe should provide more than enough vegan cheese sauce to counter this. In fact, it will look like too much sauce, but the pasta will absorb some of this. If not eating immediately, cover the pasta with a layer of extra sauce so that the dish doesn't dry out. If it does, a little olive oil or water stirred through will help slacken it.Left-over pasta can be frozen and reheated, however, it will have absorbed some of the sauce. This recipe is best eaten straight away.