Vegan Mac and Cheese NO cashews
This delicious vegan mac and cheese is the ultimate comfort food! The best part is that it’s ready in 15 minutes. It makes a great recipe for busy (week) days!
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Servings:
Ingredients
- 7 oz (200 g) macaroni *or other pasta of choice
- 1 tablespoon olive oil
- 3 garlic cloves ,chopped
- 7 oz (200 g) frozen pumpkin cubes or 1 cup pumpkin puree *see notes
- 1 cup (230 ml) plant milk *such as soy/ almond milk
- ½ cup (120 ml) veggie broth
- 3 tablespoon nutritional yeast
- ⅓ cup (30 g) (vegan) grated parmesan
- salt & pepper
- ¼ cup (50 ml) water
- 2 tablespoon corn starch
You can find detailed step-by step-photos above the recipe card.
Instructions
- Cook pasta according to package instructions.
- Heat some olive oil in a saucepan over medium heat.
- Add garlic and cook until slightly brown.
- Then transfer pumpkin cubes/ pumpkin puree, plant milk, veggie broth, nutritional yeast and garlic to a blender and blend until smooth.
- In the meantime, dissolve corn starch in ¼ cup of water.
- Put the sauce from the blender into saucepan (the one that you cooked your garlic in). Add corn starch, grated parmesan, 2 tablespoon of olive oil, pinch of salt & pepper.
- The amount of salt needed will depend on how salted your veggie broth was (make sure to taste and adjust flavor).
- Bring to a boil, then reduce heat and let simmer for about 3-5 minutes until sauce thickens.
- Add cooked pasta to the sauce, mix well and serve with some additional parmesan sprinkled on top.
Video
Notes
- Pumpkin Cubes: You could use 1 cup of pumpkin puree instead. Check out our super quick, delicious Homemade Pumpkin Puree recipe.
- Plant Milk: You could use any unsweetened dairy-free milk of choice such as almond milk or soy milk.
- Meal Prep Option: The creamy sauce for this pasta dish can easily be made the evening before. Store it in an airtight container in the fridge, that way you'll only need to cook the pasta the next day.
- To store: Story any leftover mac and cheese in an airtight container in the fridge for up to 2 days.
- To freeze: Freeze in a freezer-friendly container for up to 2 weeks. Let thaw on the counter or in the fridge overnight.
- To reheat: You can either reheat them on the stovetop or in the microwave using a microwave-safe jar. When using the stovetop, reheat on low heat and add a splash of milk.
Nutrition
Serving: 1. | Calories: 667kcal | Carbohydrates: 101g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 315mg | Potassium: 884mg | Fiber: 11g | Sugar: 8g | Vitamin A: 19461IU | Vitamin C: 7mg | Calcium: 397mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
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