Vegan comfort food eat your heart out! A decently healthy vegan mac and cheese using whole-foods to create lots of flavour! I wanted to experiment with creating vegan mac and cheese and this recipe is definitely comfort food goals. It does not taste exactly like mac and cheese as it is a lot less greasy and doesn't have cheese in (go figure) but it is super creamy, flavourful and does come close!
Prep Time: 5 mins chopping
Cook Time: 1 hour 15 mins
Feeds: 4
2 cups sweet potatoes
1 small carrot
1 onion
1 cup cashew nuts
Preheat oven to 350°F and set out a medium baking dish. Start by making the sauce. Heat a heavy bottom pot over medium heat. Once hot, add ghee or butter and stir in onions. Allow to cook for 5 minutes, stirring occasionally. Stir in minced garlic and allow to cook for about 30 seconds, then stir in cauliflower. Mac and cheese is the ultimate feel good comfort food and this vegan version is just as creamy and dreamy while using only real ingredients such as butternut squash, cannellini beans and tumeric. Use gluten-free pasta shells to keep this recipe completely GF. This super easy homemade Baked Vegan Mac & Cheese is a gluten-free and allergy-free recipe that will blow your mind! This healthy and dairy-free version of the classic is still ultra-creamy, but secretly veggie-packed, kid-friendly, and contains no nuts or soy!
1 cup of nutritional yeast (or 2 cups if you live for it!)
5 garlic cloves (roasted)
1/3 cup plant-based milk (add more bit by bit to get the right consistency)
juice from 1/2 a lemon
1 tbsp miso paste (optional)
1 tbsp mustard
1 tbsp tomato paste
salt & black Pepper
macaroni Pasta
to top
2 tbsp crushed macadamia nuts
2 tbsp bread crumbs
1 tsp chilli flakes
1 tbsp nutritional yeast
1. Soak the cashew nuts for at least 2 hours before cooking.
2. Chop the sweet potatoes, carrots and onion into small chunks. Place into a preheated oven for 30-40 mins until vegetables are roasted and soft. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Slice the head leaving intact the skins of the individual cloves of garlic. Slice 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic clove into a preheated oven for 30 mins.
3. Add 5 cloves of roasted garlic, roasted vegetables, cashew nuts, plant-based milk, nutritional yeast, lemon, miso paste, mustard tomato paste, salt and pepper into a food processor and blend until all ingredients have combined.
4. Boil the macaroni pasta until it is Al dente (Al dente pasta will feel firm, not crunchy) then drain. Mix the mac and cheese sauce with the paste and place into a baking tray. Sprinkle the breadcrumbs, macadamia nuts, nutritional yeast, salt and pepper on top and place the mac and cheese into a preheated oven for 20 minutes.
Vegan Gluten Free Mac And Cheese Recipes
Serve with coconut bacon and enjoy! x
Best Mac And Cheese Recipe
You can also watch me make it step by step here.