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Vegan Black Pepper Mac and Cheese with a light potato carrot cheese sauce. Free of dairy, egg, corn, nuts. Can be made soy-free and gluten-free with gf pasta. 30 minute meal. Add cashews to make a thicker creamier sauce. Vegan Mac and Cheese Recipe.
More Mac n cheese! Cannot have enough mac recipes right.
Veggie cheese is all over the web recently. So I made some my way. No prep needed, no mashed potatoes needed. Cook the potatoes and veggies you want to use for 15-18 minutes. Blend, boil with pasta, done. Easy and simple.
And black pepper oh my. I don’t know why I haven’t added this much pepper to my mac before. It tastes amazing! more pepper= more fun.
This is a light sauce. For a creamier sauce, add sesame or pumpkin seeds or cashews. Use whole grain pasta or gf pasta to preference. Add more veggies in the cheese sauce or add with broccoli and use less pasta. Variations are endless. The veggie cheese sauce is one of those sauces that either one loves or doesn’t (as seen on the interweb on the many variations of the sauce) just like the butternut sauce mac :).
This missing scroll bar is annoying. Has anyone’s wordpress editor scroll bar disappeared with the WP 4.2 upgrade?
More Macs and Pasta recipes from the blog.
- Masala Mac and Cheese Vegan Recipe
- Cauliflower Alfredo, Spinach, artichoke Lasagna
- Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage
- Instant Mac and cheese mix in a jar
- Nacho Mac and cheese Casserole
Video:
Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce
Ingredients
- 2 1/4 cups water
- 1 medium potato, about 1 cup or use 3/4 cup mashed potatoes
- 1/3 cup chopped carrots
- 4 garlic cloves , or 1 tsp garlic powder
- 2 tbsp chopped onion , or use 1/2 tsp onion powder
- 1/2 green chili, optional
- 1/2 medium tomato, chopped
- 1/2 to 1 tsp prepared mustard
- 2 tsp soy sauce , or liquid aminos
- 3 to 4 tbsp nutritional yeast
- 2 to 3 tsp lemon juice
- 2 tbsp extra virgin olive oil, omit to make oil free
- 1/3 tsp paprika
- 1/2 tsp sriracha, optional
- 3/4 tsp or more salt
- 1/4 tsp white pepper
- 3/4 to 1 tsp freshly ground black pepper, divided
- 6 to 8 oz elbows pasta, cooked to preference
- 1 cup broccoli chopped small
Instructions
- In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.
- Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).
- Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.
- Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).
- Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.
- Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/
Video
Notes
If you like your broccoli and veggies a bit cooked, add them to the pasta pot, 5 minutes before the pasta will be taken off heat. Drain both and keep aside. Dont like carrots? Use zucchini Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always delicious, everybody loves it, and easy to make.
Yay!!
This is amazing!! I added peas and sin dried tomatoes to it. This makes me so happy!
Sounds so good!!
I’ve been using this recipe for years and just realized I better leave a review. This is my FAVORITE vegan cheese sauce recipe, and I have tried several different recipes!! I basically know it by heart by now. It is amazingly delicious and versatile. I absolutely love that it’s made with stuff I usually have on hand, and if you’re lacking one ingredient you can usually leave it out and it’s still fine. I’m going to use it to make a broccoli cheddar soup tonight!
yay! so glad you enjoy!
This was unbelievably delicious. I added frozen peas along with the broccoli. Yours are my go-to for recipes these days. Can’t wait to get your new book.
Yay! I’m excited for you too – I hope that you enjoy it
Fantastic!!! I added a wee bit of vegan cream cheese but that’s it. Great recipe.
nice addition
I have used your recipes every now and then. I saw it first time on Facebook and instantly got interested because of the name (as we share the same name). Yesterday, I made this mac and cheese and it was a hit in my family. I have tried other mac and cheese recipes too (definitely 4 times if not more) but they were not this successful. Today while searching on your website for something to try cooking today, I got a chance to read about you. You are such an inspiration. You have gone through a lot but it never stopped you to do what you love. I am so glad I am following you and trying your recipes, not only because they are inspired by Indian cooking but they are so easy to make.
Thanks for sharing your wonderful creations.
excellent to hear
I can’t find white pepper anywhere. Will the recipe turn out okay if i only use black pepper?
Yes