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
Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce
- 2 1/4 cups (562.5 ml) water
- 1 medium potato about 1 cup or use 3/4 cup mashed potatoes
- 1/3 cup (42.67 g) chopped carrots
- 4 garlic cloves or 1 tsp garlic powder
- 2 tbsp chopped onion or use 1/2 tsp onion powder
- 1/2 (0.5) green chili optional
- 1/2 (0.5) 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 (0.33 tsp) paprika
- 1/2 tsp (0.5 tsp) sriracha optional
- 3/4 tsp (0.75 tsp) or more salt
- 1/4 tsp (0.25 tsp) white pepper
- 3/4 to 1 tsp freshly ground black pepper divided
- 6 to 8 oz (6 oz) elbows pasta cooked to preference
- 1 cup (91 g) broccoli chopped small
- 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/
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