Easy Mac and Cheese, Vegan (with Hidden Veggies!)

This easy mac and cheese is vegan, nut free and soy free. It is quick, easy, filled with veggies (that are hidden) and all you will taste is incredibly decadent and cheezy sauce that you’ll love! It’s perfect for a family lunch or dinner, and especially for kids! Dare I even say, it’s healthy?

I have several other versions of mac and cheese that I am testing and trying out, which I will share soon. Even with all the various versions, this easy mac and cheese is special because it’s simple and just uses veggies to transform into a cheezy goodness. Those sneaky hidden veggies making it hearty, nutritious and filling!

I’m not going to be another vegan that says it’s THE BEST easy mac and cheese (even though it absolutely is); I will say, it’s darn tasty, and incredibly satisfying. Add this to your recipe collection and you won’t be disappointed!

Making the “cheese” in this easy mac and cheese

There are several ways to achieve that classic sauce consistency without using dairy. You could use silken tofu, even cashews, or dairy free cheese and creamers. All of those are wonderful and will taste amazing, but there are times when I don’t want a super rich sauce, and importantly, keep it allergen free, especially when I am making it for other people.

Here comes in this little secret that makes this easy mac and cheese extra special; squash!

You can use any squash you like, but kabocha squash is what I highly recommend, if you can find it. Compared to other root veggies, like butternut squash or sweet potatoes that are really sweet, kabocha squash is more balanced. It has more savory notes, making the sauce truly a savory umami filled treat. It’s natural starchy root vegetable quality makes it so tender when cooked and then naturally über silky when blended.

The second key ingredient is nutritional yeast.

Most unfortunately named, but it is absolutely delicious!  Unlike regular baking yeast, these are inactive. They’re called nutritional because they’re naturally packed with vitamins, minerals, fiber and protein.

They contain all nine essential amino acids making it a complete protein source. Also in my opinion, the tastiest source of fiber. They’re also naturally vegan and gluten-free!

Its naturally “cheesy” and nutty flavor makes it a great substitute for cheese. Whether it’s for a crispy crust, added to dips, or topping your salads and soups. They can be consumed cooked or uncooked. Add them to your tofu scramble, veggie stir fry, queso, dips or just use them like parmesan, to crust things, or add to soups and salads. The options are endless!
Stick with me for more recipe ideas.

The sauce for this easy mac and cheese

What you’ll need:

Pasta: any small pasta will do. I love elbows for the classic look.

Non Dairy milk: I use oat milk because I find it’s the most neutral flavor, along with lending the perfect consistency. Also great to keep the meal nut free.

Nutritional yeast: Nutritional yeast aka ‘nooch’  has a savory/umami characteristic. With its nutty, cheesy flavor, it’s great for mimicking cheese flavored dishes. It’s a great addition to your plant-based diet!

Squash: Like I mentioned above, I recommend using Kabocha squash. You can even find them frozen in most grocery markets.

Aromatics & Flavor: The sauce along with squash and nutritional yeast, gets more flavor from garlic, onion, black pepper, dijon mustard, turmeric and pasta water. 

How to make vegan easy mac and cheese

Cook pasta according to package instructions. I like to cook them one minute less than suggested because they will continue to simmer and cook in the sauce to finish cooking. If you start with a fully cooked pasta, it will overcook by the time it’s done.

Next, sauté all the aromatics along with the spices and squash. Blend this with some pasta water, nutritional yeast & mustard. The pasta water in here will work like flour to thicken the sauce. Of course the squash naturally does that too. Nutritional yeast doesn’t have to be cooked at all. They naturally taste cheesy. Infact adding it towards the end of dishes retains their nutrition too. 

Stir the sauce in along with the pasta, simmer together for just a few minutes and you’ll have the most decadent dairy free mac and cheese ever! It’s an easy mac and cheese that you’ll keep coming back for.

Easy Mac and Cheese, Vegan (with Hidden Veggies!)

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 lb or 16oz or ~4 cups of pasta
1 medium yellow onion, chopped
3 cloves of garlic, chopped
2 cups kabocha squash, chopped
1 tbsp olive oil
1 cup nutritional yeast
2 cups oat milk (or any plant milk)
1 tsp coarse salt
1 tsp black pepper
2 tbsp stone ground/dijon mustard
1 tsp turmeric powder
1 cup pasta water (reserved from boiling pasta)
1 tbsp lemon juice

Instructions

Heat olive oil in a sauté pan over low heat. Add garlic and onion. Cook for 4-5 minutes. Try not to brown them, the onions should be translucent.

Next add kabocha squash, turmeric, salt and pepper. Toss and cook for another 10 minutes, until the veggies are really soft.
Note: If you’re using fresh squash, this step takes about 20 minutes for it to soften. I used frozen.

Remove from heat and allow this to cool.

Let’s cook the pasta in the meanwhile. Bring a large pot of salted water to a boil. Cook pasta per package instructions. Elbow pasta takes 6-8 minutes. Scoop out 1 cup of pasta water to reserve for the sauce. Drain pasta and set aside.

To a blender, add the softened veggies, along with measured nutritional yeast, oat milk, pasta water, and  dijon mustard. Blend into a smooth purée. Here is where you get to decide how thick and luscious the sauce is. Add a few extra tablespoons of oat milk to thin out if needed.

Mix lemon juice into the sauce, and pour sauce over cooked pasta. Gently toss everything together simmer for a few more minutes and it's done. 

Recommendation: always add hot sauce to your cheesy pasta! Today, I added gochugaru, korean red chilli pepper. Insanely brilliant combo! Give it a try.

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Vegan Pesto Pasta with Crispy Mushrooms

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