Recipe Best Vegan Mac & Cheese
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Kid-friendly
Comfort food
Entertaining
Main meals
Any meal that sneaks in a whole serve of veggies undetected is a friend of ours! Who knew your blender was such a skilled magician?
You will need
Serves 4
- 250 g (2 1/2 cups) macaroni pasta (gluten-free if required)
- 4 tablespoons olive oil
- 1/2 brown onion, diced
- 120 g (1 1/4 cups) cauliflower florets
- 1 carrot, chopped
- 2 small zucchini, peeled* & chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour (gluten-free if required)
- 375 ml (1 1/2 cups) unsweetened almond milk (or plant milk of choice)
- 1 cup nutritional yeast flakes
- 2 teaspoons chipotle in adobo sauce (optional)
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons turmeric powder (mostly for colour!)
- 2 teaspoons smoked paprika
- ¼ teaspoon ground nutmeg
- 1 tablespoon vegan butter (optional)
- Salt & pepper, to season
- Vegan cheddar cheese shreds (optional)
- Fresh parsley or basil, to garnish (optional)
Directions
-
Step 1
Cook your pasta according to package directions. Drain and set aside.
-
Step 2
Heat 1 tablespoon olive oil in a medium-sized saucepan over high heat. When shimmering, add onion, cauliflower, carrot, zucchini, and garlic. Stir to combine, then reduce the heat to low-medium. Cover with a lid and cookfor 10-12 minutes, or until the onion is translucent and vegetables are cooked through.
-
Step 3
Remove from the heat and purée the vegetables using a stick blender, food processor, or blender. Set aside.
-
Step 4
Heat 3 tablespoons olive oil in another medium-sized saucepan over medium heat. After 30 seconds, add flour. Fry for 2 minutes, stirring occasionally, then pour in the milk. Reduce the heat to low and whisk continuously for 3-4 minutes, or until the mixture thickens.
-
Step 5
Add the vegetable purée, then stir in nutritional yeast, chipotle sauce if using, salt, garlic powder, turmeric, smoked paprika, nutmeg, and vegan butter if using.
-
Step 6
Once combined thoroughly and seasoned with desired salt and pepper to taste, transfer cooked pasta into the sauce. Stir through, over the heat, for 1 minute.
-
Step 7
Serve immediately, garnishing with vegan cheddar cheese shreds and fresh herbs as desired.
Variation
If you want an even richer, more indulgent sauce, try using coconut milk instead of almond milk, melting some vegan cheese shreds into the sauce, and/or adding a dash of liquid smoke!
To accommodate picky eaters, we’d suggest swapping out the chipotle in adobo sauce for tomato paste, or leaving it out completely. The sauce will still be creamy and delicious, but will have a less intense flavour.
Hot tip!
*You’ll want to remove the zucchini skin or your sauce will end up with a green tinge.
More nut-free dishes
Best Vegan Mac & Cheese
Directions
15 mins to prep
-
Step 1
Cook your pasta according to package directions. Drain and set aside.
-
Step 2
Heat 1 tablespoon olive oil in a medium-sized saucepan over high heat. When shimmering, add onion, cauliflower, carrot, zucchini, and garlic. Stir to combine, then reduce the heat to low-medium. Cover with a lid and cookfor 10-12 minutes, or until the onion is translucent and vegetables are cooked through.
-
Step 3
Remove from the heat and purée the vegetables using a stick blender, food processor, or blender. Set aside.
-
Step 4
Heat 3 tablespoons olive oil in another medium-sized saucepan over medium heat. After 30 seconds, add flour. Fry for 2 minutes, stirring occasionally, then pour in the milk. Reduce the heat to low and whisk continuously for 3-4 minutes, or until the mixture thickens.
-
Step 5
Add the vegetable purée, then stir in nutritional yeast, chipotle sauce if using, salt, garlic powder, turmeric, smoked paprika, nutmeg, and vegan butter if using.
-
Step 6
Once combined thoroughly and seasoned with desired salt and pepper to taste, transfer cooked pasta into the sauce. Stir through, over the heat, for 1 minute.
-
Step 7
Serve immediately, garnishing with vegan cheddar cheese shreds and fresh herbs as desired.
Variation
If you want an even richer, more indulgent sauce, try using coconut milk instead of almond milk, melting some vegan cheese shreds into the sauce, and/or adding a dash of liquid smoke!
To accommodate picky eaters, we’d suggest swapping out the chipotle in adobo sauce for tomato paste, or leaving it out completely. The sauce will still be creamy and delicious, but will have a less intense flavour.
Hot tip!
*You’ll want to remove the zucchini skin or your sauce will end up with a green tinge.
You will need
Serves 4
- 250 g (2 1/2 cups) macaroni pasta (gluten-free if required)
- 4 tablespoons olive oil
- 1/2 brown onion, diced
- 120 g (1 1/4 cups) cauliflower florets
- 1 carrot, chopped
- 2 small zucchini, peeled* & chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour (gluten-free if required)
- 375 ml (1 1/2 cups) unsweetened almond milk (or plant milk of choice)
- 1 cup nutritional yeast flakes
- 2 teaspoons chipotle in adobo sauce (optional)
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons turmeric powder (mostly for colour!)
- 2 teaspoons smoked paprika
- ¼ teaspoon ground nutmeg
- 1 tablespoon vegan butter (optional)
- Salt & pepper, to season
- Vegan cheddar cheese shreds (optional)
- Fresh parsley or basil, to garnish (optional)