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Vegan mac and cheese

Based on 14 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“I’m not vegan, but really enjoyed this cheese-free version of “mac and cheese” made with boiled vegetables and nuts. I’m convinced that anyone who tries this will be as enthusiastic as I was, whether you’re vegan or not. You could use any pasta for this recipe, but I’d recommend conchiglie rigate, which’ll cradle the creamy sauce perfectly.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g pasta
200 g potatoes
60 g carrots
onion
80 g cashews
20 g macadamia nuts
2 cloves garlic
1 tsp starch
½ tsp smoked paprika powder
4 tbsp nutritional yeast
¼ tsp turmeric
1 tsp sugar
1½ tsp salt
2 tbsp lemon juice
1 tbsp mustard
1 tbsp olive oil
200 ml almond milk
200 g peas (frozen)
salt
Metric
Imperial

Utensils

  • cutting board
  • peeler
  • knife
  • 2 pots
  • 2 sieves
  • food processor

Nutrition per serving

Cal
664
Protein
28 g
Fat
19 g
Carb
101 g
  • Step 1/4

    Peel and dice potatoes, carrots, and onion. Add them to a pot of cold water, season with salt, then bring to a boil. Reduce heat to medium and let simmer for approx. 15 - 20 min., or until the potatoes are fork-tender. Before draining, reserve 100 ml (0.5 cup) of the cooking water and set aside.
    • 200 g potatoes
    • 60 g carrots
    • onion
    • salt
    • cutting board
    • peeler
    • knife
    • pot
    • sieve

    Peel and dice potatoes, carrots, and onion. Add them to a pot of cold water, season with salt, then bring to a boil. Reduce heat to medium and let simmer for approx. 15 - 20 min., or until the potatoes are fork-tender. Before draining, reserve 100 ml (0.5 cup) of the cooking water and set aside.

  • Step 2/4

    Add drained cooked vegetables, soaked cashews and macadamia nuts, garlic, starch, smoked paprika, nutritional yeast, ground turmeric, sugar, salt, lemon juice, mustard, olive oil, almond milk, and reserved cooking water to a food processor. Blend until smooth.
    • 80 g cashews
    • 20 g macadamia nuts
    • 2 cloves garlic
    • 1 tsp starch
    • ½ tsp smoked paprika powder
    • 4 tbsp nutritional yeast
    • ¼ tsp turmeric
    • 1 tsp sugar
    • 1½ tsp salt
    • 2 tbsp lemon juice
    • 1 tbsp mustard
    • 1 tbsp olive oil
    • 200 ml almond milk
    • food processor

    Add drained cooked vegetables, soaked cashews and macadamia nuts, garlic, starch, smoked paprika, nutritional yeast, ground turmeric, sugar, salt, lemon juice, mustard, olive oil, almond milk, and reserved cooking water to a food processor. Blend until smooth.

  • Step 3/4

    Cook pasta in a pot of boiling salted water according to package instructions. Approx. 2 min. before the end of the cooking time, add frozen peas to the pot. Drain both in a sieve.
    • 350 g pasta
    • 200 g peas (frozen)
    • salt
    • pot
    • sieve

    Cook pasta in a pot of boiling salted water according to package instructions. Approx. 2 min. before the end of the cooking time, add frozen peas to the pot. Drain both in a sieve.

  • Step 4/4

    Add the cheesy saucy to the empty pot where the pasta was cooking in and heat for approx. 1 - 2 min. over medium-low heat. Add drained pasta and peas to the sauce, and toss to coat. Enjoy!

    Add the cheesy saucy to the empty pot where the pasta was cooking in and heat for approx. 1 - 2 min. over medium-low heat. Add drained pasta and peas to the sauce, and toss to coat. Enjoy!