Easy Vegan Mac and Cheese

vegan macaroni and cheese with broccoli in a round skillet.

4.84 from 25 votes

Vegan Mac and Cheese made in an easy homemade plant-powered sauce. So tasty, comforting, and ready in just about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Rena

Ingredients

1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
2 Large Yukon Gold Potatoes
3 Medium Carrots
2 Cups Broccoli Florets
2 Cloves Minced Garlic
¼ Cup Nutritional Yeast
1 teaspoon Apple Cider Vinegar
2 tablespoons Freshly-Squeezed Lemon Juice
1 teaspoon Dijon Mustard
½ teaspoon Paprika
⅛ teaspoon Turmeric Powder
½ teaspoon Kosher Salt
¼ teaspoon Ground Pepper

Instructions

Wash and scrub the 2 Large Yukon Gold Potatoes and 3 Medium Carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
Now add chopped potatoes and carrots to a large pot, then pour over enough water to cover by 1" inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.
Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) Steam the 2 Cups Broccoli Florets for 3-4 minutes, or just until fork-tender.
Once the veggies are done, remove them from the heat and place them in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook 1 box Whole Wheat or Gluten-free Pasta according to the package instructions.
In a small mixing bowl, combine 2 Cloves Minced Garlic, 1 teaspoon Apple Cider Vinegar, 2 tablespoons Freshly-Squeezed Lemon Juice 1 teaspoon Dijon Mustard, ½ teaspoon Paprika, ⅛ teaspoon Turmeric Powder, and ½ teaspoon Kosher Salt and ¼ teaspoon Ground Pepper. Whisk until well combined and set aside.
Next, place the boiled potatoes, carrots, ¼ Cup Nutritional Yeast, and 1/2 cup of the reserved liquid in a blender.
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
Using a wooden spoon, mix well until pasta is evenly coated into super creamy delicious sauce! Serve warm and enjoy!

Video

Notes

You can store the leftover sauce in the refrigerator for up to a week. Reheat just before serving.
Use any pasta of your choice
Swap the broccoli with zucchini or any other veggie of your choice.

Nutrition