Silky and cheesy Vegan Mac and Cheese: Delicious vegan take on an ultimate comfort food classic. Packed with veggies and plant-based protein, this easy 30-minute vegan mac ’n’ cheese recipe will become your family favorite!
Course Main Course
Keyword vegan mac and cheese, vegan macaroni and cheese, Vegan Pasta
Start by prepping your veggies. Roughly chop cauliflower florets, carrots and onion. Transfer to a pot together with garlic cloves and add boiling water just to cover (about 2 cups). Bring to a boil and simmer over medium heat for about 15 minutes or until cauliflower is fork-tender.
Meanwhile, cook macaroni (or shells) according to the package instructions. Drain and reserve a bit of pasta water.
When the veggies are soft and tender, transfer them to a food processor together with the liquid and blend until smooth, scraping sides and gradually adding pasta water if the sauce looks too thick. The consistency should resemble Silk Almondmilk Plain Yogurt Alternative.
Add Silk Almondmilk Plain Yogurt Alternative, nutritional yeast, miso paste, soy sauce, white wine vinegar, mustard powder, garlic powder, smoked paprika, turmeric, salt and black pepper to taste. Blend until combined and pour over pasta. Stir together and serve immediately garnished with fresh parsley. Enjoy!
Store leftovers in the fridge for up to 2 days. Keep the sauce separate from pasta.