You won’t believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy…

You won't believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy...

I’m not gonna lie to you and try to sell you the idea that this Vegan Mac and Cheese tastes exactly like the real thing. Cuz no, it doesn’t. But I can honestly tell you that it tastes darn good, though! And it’s rich and creamy. And yes, cheesy too! 

In fact, despite not being an exact replica of a classic Mac and Cheese, this vegan version has so much to offer in the flavor and texture department, you might very well end up liking it as much, if not more, than the real thing! 

The sauce is made from butternut squash, white kidney beans and nutritional yeast, which gives it a slightly sweet and nutty, tangy and cheesy flavor. As for its consistency, it’s so crazy smooth and silky that it would totally make any traditional cheese bechamel super envious! To top things off, a little sprinkle of ground hazelnuts mixed with a handful of vegan cheddar shreds provide an agreeable little crunch, with an extra dose of interesting flavors, to boot . 

One thing’s for sure, this baby beats the other one hands down in the nutrition and compassion areas. And this can’t be a bad thing now, can it? 

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

To start, preheat your oven to 375°F; then, get your pasta going. You’ll want to cook it in plenty of salted boiling water, as usual, but cook it for at least 3 minutes less than recommended on the package, then drain well and reserve.

Not cooking the pasta all the way now will allow it to finish cooking later in the “cheese” sauce in the oven, and prevent it from getting over-cooked and mushy.

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

While the pasta is happening, heat a few tablespoons of olive oil in a large saucepan set over medium heat, then add the onion, garlic, salt and pepper and cook until fragrant and slightly softened, about 2 minutes.

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, add the butternut squash and stir to coat, then add the salt, pepper, oregano, onion powder and vegetable broth, stir well and bring to the boil. 

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Lower the heat, cover and simmer until the squash is super tender, slightly mushy and all the liquid is practically gone, about 10 minutes.

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Carefully transfer the content of the saucepan to a high-speed blender; add the canned white beans and their liquid, Dijon mustard and nutritional yeast

Note that if you didn’t have a high speed blender, you could use a conventional blender, a stick blender or even a food processor; Only the final product won’t turn out quite as silky… 

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Process on high until super smooth and silky, about 2 minutes.

Vegan Mac and Cheese by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Return the sauce to the pot, stir in the cooked pasta… 

Stir well and transfer to a baking dish.

Mix the vegan cheddar shreds and ground hazelnuts together and sprinkle over the top, then bake your mac and cheese for about 25 minutes, or until the top is slightly golden and crispy.

Serve without delay, garnished with a handful of chopped parsley, if desired.

You won't believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy...

Vegan Mac and Cheese

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
You won't believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy...
Servings: 6

Ingredients

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Instructions

  • Preheat the oven to 375°F
  • Cook the pasta in plenty of salted boiling water, but cook them for 3 minutes less than recommended on the package. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a large saucepan set over medium heat, then add the onion, garlic, salt and pepper and cook until fragrant and slightly softened, about 2 minutes.
  • Add the butternut squash and stir to coat, then add the salt, pepper, oregano, onion powder and vegetable broth, stir well and bring to the boil. Lower the heat, cover and simmer until the squash is super tender, slightly mushy and all the liquid is practically gone, about 10 minutes.
  • Carefully transfer the content of the saucepan to a high-speed blender; add the canned white beans and their liquid, Dijon mustard and nutritional yeast and process on high until super smooth and silky, about 2 minutes.
  • Return the sauce to the pot, stir in the cooked pasta and transfer to a baking dish. Mix the vegan cheddar shreds and ground hazelnuts together and sprinkle over the top, then bake your mac and cheese for about 25 minutes, or until the top is slightly golden and crispy.
  • Serve without delay, garnished with a handful of chopped parsley, if desired

Notes

The liquid from canned beans is perfectly safe to consume and will greatly contribute in making the sauce thick and creamy… just be sure to use organic beans grown without synthetic fertilizers or pesticides and brands that don’t contain preservatives like calcium chloride. Also, opt for low-sodium or no-salt-added varieties and look for beans in BPA-free cans!
 

Nutrition

Calories: 550kcal, Carbohydrates: 88g, Protein: 22g, Fat: 15g, Saturated Fat: 2g, Sodium: 718mg, Potassium: 994mg, Fiber: 9g, Sugar: 4g, Vitamin A: 10090IU, Vitamin C: 21.7mg, Calcium: 161mg, Iron: 6.6mg
Course: Main Course
Cuisine: American
Author: Sonia! The Healthy Foodie

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