Creamy Vegan Mac and Cheese
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?
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.
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.
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.
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
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…
Process on high until super smooth and silky, about 2 minutes.
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.
Vegan Mac and Cheese
Ingredients
- 14 oz dry gemelli, or other short pasta of your choice
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- 2 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ tsp salt, I use Himalayan salt
- ½ tsp ground white pepper
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- 4 cups butternut squash, cut into 1" cubes
- 2 cups vegetable broth
- 1 tsp salt, or more or less depending on your stock
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp onion powder
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- 1 15 oz can cannellini white beans, with liquid*
- 1 cup nutritional yeast
- 2 tbsp Dijon mustard
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- 3/4 cup vegan cheddar shreds
- 1/2 cup ground hazelnuts
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
Nutrition
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2 Comments on “Creamy Vegan Mac and Cheese”
Oh sweet Sonia, BLESS YOU for making a cashew free Mac n cheez! They do not agree with me but literally alllll the vegan recipes require them. Can’t wait to make this!
Oh no! Well I certainly hope that this version agrees with you, and that you agree with it too! Be sure to share your thoughts if you end up giving it a try! 🙂