Vegan Mac & 'Cheese'
45 min
Meal
Servings
Total
45 minPrep
15 minCook
30 minContains
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
-
4 cups (256 g)dry shell pasta
-
2 Tbsp (30 mL)olive oil
-
3cloves garlic
-
¼ cup (33 g)all-purpose flour
-
3 cups (720 mL)unsweetened soy milk
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3medium potatoes, peeled, cubed
-
2medium sweet potatoes, peeled, cubed
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½ cup (65 g)raw cashews, soaked overnight**
-
1lemon
-
-
1 Tbsp (3 g)dried rosemary
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2 tsp (10 mL)Dijon mustard
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1 tsp (6 g)salt
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1 pinchground black pepper
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1medium broccoli, cut into florets
Speedy garlic bread crumbs
-
½ cup (54 g)breadcrumbs
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2 tsp (10 mL)olive oil
-
2cloves garlic, crushed
Optional toppings
-
fresh parsley
Directions
- Cook pasta in salted boiling water, until al dente. Drain and set aside.
- While the pasta is cooking, steam the sweet potatoes and potatoes until completely cooked through. This will take about 15 minutes.
- Meanwhile, add the olive oil and garlic to a large pot on medium heat until lightly golden, about 1 minute.
- Then add the flour, and stir continuously for 1 minute, or until lightly golden. Stirring constantly will help to avoid burning. Then in a slow and steady stream, add the plant-milk, stirring throughout.
- Add the remaining ingredients: the steamed potatoes, drained cashews, nutritional yeast, lemon juice, soy sauce, rosemary, mustard and salt.
- Using an immersion blender, blend until it achieves a creamy consistency; or transfer to a standing blender and blend, then return to the pot.
- Add this point, add in the broccoli florets and cook in the cheese sauce for 2 - 3 minutes. Add the macaroni and to the sauce, and mix to coat. Your cozy mac & 'cheese' is ready!
- To make the optional bread crumbs: heat the oil in a small pan on medium heat, and add the garlic. Cook for 1 - 2 minutes, until golden, and then add the bread crumbs. Stir constantly for another 1 - 2 minutes, or until the bread crumbs are toasted and crunchy. Remove from heat and sprinkle over your mac & 'cheese'. Enjoy!
Notes
- * Nutrition tip: aim to use plant-based milk that is fortified with calcium.
- ** Speed-it-up: if you forgot to soak the cashews overnight, let them soak in boiled water for 10 minutes, then drain.
Storage
- Store in an airtight container in the fridge for up to three days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 32%
• dry shell pasta
• all-purpose flour
• breadcrumbs
Proteins 16%
• unsweetened soy milk
• raw cashews
• nutritional yeast
Fruits & Veggies 52%
• clove garlic
• medium potato
• medium sweet potato
• lemon
• medium broccoli
• clove garlic
Calcium
• unsweetened soy milk
Fat
• olive oil
• raw cashews
• olive oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I tried this recipe today it comes out great
My family are not Vegan but I love the PUL videos and recipes. Over the years we have tried a few Vegan macaroni cheese recipes and they have all been rejected by the family. This one was an absolute hit. So much so that my daughter said “yum, this is just so cheesy”. I then shared proudly that there was no cheese. A total success. We used peas instead of the broccoli and it worked perfectly.
I am excited to try this for my (Canadian) vegan Thanksgiving, which is tomorrow!! =)
Hello 👋 I tried your Mac and cheese recipe and it was really good and my parents loved it 😊 and making it , was really easy for me so thank you for sharing this recipe.
It was VERY delicious, cheesy/gooey texture. I added more than double the garlic and cooked the broccoli separately in a pan with garlic. It would have been difficult to cook the broccoli in the sauce because it’s so thick, it had a hard time boiling without sticking to the pan. I also added some of the pasta water to thin it out a bit. Add at least two medium broccoli heads. Will be making this again for sure !!!
I live in Melbourne and somehow the potatoes here take a long time to soften up! So I separately cooked the potatoes and sweet potatoes in a pressure cooker. Once cooked, I then blended them with the soaked cashew nuts. I then added the blended mix to the butter, flour and soy milk. I cooked onions and broccoli with garlic separately and added it to the final mix with the boiled pasta. I also added some more condiments for flavouring (the original recipe is a bit too bland for my taste) and some extra chilli too! The overall result was yum, and I am not even vegan!
Delightful dish! Easy to make and was enjoyed by the non-vegan members of my family as well! For all my gluten-free friends: I used King Arthur GF All- Purpose Flour (the one without xanthan gum) as a 1-for-1 substitute for the flour and it worked perfectly.
Maybe I have done something wrong. This recipe didn't convince me. I am not a full time vegan and honestly, I prefer the non-vegan version in this case. Sorry.
This recipe is e-very-thing! I had not even used all the ingredients for the recipe but how many times did not make it; I love it, my friends love it, and I believe my other beloved ones will love it! One thing that I still struggle with it not getting a slimy texture from the potatoes; maybe me adding the yeast would have contributed to break down the molecules responsible for that... but my love for this dish is unconditional! Just looking at it makes me crave it...
The plate method and nutritional info are fantastic, however got this idea is a genius!
Great for making for non vegans, first time I tried this made it 3 nights in a row :)
I like this recipe for about two days!