Here’s an updated version of a previous beet mac and cheese recipe. The last time shared it, the noodles kinds looked like arteries. The red really didn’t help! Oops. This time around, it’s back to the classic spiral noodles that we love.
Cheese vs Cheeze
I always struggle with cheese vs cheeze. I figure it’s clear, being name Eh Vegan, that the recipes are all vegan! But still, I feel like I need to add things like dairy-free or plant-based just to make it absolutely clear. If you’re reading this, drop a comment below! I’m really curious about the use of cheese vs cheeze!
Some people probably see this and think: “beet mac and cheese? ummm no thanks.” That’s reasonable, but I promise you, this is so good! Beets are so full of nutrients and great for you health. Throwing them in this already pretty healthy vegan mac and cheese only helps elevate this to ‘eat as much as you want’ status. I always have two bowls and totally regret it by the end. Don’t be like me. Save some of that sauce for tomorrow!
Beet mac and cheese—Just add beet juice!
The base for the beet mac and cheese sauce is pretty similar to our classic one, with some beet juice added in, of course! We went with the juice to really bring out the pop of colour. You could certainly cook the beet whole with you potatoes and likely end up with a very similar colour. Bonus there is that you also get all of that extra goodness from the pulp that we lose when we juice them. I’m guess it’s got some fibre in there or something else healthy. Clearly I am not a nutritionist or dietician.
If you have other mac and cheese flavour idea, we want to hear them! Leave a comment here, or on Instagram of Facebook. We’ll happily experiment with your recipe suggestions.
100% Plant-Based Beet Mac and CheesePrint Recipe
- 1 cup potatoes
- 1/3 cup onion
- 1/4 cup carrots
- 2 tbsp shallots
- 1 cup water
- 1/2 cup raw cashews, pre-soaked overnight
- 1/3 cup vegan butter or margarine
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp garlic
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne
- 1/2 cup beet juice
Peel and chop your potatoes, carrots, onions, and shallots.
Add vegetables to 1 cup water and bring to a boil. Reduce heat and simmer 15 minutes.
While this boils, juice 2-3 raw beets (depends how big they are). You'll need about 1/2 cup of juice.
Add cashews, butter, salt, garlic, mustard, lemon juice, pepper, cayenne, and paprika to your blender.
When the vegetables are very soft, pour the entire contents of the pot (water included) into the blender and pulse a few times.
Add the beet juice to the mixture.
Blend for a few minutes until the mixture is super fine, with no chunks or visible particles. You want this as creamy as possible.
Cook your pasta according to the instructions on the package. Al dente is best. Drain when it's ready and put the noodles back in the pot.
Pour the sauce over the drained pasta and mix with a large spoon.
Serve hot! Sprinkle with your favourite toppings (croutons, breadcrumbs, avocado are so perfect) or eat it as it.
You could add the beets to the cooking vegetables to get more nutrients out of them. You'll also save the trouble of having to juice them! We've never tried it this way, but I don't see why it would change much. If you don't have pre-soaked cashews, you can soak them in boiling water for as long as you have time. The longer, the better!