If you know us at all, you know that we’re no strangers to vegan mac and cheese. In fact, we’re huge fans! We’ve previously shared recipes here and here. As is often the case, we’ve made some tweaks. It continues to be one of our most popular recipes and we’re sure you’ll enjoy the improvements.
I’ve specifically changed the quantity to make enough for another meal or two. It keeps well in the fridge for up to a week and the convenience of grabbing a ready-made jar is hard to pass up!
Obviously it’s not cheese.
Well, duh. But seriously, it ressembles it. I will not lie to you. If you’ve recently been eating dairy-based mac and cheese, you’re probably going to notice a difference. We haven’t eaten cheese in almost a year and to be honest, I kinda forget what mac and cheese used to taste like. I think it tastes like this, but maybe my mind is playing tricks on me.
Mac and cheese, veganized.
Here’s what I can tell you. This tastes amazing. It’s creamy, flavourful, and get this, healthy! Yeah! This is essentially just veggies, nuts, and spices. Thanks to the turmeric, the colour is spot on. If you want to get creative, you can add all sorts fun things. Spinach, beets, and other veggies. We’ve had so much fun with this recipe and you can too.
What about the pasta?
We love the spiral noodles or the small shells, but of course you can stick to standard macaroni. I use 1 litre of water per 100g of pasta. You always want to stir your pasta for the first 2 minutes to prevent it from sticking together. Generally, 7-11 minutes will do. Just be sure it is not dry and hard when you bite through. Cooked al dente is best and it will continue soften slightly as you stir in the sauce. Mushy noodles are the worst, so don’t overcook!
Vitamix does not disappoint.
We’re 5 years into breaking in our first Vitamix. It is a workhorse. We use it almost daily. Smoothies, soups, sauces. You name it! So when Vitamix reached out and asked us to try out their new Ascent Series model, we were super excited and honestly, kinda humbled. We’re proud of the work that we do and to be recognized for it is a great feeling.
If you watch our Instagram stories, you may have seen it already. Soon you’ll be able to read all about what we think of the new model. In the interest of full disclosure, Vitamix asked us to review their new Ascent Series A2300 and sent it to us free of charge. Obviously we’re grateful for that, but our commitment is to you as a reader. For that reason, we only share our own opinions.
Mac and CheesePrint Recipe
- 2 cups potatoes
- 2/3 cups onion
- 1/2 cup carrots
- 1/2 cup celery
- 1 clove garlic
- 2 cups water
- 1 cup raw cashews, pre-soaked overnight
- 2/3 cup vegan butter
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp pepper, I prefer white pepper
- 1/2 tsp paprika
- 1 cup brocoli florets, about 1/2 head
Peel and chop your potatoes, carrots, onions, celery, and garlic.
Add vegetables to 2 cups water and bring to a boil. Reduce heat and simmer 15 minutes, until carrots are tender.
While the vegetables cook, put cashews, butter, salt, turmeric, mustard, lemon juice, pepper, and paprika in your Vitamix.
When the vegetables are soft, pour the entire contents of the pot (water included) into your Vitamix.
Blend for 2 minutes until the mixture is completely smooth, with no chunks. You want this as creamy as possible.
Cook your pasta according to the instructions on the package. Al dente is best.
With 4 minutes left to cook, add the broccoli florets to the water.
Drain when ready and put the noodles and broccoli back in the pot.
Use about 1/2 cup of sauce per 100g of pasta. Pour it over the drained pasta and mix with a large spoon.
Sprinkle with bread crumbs or eat it as it. Serve hot!
This recipe will makes lots of leftover sauce for the fridge. Pour equal portions into small jars and use 1 cup per 200g of pasta.