Soul Veg Vegan Mac N Cheese
Indulge in the ultimate comfort of Soul Veg Vegan Mac N Cheese, a plant-powered twist on the classic dish. This creamy, dairy-free mac and cheese is made with wholesome ingredients like soaked cashews, carrot, potato, and nutritional yeast, creating a velvety cheese sauce that’s bursting with flavor. Infused with smoked paprika, turmeric, and a hint of Dijon mustard, every bite delivers a rich, savory experience. Perfectly cooked elbow macaroni (or gluten-free pasta) is coated in this luscious sauce, with an optional golden breadcrumb topping for added crunch. Ready in just 45 minutes, this recipe is the perfect blend of vegan comfort food and soul-satisfying indulgence. Great for weeknight dinners, potlucks, or anytime you crave a healthier mac and cheese that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni (or gluten-free pasta)
- 1 cup Raw cashews (soaked)
- 2 cups Unsweetened almond milk (or other plant-based milk)
- 1 cup Nutritional yeast
- 1 medium Carrot (peeled and diced)
- 1 medium Potato (peeled and diced)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (optional, for added creaminess)
- 0.5 cup Bread crumbs (optional, for topping)
Instructions
Soak the raw cashews in hot water for 20 minutes or overnight in cold water, then drain and rinse.
Bring a medium pot of water to a boil and add the diced carrot and potato. Cook until tender, about 10-12 minutes, then drain.
While the vegetables are cooking, boil the pasta according to package instructions. Drain, rinse with cold water to stop cooking, and set aside.
In a blender, combine the cooked carrot, potato, soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, smoked paprika, turmeric, onion powder, garlic powder, Dijon mustard, salt, black pepper, and olive oil (if using). Blend on high until smooth and creamy.
Taste the cheese sauce and adjust seasonings if needed (add more salt, paprika, or nutritional yeast to taste).
Return the cooked pasta to the pot or a large mixing bowl and pour the vegan cheese sauce over it. Mix well to coat all the pasta in the sauce.
If using breadcrumbs, transfer the macaroni and cheese to an oven-safe dish, sprinkle the breadcrumbs evenly on top, and broil for 2-3 minutes until golden and crisp.
Serve warm and enjoy your Soul Veg Vegan Mac N Cheese!
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3223 mg | 140% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 25.9 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1118 mg | 86% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
