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Vegan Black Pepper Mac and cheese | Vegan Richa #vegan #macncheese #nutfree #veganricha
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4.91 from 32 votes

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

Vegan Black Pepper Mac and Cheese with a light potato carrot cheese sauce. Free of dairy, egg, corn, nuts. Can be made soy-free and gluten-free with gf pasta. 30 minute meal. Add cashews to make a thicker creamier sauce. Recipe inspired by several veggie cheese sauce recipes.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Pasta
Cuisine: American
Keyword: vegan mac and cheese, vegan mac and cheese recipe
Servings: 4
Author: Vegan Richa

Ingredients

  • 2 1/4 cups water
  • 1 medium potato about 1 cup or use 3/4 cup mashed potatoes
  • 1/3 cup chopped carrots
  • 4 garlic cloves or 1 tsp garlic powder
  • 2 tbsp chopped onion or use 1/2 tsp onion powder
  • 1/2 green chili optional
  • 1/2 medium tomato chopped
  • 1/2 to 1 tsp prepared mustard
  • 2 tsp soy sauce or liquid aminos
  • 3 to 4 tbsp nutritional yeast
  • 2 to 3 tsp lemon juice
  • 2 tbsp extra virgin olive oil omit to make oil free
  • 1/3 tsp paprika
  • 1/2 tsp sriracha optional
  • 3/4 tsp or more salt
  • 1/4 tsp white pepper
  • 3/4 to 1 tsp freshly ground black pepper divided
  • 6 to 8 oz elbows pasta cooked to preference
  • 1 cup broccoli chopped small
US Customary - Metric

Instructions

  • In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.
  • Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).
  • Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.
  • Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).
  • Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.
  • Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/

Video

Notes

For creamier sauce or variation: Add tbsp cashews, or 1-2 Tbsp sesame seeds or pumpkin seeds with the potato and carrots or add a tbsp of flour to the blended sauce.
If you like your broccoli and veggies a bit cooked, add them to the pasta pot, 5 minutes before the pasta will be taken off heat. Drain both and keep aside.
Dont like carrots? Use zucchini
Nutritional values based on one serving

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 506mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2145IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 2.7mg