The BEST Vegan Mac N Cheese (WFPB, Oil Free, Low Fat)
This simple & delicious mac & cheese is so good you'll be shocked it's loaded with veggies! It's vegan, whole food plant based, oil free and low fat, but oh so full of flavor!
Servings: 8 servings
Calories: 271kcal
Ingredients
- 16 ounces whole wheat elbow noodles or shells bean or lentil pasta for gluten free
- 4 cups cauliflower florets fresh or frozen
- 1/2 cup carrots, sliced fresh or frozen
- 1/2 cup cashews unsalted
- 1 cup vegetable broth, low sodium or water
- 1 large lemon, juiced
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt optional
Instructions
- Bring a large pot of water to boiling and add the elbow macaroni. Cook until tender, about 12-15 minutes.
- While the pasta is cooking, place the cauliflower & carrots in a microwavable dish and add 2 tablespoons of water. Cover and microwave for 5-7 minutes or until tender. You can also boil the vegetables until tender instead of steaming. Drain the excess water.
- In a high powered blender, add the cooked cauliflower, carrots, and all the rest of the ingredients. Blend until smooth & creamy. ***If you don't have a high powered blender you will want to soak your cashews in warm water for 20 min to soften them before blending.
- Drain the pasta in a colander and then return to the pot. Add the cheese sauce and mix until well combined. Serve immediately!
- Store in an airtight container in the fridge for a week.
Notes
For nut free, you can use 1/2 cup chopped peeled potato and steam or boil along with the cauliflower & carrots.
For gluten free, look for bean or lentil elbows or shells.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 51g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 257mg | Potassium: 406mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1464IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 3mg