Vegan Mac and Cheese
October 10, 2016
This vegan mac and cheese is so rich and creamy you’d never know it was dairy-free. This recipe is gluten-free and has veggies with more nutrition for kids.

Vegan Mac and Cheese
This vegan mac and cheese is so rich and creamy you'd never know it was dairy-free. This recipe is gluten-free and has veggies with more nutrition for kids.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 16 oz (454g) gluten-free elbow macaroni
- 2 tablespoons extra-virgin olive oil
- 1 cup (150g) diced yellow onion
- 2 cloves garlic, minced
- 3/4 cup (180ml) vegetable broth
- 2 tablespoons fresh lemon juice
- 1 cup (140g) raw unsalted cashews, soaked
- 1 cup (150g) steamed carrots
- 1/2 cup (44g) nutritional yeast
- 1 1/2 teaspoons Celtic sea salt, plus more to taste
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- Pinch of smoked paprika, plus more to taste
- 2 cups (200g) steamed broccoli, chopped into small pieces
Instructions
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Bring a large pot of water to a boil with a splash of olive oil and pinch of salt. Cook the pasta according to the instructions on the package until al dente, and drain thoroughly. Transfer the pasta back to the pot, and stir through the tablespoon of olive oil. Set aside.
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To make the sauce, heat 1 tablespoon olive oil in a small skillet over medium heat and sauté the onions and garlic for about 5 minutes, until soft and translucent. Allow to cool slightly.
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Throw the broth, onion mixture, lemon juice, cashews, carrots, nutritional yeast, salt, mustard, pepper, and smoked paprika into your KitchenAid® Pro Line® Series blender and blast on high for 40 to 60 seconds, until smooth and creamy. Tweak salt, pepper, and paprika to taste.
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Pour the sauce onto the pasta, add the steamed broccoli, and gently stir to combine. On low heat, warm gently. Transfer to a shallow baking dish and serve family style, or portion out into bowls. Season to taste.
Recipe Notes
Find more recipes for your KitchenAid® Pro Line® Series blender.
Photo by Trent Lanz and styling by Alicia Buszczak
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Comments 2
This looks great! I’m going to try it today. Can I substitute canned pumpkin for the carrots?
I have a daughter who is allergic to cashews. Is there anything I can substitute them for?