Hidden Veggie Mac and Cheese (vegan!)
An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Servings 6
Calories 664kcal
Cost $10
Equipment
Ingredients
- 1 bell pepper quartered
- 1 sweet potato peeled and cubed
- ½ yellow onion roughly chopped
- 1.5 cups cashews raw
- 1 carrot large, sliced
- 1 head garlic cut in half
- 3 tablespoon olive oil
- 1 tablespoon white miso paste
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 pinch cayenne optional for spice
- 1 pinch nutmeg
- 3 tablespoon nutritional yeast
- 2 cups soy milk plain and unsweetened
- 16 oz pasta gluten-free if needed
- 1 head broccoli
Instructions
- Preheat the oven to 350 degrees F.
- Add bell pepper, sweet potato, onion, cashews, carrot, and garlic into a 9x13 roasting pan and coat in olive oil. Mix to combine and season with salt and pepper to taste.
- Roast for 30-40 minutes until potatoes are fork-tender. Squeeze garlic out!
- During the last 10 minutes of roasting, boil the pasta. Chop the broccoli and add it to the pasta in the last few minutes of cooking. Strain once done cooking and set aside.
- Add roasted ingredients to a high-speed blender (Vitamix) with the rest of the sauce ingredients. Blend until smooth.
- Pour sauce over noodles and broccoli and enjoy!
Notes
- To make this nut-free, replace the cashews with hemp seeds. Don’t roast the hemp seeds and just add them to the blender when it’s time to blend the sauce.
- Store in the fridge for up to 3 days.
- Kids don’t like broccoli? Feel free to steam it on the side and serve it as a side dish instead!
Nutrition
Calories: 664kcal | Carbohydrates: 90g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 992mg | Potassium: 1133mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8616IU | Vitamin C: 125mg | Calcium: 216mg | Iron: 5mg
