Easy Vegan Mac and Cheese with Veggies, one of the most ultimate comfort foods enhanced with tender mushroom, broccoli, and spinach! No dairy and ready in 30 minutes.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 6 - 8
- Category: Entree, Pasta
- Cuisine: Vegan
Ingredients
16 oz. package (454g) pasta5 brown button mushroom, sliced
2 cups broccoli florets
Handful of spinach
Cashew Cheese Sauce
1 1/2 cups (180g) raw cashews, (see notes *)
just shy of 2 cups (450ml) very warm/hot water
1/4 cup (10g) nutritional yeast, optional
2 teaspoons cornstarch or arrowroot
1 clove garlic or 1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons white miso paste or 2 teaspoons dijon mustard
juice of 1/2 lemon or 2 teaspoons vinegar
1 teaspoon mineral salt, or to taste
black pepper, to taste
Instructions
Pasta & Veggies: In a large pot, add water and bring to a boil. Cook pasta according to package directions, then throw in broccoli florets and sliced mushroom. Pasta should be al dente or just fork tender.Sauce: Add the cashew sauce ingredients to a high-speed blender, blend until creamy, about 1 minute.
Assemble: Once pasta and peas have been drained, add back to the pot they were cooked in and add the cashew cheese sauce overtop, stir to combine.
Serves 6 – 8
NOTES:
*Two ways to soak cashews: Soak in cool water for 2 – 3 hours OR soak in very hot water for 5 minutes. Drain cashews and rinse before using. I usually skip this step but it is beneficial for digestion and to aid in better nutrient absorption.
You can omit the cornstartch/arrowroot, but it does help keep the cheese sauce ultra creamy.
Salt – This is more than I would usually call for, but it’s best with a good amount of salt to really bring out the flavors. Feel free to adjust the amount, you can always cut the amount in half, adding more later as needed.