Hidden Veggie Mac and Cheese (Vegan, Gluten Free, Non Dairy)

This hidden veggie Mac and Cheese is amazingly creamy (without any dairy) and hides so many delicious vegetables in the sauce!

I love plant-based mac and cheeses (like my favorite Butternut Squash Mac and Cheese recipe) and this one is no exception- I added a peeled zucchini to give the sauce a nice texture, and onions and garlic to enhance the flavor.

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I also always add peas and spinach to my mac and cheese because I love it and its a great way to hide extra veggies in something yummy… and me feel less bad for eating tons of pasta.  You can also use a veggie, bean, or gluten free pasta in place of regular 🙂

Also- this recipe is great for leftovers- we used some extra to mix in to our Veggie Chili!  And it can be easily reheated for later in the week.

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Whats In This Hidden Veggie Mac and Cheese?

  • 1 cup raw unsalted cashews, soaked in water for at least an hour
  • 16 oz box of macaroni (or other pasta shape: shells, cavatappi, penne)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 yellow onion, finely diced
  • 4 cloves garlic
  • 1 zucchini, diced (peeled if its a green zucchini)
  • 2 tablespoons lemon juice
  • ½ teaspoon tamari (or soy sauce)
  • 1 teaspoon yellow mustard
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 1/4 cup nutritional yeast
  • 1/2 cup water
  • 1 cup cooked peas
  • 1 cup fresh baby spinach
  • Sprinkle of paprika for garnish

How Do I Make This Veggie Mac and Cheese?

  1. In a pan head 1 tbsp of extra virgin olive oil and sauté onion, garlic, and zucchini for 10 minutes until tender.
  2. Rinse the cashews and cover with just enough water to cover them.  Put the mixture in a blender, and blend on high until smooth.  Add the sautéed onion, garlic,  zucchini, lemon juice, remaining olive oil, tamari/soy sauce, mustard, turmeric, salt, pepper, and nutritional yeast.  Blend until smooth.  Add water for a thinner sauce until you get the consistency you want.
  3. Bring a large pot of salted water to a boil.  Add the macaroni and the peas, and cook to the package directions.  Drain and rinse the pasta, and put it back into the pot.  Add the spinach and let the heat from the pasta wilt the leaves down.
  4. Add the cashew cheese mixture to the pasta and stir to coat.  Sprinkle paprika and extra fresh black pepper to the top, and enjoy!
  5. If you liked baked mac and cheese, you can add breadcrumbs to the top and bake in the over for 350 degrees or until lightly browned.  Add leftovers to Veggie Chili or take in a portable container to work!

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Hidden Veggie Mac and Cheese (Vegan, Gluten Free, Non Dairy)

This hidden veggie Mac and Cheese is amazingly creamy (without any dairy) and hides so many delicious vegetables in the sauce!
0 from 0 votes
Servings 8

Ingredients
  

  • 1 cup raw unsalted cashews soaked in water for at least an hour
  • 16 oz box of macaroni or other pasta shape: shells, cavatappi, penne
  • 2 tablespoons extra virgin olive oil divided
  • 1 yellow onion finely diced
  • 4 cloves garlic
  • 1 zucchini diced (peeled if its a green zucchini)
  • 2 tablespoons lemon juice
  • ½ teaspoon tamari or soy sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 1/4 cup nutritional yeast
  • 1/2 cup water
  • 1 cup cooked peas
  • 1 cup fresh baby spinach
  • Sprinkle of paprika for garnish

Instructions
 

  • In a pan head 1 tbsp of extra virgin olive oil and sauté onion, garlic, and zucchini for 10 minutes until tender.
  • Rinse the cashews and cover with just enough water to cover them.  Put the mixture in a blender, and blend on high until smooth.  Add the sautéed onion, garlic,  zucchini, lemon juice, remaining olive oil, tamari/soy sauce, mustard, turmeric, salt, pepper, and nutritional yeast.  Blend until smooth.  Add water for a thinner sauce until you get the consistency you want.
  • Bring a large pot of salted water to a boil.  Add the macaroni and the peas, and cook to the package directions.  Drain and rinse the pasta, and put it back into the pot.  Add the spinach and let the heat from the pasta wilt the leaves down.
  • Add the cashew cheese mixture to the pasta and stir to coat.  Sprinkle paprika and extra fresh black pepper to the top, and enjoy!
  • If you liked baked mac and cheese, you can add breadcrumbs to the top and bake in the over for 350 degrees or until lightly browned.  Add leftovers to Veggie Chili or take in a portable container to work!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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