Hidden Veggie Mac ‘n’ Cheese Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
½ medium (1-pound) head cauliflower, broken into florets
2 large carrots, peeled and chopped
½ cup diced radishes
1 pound elbow macaroni (gluten-free if necessary)
1 cup cooked great northern beans
1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
¾ cup nutritional yeast
¼ cup lemon juice
2 tablespoons no-salt-added tomato paste
2 tablespoons vegan butter (soy-free if necessary), melted
2 teaspoons white soy miso (or chickpea miso)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon mustard powder
Salt and black pepper to taste
Pepita Parmesan, optional
1Place the cauliflower, carrots, and radishes in a medium pot and cover with water. Bring to a boil and cook the vegetables until easily pierced with a fork, 8 to 10 minutes. Remove from the heat and drain. Set aside.
2Fill a large pot with water and bring to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Remove from the heat, drain well, and return the pasta to the pot.
3Transfer the vegetables to a food processor or blender. Add the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder. Process until smooth. Add the sauce to the cooked pasta and stir to combine. Return to the stove and heat over medium heat, stirring occasionally, for 3 to 4 minutes, until heated through and the sauce has thickened. Serve immediately topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight container for 4 to 5 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.