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Easy Vegan Mac and Cheese

Easy Vegan Mac & Cheese

This Vegan Mac and Cheese is so easy to make! Loaded with broccoli and made with a plant-powered homemade creamy sauce. A perfect dairy-free recipe that the whole family can enjoy on a regular basis or add to your holiday dinner table.


  • 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
  • 2 Large Yukon Gold Potatoes
  • 3 Medium Carrots
  • 2 Cups Broccoli Florets
  • 2 Cloves Minced Garlic
  • ¼ Cup Nutritional Yeast
  • 1 Tsp Apple Cider Vinegar
  • 2 Tbsp Freshly-Squeezed Lemon Juice
  • 1 Tsp Dijon Mustard
  • ½ Tsp Paprika
  • ⅛ Tsp Turmeric Powder
  • ½ Tsp Kosher Salt
  • ¼ Tsp Ground Pepper


  • Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
  • Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
  • Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1″ inch. Season with a generous pinch of salt and bring the water to a boil, over medium-high heat.
  • Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
  • Meanwhile, use a steamer basket to steam the broccoli for 3-4 minutes, or just until fork-tender.
  • Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly.
  • Cook pasta according to the package instructions.
  • In a small mixing bowl, combine and whisk garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt until well combined and set aside.
  • Next, place the boiled potatoes, carrots, nutritional yeast, and 1/2 cup of the reserved liquid to a blender.
  • Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
  • Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
  • Mix well until pasta is evenly coated into super the creamy delicious sauce!
  • Serve warm and enjoy!


For storage:

  • This recipe can be stored in the fridge for up to 5-7 days. Place in an airtight container. You can also store the leftover sauce in the refrigerator for up to a week.
  • For freezing, place your leftover mac and cheese in an airtight container or freezer bag for up to 3 months.


6 servings: Calories: 327kcal | Carbohydrates: 70g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 625mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5366IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 5mg

Make it a Pizza with Clo-Clo’s Vegan Pizza Crust

Our pizza crust is completely vegan friendly and is perfect for a build your own pizza at home. Try this Easy Vegan Mac & Cheese recipe with Clo-Clo’s Vegan Pizza Crusts and let us know what you think! Find a SPROUTS store near you to purchase.

Source: Health Fitness Meals

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