Vegan Mac N Cheez
Updated August 3, 2015
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ large sweet potato, scrubbed and cut into large chunks.
1 medium carrot, top and tailed, washed and cut into thick slice
½ small onion, peeled and halved
¼ red bell pepper, thickly sliced
½ cup broken cashew pieces (pre-soaked for 2-4 hours, or overnight)
½ cup of nutritional yeast
½ teaspoon turmeric
¼ teaspoon smoked paprika
1 tablespoon sweet white miso
1 teaspoon Dijon mustard
Juice of ½ small lemon
Non-dairy milk, preferably unsweetened
Whole grain pasta
Salt to taste
Nutritional analysis per serving (4 servings)
29 grams carbs; 251 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 11 grams fiber; 282 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously.
- Step 2
When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little longer to get the sauce really smooth and creamy.
- Step 3
Drain the pasta and return to the pan. Pour the sauce over the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
- Step 4
Serve with kid-friendly greens of your choice.
Private Notes
Comments
If there is one thing I've learned about making vegan cheez, replacing sweet potatoes with turnips helps tone down the sweetness and makes it taste more like a sharp cheddar.
I'm not a vegan & don't have kids, but was curious about this substitute for Macncheese.
I'm surprised by the negative comments from people who I suppose are looking for this sort of pasta. I found it to be surprisingly satisfying & very tasty.
It was a little on the sweet side, so would substitute squash for sweet potatoes, but otherwise the seasonings were great. Loved the taste of yeast & turmeric especially, & the veggies & miso. A 5 star for creativity!
I am a dairy free lady trying to develop non-sweet nut free cheez alternatives. This I know so far from experimenting with this recipe: 1. Replace sweet potato with a mix of turnip and white or yellow potato. 2. Add turmeric, red miso, and nutritional yeast to taste. 3. Salt is your friend in cheez. Add as much as you need. 4. 1/4 cup pumpkin seeds can replace 1/3 cup cashews without sacrificing creaminess.
Added some cayenne pepper but otherwise made as is. Creamy, delicious, and somewhat nutritious! Used 16 oz of elbow macaroni. At first I thought there was too much sauce but settled after sitting a cpl min. Will make again!
Hannah 211’s suggestion of a turnip instead of sweet potato is a game changer! I like the sweet potato but am always craving more funk in my vegan “cheese” dishes, and turnip is a genius idea
I love vegan mc and cheese because I dont feel heavy after eating it, this recipe is comforting but still noutrishious.