Traditionally, this dish is served with tons of cheese, butter, and milk. Well, this starch is what gives the dairy-free mac and cheese sauce the same, stretchy, ‘ooey-gooey’ quality of a regular cheesy sauce- like magic! I know you’re probably wondering what makes this ingredient so special. Meanwhile, the combination of cashews, nutritional yeast, and lemon juice adds that hint of cheesiness to the sauce, but without any dairy.Īnd then there is the star of this vegan sauce recipe, tapioca flour. This cashew cheese sauce is creamy from the blended nuts and packed with hidden veggies that add flavor and texture to the dish. Plus, with a special combination of ingredients, this vegan mac n cheese manages to mimic the stretchy quality of a dairy cheese sauce, while providing a ‘cheesy’ flavor too. However, I think that’s okay – if anything, I like that vegan versions often manage to taste delicious but be far healthier. Obviously, if we compare a vegan and non-vegan version of a mac and cheese side by side, they won’t taste the same. This recipe remains one of my top favorites, though. In fact, I have a bit of a soft spot for saucy pasta dishes- like this Vegan Alfredo Sauce, Roasted Red Pepper Pasta, or Garlic Butter Pasta. This dish is everything that I want in a creamy pasta dish – smooth, rich, moreish, and yet still surprisingly nutritious. That means that you certainly won’t stop me from eating a creamy, ‘cheesy,’ yet dairy-free mac and cheese!
#Healthy easy mac and cheese full#
I am a full believer in trying to enjoy all the flavors you want, regardless of your dietary needs. The Best Vegan Mac And Cheese You’ll Have Serve alongside the pasta of your choice or even zucchini noodles (zoodles) for a hearty, comforting dish! Serve with gluten-free garlic bread, if using.This easy vegan Mac and Cheese recipe is super simple to make, deliciously ‘cheesy,’ and filled with tons of healthy hidden veggies that add flavor and nutrition. Stir well, then bake for 10–15 minutes or cover with kitchen paper and microwave on high for 1½ minutes, until piping hot (see Recipe Tip). Serve immediately, or transfer each single portion to a heatproof bowl and add whichever additions you fancy. Toss in the cooked pasta and cook for another 2 minutes, or until the pasta is tender and coated in the sauce, stirring occasionally. Stir in the cheese, salt and plenty of black pepper and cook over a medium heat for 2–3 minutes, or until the cheese has melted, stirring occasionally. Using a hand-held stick blender, blend the squash and sweet potato mixture until smooth. Don’t overcook it as you will be cooking it further in the sauce. Meanwhile, bring a large saucepan of water to the boil (use your largest pan, or you may need to use two saucepans), then add the pasta and cook for 8–9 minutes, or until just tender. If you're baking rather than microwaving the dish, preheat the oven to 220C/200C Fan/Gas 7. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Stir the butternut squash and sweet potatoes into the onions, then stir in the stock and milk. Meanwhile, crumble the stock cubes into a large, heatproof jug, add the boiling water and stir well until dissolved. Add the oil and onions and cook for 5 minutes, or until just softened. For the mac cheese, heat a large sauté pan or flameproof casserole over a medium heat.
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