Healthy Vegan Mac and Cheese with Jalapeno & Garlic
This creamy vegan mac and cheese is the ultimate vegan pasta! It is cheesy, garlicy, spicy and so rich you will not believe it is dairy free and vegan! The sauce is made with potatoes and carrots but trust my you cannot taste them at all! This cheesy pasta is simple to make and is the perfect quick and easy weeknight dinner!
Ingredients
- 400 g Whole Wheat Macaroni
- 1 White Onion
- 7 cloves Garlic
- 2 Medium Potatoes
- 1 Large Carrot or two small
- 1½ cup Plant Milk or vegetable broth
- 3 tbsp Lemon Jucie about the juice of 1 lemon
- ½ tsp Turmeric Powder
- ¾ tsp Salt
Top with
- Tempeh Bacon find my recipe here, just swap tempeh for tofu!
- Fresh Parsely
- Chopped Jalapenos
Instructions
- Start by boiling one pot of water for your pasta and another pot for the carrots and potatoes. Roughly chop the carrots and potatoes and add boil until they are fork tender, about 15 minutes.
- Meanwhile, sauté your chopped onions and jalapenos until translucent, about 5 minutes, then add in the garlic and toast for one minute. Make sure to stir continuously so the garlic does not burn, then set aside.
- In your high speed blender add in the cooked carrots and potatoes along with the rest of the ingredients. Blend until completely smooth adding plant milk as needed to reach your desired consistency.
- Pour the sauce over the garlicy jalapenos then mix in the cooked macaroni.
- Top with some more jalapenos, tempeh bacon and fresh parsley and enjoy!
Nutrition
Serving: 1serveCalories: 557kcalCarbohydrates: 109gProtein: 29gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 0.9gSodium: 426mgPotassium: 1282mgFiber: 18.1gSugar: 8.75gVitamin A: 3505IUVitamin C: 69mgCalcium: 235mgIron: 7.2mg
Tried this recipe?Let us know how it was!