It’s mac and cheese time!!! The best time, always. Pretty much everybody and their brother loves mac and cheese because it is a dish that brings about feelings of nostalgia. In grade school, it was a treat to indulge in it every now and then at lunch. And boy was it good. The cheesiness and creaminess of the sauce doused atop the noodles cannot be matched by too many other dishes. Fast forward like 15 years and this chick is finding ways to make the sauce with vegetables and pumpkin puree, lol. Oh, how times have changed. But hey, the sauce is still phenomenal and best of all, it’s actually healthy. My Easy Vegan Mac and Cheese sauce only has 5, yes you read it correctly, 5 main ingredients!! It’s low fat too because the sauce is comprised of one large russet potato and 1 cup of pumpkin puree. How awesome is that? You’re going to absolutely love the depth of flavor this vegan mac and cheese brings to the table along with it’s “cheesy” texture. Don’t worry, even though my dish is meatless and dairy free, it is the ultimate healthy comfort food!
I feel like I’ve seen a lot of beautiful sights throughout my young life and this beauty is no exception. Easy Vegan Mac and Cheese truly is a wonder of the earth. The Vegan Mac and Cheese is adorned with some paprika, which is of course optional.
Enjoy your #meatlessmonday lovelies! If you recreate my dishes, tag me on Twitter/ Instagram and now I’m on Pinterest @ upbeetandkaleingit. I would love to see your work!
- 2 cups of cubed russet potatoes (I cube mine into bite sized pieces for cooking)
- 1/2 or 1/3 cup chopped white onion
- 1 cup pumpkin puree
- Olive Oil for sautéing
- 2.5-3 cups vegetable broth
- 1/2 tsp stone ground mustard
- 1/2 tsp garlic powder
- Salt and Pepper to taste
- 4 cups noodles of choice (I used red lentil & quinoa by Ancient Harvest)
- Cook the noodles according to the package.
- Sauté the onions in a little bit of olive oil for 2-3 minutes.
- Then, add 2 cups of potatoes and 1.5 cups of vegetable broth along with salt, pepper, and garlic powder. Cook on medium heat for 8-10 minutes.
- Next, add the pumpkin puree, mustard and 1 to 1.5 cups vegetable broth. Cook for another 7 minutes depending on size of cubed potatoes (cook until a fork easily pierces the tender potato). I used a lid to speed up the cooking process.
- If you need more vegetable broth, add a little more at a time.
- Put the sauce mixture in a blender or food processor and pulse until full combined and creamy.