Comfort Food Recipes

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

Vegan Black Pepper Mac and Cheese with a light potato carrot cheese sauce. Free of dairy, egg, corn, nuts. Can…

  • Ready 55 minutes
  • Serves 4
  • Prep 20 minutes
  • Cook 35 minutes
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Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

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More Mac n cheese! Cannot have enough mac recipes right.

Veggie cheese is all over the web recently. So I made some my way. No prep needed, no mashed potatoes needed. Cook the potatoes and veggies you want to use for 15-18 minutes. Blend, boil with pasta, done. Easy and simple.

And black pepper oh my. I don’t know why I haven’t added this much pepper to my mac before. It tastes amazing! more pepper= more fun.

This is a light sauce. For a creamier sauce, add sesame or pumpkin seeds or cashews. Use whole grain pasta or gf pasta to preference. Add more veggies in the cheese sauce or add with broccoli and use less pasta. Variations are endless. The veggie cheese sauce is one of those sauces that either one loves or doesn’t (as seen on the interweb on the many variations of the sauce) just like the butternut sauce mac :).

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Vegan Black Pepper Mac and cheese | Pitzn #vegan #macncheese #nutfree

More Macs and Pasta recipes from the blog.

Vegan Black Pepper Mac and cheese | Pitzn #vegan #macncheese #nutfree

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Vegan Black Pepper Mac and cheese | Pitzn #vegan #macncheese #nutfree

Recipe

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

Vegan Black Pepper Mac and Cheese with a light potato carrot cheese sauce. Free of dairy, egg, corn, nuts. Can be made soy-free and gluten-free with gf pasta. 30 minute meal. Add cashews to make a thicker creamier sauce. Recipe inspired by several veggie cheese sauce recipes.

  • Serves 4
  • Prep 20 minutes
  • Cook 35 minutes
  • Total 55 minutes

Ingredients

  • 2 1/4 cups water
  • 1 medium potato (about 1 cup or use 3/4 cup mashed potatoes)
  • 1/3 cup chopped carrots
  • 4 garlic cloves (or 1 tsp garlic powder)
  • 2 tbsp chopped onion (or use 1/2 tsp onion powder)
  • 1/2 green chili (optional)
  • 1/2 medium tomato (chopped)
  • 1/2 to 1 tsp prepared mustard
  • 2 tsp soy sauce (or liquid aminos)
  • 3 to 4 tbsp nutritional yeast
  • 2 to 3 tsp lemon juice
  • 2 tbsp extra virgin olive oil (omit to make oil free)
  • 1/3 tsp paprika
  • 1/2 tsp sriracha (optional)
  • 3/4 tsp or more salt
  • 1/4 tsp white pepper
  • 3/4 to 1 tsp freshly ground black pepper (divided)
  • 6 to 8 oz elbows pasta (cooked to preference)
  • 1 cup broccoli chopped small

Instructions

  1. 1

    In a skillet, add water, potato, carrots, garlic, onion, chili and tomato. Cover and cook over medium-high heat for 17 to 19 minutes or until the potato is very tender and breaks easily. (add 2 Tbsp cashews for creamier sauce). Cool slightly.

  2. 2

    Meanwhile, cook the pasta to aldente. (in parallel with the above step if you like).

  3. 3

    Add the potato carrot mixture to a blender with the rest of the ingredients. Blend until smooth. taste and adjust salt and spice.

  4. 4

    Transfer to the pan over medium heat. Add salt, white pepper, 1/3 tsp black pepper. Mix in. Bring to a boil. Carefully taste and adjust salt, cheesiness (add more nutritional yeast if needed).

  5. 5

    Add the cooked pasta and broccoli or other veggies. Mix in. Cover and cook for 3 to 4 minutes or until the sauce comes to a good boil and thickens.

  6. 6

    Let it sit for 5 minutes. Mix in the rest of the freshly ground black pepper (1/2 to 2/3 tsp). Sprinkle more pepper if you wish and serve/

Notes

For creamier sauce or variation: Add tbsp cashews, or 1-2 Tbsp sesame seeds or pumpkin seeds with the potato and carrots or add a tbsp of flour to the blended sauce. If you like your broccoli and veggies a bit cooked, add them to the pasta pot, 5 minutes before the pasta will be taken off heat. Drain both and keep aside. Dont like carrots? Use zucchini Nutritional values based on one serving

Nutrition

  • Calories284 kcal
  • Carbohydrates44 g
  • Protein9 g
  • Fat8 g
  • Saturated Fat1 g
  • Sodium604 mg
  • Potassium506 mg
  • Fiber4 g
  • Sugar2 g
  • Vitamin A2145 IU
  • Vitamin C32 mg
  • Calcium49 mg
  • Iron2.7 mg