Vegan Mac & Cheese

Happy Friday!!! I hope to inspire you to cook or bake some healthy & yummy food this weekend 🙂

You won’t go wrong with this vegan Mac & Cheese that is 100% guilt free as it is entirely made of plants.

I used Banza noodles that are made from chickpeas. They have more fiber & protein than regular noodles. Don’t hesitate to buy these, I promise that they taste great!

I am excited to share this recipe with you as this is my absolute favorite vegan cheese sauce. I have made multiple pots & crock-pots worth of sauces to get this one right. It is healthy & delicious. What more do you need?

This sauce is great not only for Mac & Cheese, but to top on any veggies.

I used the sauce to make this easy dinner composed of cooked spiralized zucchini & mushrooms…

as well as this veggie loaded Buddha Bowl for lunch containing roasted spiralized golden beets, corn, peppers & asparagus & steamed cauliflower rice & zucchini, topped with tomato & dried cranberries.

K, let’s get to recipe!

• Servings: 4
• Time: 4 hr 30mins
• Difficulty: easy
• Print

Ingredients

• 1 c cubed butternut squash
• 1/2 c cauliflower florets
• 1/2 c chopped carrots
• 1/4 c diced red onion
• Vegetable broth
• 1/4 c Nutritional Yeast/ Nooch
• Chickpea noodles (or any spiralized veggie of choice like zoodles)
• Fresh ground pepper (or other favorite Mac N Cheese seasoning)

Directions

1. Add the squash, cauliflower, carrots & onion to a crock-pot.
2. Add just enough vegetable broth to cover the bottom of the pot.
3. Stir & cook on low for 4 hrs.
4. Once cooked add the entire pot to a blender.
5. Blend until smooth.
6. Add in the nutritional yeast & blend until combined.
7. Cook chickpea noodles according to direction.
8. Stir in sauce.
9. Transfer to a bowl & allow to cool slightly.
10. Top with desired seasonings & serve.
11. Store any extra sauce in a closed container/jar in the fridge. Enjoy!

And here is a picture of my dog that I find funny to hopefully put a smile on your face today 🙂