Quick & Easy Weeknight Vegan Mac
Quick & Easy Weeknight Vegan Mac
Ingredients
- 1 lb small pasta (e.g. elbow, small or medium shells, mini farfalle, etc.)
- 1/2 cup cashews (see notes)
- 1/2 block extra firm tofu, drained
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1 tbsp dijon mustard
- Zest and juice from 1 lemon
- 2 tsp garlic powder or 1 clove fresh garlic
- 2 tsp onion powder
- 1 tsp paprika
- 1/16 tsp turmeric
- 1/4 tsp black pepper
- 1 tsp crushed red pepper flakes (if desired)
- Deconstructed vegan taco mac: Favorite salsa, diced avocado or guacamole, black beans (plain or seasoned with garlic, chili powder, and cumin) and pickled jalapenos (if you’re a fan)
- Curried chickpea vegan mac: curry roasted chickpeas, sunflower seeds, roasted vegetables
- BBQ tofu vegan mac: BBQ tofu pieces, cooked spinach, caramelized onions, diced green onions
Instructions
- Bring water to a boil and make pasta according to package directions.
- In the meantime, to make sauce, place cashews, tofu, broth, nutritional yeast, dijon mustard, lemon zest and juice, garlic, onion powder, paprika, and turmeric in a blender or food processor and blend on high for 1-2 minutes until smooth.
- Once noodles are boiled and drained, return them to the pot over medium-low heat along with the blended sauce and stir to thoroughly coat the noodles.
- Mix in the black pepper and crushed red pepper flakes, if desired.
- Stir over medium-low heat for about 5 minutes or until heated throughout.
- Serve with optional toppings if desired.
Notes
Sunflower seeds can be easily subbed for the cashews in this recipe. They produce a similar result and are generally more cost effective. Feel free to use whichever you prefer.
This vegan mac dish is perfect for a quick weeknight meal. The sauce is made in a blender and can be whipped up in the time it takes for your pasta to boil. I wouldn’t go so far as to say this tastes just like your classic macaroni and cheese, but it is a very tasty, creamy, acidic from the lemon, “cheesy” from the nutritional yeast pasta option that can be dressed up or eaten as is. Check out the 3 variations below for some fun toppings or to make your own little vegan mac and “cheese” bar.
I’m a big fan of adding in extra veggies when it makes sense. This is one of those dishes where that is easily possible. During the last 2 minutes of pasta cook time, add some cut up broccoli, bell peppers, carrots, zucchini, spinach, kale, or really whatever you have on hand. Just add in bite-size pieces to the boiling water with 1-2 minutes left of cook time and dump it all in the strainer when you drain your pasta.
This short cook time begins to soften the veggies but leaves them slightly firm. If you prefer your veggies softer, just add them into the boiling pasta water sooner (maybe when 3-4 minutes remain). The veggies will continue to cook slightly as you warm the pasta with the sauce in Step 3 below.
Quick & Easy Weeknight Vegan Mac
Ingredients
1 lb small pasta (e.g. elbow, small or medium shells, mini farfalle, etc.)
1/2 cup cashews
1/2 block extra firm tofu, drained
1 cup vegetable broth
1/2 cup nutritional yeast
1 tbsp dijon mustard
Zest and juice from 1 lemon
2 tsp garlic powder or 1 clove fresh garlic
2 tsp onion powder
1 tsp paprika
1/16 tsp turmeric
1/4 tsp black pepper
1 tsp crushed red pepper flakes (if desired)
Directions
Bring water to a boil and make pasta according to package directions.
In the meantime, to make sauce, place cashews, tofu, broth, nutritional yeast, dijon mustard, lemon zest and juice, garlic, onion powder, paprika, and turmeric in a blender or food processor and blend on high for 1-2 minutes until smooth.
Once noodles are boiled and drained, return them to the pot over medium-low heat along with the blended sauce and stir to thoroughly coat the noodles.
Mix in the black pepper and crushed red pepper flakes, if desired.
Stir over medium-low heat for about 5 minutes or until heated throughout.
Serve with optional toppings if desired.
Vegan Mac and “Cheese” Bar Toppings
Deconstructed vegan taco mac:
Favorite salsa
Diced avocado or guacamole
Black beans (plain or seasoned with garlic, chili powder, and cumin)
Pickled jalapenos (if you’re a fan)
Curried chickpea vegan mac:
Curry roasted chickpeas
Sunflower seeds
Roasted vegetables
BBQ tofu vegan mac:
BBQ tofu pieces
Cooked spinach
Caramelized onions
Diced green onions
Helpful hints and tips
Most of the ingredients can very easily be eye-balled here, especially the spices and nutritional yeast. Add a little more nutritional yeast for an extra “cheesy” flavor and add more or less of the spices per your personal taste preferences. I’m a big fan of eye-balling how much of each ingredient I put in.
