This cheesy vegan mac is perfect for the holiday season. Enjoy as a side, or garnish with all the toppings for a festive entree.
Servings: 4-6
Ingredients
Sauce
- 1 large russet potato, peeled and chopped
- 1 medium carrot, chopped
- 2 garlic cloves, peeled
- ½ cup unsalted raw cashews
- ⅓ cup nutritional yeast
- 2 Tbsp olive oil
- 1 ½ tsp smoked paprika
- 1 Tbsp white miso paste
- 1 Tbsp fresh lemon juice
- Salt, to taste
- Ground black pepper, to taste
Pasta and Vegetables
- 16 ounces tricolor rotini, or other small pasta
- 2 cups small broccoli florets
- 3 scallions, white and green parts, minced
- 2 cups chopped fresh spinach, arugula, or watercress
- 1 cup cherry tomatoes, halved or quartered
- ¼ cup roasted hulled sunflower seeds, for garnish (optional)
- Handful small basil leaves, for garnish (optional)
Directions
- To make the sauce: In a saucepan, combine the potato, carrot, garlic, and cashews with enough water to cover. Place the pan over high heat and bring to a boil. Cook until the vegetables are tender, about 10 minutes. Reserve 2 cups of the cooking water. Drain, then transfer the cooked vegetables and cashews to a high-speed blender along with the reserved cooking water.
- Add the nutritional yeast, olive oil, paprika, miso, and lemon juice, and season with salt and pepper. Blend until smooth. Taste and adjust the seasoning as needed. Set aside.
- To make the pasta and vegetables: Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente. About 5 minutes before the pasta is done, add the broccoli to the pot. Drain the pasta and broccoli, and return to the pot.
- Place the pot over low heat and add the scallions, spinach, and cherry tomatoes. Toss to combine.
- Pour the sauce over the past and vegetables. Toss to combine, and heat through. Transfer to a large serving dish. Serve hot. Garnish, as desired, with sunflower seeds and basil.
Recipe from Vegan Mac & Cheese: More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food. 2019 Quarto Publishing Group USA Inc. Text © 2019 Robin Robertson. Photography: Jack Adams Photography.
