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Like every household across America, we consume a lot of mac and cheese. Unlike every household across America, we don’t eat dairy.

Some people wonder how we could POSSIBLY still enjoy this childhood staple without cheese. Yet these same people probably wouldn’t even have a clue as to how to make “real” mac and cheese without their trusted powder packet. In truth though, my mac and cheese is not alien- it’s actually pretty damn good and not so different from the simple idea of tossing noodles with cheesy sauce.

When I started fooling around with vegan mac, I tried a million different methods. There was the crash course with vegan cheeses (an experience that either ended with a smile or by gagging), followed by dabbling with different types of nut milks and finally coming to the conclusion that my greatest ally is (and will always be) nutritional yeast. I wish wordpress had a sound effects button, so you could hear a chorus and twinkling noises when you read that. Let’s try it again…*nutritional yeast*. Did you hear the chorus? Excellent.

While I continue to make a variety of vegan macs, this is a version that I always enjoy. When I don’t want the overload of pretend cheese, and I just want to feel a healthy kick, this is my go-to kid friendly dish. I love the addition of baked broccoli, but if you aren’t a fan, you can simply leave it out. Anytime I make this my toddler bust out a giddy dance across the kitchen floor, and my girls squeal with excitement. So that’s always a good sign lol.

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I hope you enjoy this creamy, delicious, and healthy version of macaroni and cheese…Mmmmm!

Healthy Vegan Mac and Cheese

Ingredients:

  •  2 broccoli crowns, cut into “trees”
  • 1 small red onion, sliced thin
  • 3 cloves garlic, minced
  • 2 Tbsp oil of choice (I use coconut or sunflower)
  • 16 oz. macaroni pasta
  • 1 can coconut milk (13.5 oz)
  • 3 Tbsp nutritional yeast
  • 1 tsp turmeric
  • Salt and pepper to taste

Directions:

  1. Toss broccoli “trees,” onions, and garlic with oil in a medium bowl. Transfer to a baking sheet lined with parchment paper and sprinkle with salt and pepper.
  2. Bake at 350º for 10-15 minutes, until the broccoli is cooked through and slightly browned on top.
  3. Meanwhile, cook pasta according to package directions and begin the cheese sauce.
  4. To make the cheese sauce, heat coconut milk in a separate saucepan.
  5. Add nutritional yeast and turmeric to the coconut milk, and season with salt and pepper.
  6. When pasta is cooked through and drained, and the broccoli is finished, mix together in a large bowl. Stir in the cheese sauce. Adjust seasonings if needed.

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Healthy Vegan Mac and Cheese
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Ingredients
  1. 2 broccoli crowns, cut into "trees"
  2. 1 small red onion, sliced thin
  3. 3 cloves garlic, minced
  4. 2 Tbsp oil of choice (I use coconut or sunflower)
  5. 16 oz. macaroni pasta
  6. 1 can coconut milk (13.5 oz)
  7. 3 Tbsp nutritional yeast
  8. 1 tsp turmeric
  9. Salt and pepper to taste
Instructions
  1. Toss broccoli "trees," onions, and garlic with oil in a medium bowl. Transfer to a baking sheet lined with parchment paper and sprinkle with salt and pepper.
  2. Bake at 350º for 10-15 minutes, until the broccoli is cooked through and slightly browned on top.
  3. Meanwhile, cook pasta according to package directions and begin the cheese sauce.
  4. To make the cheese sauce, heat coconut milk in a separate saucepan.
  5. Add nutritional yeast and turmeric to the coconut milk, and season with salt and pepper.
  6. When pasta is cooked through and drained, and the broccoli is finished, mix together in a large bowl. Stir in the cheese sauce. Adjust seasonings if needed.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/
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What is your favorite Childhood staple? Share in the comments below!

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4 comments

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Hm, I’ve got to try turmeric in my pasta. Interesting! Thanks for sharing your recipe with Thursday Favorite Things! Have a great weekend!

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