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Vegan Mac-and-Cheese

A bowl of vegan mac-and-cheese with broccoli and a creamy sauce sits on a wooden board with a spoon beside it. A blue napkin is placed next to the bowl. Another bowl of vegan mac-and-cheese is partially visible in the background, along with a glass of water. MyFitnessPal Blog
In This Article

Active time: 11 minutes Total time: 30 minutes

You’ll find lots of versions of vegan mac-and-cheese that rely on nuts to make the creamy sauce. While those are tasty, this version uses pureed cauliflower for a lower-calorie, lower-fat version that’s just as creamy and delicious. Adding cauliflower and broccoli florets to the pasta bulks it up and turns this hearty serving into a balanced meal.

Vegan Mac-and-Cheese

Ingredients

  • 7 ounces (198g) uncooked cavatappi pasta
  • 3 cups (340g) cauliflower florets
  • 3 cups (340g) broccoli florets
  • 2 tablespoons (30ml) canola oil
  • 12 ounces (340g) fresh riced cauliflower (about 4 cups)
  • 3 garlic cloves, minced
  • 1 cup (237ml) unsweetened plain almond milk
  • 3 tablespoons (15g) nutritional yeast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions

Cook pasta in a large pot of boiling water according to package directions, adding cauliflower and broccoli florets for that last 3 minutes. Drain pasta mixture.

Meanwhile, heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat pan. Add riced cauliflower and garlic; sauté until cauliflower is tender, about 4 minutes. Scrape mixture into a blender; add almond milk. Blend until completely smooth, about 1 minute. Add nutritional yeast, salt and pepper; blend until combined, about 15 seconds.

Combine pasta mixture and sauce in skillet. Cook over medium-high heat until thoroughly heated, about 3 minutes.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 322; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 585mg; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 5g; Protein 13g

Nutrition Bonus: Potassium: 654mg; Iron: 9%; Vitamin A: 9%; Vitamin C: 162%; Calcium: 18%

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