Are you having difficulty incorporating veggies into your family’s diet? One tried-and-tested hack that I’ve learned is to pureé veggies and turn them into a sauce. For example, instead of just the regular tomato sauce, I pureé some carrots and mix them, too. I searched the web and found this delicious Vegan Mac and Cheese. You’d be surprised that the ingredients do not contain any cheese at all.
Why Go on a Vegan Diet?
Most people go vegan because they have an emotional attachment to animals and shun animal cruelty. A vegan diet only consists of plant-based nutrients and even avoids dairy products. Thus, vegans opt for non-dairy substitutes such as soy products in place of milk and meat.
In addition, a vegan diet also means helping the environment. An article stated that growing crops as food would be better than growing food to feed the animals.
The benefit of a vegan diet is that it is effective in lowering cholesterol, lower the rates of diabetes, heart disease, and cancer.
Healthy, Non-Dairy Vegan Mac and Cheese
What’s surprising about this recipe is that it does not contain and dairy products, such as cheese. So why does it say mac and “cheese.” Well, in place of cheese, we used pumpkin. You can also use squash, whichever is available. As you can see, there is not so much difference in appearance. It also has a milder taste as compared to regular mac and cheese.
When I first made this vegan mac and cheese for the kids, they immediately tasted the difference. However, that did not stop them from gobbling it all up! I added some steamed broccoli to it for added texture and flavor. When I told them that it was made of pumpkin, they totally could not believe it!
Read on to find out how to make this nutritious Vegan Mac and Cheese recipe.
What about you? What vegan recipes can you share with us? Don’t forget to share this with your friends, too!
Looking for more pasta dishes? Try this Creamy Beef and Cheese pasta!
Healthy Vegan Mac and Cheese
- 1 lb pasta macaroni, shells or curly pasta
- 1/2 cup cashews soaked overnight, boil for 30 minutes
- 1 cup pumpkin pureé
- 1 cup almond milk plain and unsweetened
- 3 tbsp nutritional yeast
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- Cook pasta according to package instructions.
- As the pasta cooks, mix all ingredients in a blender and process until smooth.
- When the pasta is cooked, drain and return to pot. Mix in the pumpkin sauce and heat through.
- Serve warm and garnish with fresh herbs such as basil.