Back when I was still at school, Ash and I lived off the ‘blue box’ mac n cheese. You know, the one that magically transforms from a powder into a delicious creamy and cheesy meal. I look at that mac n cheese now with nothing but suspicion. How do they make it into a powder?!? It’s funny how people don’t question that!
Well those days are long over, but I think this mac n cheese comes pretty close to the one I remember. And this one is made from vegetables, not powder! Nothing to feel guilty about here. I always try to sneak in as many veggies in a dish as I can, and this one is a perfect example!
- 9oz-12oz / 250g-350g gluten free macaroni pasta
- 2 Tbsp dried parsley flakes OR ¼ cup fresh parley, chopped
- 1½ cups cauliflower OR white beans (eg. cannellini)
- 1½ cups sweet potato, diced
- 1 cup nutritional yeast (nooch)
- ¾ cup almond milk OR no-chicken stock
- ¼ cup grapeseed oil or extra virgin olive oil
- 1 clove garlic (optional)
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp yellow mustard seeds
- ½ tsp paprika
- Optional veggies: steamed broccoli, kale or peas
- In a medium pot and steamer bring water to a boil. Steam sweet potato and cauliflower until soft, about 10-15 minutes.
- Cook pasta according to packet directions. Drain.
- While pasta is cooking, add everything except the pasta and parsley to a blender and blend until smooth (I use a Vitamix).
- Combine cooked pasta, blender cheese sauce, and parsley in the pot or a large bowl.
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Enjoy! 
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Your dish may not be vegan. Egg is a major component of pasta. Pasta may also be fortified with additional animal products such as omega 3. You can substitute the macaroni for homemade eggless pasta noodles and some whole wheat products are eggless. Check the ingredients list on the pasta you purchase.
Hi, I recommend using gluten free pasta, which is generally made with a combination of rice, corn and/or quinoa. Most wheat pastas are 100% wheat, unless you are specifically buying egg pasta. It’s always best to check the ingredients!
I haven’t seen a brown rice pasta that includes egg in the ingredients and there are some great brands out there that don’t get mushy. This recipe looks delicious. I love the additional of cauliflower and sweet potato!
Hi Jennifer, I haven’t seen one either. Yes there are some great brands, but there are also a few bad ones that do get mushy (I tried a new brand last night that was like this). You really have to test them all to see which one you like. The sneaky veggies are great for those who hate them!! My partner hates cauliflower and sweet potato but he loves this recipe
I’d have to say that most people who are vegan generally check labeling before purchasing ANY product. The recipe is vegan, if it turns out not to be, its user error and the cook should be more conscious….. Kudos on a recipe that doesnt involve soaking cashews, soy, gluten or miso! I’m really excited to try this out.
Hi Babs, yes thats definitely true, even more so when you add allergies into the mix! Thanks! Not an easy feat in a creamy, vegan recipe! Hope you like it
it looks delicious! does it taste as cheesy as it looks? and if i didn’t have mustard seeds would a dab of yellow or dijon mustard to the trick? thanks
Hi Becky, thanks! Yes it does, the nutritional yeast makes it really cheesy! Yes, dijon mustard would work beautifully, I was just going for a ‘less processed’ ingredient list. Use about a Tbsp and taste from there! Let me know how it turns out
I am making it tonight. I am going to adapt your recipe and see if it works. Your pictures are lovely!
Hi Janie, hope you like it! Let me know how your adaptions go
We are gluten free and our favorite pasta as far a texture is quinoa based. Anxious to give this a whirl
Quinoa pasta is really nice, and it holds together really well. Hope you like it
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Question. Is the sauce supposed to be very liquidy? I realize it’s just blending but I find it odd that a mac&cheese isn’t at all gooey. Just thought I’d ask!
Hi Kristen, it will look a slightly too runny at first, but the sauce thickens up. Once you add it to the pasta is should be a good consistency. If you want it a bit thicker, just start out with less almond milk or stock to begin with and add more as you need it.
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I loved this so much! I have been using boxed GF/Vegan mac + cheese, but it feels so amazing to make it homemade. I love the flavor and hidden protein/veggies from the sweet potato + beans/cauliflower. the flavor is spot on. I used 8 oz pasta so I have leftover cheese sauce. Do you think I could freeze the rest of the cheese sauce in a freezer safe container for future meals? thank you!!
Hi Shelley, thank you so much for leaving this comment!! I’m not sure how the sauce would go with freezing. It does thicken over time, so if you do freeze it, let it defrost and then add some more milk or stock to it in a blender to get it back to the right consistency. The sauce also tastes good over steamed or roasted veggies. Let me know if it freezes well
hey Shae! I froze this sauce after I made it about it a month ago with a layer of plastic wrap directly on the sauce in a freezer safe container. I reheated the sauce in the microwave, added some almond milk, and heated some more. I added it to wild rice, pan sauteed mushrooms carrots and onions, and had oven roasted squash on the side. the sauce held up amazingly well and tasted exactly the same! it would be great to have on hand for a last minute mac + cheese. I also left the sauce in the fridge overnight to defrost before fully reheating
Hi again Shelley
Thank you so much for coming back and sharing that! Everyones been asking about freezing the sauce. Your dinner sounds like it was awesome! 
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I just made this for dinner and blew everyone away. Thank you for a great recipe!
I added roasted red peppers to the cheese sauce puree and it was delish.
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This recipe was also VERY good! thanks!!!
This looks BEYOND amazing. I am trying this at some point this week for SURE. I can’t believe how creamy it looks.
This recipe was great! My mac’n cheese did not come out yellow.