Vegan Mac & Cheese

Looking for something to pair with a dish of roasted Brussels sprouts, mushrooms, and leeks seasoned with Cajun spices. Decided to use 8 oz of macaroni and create a cheese sauce. I’ve tried many cheese sauce versions over time, but this one stands out as one of the best. It’s worth revisiting soon to retest the recipe and make any final updates to this post.

Vegan Mac & Cheese

Ingredients – Sauce

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons canned pumpkin
• 2 tablespoons ground pumpkin seeds
• 2 teaspoons Bragg’s Liquid Aminos (or soy sauce)
• ⅔ cup unsweetened nut milk
• ¼ teaspoon turmeric
• ½ teaspoon arrowroot powder
• 1 teaspoon oil
• 1 tablespoon julienned garden-fresh sage
• 1 tablespoon julienned garden-fresh garlic chives
• 1 additional teaspoon of oil (for sautéing herbs)

Instructions

1. In a bowl or blender, combine everything except the sage and garlic chives. Mix until smooth.
2. In a saucepan, heat 1 teaspoon oil over medium heat. Sauté the sage and garlic chives for 1 minute until fragrant.
3. Add the sauce mixture to the pan and bring to a gentle boil, stirring frequently. Cook until the sauce thickens. If it becomes too thick, add a splash of nut milk to adjust the consistency.
4. Add 8 oz. of cooked pasta to the sauce. Stir well and cook for 1 more minute until evenly coated.
5. Serve warm.

Optional Add-ins

Any vegetables can be added — mushrooms, zucchini, kale, broccoli, cauliflower, peas, cherry tomatoes, caramelized onions, red bell pepper, leeks or your favorites. Just cook them separately, sauté or steam, and stir them in when you add the pasta to the sauce.

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