Mac n Cheese – what’s not to love?
Don’t you just love Mac n Cheese? On a chilly night? Or maybe after a long day? Maybe you also enjoy it as a cheesy side at a BBQ? Well, here is a tasty vegan mac and cheese recipe that gives you all the comfort, but none of the guilt. And guess what else? This recipe comes with a twist – check out the way that roast beets make this pasta pop! Macaroni and cheese doesn’t have to look bland. I mean, look at that bright pink chickpea pasta!
Do you wanna be a hero?
The hero of this dish is absolutely the creamy, delicious sauce. To start with, the sauce binds everything together. Mac n cheese should be creamy, but not runny. You want every mouthful to have the “bite” of macaroni and the “smoosh” of perfect cashew cheese.
In addition, the cheesy macaroni sauce is where all of the flavor lives! To begin with, we create some smooth, nutty cashew cheese to serve as a base. Next, we mix in plenty of nutritional yeast (or “nooch” if you like) to create that cheesy, savory flavor. Finally, don’t forget our good friends salt and pepper. By the time you’re done, you will forget this macaroni and cheese is vegan!
Make it POP!
Since you’re already cooking, why not go the extra mile with colorful roast beets? This addition really gives the mac n cheese sauce a “WOW” factor. We really love the bright pink POP that beets bring to a pasta dish. I guarantee that your guests will jump straight on it! Hopefully, the kids will love it as well!
That beautiful pink also needs a complementary color to play off. We added baby kale, which adds some bright green and cuts through the richness of the mac n cheese just a little.
Did you realize this was healthy, too?
No matter who is eating this gorgeous vegan mac and cheese, they’ll be getting a lot of “bang for their bite”. We use chickpea pasta, which is rich in protein and also gluten-free! In addition, the cashew cheese provides all sorts of healthy and satisfying fats. Last but not least, the nooch adds a biiiiiig dose of B-vitamins to every serving, so tuck in!
Now there’s nothing else for you to do but start cooking! Feel free to make a big batch of this cheesy beet pasta – because this baby can be made ahead of time and warmed up just when you need it. Enjoy!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
This post contains affiliate links, which means that The Plant Riot (SteenPow Collective, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!