Small white bowl of fusilli pasta mixed with Easy Vegan Mac and Cheese No nuts Sauce and topped with eggplant and oyster mushroom garnish
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Easy Vegan Mac and Cheese NO NUTS!

7-ingredients easy vegan mac and cheese sauce with sunflower seeds. It is veggie-packed, cheap and nut-free for everyone to enjoy. 
Course Main Course, Side Dish
Cuisine American, Gluten-free, Vegan
Keyword Cheese sauce, Eggplant, Mushroom, Nut free, Sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Garnish 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 117kcal

Ingredients

Easy Vegan Mac and Cheese Sauce NO NUTS!

Eggplant and Oyster Mushroom Topping (optional)

  • 1 Tbsp Olive oil
  • 3 cup Eggplant (diced) 1/2 medium
  • 3 cup Oyster mushroom 200g
  • 2 cloves Garlic
  • Salt
  • Pepper

Instructions

Easy Vegan Mac and Cheese Sauce NO NUTS!

  • Boil water and cook pasta as per instructions on the packaging. 
  • Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time. 
  • Peel and chop onion and garlic. 
  • Boil water in a pan and add all vegetables (diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic). Cook them until soft.  
  • When ready, reserve 1 cup cooking water. 
  • Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, salt, and pepper. Blend them until you have a creamy sauce. 
  • When pasta is ready, drain the water. If the sauce is thick enough for you, then you don't need to do anything else. Pour the sauce on the pasta and enjoy! 
  • If you prefer a thick and gooey sauce, then heat a frying pan on low/medium heat. Add pasta and the mac and cheese sauce and 1 Tbsp tapioca starch and mix thoroughly. Stir continuously and heat the sauce until bubbling. After 2-3 minutes, it thickens. Enjoy!

Eggplant and Oyster Mushroom Topping (optional)

  • Peel and dice the eggplant to small cubes. 
  • Heat frying pan to medium heat and add olive oil. 
  • Cook the diced eggplant until tender approx. 10 minutes, then add the oyster mushroom, the finely chopped garlic, salt, and pepper and cook them until approx. 5 more minutes. 
  • Ready to add it to your easy vegan mac and cheese pasta. Enjoy!

Video

Notes

The nutritional info is calculated for 1 serving of the mac and cheese sauce (not including the pasta of your choice or any optional topping).

Nutrition

Serving: 1serving | Calories: 117kcal | Carbohydrates: 17.5g | Protein: 3.9g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1.4g | Sodium: 20.3mg | Potassium: 333mg | Fiber: 3g | Sugar: 2.8g | Vitamin A: 13300IU | Vitamin C: 8.3mg | Calcium: 23mg | Iron: 0.9mg