Vegan Mac & Cheese

Recipe from Avia Goldstein, MS, RD @ MPM Nutrition

“I call this ‘accidentally’ vegan mac & cheese and it’s so easy to make when you’re feeding vegans, dairy free folks or just want a nutrient dense twist on the classic. I love nutritional yeast - it’s loaded with Vitamin B12 & protein. It makes for an amazing" ‘cheesy’ sauce for pasta and I hope you enjoy it!” - Avia

WHAT TO GRAB:

-1 box of pasta (chickpea, lentil or high quality wheat pasta all work great!)

-½ cup ish of nutritional yeast

-all the veggies you want! Some of my favorites here are leeks, bell pepper, zucchini +

lots of fresh greens to toss in at the end. Frozen veggies like broccoli, cauliflower rice

are also great here too

-salt and pepper to taste

OPTIONAL TOPPINGS:

-toast pine nuts or pepitas

-fresh herbs, basil or chives would be great

WHAT TO DO:

-Cook the pasta as instructed (If you’re making banza or another legume pasta, I

recommend checking it at least 1-2 mins before the minimum cook time, otherwise it

can quickly become mush!). Before you drain the pasta, save at least ½ -1 cup of the

pasta water and set aside. Drain the pasta. In the same pot combine nutritional yeast +

pasta water to make a ‘cheesy’ sauce. Add the pasta + other veggies and coat with the

sauce.

-Saute your favorite veggies on the side or if using frozen veggies you can cook in the

pasta water 1-3 minutes before draining.

-Serve with some fresh herbs and nuts! Enjoy.