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Pasta

Vegan Mac and Cheese

by 6 Comments

Vegan Mac and Cheese!

Vegan Mac and Cheese

Rich, creamy, and cheesy. This Vegan Mac and Cheese is the ultimate healthy comfort food.

The ‘cheese’ sauce is creamy, thick, and rich. It’s made with a combination of wholesome, real food ingredients that nourish your body while still providing that classic childhood comfort. I used a combination of potatoes, carrots, cashews, and nutritional yeast. The cashews add a rich creaminess, while the nutritional yeast adds that ‘cheesy’ flavour.

This recipe is fast and easy. Simply add everything to a blender and serve over your pasta of choice. I use gluten-free brown rice pasta. I sometimes like adding peas to this dish for some added veggies, but it’s also so delicious on its own.

For more healthy pasta recipes, try my Creamy Chipotle Pasta, Spaghetti Aglio e Olio, or my Creamy Vegan Mushroom Pasta Sauce. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Mac and Cheese

Laura Brining
A rich and creamy vegan mac and cheese made healthy.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 cup potatoes cubed
  • 1/2 cup carrots sliced
  • 1/2 cup raw cashews soaked for at least 2 hours and drained
  • 1/4 cup nutritional yeast
  • 1 cup water reserved from cooking water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • One 450g package of pasta cooked according to package

Instructions
 

  • Add the potatoes and carrots to a pot of water. Bring to a boil and then reduce heat and simmer until the potatoes and carrots are tender, about 18-20 minutes.
  • Drain the cooked potatoes and carrots and reserve one cup of water for later.
  • Add the cooked potatoes and carrots, soaked cashews, nutritional yeast, cooking water, and seasonings to a blender. Blend on high until the sauce is fully smooth.
  • Pour the sauce over your cooked pasta and stir to combine. Serve immediately.

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Vegan Mac and Cheese

Vegan Spaghetti Aglio E Olio

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Vegan Spaghetti Aglio E Olio!

Vegan Spaghetti Aglio E Olio

A wholesome plant-based version of the classic Italian pasta dish, Spaghetti Aglio E Olio.

Spaghetti Aglio E Olio is a simple and flavourful dish made with garlic and olive oil. My version is made with homemade parmesan ‘cheese’ made from whole food ingredients.  I have created the plant-based version of parmesan with a combination of nuts and nutritional yeast. This dish is garlicy and flavourful. It’s great when you need something quick and easy.

This pasta dish is perfect served with a side salad. I like to serve it with a garden salad topped with toasted chickpeas and pumpkin seeds for added protein. I served this with these brown rice gluten-free spaghetti noodles.

For more pasta dishes, try my Creamy Chipotle Pasta, Mediterranean Pasta Salad, or my Creamy Mushroom Pasta Sauce. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Spaghetti Aglio E Olio

Laura Brining
A plant-based version of the classic Italian pasta dish
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 -6

Ingredients
  

Pasta:

  • One 454g package of spaghetti gluten-free if needed
  • 4 tablespoons olive oil
  • 4-6 cloves garlic minced
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Vegan Parmesan Cheese:

  • 1/4 cup cashews
  • 1/4 cup almonds
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt

Topping:

  • Fresh chives or basil optional
  • Additional red chili flakes optional

Instructions
 

  • Cook your spaghetti according to package directions and set aside.
  • Heat a large pan over low-medium heat. Add the olive oil and minced garlic. Let the garlic simmer for 3-5 minutes while stirring occasionally until golden brown. Remove the pan from the heat. Add the cooked pasta. Season with the chili flakes, sea salt, and pepper. Stir to combine and set aside.
  • Prepare the vegan parmesan cheese by adding the cashews, almonds, nutritional yeast, and sea salt to a small blender. Blend on high until the nuts form fine crumbs.
  • Add about half of the vegan parmesan cheese to the prepared pasta and stir to combine.
  • Serve your pasta. Top each serving with the remaining vegan parmesan cheese and additional basil, chives, or chili peppers if desired.

Vegan Spaghetti Aglio E Olio

Vegan Chipotle Taco Pasta

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Vegan Chipotle Taco Pasta!

Vegan Chipotle Taco Pasta

Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.

I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.

For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chipotle Taco Pasta

Vegan Chipotle Taco Pasta

Laura Brining
Creamy chipotle taco pasta sauce
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 2 medium bell peppers diced
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Two 540 ml cans of beans rinsed and drained*
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1/4 cup nutritional yeast
  • One 454g package of your pasta of choice cooked according to package directions

Instructions
 

  • Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
  • Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
  • Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.

Notes

*I used one can of black beans and one can of romano beans. You could also use red kidney beans, pinto beans, or a mix of beans.

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Vegan Chipotle Taco Pasta

Vegan Homemade Hamburger Helper

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Vegan Homemade Hamburger Helper!

Vegan Homemade Hamburger Helper

 

Hamburger Helper was a staple for many of us growing up. This Vegan Homemade Hamburger Helper is a healthier take on the classic version. It’s vegan and gluten-free, and made with real wholesome ingredients.

This meal is an ultimate comfort food dish turned healthy. The ‘hamburger’ is made from a mushroom walnut combination instead of a processed vegan meat alternative. The ‘cheese sauce’ is made with carrots, potatoes, and nutritional yeast. I served this meal over brown rice noodles for a gluten-free alternative, but you can use your favourite noodles.

I topped this pasta dish with basil and diced tomatoes for an added fresh flavour. You can serve this plain or top it with your own favourite toppings. Be sure to tag me on Instagram so I can see all your creations! Follow me @livesimplyhealthy for more healthy recipes and nutrition tips!

For more vegan pasta recipes, try my Creamy Chipotle Pasta, Walnut Mushroom Bolognese, or my Creamy Mushroom Pasta.

Vegan Homemade Hamburger Helper

Vegan Homemade Hamburger Helper

Laura Brining
A healthier vegan take on classic hamburger helper
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • ¼ cup raw cashews
  • ¼ cup nutritional yeast
  • 1¼ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup water reserved from boiling water

Walnut Mushroom 'Hamburger'

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 8 ounces of mushrooms diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili peppers
  • 1/2 teaspoon oregano
  • 1 cup walnuts

Extras:

  • 16 oz dried pasta cooked according to directions
  • Fresh diced tomatoes and basil for topping optional

Instructions
 

  • To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach a smooth consistency.
  • To prepare the walnut mushroom 'hamburger,' heat the olive oil in a pan over low-medium heat. Add the garlic and onions and cook until soft, about 2-3 minutes. Add the diced mushrooms and cook until soft, about 5-6 minutes. Season with salt, pepper, chili peppers, and oregano. Blend the walnuts until fine crumbs form. Add the walnut crumbs to the mushroom mixture and stir to combine.
  • In a large pot or serving bowl, and your hot cooked pasta noodles of choice, cheese sauce, and mushroom 'hamburger' mixture. Stir until fully combined. Serve and top with fresh diced tomatoes and basil if desired.

Vegan Homemade Hamburger Helper

Creamy Vegan Mushroom Pasta Sauce

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Creamy Vegan Mushroom Pasta Sauce!

This pasta sauce is classic comfort food. The sauce is so rich and creamy and reminds me of a mac n’ cheese style texture. It’s garlicky and loaded with mushrooms. This recipe is based on my Creamy Vegan Mushroom Fettucine recipe, but it is so much thicker and richer! The original recipe is a little lighter and includes peas and broccoli. I used cashews in this version to create a super thick and creamy sauce. I left the pasta plain this time, but I’ve tested it with peas and broccoli which was delicious! Feel free to add in your own fav veggies.

The cashews and hemp hearts add some healthy fats as well as protein to this meal, making it so filling and satisfying. Feel free to add in some veggies or serve them on the side for a balanced meal. I served this sauce over brown rice pasta.

For more plant-based pasta recipes, try my Walnut Mushroom Bolognese or Mediterranean Pasta Salad, or my Creamy Chipotle Pasta.

Creamy Vegan Mushroom Pasta Sauce

Laura Brining
A rich and creamy mushroom and garlic pasta sauce!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups mushrooms sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup cashews soaked for at least 4 hours and drained
  • 2 tablespoons hemp hearts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup of water

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the garlic, onions, mushrooms, salt, and pepper. Cook over medium heat until the mushrooms are soft and onions are translucent, about 7-8 minutes. Set aside.
  • Add the cashews, hemp hearts, garlic powder, onion powder, and water to a blender. Blend on high until the cashews are completely soft and smooth. Pour the white sauce into the pot of mushrooms and onions. Stir to combine. Add 1 pound of cooked pasta to the pot and stir until fully coated.
  • Serve immediately.

Vegan Mediterranean Pasta Salad

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Vegan Mediterranean Pasta Salad!

With the warmer weather finally here, I’ve been craving lighter, summer-inspired meals. This Vegan Mediterranean Pasta Salad is the perfect quick summer meal idea. The fresh basil and sweet cherry tomatoes pair perfectly together. This pasta reminds me of a combination of Greek and Italian flavours joined into one.

This pasta salad would be great as a side dish or served at a family pot-luck, but it’s also great to have as your main meal. The sunflower seeds add some healthy fats and extra protein, and there’s additional protein in both the chickpeas and the brown rice pasta. This pasta salad is macronutrient balanced and includes some fresh veggies as well. You can use whatever type of pasta you prefer, I like brown rice fusilli here.

For more summery recipes, try my Black Bean and Corn Salad or my Easy Vegan Pesto!

Vegan Mediterranean Pasta Salad

Laura Brining
Italian and Greek flavours combine in one dish with cherry tomatoes, fresh basil, and kalamata olives in this vegan and gluten-free Mediterranean Pasta Salad.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • One 1 pound package of pasta I used brown rice pasta
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red onion sliced
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup kalamata olives halved
  • 1/4 cup fresh basil roughly chopped
  • One 389 ml can of chickpeas drained and rinsed
  • 1/4 cup sunflower seeds

Instructions
 

  • Prepare your pasta according to package directions.
  • In a large bowl, whisk together the olive oil and red wine vinegar. Add the oregano, red pepper flakes, garlic powder, salt, and pepper.
  • Add the sliced red onions, cucumber, cherry tomatoes, kalamata olives, fresh basil, chickpeas, and sunflower seeds. Stir to combine.
  • When the pasta is cooked and slightly cooled, add the pasta to the bowl and stir until fully coated.
  • Serve immediately.

Vegan Mediterranean Pasta Salad

Vegan Creamy Chipotle Pasta

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Vegan Creamy Chipotle Pasta!

This pasta sauce is super rich and creamy. The base of the sauce is made with blended cashews, which gives the sauce a rich cream like feeling. The smoked paprika and chipotle add depth of flavour and a subtle smokiness, which pairs perfectly with fresh cherry tomatoes. There’s a little bit of heat to this sauce with the addition of chili flakes.

I served this sauce over brown rice fettuccine for a simple gluten-free dinner. This meal is pretty filling on its own, but I also like to sprinkle it with hemp hearts for an extra boost of protein. It’s super quick to make, and the sauce comes together in minutes while you saute the other ingredients.

For more pasta recipes, try my Vegan Lasagna, Easy Vegan Pesto, or Walnut Mushroom Bolognese!

Vegan Creamy Chipotle Pasta

Laura Brining
A rich and creamy cashew pasta sauce flavoured with chipotle and smoked paprika.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 large onion diced
  • 2 cups cherry tomatoes
  • 1 cup cashews soaked and drained (soaked for at least 4-6 hours)
  • 1 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large handfuls spinach chopped
  • 1/2 teaspoon chili flakes
  • 16 oz package of your pasta of choice cooked

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
  • Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
  • Serve over your pasta of choice. I used brown rice linguine.

Vegan Creamy Chipotle Pasta

Walnut Mushroom Bolognese Sauce

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Walnut Mushroom Bolognese Sauce!

Walnut Mushroom Bolognese

This Mushroom and Walnut Bolognese Sauce is a vegan twist on the classic. The combination of diced mushrooms and ground walnuts creates the perfect texture and consistency, and mimics the same texture of the non-vegan version. By using mushrooms and walnuts, this vegan version becomes much healthier. The mushrooms are a great way to sneak in extra veggies, and the walnuts add healthy fats and protein.

This meal is super easy to make, and quick to prepare. You can save the sauce in a container in the fridge for up to a week, or freeze it for a night when you’re in a rush and need a quick meal.

I like to serve this meal with a side salad of vegan caesar salad with crispy chickpeas. It’s a classic flavour combination and creates a complete meal with greens and added protein from the chickpeas.

For more plant-based pasta ideas, try my Vegan Lasagna or Easy Vegan Pesto.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Walnut Mushroom Bolognese Sauce

Laura Brining
A vegan twist on a classic bolognese sauce!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 8 oz brown mushrooms diced
  • 1 cup ground walnuts
  • One 680 ml can of tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon oregano
  • Optional: fresh basil or spinach

Instructions
 

  • Add olive oil to a large pot over low-medium heat. Add the garlic, onion, and mushrooms. Slowly cook over low-medium heat until soft and translucent, about 10 minutes.
  • Add 1 cup of ground walnuts (walnuts blended in a food processor or blender) and stir until combined. Add the tomato sauce, salt, pepper, chili powder, red pepper flakes, and oregano. Simmer over low-medium heat until the sauce is hot, about 10 minutes.
  • Add fresh basil or spinach before serving if desired.
  • Serve over your favourite noodles.

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Walnut Mushroom Bolognese