Healthy Vegan Mac and Cheese | Sip and Spice

Healthy Vegan Mac and Cheese with Roasted Veggies

Course Lunch, Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3


  • 1 cup diced veggies of your choice
  • 1/3 cup frozen corn
  • 1/2 tablespoon olive oil
  • salt and pepper
  • 1 cup frozen cauliflower florets
  • 8 oz Banza Shells (or your favorite chickpea pasta
  • 1/4 cup cashews
  • 1 cup water
  • 1 clove garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground mustard
  • 2 tablespoons nutritional yeast
  • Crushed red pepper optional


  1. Preheat the oven to 400 F. Toss your diced veggies of choice and frozen corn on a sheet pan. Drizzle with olive oil and sprinkle with a bit of salt and pepper. Roast for 20 minutes until starting to brown.

  2. Steam the cauliflower florets for 2-3 minutes until tender.

  3. Bring a pot of water to a boil and cook the pasta according to the directions on the package. Drain and set aside.

  4. In a high-speed blender, combine the cashews and water. Blend on high for 1 minute. Add in the steamed cauliflower, garlic clove, salt, thyme, mustard and nutritional yeast. Blend on high for another minute until thick and smooth.

  5. Add the roasted veggies and the cauliflower sauce to the pan with the pasta and stir well. Serve with a shake of crushed red pepper, if desired!