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.

Ready to break free from diet trends and finally take charge of your health? That's where MPM Nutrition comes in. Whether you're looking to transform your relationship with food, elevate wellness in the workplace, or create nutrition content that truly connects, we’re here to help.