Creamy Vegan Mac and Cheese with Roasted Vegetables

This creamy vegan mac and cheese is made with roasted vegetables for a boost of flavor and nutrition. It's the perfect comfort food for a cold night, and it's also a great way to use up leftover vegetables. The roasted vegetables add a nice smoky flavor to the mac and cheese, and they also help to thicken the sauce. The nutritional yeast gives the mac and cheese a cheesy flavor, and the dairy-free milk makes it creamy and rich.

Mac and cheese is a classic comfort food that's enjoyed by people of all ages. But for vegans, finding a good mac and cheese can be a challenge. Most mac and cheese recipes are made with dairy, which vegans can't eat. But this recipe is different. It's made with dairy-free milk, vegan butter, and nutritional yeast, so it's perfect for vegans and non-vegans alike.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• Vegan macaroni noodles
• Dairy-free milk
• Vegan butter
• Nutritional yeast
• Onion
• Garlic
• Broccoli florets
• Carrots

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss broccoli florets and carrots with olive oil, salt, and pepper. Roast for 15 minutes, or until tender.
3. Cook macaroni noodles according to package directions.
4. In a large saucepan, melt vegan butter over medium heat.
5. Add onion and garlic; cook until softened.
6. Whisk in dairy-free milk and nutritional yeast.
7. Bring to a simmer; cook for 5 minutes to thicken.
8. Add cooked macaroni noodles and roasted vegetables; stir until combined.

Why It Works

• The roasted vegetables add a nice smoky flavor to the mac and cheese.
• They also help to thicken the sauce.
• The nutritional yeast gives the mac and cheese a cheesy flavor.
• The dairy-free milk makes it creamy and rich.