Vegan Turmeric Mac & Cheese

Vegan Turmeric Mac & Cheese

Pack your mac with secret veggies and healing antioxidants in this plant-based comfort dish.

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12 ounces Macaroni (whole wheat, brown rice or any variety)

3 Tbsp Coconut Oil

¼ Yellow Onion, diced

1 Red Bell Pepper, diced

3 cloves Garlic, sliced

½ medium Cauliflower, chopped into small florets (about 2 cups)

1¼ cup unsweetened Almond Milk, plus extra as needed

¼ cup Tahini

1 tsp Sea Salt

½ tsp ground Black Pepper

½ tsp Navitas Organics Turmeric Powder

1 Tbsp Dijon Mustard

1/3 cup Nutritional Yeast

1 Tbsp Yellow Miso Paste

1 cup Frozen Green Peas

1/3 cup Navitas Organics Hemp Seeds


Warm the coconut oil in a large saute pan over medium heat. Add the onion and red bell pepper, and saute until softened, about 5 minutes. Add the garlic and saute for a minute longer. Stir in the cauliflower and almond milk, reduce heat to low, and cover. Cook for 10 minutes or until the cauliflower is very soft. Remove from heat. Add the mixture to a blender, along with the tahini, salt, pepper, Turmeric, mustard, nutritional yeast and miso. Blend into a smooth sauce.

Fill a large pot with salted water and bring to a boil. Cook the pasta according to the manufacturer's directions. Drain and return the pasta to the warm pot. Add the peas and pour in the cheesy sauce. Cook over low heat to defrost the peas and bring the sauce to a warm temperature, stirring in additional almond milk as needed to keep the sauce loose.

Top with Hemp Seeds and serve hot.

Makes 6 Servings

Submitted by Julie Morris

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