Whole Wheat Vegetable Mac and Cheese
Whole Wheat Vegetable Mac and Cheese
This mac and cheese is made with a healthy twist, utilizing your Vitamix to create a delicious cheese sauce with little effort.
- Total Time50 Minutes 45 Seconds
- Yield
- DifficultySimple
Submitted by
Ingredients
- Red Pepper Cashew Cheese Sauce:
- 1 ¾ cups 420 ml water
- ¾ cup 105 g raw almonds
- ¼ cup 15 g nutritional yeast
- ½ cup 65 g raw cashews
- 1 150 g red bell pepper, stemmed
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoons kosher salt, optional
- Vegetable Mac and Cheese:
- 1 pound 454 g whole wheat pasta
- 2 cups 300 g butternut squash, cut into small chunks
- 2 cups 300 g red bell pepper, diced or cut into strips
- Red Pepper Cashew Cheese Sauce:
- 1 ¾ cups 420 ml water
- ¾ cup 105 g raw almonds
- ¼ cup 15 g nutritional yeast
- ½ cup 65 g raw cashews
- 1 150 g red bell pepper, stemmed
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoons kosher salt, optional
- Vegetable Mac and Cheese:
- 1 pound 454 g whole wheat pasta
- 2 cups 300 g butternut squash, cut into small chunks
- 2 cups 300 g red bell pepper, diced or cut into strips
- Red Pepper Cashew Cheese Sauce:
- 1 ¾ cups 420 ml water
- ¾ cup 105 g raw almonds
- ¼ cup 15 g nutritional yeast
- ½ cup 65 g raw cashews
- 1 150 g red bell pepper, stemmed
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoons kosher salt, optional
- Vegetable Mac and Cheese:
- 1 pound 454 g whole wheat pasta
- 2 cups 300 g butternut squash, cut into small chunks
- 2 cups 300 g red bell pepper, diced or cut into strips
Directions
-
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
- Place a large pot of water on the stovetop over high heat.
- While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
- Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
- Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
- Leigh-Anne's Nutrition Tip:Nutritional yeast is not only a "secret" vegan ingredient that adds a cheesy nutty bite to a dish, but it's also an excellent source of protein, fiber, minerals, and vitamins, including B vitamins that can be lacking in a traditional vegan diet.
-
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
- Place a large pot of water on the stovetop over high heat.
- While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
- Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
- Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
- Leigh-Anne's Nutrition Tip:Nutritional yeast is not only a "secret" vegan ingredient that adds a cheesy nutty bite to a dish, but it's also an excellent source of protein, fiber, minerals, and vitamins, including B vitamins that can be lacking in a traditional vegan diet.
-
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 glass baking dish.
- Place a large pot of water on the stovetop over high heat.
- While the water is heating, place all ingredients for the Red Pepper Cashew Cheese Sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.
- Once the water is boiling, add the pasta noodles and cook ¾ of the way, until the noodles are almost tender. Drain the water from the pot and add the squash, cut bell pepper, and cheese sauce to the cooked pasta, stirring to combine before pouring mixture into the prepared baking dish.
- Place into the preheated oven and bake for 25 to 35 minutes or until vegetables are tender and the dish is golden brown on top.
- Leigh-Anne's Nutrition Tip:Nutritional yeast is not only a "secret" vegan ingredient that adds a cheesy nutty bite to a dish, but it's also an excellent source of protein, fiber, minerals, and vitamins, including B vitamins that can be lacking in a traditional vegan diet.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
Nutrition
1
serving (163 g)
Calories
260
Total Fat
8g
Total Carbohydrate
40g
Dietary Fiber
3g
Sugars
3g
Protein
10g
Sodium
270g
Saturated Fat
1g
Chef's Note
- The vegetables in this recipe can be switched up if desired--if using harder vegetables, cut them slightly smaller so they roast quickly in the oven. Try this with cauliflower, broccoli, or Brussels sprouts.
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