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Vegan Mac and Cheese with Tempeh Bacon
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Vegan Mac & Cheese with Tempeh Bacon

Creamy vegan mac and cheese made with smoky tempeh bacon and hidden veggies for a flavorful, nutritious twist on a classic comfort food.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb macaroni
  • 2 tbsp olive oil divided
  • 1 6-oz package smoky bacon tempeh
  • 1/2 medium onion
  • 4 cloves garlic
  • 1 cup potatoes chopped
  • 1 cup carrots diced
  • 1 cup cauliflower cut into florets, fresh or frozen
  • 1 cup cashews unroasted and unsalted
  • 2 cups vegetable broth
  • 1/2 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/3 cup nutritional yeast
  • 1 tsp Dijon mustard
  • salt
  • pepper

Instructions

  • Cook the macaroni according to the package instructions. Drain and set it aside.
  • Heat 1 tablespoon of olive oil in a pan and add the tempeh bacon. Cook for 5-10 minutes, until golden and crisp, then set aside.
  • In a large skillet over medium heat, heat 2 tbsp of olive oil. Add the onions and sauté for 4-5 minutes.
  • Stir in the garlic, carrots, potatoes, cauliflower, and cashews and cook for another 3-4 minutes.
  • Pour in the vegetable broth and add the garlic powder, onion powder, paprika, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
  • Transfer the vegetable-cashew mixture to a blender. Add the nutritional yeast and Dijon mustard, then blend until smooth. Taste and adjust the seasoning or add a few tablespoons of water to help it blend easier as needed.
  • Pour the sauce over the cooked macaroni, toss to combine, fold in the tempeh bacon, and serve warm.