Vegan White Mac & Cheese with Roasted Zucchini
This creamy Vegan White Mac and Cheese with roasted zucchini is a healthy, gluten-free comfort food made with dairy-free milk, vegan mozzarella, fresh herbs, and simple pantry staples. Perfect for any season!
Ingredients
For the cheese sauce:
- ½ block vegan mozzarella cheese shredded
- 1 cup unsweetened dairy-free milk almond, oat, or soy
- 2 tsp olive oil or vegan butter
- 2 tsp gluten-free all-purpose flour or sub arrowroot starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard sub stoneground mustard
- 2 tsp coconut aminos
- 2 tsp fresh rosemary minced (or sub thyme)
- Juice of ½ lemon
- ¼ tsp sea salt or to taste
- ¼ tsp black pepper
- 3 Brazil nuts grated
For the pasta and veggies:
- Gluten-free pasta shells or elbow macaroni
- 2 medium zucchinis chopped
- 1 tbsp avocado oil for roasting
- Sea salt and black pepper for roasting
Instructions
Roast the Zucchini:
- Preheat your oven to 425°F (200°C). Toss chopped zucchini with a little avocado oil, sea salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes , flip and roast for another 15 minutes or until golden and tender. Set aside.
Cook the Pasta:
- Cook your gluten-free pasta according to package instructions. Drain and set aside.
Make the Cheese Sauce:
- In a medium saucepan, heat olive oil or vegan butter over medium heat. Whisk in the gluten-free flour to form a roux and cook for 1–2 minutes.
Add Milk and Flavorings:
- Slowly whisk in the unsweetened dairy-free milk until smooth. Add garlic powder, onion powder, salt, pepper, Dijon mustard, coconut aminos, rosemary, and lemon juice. Stir well.
Add Cheese:
- Add shredded vegan mozzarella and grate in the Brazil nuts, stir continuously over low to medium heat until melted and creamy. About 10-15 minutes. Adjust seasoning to taste.
Combine Everything:
- Add the cooked pasta and roasted zucchini into the cheese sauce. Stir to coat everything evenly. Warm through for 1–2 minutes if needed.
Serve & Enjoy:
- Serve hot, optionally garnished with fresh cracked pepper and chili flakes. Leftovers keep well refrigerated for 3–4 days in an airtight glass container.