How long does potato and zucchini mac and cheese [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in potato and zucchini mac and cheese [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I make potato and zucchini mac and cheese [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is potato and zucchini mac and cheese [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does potato and zucchini mac and cheese [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.5K Views 10 years ago

Potato and Zucchini Mac and Cheese
[Vegan]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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Ingredients You Need for Potato and Zucchini Mac and Cheese [Vegan]

Cooked elbow pasta (add salt to pasta water)

For the Sauce:

1 1/2 cups gold potatoes, baked and peeled
1 loosely packed cup zucchini, peeled
1 1/2 cup unsweetened cashew milk
1 tablespoon fresh lemon juice
2 tablespoons chickpea miso paste
1/2 teaspoon tomato paste
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1/2 teaspoon garlic
1/2 teaspoon onion
A dash of nutmeg
A dash of chili powder
Pepper, to taste

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How to Prepare Potato and Zucchini Mac and Cheese [Vegan]

In the oven, bake your gold potatoes, until soft, about 90 minutes.
While baking, prep your blender with the peeled zucchini and the rest of the ingredients and spices for the sauce.
Once the potatoes are done baking, add the warm potatoes to your blender, blend until completely creamy, no clumps.

To prepare your pasta:

Make pasta according to the directions, make sure you salt your pasta water.
Once pasta is cooked, strain, but leave about 2 tablespoons-1/4 cup of pasta water in case you want to make your sauce thinner later.
Add enough sauce from the blender to coat the pasta, save the rest of the sauce for later.