This healthy white bean vegan mac and cheese is a perfect weeknight dinner that is ready in just 20 minutes! Using cannellini beans to make the cheese sauce, this recipe is full of plant-based protein.
- 16 oz pasta of choice, gluten-free if needed
- 2 cups white beans, drained and rinsed
- 1 large carrot
- 1/2 cup unsweetened non-dairy milk (I use almond milk)
- 6 tablespoons nutritional yeast
- 3 tablespoons tahini
- 2 tablespoons lemon juice (1/2 lemon)
- 2 tablespoons apple cider vinegar
- 1 tablespoon white miso paste
- 1 tablespoon garlic powder
- 1/2 teaspoons dijon mustard (optional)
- 1 teaspoon salt
- Black pepper to taste
- Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and rinse the pasta when done. Pour pasta back into the original pot and set aside.
- Chop the carrot into 1 inch coins. In a small pot, bring some water to a boil. Boil the carrot for 5-6 minutes, until it is tender enough to easily blend.
- In a blender, add the white beans, boiled carrot, and the rest of the ingredients for the cheese sauce. Blend a few minutes until the sauce is smooth and creamy. Taste the sauce and adjust flavors to your liking.
- Pour the cheese sauce in to the pot with the pasta. Bring the heat to low and stir until evenly coated and warm.
- Enjoy immediately! Top with scallions, chopped tomatoes, or anything you’d like. This white bean mac and cheese will keep in the fridge for 4-5 days. The sauce thickens in the fridge, but will become smooth and saucy again when warmed up.
- Serving Size: 1/8th of recipe
- Calories: 332.28
- Sugar: 2.93g
- Sodium: 416.82mg
- Fat: 4.97g
- Saturated Fat: 0.59g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56.97g
- Fiber: 6.79g
- Protein: 15.22g
- Cholesterol: 0g
Keywords: Vegan Mac and Cheese, White Beans, Cannellini Beans