Easy Creamy Avocado Pasta Sauce (Vegan Green Mac & Cheese)
A rich, creamy, and healthy twist on classic mac and cheese made with avocado and basil instead of dairy. This vegan green mac and cheese is the ultimate quick weeknight comfort food — ready in 15 minutes, packed with flavor, and bursting with nutrients.
Ingredients
- 14 oz (400g) macaroni pasta (or pasta of your choice – gluten-free if needed)
- 2 ripe avocados - peeled and pitted
- 2 cups fresh basil leaves - loosely packed
- 1 lemon - juice and zest
- 3 cloves garlic - peeled
- 1 tsp salt - or to taste
- ½ tsp freshly ground black pepper
- 2 tsp guacamole seasoning blend - or sub with taco seasoning or a mix of cumin, chili, garlic powder
- 1 cup reserved pasta water
- Optional 3 tbsp nutritional yeast for a vegan “cheesy” flavor
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water — you’ll use this to thin the sauce. Drain the rest.
- Blend the avocado sauce: In a blender or food processor, combine the avocados, basil, lemon juice and zest, garlic, salt, pepper, guacamole seasoning, and nutritional yeast (if using). Add about ⅓ cup of hot pasta water and blend until smooth. Gradually add more pasta water until the sauce reaches your preferred creamy consistency.
- Taste and adjust: Taste the sauce and adjust seasoning to your liking — more lemon for brightness, more salt or nutritional yeast for richness.
- Combine and serve: Pour the sauce over the hot, drained pasta and toss until every noodle is coated in the creamy avocado pasta sauce. Serve immediately topped with fresh parsley, extra basil, vegan parmesan, or chili flakes.
Notes
Optional Add-Ins & Variations
- Stir in spinach, peas, or kale for an extra-green vegan mac and cheese.
- Add roasted broccoli, cherry tomatoes, or mushrooms for extra flavor.
- Sprinkle breadcrumbs and bake for 10 minutes for a baked green mac & cheese vibe.
- Add chili flakes or jalapeño for a spicy twist.
- Fridge: Store leftovers in an airtight container for 1–2 days. Stir in extra lemon juice or a splash of warm water to refresh before serving.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge and re-blend with a little warm water to restore creaminess.
- Note: The color may darken slightly — that’s normal for avocado-based sauces.