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This vegan mac and cheese (without cashews) is the ultimate comfort food with a rich and creamy vegan cheese sauce. No need for cashews or expensive vegan cheeses in this recipe! You can make a delicious cheese sauce with some surprise ingredients…read below!
Why you’ll love this:
- EASY: Simple ingredients such as potatoes, onions, carrots, flour, olive oil, and some spices!
- FLAVORFUL: This is the best vegan mac and cheese with a smooth, creamy sauce and a natural cheesy flavor without the need for processed cheese shreds or expensive cashews.
- HEALTHY: Made with potatoes, carrots, onions, spices and more, this vegan mac and cheese is free of high calorie & fat ingredients like coconut milk or cashews. Instead it uses the power of blended veggies to create a rich, tasty cheese sauce you will want to eat by the spoonful!
- VEGAN, DAIRY-FREE, NUT-FREE AND POTENTIALLY GLUTEN-FREE
This is my FAVORITE mac and cheese recipe to date and I’m sure it will become yours too. I have made this probably over 20 times and am obsessed with the cheesy, creamy sauce that’s so easy to make (I actually sometimes make extra sauce to put over nachos or use as a dip).
This sauce is made without cashews or processed cheese shreds (unlike a lot of vegan mac and cheese recipes) but instead made with veggies, spices, and nutritional yeast to create a smooth, thick, cheesy sauce you will LOVE.
Try out another pasta recipe like this One Pot Zucchini Mushroom Pasta , Vegan Sundried Tomato Pasta, 40 Clove Garlic Pasta or a vibrant Beet Pasta Sauce that’s perfect for spring.
🧀Ingredients
- Macaroni Noodles: You will need 8 oz (half a package) of large macaroni noodles. You can also use small noodles if you prefer! Substitute for gluten-free noodles if required.
- Yellow Potatoes: You can use Yukon or regular yellow potatoes. If you use red potatoes make sure you peel the skin off or else it will change the color of the sauce.
- Onion: This will add savory flavor to the sauce.
- Carrot: This contributes to the orange color of the sauce.
- White Flour: You will use this to make a roux- A mixture of flour and fat (such as oil or butter) that is cooked together and used as a thickening agent and used to thicken our sauce. For a gluten-free version use gluten-free flour.
- Olive oil: This will be used to make the roux with the flour. You can also use vegan butter or avocado oil.
- Nutritional Yeast: This adds to the cheesy flavor of the sauce. If you don’t have it, it’s okay to omit.
- Non-dairy milk: I recommend an unsweetened plant-based milk such as almond milk, oat milk, or soy milk.
- Spices: Garlic powder and turmeric add flavor and color the dish.
- Dijon mustard: The tangy and sharp flavor balances the richness of the sauce.
- Lemon Juice: This also balances the richness of the cheese sauce. You can also substitute with apple cider vinegar if you do not have lemon juice.
How to Make Vegan Mac & Cheese (No Cashews)
Step 1: Cut your onion, potatoes, and carrots into small pieces. The smaller the better because it will cook faster. In a medium saucepan on your stove top, add vegetables with 1 cup of water. Bring to boil, cover, and turn down to simmer for 8-10 minutes until potatoes and carrots are fork-tender.
Step 2: While veggies are simmering, begin to make your flour roux. (A roux is a mixture of flour, oil, and milk that helps thicken our cheese sauce.) In a small saucepan, begin heating olive oil over low-medium heat. SLOWLY add in the flour and whisk together until combined.
Step 4: Turn up stove to medium heat. SLOWLY add milk and whisk. In 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed immediately remove from heat so it doesn’t burn.
*At this time begin to cook pasta to package instructions until al dente. You don’t want to overcook your noodles or else it will be soggy with the addition of the sauce.
Step 5: Once veggies are fork-tender drain them but SAVE THE LIQUID. In a food processor or high speed blender, add in veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast and 1/4 cup veggie liquid. Blend on high for 1-2 minutes until smooth. If your sauce is too thicken add 1-2 tbsp of veggie liquid at a time until it’s at the desired consistency.
Step 6: Pour cheesy sauce over cooked pasta and gently stir until combined.
▶︎Love cheese (without the dairy)? Try out this incredible Vegan Queso!
❄️Storage
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. FYI- this vegan mac and cheese tastes the best the day of!
You can reheat in the microwave for 30-45 seconds. The sauce will thicken a bit as it sits in the fridge but it will still taste great!
❓Recipe FAQs
How can I make my vegan mac and cheese more flavorful?
Add in some spice like red chili flake, chili powder, and/or smoke paprika. Add herbs like basil, oregano, thyme, or rosemary.
Top your mac and cheese with cheese shreds such as vegan cheddar or vegan parmesan.
Can I make this gluten-free?
Yes, use a gluten-free pasta such as brown rice pasta, quinoa pasta, or chickpea pasta. For the sauce use gluten-free flour (such as rice flour or cornstarch) to thicken the sauce instead of white flour. You can also use gluten-free bread crumbs or crushed gluten-free crackers for a crispy topping.
Can I bake this vegan mac and cheese?
Yes you can! It will give it a crispy, golden-brown topping and make it even more delicious. Make sure it’s in an oven safe dish. Top with breadcrumbs or vegan cheese shreds and bake at 350F for 15-20 minutes. You can also broil at the end to make it even crispier on top.
How can I add some protein to my vegan mac and cheese?
Cook with pasta made from lentils, chickpeas, quinoa, or other high-protein ingredients. Add in some meat-alternatives like vegan chicken or sausage. Add beans or lentils to boost the protein content. Nutritional yeast is also high in protein with 2 grams of protein in just 1 tbsp. Sprinkle extra nutritional yeast on top or mix more into the sauce for a higher protein vegan mac and cheese.
What else can I add to this dish?
How about some veggies? Broccoli, spinach, butternut squash to just name a few and can add some heartiness (and more nutrients!) to this dish.
🍽️When to Serve
Is there really not a time for mac and cheese? This is perfect for a lunch or dinner but also great in a large batch for a picnic or party. Serve this creamy mac and cheese as a side at a holiday gathering like Christmas or Thanksgiving!
Serve with some tasty sides:
- Moroccan Sweet Potatoes
- Thai Brussel Sprouts
- Crunchy Kale Caesar Wrap
- Vegan Flatbread pizza
- Roasted asparagus and carrots
Pro Tips
- Cook your noodles al dente to ensure that the pasta maintains its texture and doesn’t become too soft or mushy.
- For a crispy top bake your mac and cheese with some breadcrumbs on top. Bake at 350 F or 176 C for 15 minutes and turn to broil at the end for a few minutes.
- Add some other spice to your vegan mac and cheese: smoked paprika, red pepper flakes, oregano and more!
- FYI- This recipe is extra saucy to create the creamiest, dreamiest mac and cheese! If you want it less saucy, save some of the cheese sauce for nachos, dips, burritos, tacos, and more!
- This vegan mac and cheese without cashews is a great option for as a main meal, a side dish for a big gathering like Thanksgiving, potluck or a party, or anytime you’re craving comfort food!
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Creamy Vegan Mac & Cheese Without Cashews
Allie Petersen
This creamy vegan mac and cheese without cashews is the ultimate comfort food. It's extra saucy, warm, and satisfying for a tasty dinner or side dish.
5 from 43 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 399 kcal
Ingredients
- 1 cup yellow potatoes unpeeled, chopped in small cubes
- 1/2 cup carrots peeled, chopped in small pieces
- 1/4 cup onion diced
- 1 cup water
- 8 oz macaroni noodles or noodles of choice
- 3 Tbsp all-purpose flour
- 3 Tbsp extra virgin olive oil
- 1/2 cup unsweetened non-dairy milk such as soy or almond
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp turmeric
- Pinch pepper
Instructions
Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster.
1 cup yellow potatoes, 1/2 cup carrots, 1/4 cup onion
In a medium saucepan on your stove top, add vegetables with 1 cup of water. Bring to boil, cover, and turn down to simmer for 8-10 minutes until potatoes and carrots are fork-tender.
1 cup water
While veggies are simmering, in small saucepan begin heating olive oil over low-medium heat. SLOWLY add in the flour and whisk together until combined.
3 Tbsp extra virgin olive oil, 3 Tbsp all-purpose flour
Turn up stove to medium heat. SLOWLY add milk and whisk. In 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed immediately remove from heat so it doesn't burn.
1/2 cup unsweetened non-dairy milk
Begin to cook pasta to package instructions until al dente.
8 oz macaroni noodles
Once veggies are fork-tender drain them but SAVE THE LIQUID in a bowl.
In a food processor or high speed blender, add in veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast and 1/4 cup veggie liquid. Blend on high for 1-2 minutes until smooth. If your sauce is too thick add 1-2 tbsp of veggie liquid at a time until it's at the desired consistency.
1/2 tsp garlic powder, 1 tsp salt, 2 tbsp nutritional yeast, 1/2 tsp dijon mustard, 1 Tbsp lemon juice, 1/2 tsp turmeric, Pinch pepper
Pour sauce over cooked noodles. Gently mix and enjoy!
Notes
Pro Tips:
- Cook your noodles al dente to ensure that the pasta maintains its texture and doesn’t become too soft or mushy.
- For a crispy top bake your mac and cheese with some breadcrumbs on top. Bake at 350 F or 176 C for 15 minutes and turn to broil at the end for a few minutes.
- Add some other spice to your vegan mac and cheese: smoked paprika, red pepper flakes, oregano and more!
- FYI- This recipe is extra saucy to create the creamiest, dreamiest mac and cheese! If you want it less saucy, save some of the cheese sauce for nachos, dips, burritos, tacos, and more!
Substitutions:
- For a gluten-free option: use GF pasta and GF flour
- You can use red potatoes instead of yellow, just make sure to peel them or your sauce will be a different colors.
- You can omit nutritional yeast if you don’t have it or don’t like the taste.
Storage:
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. FYI- this vegan mac and cheese tastes the best the day of!
Reheating:
You can reheat in the microwave for 30-45 seconds. The sauce will thicken a bit as it sits in the fridge but it will still taste great!
Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.
Nutrition
Calories: 399kcalCarbohydrates: 60gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 610mgPotassium: 501mgFiber: 4gSugar: 3gVitamin A: 118IUVitamin C: 15mgCalcium: 66mgIron: 2mg
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