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    Home » Food and Drink » Vegan & Vegetarian

    Vegan Mac and Cheese without Cashews

    Published: Jan 23, 2023 by Jenna Urben · This post may contain affiliate links

    Jump to Recipe Print Recipe

    My vegan mac and cheese without cashews recipe is quick and easy to make. This hidden veggie mac and cheese is ready in 30 minutes, with 3 main ingredients plus spices.

    This kid friendly mac and cheese is rich, smooth, velvety, satisfying, and comfort food at its finest!

    If you liked my butternut squash mac and cheese, you'll love this classic dish!

    Why you'll love this recipe

    • This is a great easy weeknight meal! To meal prep, make the sauce ahead of time.
    • This recipe is vegan, plant based, dairy free, soy free, nut free, and can easily be made gluten free with a simple substitution.
    • Looking for a way to get your kids (or yourself) to eat more veggies? This recipe is the perfect healthy mac and cheese for toddlers and kids.
    • The cheesy sauce is super versatile and can be adapted for other dishes, like my dairy free queso.

    Equipment

    • Food processor: To blend the sauce together, you'll need a high power blender or food processor.
    • Saucepan: This ceramic saucepan set is nonstick and great for cooking!

    Ingredients

    Here's what you'll need to make this homemade dairy free mac and cheese recipe! No milk needed.

    • Macaroni: I suggest using elbow macaroni pasta, however you can use whatever pasta shapes you have on hand.
    • Potato: This is the base of our vegan cheese sauce. For a smoother sauce, peel the potatoes.
    • Carrot: Adds a slight sweetness plus color.
    • Oil: This transforms the sauce into a luxurious creamy sauce.
    • Lemon juice: For a touch of tang and brightness.
    • Nutritional yeast: Nooch gives this dish a cheesy, nutty flavor.
    • Spices: Onion powder, garlic powder, paprika, turmeric, salt, and pepper.

    How to make vegan mac and cheese

    Here's how to make vegan mac and cheese with potato and carrot, no cashews required!

    1. Boil the potato and carrot until softened.
    2. Blend the sauce together in a blender or food processor.
    3. Cook the pasta al dente.
    4. Drain the pasta, reserving the pasta water.
    5. Coat the cooked pasta with vegan cheese sauce.
    6. Add reserved pasta water, as needed, until desired consistency is reached.
    7. Serve warm and enjoy!

    Variations

    • Make vegan gluten free mac and cheese by using gluten free elbow macaroni pasta.
    • Make baked vegan mac and cheese by transferring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking at 350F for 20 minutes.
    • Give spicy vegan mac n cheese a try by adding a few shakes of red pepper flakes or cayenne pepper. Alternatively, stir in hot sauce or buffalo sauce before serving!

    Serving suggestions

    Serve with broccoli, peas, cauliflower, or your favorite steamed vegetable. Or pair with my kale caesar salad, mushroom steaks, or dinner rolls.

    Storage

    • Refrigerator: Store leftovers covered in the fridge for up to 5 days.
    • Freezer: Store in freezer safe bags in the freezer for 2-3 months.

    How to reheat

    • Microwave: Using 30 second intervals, reheat mac and cheese in the microwave covered with a damp paper towel, stirring between each interval.
    • Stovetop: Add a splash of plant based milk (like almond milk, coconut milk, or oat milk) and warm in a saucepan over low heat on the stove.
    • Oven: Heat in the oven at 350F for 10-15 minutes.

    Related

    Try these vegan pasta recipes next:

    • Vegan vodka sauce
    • Tahini pasta
    • Garlic lemon pasta
    • Vegan macaroni salad
    • One pot red lentil pasta
    • Vegan alfredo sauce
    • Homemade spaghettios

    I hope you enjoy this mac and cheese without milk as much as we do!

    Vegan Mac and Cheese without Cashews

    My vegan mac and cheese without cashews is quick and easy to make. It’s rich, smooth, and creamy. The ultimate weeknight dinner!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Servings 4 servings
    Calories 449 kcal

    Equipment

    • Food processor
    • Saucepan

    Ingredients
      

    • 1 large potato peeled and chopped
    • 1 large carrot peeled and chopped
    • ¼ cup water
    • 2 tablespoon olive oil
    • 2 tablespoon nutritional yeast
    • ½ tablespoon lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • 12 ounces elbow macaroni pasta
    • ½ cup reserved pasta water
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Boil the potato and carrot until soft then transfer to food processor. Add remaining ingredients and blend until smooth.
    • Prepare the pasta al dente, according to the package directions. Once cooked, reserve ½ cup pasta water before draining.
    • Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce and reserved pasta water a couple tablespoons at a time to loosen the sauce, until desired consistency is reached.

    Notes

    Serve warm with steamed vegetables or dinner rolls.
    Variations
    • Make vegan gluten free mac and cheese by using gluten free elbow macaroni pasta.
    • Make baked vegan mac and cheese by transferring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking at 350F for 20 minutes.
    • Make spicy mac n cheese a try by adding a few shakes of red pepper flakes or cayenne pepper. Alternatively, stir in hot sauce or buffalo sauce before serving!
    How to store leftovers
    • Refrigerator: Store covered in the fridge for up to 5 days.
    • Freezer: Store in freezer safe bags for 2-3 months.
    To reheat: Warm in a saucepan over low heat on the stove, reheat in the microwave in 30 second intervals, or heat in the oven at 350F for 10-15 minutes.

    Nutrition

    Calories: 449kcalCarbohydrates: 82gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 357mgPotassium: 527mgFiber: 5gSugar: 2gVitamin A: 3009IUVitamin C: 20mgCalcium: 18mgIron: 2mg
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

    More Easy Vegan Recipes

    • Dairy Free Whipped Cream
    • Oreo Milkshake without Ice Cream
    • Vegan Protein Balls with Hazelnuts and Dates
    • Peanut Butter Toast

    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

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