Vegan Mac and Cheese without Cashews

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 perfect 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, scarpaccia, or vegan 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

Author: Jenna Urben

My vegan mac and cheese without cashews is quick and easy to make. It’s rich, smooth, and creamy. The ultimate weeknight dinner!

4.98 from 43 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4 servings

Equipment

• Food processor
• Saucepan

Ingredients

  

1x2x3x

• 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

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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?Leave a comment below and tag @theurbenlife on social!