This easy Vegan Mac and Cheese without cashews recipe is the ultimate comfort food and definite crowd pleaser. It’s nothing short of creamy, rich, and delicious. This unbelievable vegan cheese sauce is cashew/nut-free and is made with potatoes, carrots, nutritional yeast, Dijon mustard and some flavor enhancers.
Mac and cheese was one of the hardest things I had to give up when changing my diet. I was obsessed with all things cheesy and dreamy, and macaroni and cheese was at the top of my list. So, after the transition, I was very excited to try making it plant-based.
I must admit that I was skeptical about making a ‘cheese’ sauce out of potatoes and carrots but, when done right, it can blow minds. I was determined to make a mac and cheese recipe that not only I would love, but others too. When I finally got the recipe right, I made it for my seven and ten-year-old non-vegan neighbors and they absolutely LOVED it. They cleaned their plates without hesitation and even asked for more. They had no idea that they were eating veggies and not actual cheese.
Why you will LOVE this recipe:
Kid-friendly: Children will love this recipe and it’s a great way to increase the number of vegetables they have in their diets. It’s also a perfect staple to pack in their lunch bags for school or any outing.
Gluten-free: If you have a gluten sensitivity, this recipe is perfect for you. Use gluten-free pasta instead
Nut/Cashew free: If you are allergic to nuts or just cashews this is a great option for you to try. You won’t feel like you’re missing out, I promise.
Perfect side dish for a family dinner: Mac and cheese is a classic side dish and perfect for large gatherings. Bring this irresistible vegan mac and cheese to your next family or friend group meet up, it’s sure to impress.
Comfort food: A bowl of this creamy goodness is sure to lift your spirits and put you in a good mood.
Easy to make: This is an extremely simple recipe and comes together in just a few minutes.
Notes on ingredients
Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.
Potatoes and carrots: They act as the base for the sauce, they add creaminess and a cheesy colour. You absolutely will NOT be able to tell that they’re in the recipe.
Elbow macaroni: perfect pockets for holding the sauce, you can sub with your favorite pasta, gluten-free pasta or high-protein pasta.
Nutritional yeast: contributes a cheesy flavor and colour. Also adds important B-vitamins.
Dijon Mustard: this Is an essential ingredient as it adds the characteristic tang to mac and cheese.
Oat milk: I recommend oat milk because its creamier that most plant-based milks. It provides a mouthfeel similar to that of something cheesy.
Agave syrup: I call this my secret ingredient; the slight sweetness really brings all the flavors together and makes it taste very “mac and cheesy”.
Arrowroot starch: makes the vegan cheese sauce thicker and creamier.
Tomato paste: adds a tangy background flavor and deepens the colour of the sauce.
Ground turmeric: used for colour.
Vegan mayo: you can add this for extra creaminess and tangy flavor.
Fresh onion, garlic and all-purpose ground seasoning and kosher salt to enhance the flavor.
Vegan butter: used to brown the veggies before boiling them in the oat milk.
How to make Vegan Mac and Cheese without Cashews
Bring salted water to a boil and cook your pasta according to the package instructions.
Add vegan butter to a medium sauce pan over low to medium heat. Then, add the onion and garlic and stir them continuously
Add potatoes, carrots, tomato paste, turmeric, salt and all-purpose seasoning to the saucepan. Sir occasionally
Add the oat milk to your pan and simmer until the potatoes and carrots are tender. Remove them from the flame and add to a high-speed blender. Add the rest of the ingredients and blend until smooth.
Pour this sauce over your cooked macaroni pasta and mix until everything is evenly combined.
Substitutions and Variations
You can add vegan cheese to this recipe: use about a ¼- ½ cup of shredded vegan cheese to make this recipe extra creamy. This recipe is already decadent on its own though.
To make an oil free sauce: cook your vegetables in water instead.
If you don’t have agave syrup, you can use maple syrup as a sub or two teaspoons of brown sugar or granulated sugar.
Steam broccoli, cauliflower or your favorite vegetables and mix into this pasta when serving.
Garnish your mac and cheese with toasted breadcrumbs, parsley, smoked paprika or fresh basil.
To make it spicy, add two teaspoons of cayenne pepper when blending the cheese sauce or top your individual serving with hot sauce.
For a vegan baked mac and cheese dish, you can place it in a baking dish. Sprinkle breadcrumbs of vegan cheese on top and bake at 400 F for 15-20 minutes or until the top is slightly golden.
Tips for success
Make sure you cook the pasta until al dente to prevent it from getting soggy. When you drain it, rinse it under cold water to prevent it from cooking any further.
Cook all your vegetables until they are very tender to achieve a smooth and velvety sauce when blended.
How to store and reheat
Store in a sealed container in your refrigerator in a sealed container for up to 5 days. You can freeze this recipe in a freezer safe container for up to a month. Allow it to thaw in the fridge the night before you want to have it.
Reheat it in a microwave for three minutes and add a teaspoon of milk or vegan mayo to loosen up the sauce.
Reheat on the stovetop for ten minutes or until completely warm. Add about 1-2 tablespoons of milk to loosen up the sauce.
Serving suggestions
Serve alongside teriyaki broccoli, roasted vegetables, or a fresh salad.
Enjoy it with baked lentils or TVP meatballs for the perfect thanksgiving meal.
Pair it with garlic bread, rice and peas, steamed rice or baked potatoes.
More vegan comfort food recipes
Sweet and sour tofu with pineapple
Vegan pumpkin almond biscotti cookies
Vegan Mac and Cheese without cashews
Ingredients
- 8 oz./2 cups elbow macaroni use gluten free if needed
- 1 medium potato peeled and chopped
- 1 medium carrot peeled and chopped
- 1 small onion diced
- 2 cloved garlic minced
- 2 tablespoons vegan butter
- 1 ½ teaspoon tomato paste
- 1 teaspoon all-purpose seasoning
- 1 ¾ teaspoon kosher salt 1 ¼ teaspoon sea salt
- ¼ teaspoon ground turmeric optional
- 1 cup oat milk
- 3 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1 tablespoon agave syrup
- 2 tablespoons vegan mayo optional
- 1 ½ teaspoons arrowroot starch optional or use tapioca flour
Instructions
- Bring salted water to a boil and cook your pasta according to the package instructions. I recommend you cook them until al dente. It normally takes five minutes for most elbow pastas to be cooked al dente.
- Add vegan butter to a medium sauce pan over low to medium heat. Add the onion and garlic and stir them continuously for a minute.
- Add potatoes, carrots, tomato paste, turmeric, salt and all-purpose seasoning to the saucepan. Sir occasionally for five minutes.
- Add the oat milk to your pan and simmer until the potatoes and carrots are tender. Remove them from the flame and add to a high-speed blender. Add the nutritional yeast, mustard, agave syrup, arrowroot starch, vegan mayo and blend until smooth.
- Pour this sauce over your cooked macaroni pasta and mix until everything is evenly combined. Serve warm and enjoy!
Notes
- You can MAKE YOUR OWN OAT MILK by blending 1/2 cup of rolled/instant oats in a little over a cup of water.
- You can add vegan cheese to this recipe: use about a ¼- ½ cup of shredded vegan cheese to make this recipe extra creamy. This recipe is already decadent on its own though.
- To make an oil free sauce: cook your vegetables in water instead.
- If you don’t have agave syrup, you can use maple syrup as a sub or two teaspoons of brown sugar or granulated sugar.
- Steam broccoli, cauliflower or your favorite vegetable and mix into this pasta when serving.
- Garnish your mac and cheese with toasted breadcrumbs, parsley, smoked paprika or fresh basil.
- To make it spicy, add two teaspoons of cayenne pepper when blending the cheese sauce or top your individual serving with hot sauce.
- Make sure you cook the pasta until al dente to prevent it from getting soggy. When you drain it, rinse it under cold water to prevent it from cooking any further.
- Cook all your vegetables until they are very tender to achieve a smooth and velvety sauce when blended.
If you tried this recipe, rate it and let me know how it tasted in the comments below.
Awesome
Thanks Vanessa!