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Creamy Vegan Mac & Cheese

Creamy Vegan Mac & Cheese Made Easy Without Cashews

This creamy vegan mac and cheese is a delightful plant-based dish that satisfies your comfort food cravings, no cashews needed.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 2 medium Yellow Potatoes Substitute with red potatoes for a different flavor.
  • 2 medium Carrots Omit for a less sweet sauce.
  • 1 medium Onion Shallots or green onions can serve as alternatives.
  • 4 cups Water Vegetable broth can replace it for extra flavor.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for gluten-free needs.
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil is a good substitute.
  • 2 cups Unsweetened Non-Dairy Milk Almond, soy, or oat milk works well.
  • 1/4 cup Nutritional Yeast Imparts a cheesy flavor and adds nutrition.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • 1 tablespoon Dijon Mustard Yellow mustard can be swapped in.
  • 1 tablespoon Lemon Juice Vinegar can act as a substitute.
  • 1/2 teaspoon Turmeric Omitting will yield a simpler taste.
  • 1 teaspoon Salt Adjust according to dietary preferences.
  • 1/2 teaspoon Pepper Incorporate cayenne for a spicy kick.
For the Pasta
  • 8 ounces Macaroni Noodles Opt for gluten-free pasta if necessary.

Equipment

  • Medium pot
  • saucepan
  • High-speed blender
  • Large pot
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by dicing your yellow potatoes, carrots, and onion into small, uniform pieces.
  2. In a medium pot, bring approximately 4 cups of water to a boil over high heat. Add the diced potatoes, carrots, and onion and let them simmer for about 8-10 minutes, or until tender. Drain and reserve some cooking liquid.
  3. In a saucepan over medium heat, pour in 2 tablespoons of extra virgin olive oil. Whisk in 2 tablespoons of all-purpose flour until smooth. Gradually add 2 cups of non-dairy milk while whisking until thickened, about 3-5 minutes.
  4. Transfer the drained vegetables into a blender, add the roux, 1/4 cup nutritional yeast, garlic powder, and Dijon mustard. Blend until smooth, adjusting with reserved cooking liquid if necessary.
  5. While preparing the sauce, boil a large pot of salted water. Add macaroni noodles and cook according to package instructions until al dente, usually 7-9 minutes.
  6. Drain the macaroni and return to the pot. Pour the creamy cheese sauce over the pasta and toss gently with a spatula.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

You can adjust seasonings to taste and add veggie toppings for extra nutrition.

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