Vegan Mac and Cheese (without Cashews)

Showing is a bowl of vegan mac and cheese made without cashews and tossed with green peas and topped with parsley.

5 from 1 vote

Vegan Mac and Cheese (without Cashews)

This vegan mac and cheese is SO velvety, made without cashews and hides a fair amount of healthy vegetables. Makes for a low-in-fat creamy pasta recipe that's very easy and quick to make, which is perfect for busy weeknight dinners! Also oil-free, gluten-free and kid-friendly.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta

Cuisine: American

Keyword: Vegan

Servings: servings

Calories: 395kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

1 lb elbow macaroni noodles or other short noodles of your choice, choose gluten-free noodles if needed
3 cups white Yukon potatoes (about 3-4) peeled and roughly diced
1 cup carrots (about 2 small) peeled and roughly diced
1 cloves of garlic
2 tbsp lemon juice
3-4 tbsp nutritional yeast
¼ tsp onion powder or more to taste
1 tsp salt or to taste
1 cup plain plant-based milk unsweetened and unflavored, or enough for desired consistency
pinch of turmeric powder (I used ¼ teaspoon) optional, for color

Instructions

Cook the elbow macaroni in boiling water until al dente. Then, drain well and transfer the noodles back to the pot. Set aside.
While the noodles are cooking, make the sauce: bring a second pot of water to boil. Then, add the potatoes and carrots and simmer until tender, about 15-20 minutes. Drain well.
To a blender, add the potatoes, carrots, garlic, lemon juice, nutritional yeast, onion powder, salt, plant-based milk and turmeric (if using). Blend on high until smooth taking a few breaks to scrape the walls/bottom of the blender. Taste and adjust seasoning (add more flavoring ingredients as needed).
Pour the vegan cheese sauce over the noodles and stir to combine. This is optional, but I like to also add frozen and thawed green peas to the macaroni. Serve warm with fresh herbs and parmesan cheese, if desired. Enjoy!

Video

Notes

Storage: keep leftovers in an air-tight container in the fridge for up to 5 days. Can also be frozen (thaw overnight in the fridge before reheating). Reheat on the stove or in the microwave. Add a splash of plant-based milk to revive the sauce and stir well.
You can add various flavoring ingredients to the sauce such as chili powder, smoked paprika and hot sauce. Also include beans, cooked lentils or top with my smoky tofu for more plant-based protein. Read the blog post for more ideas on how to customize this recipe!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition