This creamy vegan mac and cheese is a mouth-watering recipe that the whole family will love! Made with gluten free pasta and a delicious vegan cheese sauce that is made a few secret veggies and NO cashews. A comfort food classic that’s ready in less than 30 minutes! Vegan, gluten free, dairy free, and nut free.
Y’ALL! I cannot even put into words how excited I am to share this mac and cheese recipe with you!
I have always considered mac and cheese to be one of my top 5 favorite comfort foods, but sometimes I want the comfort without the dairy.
So naturally I decided I MUST make the best dairy free mac I could and share the recipe with you!
Inspiration struck when I made this Vegan Cheese Sauce Recipe earlier this year. Not only is it delicious as a nacho cheese, or drizzled over veggies, it’s also the BEST cheese sauce for mac and cheese!
The texture is just SO creamy and luscious – reminiscent of kraft or velveeta mac and cheese – without the dairy! AKA a much more wholesome version of a childhood classic that everyone at your table will love.
I also felt like it was important to make this mac and cheese without cashews for all my nut free peeps. Skipping the cashews also happens to bring down the cost of ingredients, making this meal almost just as affordable as a boxed mac and cheese!
Why you’ll love this creamy vegan mac and cheese
This crave-able recipe is:
- SO creamy
- Satisfying
- Pure comfort food
- Perfect for kiddos / toddlers!
- Savory
- Cheesy
- Easy to make
- Ultra delicious!!
Ingredients
You might be surprised by the ingredients in this dairy free mac and cheese!
When my husband saw me making it he couldn’t believe all the veggies that were in the sauce, and proceeded to call me a magician 😂 I don’t know about that (although I’ll take it!), but it is pretty magical to see the humble ingredients come together to make the best dairy free mac and cheese!
So what is this magic mac and cheese made of?
- Carrots & potatoes – Carrots and potatoes make up the bulk of this vegan cheese. The carrots add color, volume, and a hint of sweetness, while the potatoes add volume and some starchiness to give the sauce a cheese-like texture. The starch in the potatoes also means this recipe is made without any added starch like corn starch or tapioca starch.
- Olive oil – Olive oil adds some fat for a nice rich texture and mouthfeel.
- Dairy free milk – Oat milk, almond milk, and cashew milk are all delicious options. To keep this recipe nut free opt for oat milk, or another dairy free milk that works for you.
- Blend of spices – Garlic powder, onion powder, dried mustard, paprika, turmeric, and salt round out the savory notes.
- Lemon juice – Lemon juice brings a bit of acidity and brightness to this cheese sauce and actually also helps contribute to the cheesy flavor.
- Nutritional yeast – Nutritional yeast is what REALLY brings the cheesy flavor to this recipe. Commonly used in a lot of vegan recipes for its flavor boosting super powers. Nutritional yeast has a savory, nutty, and definite “cheesy” flavor profile.
- Gluten free elbow macaroni pasta – Or any other pasta shape that you like!
How to make
Not only does this mac and cheese taste good, it’s also super easy to make. As long as you have a blender and a large pot for boiling the pasta you’ll be digging into a bowl of cream mac in less than 30 minutes!
Here’s the step-by-step
- Add cut carrots and Yukon gold potatoes to a medium sized pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and cook until carrots and potatoes are tender.
- While carrots and potatoes are cooking start a large pot of salted water to boil for the pasta.
- Boil pasta according to package instructions, reserving about 1 cup of cooking water before you drain it. Set pasta aside while you make the sauce.
- Drain carrots and potatoes and transfer to a blender with olive oil, non dairy milk of choice, mustard, garlic powder, onion powder, lemon juice, nutritional yeast, and salt.
- Blend on high until smooth and creamy.
- Toss the sauce with the pasta. Warm gently over low heat and use the reserved pasta water to thin the sauce if needed.
- Season to taste with salt if desired (I added an additional ½ teaspoon) and serve immediately!
Can you make this mac and cheese ahead of time?
Yep, absolutely! If you’re making this mac and cheese in advance (or just reheating leftovers) just add a little bit of water at a time as you reheat it to thin out the sauce.
This can be done either on the stove top or in the microwave.
How long will it last in the refrigerator?
This mac and cheese should keep for 5-6 days in the refrigerator in a sealed container.
How to make it spicy
We LOVE some spicy mac and cheese in our house!
To make this recipe spicy you can add a generous pinch of cayenne to the sauce, a few dashes of hot sauce, or a chopped jalapeño pepper!
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Creamy Nut-Free Vegan Mac and Cheese
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy vegan mac and cheese is a mouth-watering recipe that the whole family will love! Made with gluten free pasta and a delicious vegan cheese sauce that is made a few secret veggies and NO cashews. A comfort food classic that’s ready in less than 30 minutes! Vegan, gluten free, dairy free, and nut free.
Ingredients
- 2 medium sized carrots, peeled and cut into 1/2 inch pieces, about 1 cups worth
- 1 1/2 cups yukon gold potato peeled and cut into 1/2 inch pieces
- 2 tablespoons olive oil
- 1/2 cup plain unsweetened dairy free milk – Oat milk, almond milk, and cashew milk are all delicious options. To keep this recipe nut free opt for oat milk, or another dairy free milk that works for you
- 1/2 teaspoon dried mustard or 1 teaspoon dijon
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Pinch of turmeric, optional – for color
- Pinch of cayenne or hot sauce to taste, optional
- 1 tablespoon + 1 teaspoon lemon juice
- 1/4 cup + 2 tablespoons nutritional yeast
- 2 1/2 teaspoons salt, or to taste
- 12 ounce box gluten free elbow macaroni pasta
Instructions
- Add cut carrots and Yukon gold potatoes to a medium sized pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and cook until carrots and potatoes are tender. This should only take about 12-15 minutes – depending on the size of your carrot and potato pieces.
- While carrots and potatoes are cooking start a large pot of salted water to boil for the pasta.
- Boil pasta according to package instructions, reserving about 1 cup of cooking water before you drain it. Set pasta aside while you make the sauce.
- Drain carrots and potatoes and transfer to a blender with olive oil, non dairy milk of choice, mustard, garlic powder, onion powder, cayenne (if using), lemon juice, nutritional yeast, and salt.
- Blend on high until smooth and creamy.
- Toss the sauce with the pasta. Warm gently over low heat and use the reserved pasta water to thin the sauce if needed.
- Season to taste with salt if desired and serve immediately!
Notes
If you’re making this mac and cheese in advance (or just reheating leftovers) just add a little bit of water at a time as you reheat it to thin out the sauce. This can be done either on the stove top or in the microwave.
I made this recipe with a 12 ounce box of pasta, but the sauce could easily stretch for up to a pound of pasta – especially if you use the pasta cooking water to thin the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stove top
- Cuisine: american
Rachel says
It was a great texture, super saucy and cheesy! I personally did not like the mustard powder in it though and wouldn’t use it next time. I have really sensitive taste buds though, so it might work for someone else
Nyssa Tanner says
That totally makes sense, Rachel! And it can easily be left out – it will still be delicious. Thanks for your feedback, and happy cooking! – Nyssa
Diana says
Can I make this without the mustard powder?
Nyssa Tanner says
Hi Diana! Yes you can totally make it without the mustard powder 🙂 It contributes a bit to the cheesy flavor, but it will still be delicious without it!
Vicky R says
This is a superb ‘Mac n cheese’ recipe and I won’t be trying any others now, I’ve all sorts of variations from a traditional roux style to cashew nuts. This came out so well, all the family loved it and it’s very quick to make. I added some Vivera vegan bacon bits on the last batch I made which went down well.
Highly recommend people trying this recipe.
Nyssa Tanner says
Ah, I love to hear that you enjoyed this mac and cheese recipe so much, Vicky! And the addition of vegan bacon bits sounds absolutely fabulous 🙂 Thank you for taking the time to leave your thoughtful review, and happy cooking! – Nyssa
Liz says
Hi Nyssa,
I need a vegan option for a Vegan potluck event, and this recipe sounds really good. Have you ever doubled or even tripled this recipe? And do you think it could be put in a crockpot to keep warm for the potluck?
Thanks in advance for your thoughts!
Liz
Nyssa Tanner says
Hi Liz! I haven’t doubled or tripled this recipe, but I don’t see why it wouldn’t turn out well if you do! I would suggest using a large pot to mix the sauce with the cooked pasta to make sure it doesn’t overflow in a skillet. It should keep well warm in a crockpot, though I would recommend keeping it on the lowest possible setting so that it doesn’t dry out. If that does happen the sauce can always be thinned slightly with a little bit of extra reserved pasta water, veggie broth, or non dairy milk. I’d also suggest cooking the pasta al dente so that it doesn’t turn too soft while it’s being kept warm. Gluten free pasta in particular has that problem more than a traditional pasta. I’ve always had the best luck with the brand Jovial for a GF pasta that has good integrity after cooking. I hope that’s helpful! And that you have a successful potluck 🙂 – Nyssa
Janelle says
Best Mac & Cheese ever!
My family is gluten free and dairy free. I was excited when I stumbled across this recipe. I made it with coconut milk. I followed the recipe as written. My family loved it. Will be making it again soon.
Nyssa Tanner says
Coconut milk is a great option for this one Janelle! So glad that you and the whole family enjoyed 🙂 Thank you for sharing, and happy cooking! – Nyssa
Emily says
Wow! This worked so well. I left out the carrots and added a bit more lemon, smoked paprika instead of regular. I was surprised by how creamy it turned out. Texture and flavor were what they needed to be.
Nyssa Tanner says
Yumm! Love the sound of those swaps / additions! So glad you enjoyed! – Nyssa
Lara says
Is this freezable?
Nyssa Tanner says
Hi Lara, I haven’t tried freezing this mac and cheese, and I probably wouldn’t suggest it. In the past I’ve found that gluten free noodles do not freeze well. You could however just make the sauce and freeze it to keep on hand and boil the noodles fresh! xo, Nyssa
Ashley says
Wow! Definition of “exceeds expectation.” Will be adding this to our rotation for those days when we’re craving comfort food.
Nyssa Tanner says
Ahh YESS! Love love hearing that you enjoyed this mac n cheese so much! Thanks for taking the time to drop a note & happy cooking 🙂 xo, Nyssa
Ivy Lee says
I was craving Mac n cheese so bad that I went on a hunt for the best vegan Mac I could find. After trying 3 recipes, this has been by far the best!! Thank you!
Nyssa Tanner says
Yes! Hooray! This comment made my day 🙂 I’m so happy you enjoyed this vegan mac! xo, Nyssa
Candice says
The sauce reminds me of a nacho cheese type flavor, but I thought it turned out well. A good side dish for my vegan gf friend for Friendsgiving in June!
Nyssa Tanner says
I’m so glad you enjoyed it! And friendsgiving in June sounds absolutely delightful 🙂 Thanks for the thoughtful review – I really appreciate it!
Kylie says
Awesome dish!! A great way to hide those veges from husband! He loved it! I’ve been looking for a different way to do vegan cheese sauce to change up my cooking style and now have a winner!
Nyssa Tanner says
Hahah yess hidden veggies for the win 🙂 So glad you both love it!
Heather Gwinn says
This recipe is amazing! I was looking for a good vegan Mac and cheese recipe that didn’t use tofu or nuts and this was a win for my family. I followed the recipe exactly as listed except I only used 1/4 cup nutritional yeast as I’m always on the fence about its flavor. My first bite, I wasn’t sure I liked it but the more I tasted it the more I loved it! It’s very addicting! We mixed chili beans and green chilies in our leftovers and spiced it up with jalapeño Cholula. This will definitely make it back into our meals. Thank you!!!
Nyssa Tanner says
Yum! Chili beans and green chilies sounds like the best addition to this mac n cheese! I’m so glad you and your fam enjoyed it 🙂
Krista says
Does this freeze well?
Nyssa Tanner says
Hi Krista! I haven’t tried freezing it but I’m guessing probably not. At least not with the pasta. If you wanted to freeze it I would freeze the sauce by itself to thaw and toss with freshly cooked pasta. You may need to re-blend the sauce if it separates before using!
Jenny says
Awesome recipe! Best vegan Mac I’ve made yet! Thank you!
Nyssa Tanner says
Woohoo!!! You made my day 🙂 So happy you enjoyed it!!
Natalie says
This came out so great! I usually steer away from nutritional yeast, but followed the recipe and loved it! Will certainly be making this again. The cheese is nice and thick, perfect for adding broccoli.
Nyssa Tanner says
Woohoo!! So happy you love this mac n cheese recipe. And adding broccoli sounds like a fabulous idea!