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Creamy Vegan Mac and Cheese {vegan + gluten free + nut free}


  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • 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 healthy comfort food classic that’s ready in less than 30 minutes! Vegan, gluten free, dairy free, and nut free.


Ingredients

Scale
  • 2 medium sized carrots, peeled and cut into 1/2 inch pieces
  • 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 teaspoons salt, or to taste
  • 12 ounce box gluten free elbow macaroni pasta

Instructions

  1. 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.
  2. While carrots and potatoes are cooking start a large pot of salted water to boil for the pasta.
  3. 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.
  4. 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.
  5. Blend on high until smooth and creamy.
  6. Toss the sauce with the pasta. Warm gently over low heat and use the reserved pasta water to thin the sauce if needed.
  7. Season to taste with salt if desired (I added an additional ½ teaspoon) 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. 

  • Category: dinner
  • Method: stove top
  • Cuisine: american

Keywords: comfort food, dairy free, easy, pasta, noodles, toddler friendly