Skip to Content

Vegan Mac and Cheese (No Nuts!)

0 Comments

⭐ Why You’ll Love It:

✔️ Totally nut-free & dairy-free
✔️ Creamy, cheesy, and kid-approved
✔️ Made with simple, wholesome ingredients
✔️ Ready in 30 minutes or less

🧾 Ingredients

For the Cheese Sauce:

  • 1 medium russet potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • ½ cup unsweetened plant milk (like soy, oat, or rice)
  • ¼ cup nutritional yeast
  • 2 tablespoons olive oil or vegan butter
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard (yellow or Dijon)
  • Salt and pepper to taste
  • Optional: pinch of turmeric for color, splash of hot sauce for zip

For the Pasta:

  • 12 oz elbow macaroni or pasta of choice (gluten-free if needed)
  • Salt, for boiling water

👩‍🍳 Instructions

🔸 Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions until al dente.
  3. Drain and set aside.

🔸 Step 2: Boil the Veggies

  1. In a small pot, boil potato and carrot pieces for about 10–12 minutes, until very soft.
  2. Drain and transfer to a blender.

🔸 Step 3: Blend the Cheese Sauce

  1. Add to the blender:
    • Cooked potato and carrot
    • Plant milk
    • Nutritional yeast
    • Olive oil, lemon juice, apple cider vinegar, mustard, garlic powder, onion powder, and optional turmeric
  2. Blend until completely smooth and creamy.
  3. Taste and adjust salt, pepper, or lemon to your liking.

🔸 Step 4: Mix & Serve

  1. Pour the sauce over the cooked pasta and stir until fully coated.
  2. Heat on low for 2–3 minutes to warm through if needed.
  3. Serve immediately, topped with fresh parsley, black pepper, or a sprinkle of vegan parm if you like.

🥦 Optional Add-Ins:

  • Stir in peas, broccoli, or spinach
  • Add sautéed mushrooms, tofu crumbles, or vegan bacon bits
  • Bake with breadcrumbs on top for a crunchy casserole-style version

❄️ Storage & Reheat:

  • Fridge: Store leftovers for up to 4 days
  • Reheat: Add a splash of plant milk and warm gently on the stove or in the microwave
  • Freeze: Not recommended (sauce may separate), but you can freeze just the sauce and blend again after thawing

❓ FAQs

Can I make it soy-free?
Yes! Use oat milk or rice milk — just be sure it’s unsweetened and unflavored.

Is this kid-friendly?
Totally! It’s mild, creamy, and cheesy without being overpowering — great for picky eaters.

Can I make this gluten-free?
Yes — just use your favorite gluten-free pasta.

💡 Final Thoughts

This Vegan Mac and Cheese (No Nuts!) is proof that you don’t need cashews to get that creamy, comforting, cheesy goodness. It’s wholesome, budget-friendly, and easy enough for any night of the week. 🧀🌱🍝

Want a baked mac version, spicy jalapeño twist, or pumpkin mac next? Just say the word!

4o