Creamy Vegan Mac & Cheese Without Cashews

Why You’ll Love This Recipe

I love this recipe because it creates a creamy and satisfying pasta dish using simple plant-based ingredients. The sauce becomes smooth and flavorful without needing nuts, making it great for anyone avoiding cashews. I also like how quickly it comes together for an easy lunch or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup yellow potatoes, unpeeled and chopped into small cubes
• 1/2 cup carrots, peeled and chopped into small pieces
• 1/4 cup onion, diced
• 1 cup water
• 8 oz macaroni noodles or noodles of choice
• 3 tablespoons all-purpose flour
• 3 tablespoons extra virgin olive oil
• 1/2 cup unsweetened non-dairy milk
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric
• Pinch of pepper

Directions

I dice the onion, potatoes, and carrots into small pieces so they cook faster.

In a medium saucepan, I add the onion, potatoes, carrots, and water. I bring everything to a boil, then cover and simmer for 8 to 10 minutes until the vegetables are fork-tender.

While the vegetables cook, I heat the olive oil in a small saucepan over low-medium heat. I slowly whisk in the flour until combined.

I increase the heat slightly and slowly pour in the non-dairy milk while whisking continuously. After a minute or two, the mixture thickens quickly into a dough-like consistency. I remove it from the heat immediately to prevent burning.

Next, I cook the macaroni according to the package instructions until al dente.

Once the vegetables are tender, I drain them and save the cooking liquid.

In a high-speed blender or food processor, I combine the cooked vegetables, flour mixture, garlic powder, salt, nutritional yeast, Dijon mustard, lemon juice, turmeric, pepper, and about 1/4 cup of the reserved vegetable liquid.

I blend everything until completely smooth and creamy. If the sauce feels too thick, I add a little more reserved liquid until I reach the consistency I like.

Finally, I pour the sauce over the cooked pasta and gently stir until every noodle is coated.

Servings and timing

This recipe makes 4 servings.

Preparation and cooking time: 30 minutes.

Variations

I sometimes add steamed broccoli or peas for extra vegetables. For a smoky flavor, I like mixing in smoked paprika or roasted garlic. I can also top the mac and cheese with breadcrumbs and bake it for a crispy finish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the pasta on the stovetop with a splash of non-dairy milk to loosen the sauce. I can also microwave it in short intervals while stirring between each one.

I do not recommend freezing because the sauce texture can become grainy after thawing.

FAQs

Can I use sweet potatoes instead of yellow potatoes?

Yes, I can use sweet potatoes, but the flavor will become slightly sweeter.

What does nutritional yeast do in the recipe?

I find that nutritional yeast gives the sauce its cheesy and savory flavor.

Can I use gluten-free pasta?

Yes, I can easily use gluten-free pasta and substitute the flour with a gluten-free alternative.

Which non-dairy milk works best?

I like using unsweetened soy milk or almond milk because they have a neutral flavor.

Can I make the sauce ahead of time?

Yes, I can prepare the sauce in advance and refrigerate it for a couple of days before mixing it with fresh pasta.

Conclusion

This creamy vegan mac and cheese without cashews is one of my favorite comfort meals because it is simple, creamy, and packed with flavor. I love how wholesome ingredients turn into a rich sauce that feels both nourishing and satisfying.