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Mac and cheese without cashew, close up view

Vegan Mac and Cheese Without Cashew

Creamy mac and cheese is the ultimate comfort food, but traditional vegan versions often rely on cashews.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Vegan
Servings 4 people
Calories 430 kcal

Equipment

  • Large pot (for boiling pasta and veggies)
  • Blender (high-speed preferred for smooth texture)
  • Strainer
  • Chef’s knife & cutting board
  • Measuring cups & spoons
  • Optional: Baking dish (for baked version)

Ingredients
  

For the Sauce

  • 2 medium Yukon Gold potatoes, peeled and cubed (~1½ cups)
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, peeled
  • ½ cup unsweetened soy milk (or oat milk)
  • ¼ cup nutritional yeast
  • 2 tsp Dijon mustard
  • 1 tsp white miso paste
  • 1 tbsp olive oil (optional)
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • Salt and black pepper, to taste

For the Pasta

  • 12 oz (340g) elbow macaroni (or preferred pasta)
  • Reserved pasta water (as needed)

Instructions
 

  • Prep Veggies: Peel and chop the potatoes, carrot, onion, and garlic.
    Potatoes sliced on a chop board
  • Boil Veggies: In a large pot, bring water to a boil. Add the potatoes, carrot, onion, and garlic. Boil for about 15 minutes or until everything is soft and fork-tender. Drain.
    Potatoes boiled in a pot
  • Cook Pasta: In a separate pot, cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.
  • Blend Sauce: In a high-speed blender, add the cooked vegetables, plant milk, nutritional yeast, mustard, miso, olive oil, smoked paprika, turmeric, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
    Mac and cheese sauce, close up view
  • Combine Pasta and Sauce: Return pasta to the pot. Pour the sauce over the pasta and stir to coat. Use reserved pasta water to loosen the sauce if it’s too thick.
    Sauce poured on pasta
  • Serve or Bake: Serve immediately, or transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 20 minutes for a crispy golden top.
    Vegan mac and cheese in a bowl

Video

Notes

Cooking Tips

  • Blender Tip: If using a standard blender, cook vegetables extra soft for smoother blending.
  • Flavor Booster: Don’t skip the salt—vegan cheese sauces rely heavily on proper seasoning for a cheesy taste.
  • Save Pasta Water: It’s liquid gold for adjusting sauce texture.
  • Customize: Add roasted broccoli, buffalo sauce, or BBQ jackfruit for extra flavor combos.
  • Kid-Friendly Tip: Skip paprika and onion for a milder, boxed-style taste.
Keyword Comfort Food, Mac And Cheese, Main Course, Vegan