The Best Vegan Mac And Cheese

Discover the best vegan mac and cheese made with vegetables instead of cashews. This creamy, gluten-free comfort food is perfect for busy families and dairy-free diets!

Last Tuesday night, my daughter asked for mac and cheese for the third time that week. But here’s the thing—we’re dairy-free, and I was fresh out of cashews (my usual go-to for creamy vegan sauces). That’s when I remembered the magic of vegetables.

Yes, you read that right. This best vegan mac and cheese gets its creamy, dreamy texture from yellow potatoes and carrots. No soaking nuts overnight. No expensive ingredients. Just vegetables, a handful of pantry staples, and about 30 minutes from start to finish.

I’ve been making this vegan cheese without cashews for over two years now, and honestly? My kids can’t tell the difference. The secret is in the blending—those tender veggies transform into a silky sauce that coats every noodle perfectly.

According to research on plant-based eating, incorporating more vegetables into familiar comfort foods can help families transition to healthier eating patterns without feeling deprived.

Whether you’re newly gluten-free, avoiding dairy, or just looking for a lighter way to enjoy comfort food, this recipe is about to become your new best friend.

Why You’ll Love This Vegan Mac And Cheese

This isn’t just another mac and cheese without cheese recipe that leaves you feeling unsatisfied. It’s the real deal—creamy, tangy, and comforting in all the right ways.

The vegetable-based sauce means you’re sneaking in nutrients without anyone noticing. My pickiest eater never suspects there are carrots and potatoes in her favorite dinner. Plus, it’s naturally gluten-free when you use your favorite gluten-free pasta.

And here’s what really sold me: it comes together in one pot (well, technically two if you count the pasta). No complicated steps. No fancy equipment required beyond a blender or food processor.

The nutritional yeast gives it that classic cheesy flavor, while the turmeric adds a gorgeous golden color. A splash of lemon juice brightens everything up, and the Dijon mustard? That’s the secret ingredient that makes people ask, “Wait, what’s in this?”

Vegan Mac And Cheese Ingredients

• 1 cup yellow potatoes (unpeeled, chopped in small cubes)
• 1/2 cup carrots (peeled, chopped in small pieces)
• 1/4 cup onion (diced)
• 1 cup water
• 8 oz macaroni noodles (or gluten-free noodles of choice)
• 3 Tbsp all-purpose flour (use gluten-free flour blend for celiac-safe version)
• 3 Tbsp extra virgin olive oil
• 1/2 cup unsweetened non-dairy milk (such as soy or almond)
• 1/2 tsp garlic powder
• 1 tsp salt
• 2 Tbsp nutritional yeast
• 1/2 tsp Dijon mustard
• 1 Tbsp lemon juice
• 1/2 tsp turmeric
• Pinch of pepper

Instructions

Step 1: Prep Your Veggies Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster and blend more smoothly.

Step 2: Simmer the Vegetables In a medium saucepan on your stovetop, add onion, potato, and carrots with 1 cup of water. Bring to a boil, cover, and turn down to simmer for 8-10 minutes until potatoes and carrots are fork-tender. This is where the magic begins—those veggies are about to become your creamy sauce base.

Step 3: Make the Roux While veggies are simmering, grab a small saucepan and begin heating olive oil over low-medium heat. SLOWLY add in the flour and whisk together until combined. This creates a roux that’ll help thicken your vegan cheese without cashews sauce beautifully.

Step 4: Create the Thickening Agent Turn up the stove to medium heat. SLOWLY add milk and whisk continuously. In 1-2 minutes the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed, immediately remove from heat so it doesn’t burn. Don’t worry if it looks weird at this point—it’ll all come together in the blender!

Step 5: Cook Your Pasta Begin to cook pasta according to package instructions until al dente or your preference. For this mac and cheese without cheese recipe, I love using gluten-free elbow macaroni, but shells or rotini work wonderfully too.

Step 6: Drain and Save Once veggies are fork-tender, drain them but SAVE THE LIQUID in a bowl. That starchy veggie water is liquid gold for adjusting your sauce consistency.

Step 7: Blend It Up In a food processor or high-speed blender, add in veggies, flour mixture, spices, Dijon mustard, lemon juice, nutritional yeast, and 1/4 cup veggie liquid. Blend on high for 1-2 minutes until completely smooth. If your sauce is too thick, add 1-2 Tbsp of veggie liquid at a time until it’s at the desired consistency. You’re looking for a sauce that coats the back of a spoon.

Step 8: Combine and Serve Pour sauce over cooked noodles. Gently mix and enjoy! The sauce will thicken slightly as it sits, so serve it right away for the creamiest texture.

Helpful Tips & Substitutions

Smart Swaps for Every Pantry

Can’t find nutritional yeast at your local store? While it really does give this best vegan mac and cheese its signature cheesy flavor, you can order it online or check the bulk section at health food stores. It’s worth seeking out—one container lasts months.

For the flour, any gluten-free all-purpose blend works perfectly. I’ve tested this with Bob’s Red Mill and King Arthur with great results. Just make sure your blend contains xanthan gum or add 1/4 tsp yourself for the best texture.

The non-dairy milk is flexible too. Soy milk creates the creamiest result, but almond, oat, or even coconut milk work fine. Just avoid anything sweetened or vanilla-flavored—trust me on that one.

If you’re following macaroni recipes vegetarian for a crowd with different needs, this recipe is naturally vegan and can easily be made gluten-free. Swap regular pasta for your favorite gluten-free variety, and you’re golden.

Troubleshooting Your Vegan Mac And Cheese

Sauce Too Thick?

This happens sometimes, especially if your veggies were on the smaller side or cooked a bit longer. Simply thin it out with that reserved veggie liquid, one tablespoon at a time. You can also use a splash of non-dairy milk.

Sauce Too Thin?

Let it simmer gently with the pasta for 2-3 minutes. The heat will help it thicken naturally. Alternatively, blend in an extra tablespoon of nutritional yeast—it acts as a natural thickener while boosting that cheesy flavor.

Not Cheesy Enough?

Different brands of nutritional yeast have varying intensities. Start with the 2 tablespoons called for, then taste and add more if needed. I usually go up to 3 tablespoons when I’m really craving that bold, sharp flavor.

Sauce Separated or Grainy?

This usually means the roux got too hot or wasn’t whisked enough. Make sure you’re whisking constantly when adding the milk, and remove it from heat as soon as that dough ball forms. The blending process should smooth everything out, but if you notice graininess, blend for an extra 30 seconds.

Storage & Meal Prep Magic

This vegan mac and cheese stores beautifully, which is why I often double the recipe. It keeps in an airtight container in the fridge for up to 5 days.

When reheating, add a splash of non-dairy milk or water to bring back that creamy consistency. The sauce thickens in the fridge (totally normal!), so don’t panic when you see it looking a bit firm the next day.

For meal prep, I like making the sauce ahead and storing it separately from the pasta. The sauce freezes wonderfully for up to 3 months. Just thaw overnight in the fridge, reheat gently, and toss with freshly cooked pasta. You can also freeze the whole dish, though the pasta texture may be slightly softer after thawing.

Pro tip: freeze individual portions in silicone muffin cups for perfect single servings. Pop one out, microwave for 2-3 minutes, and lunch is served.

Serving Suggestions That Shine

This mac and cheese without cheese is delicious on its own, but here’s how I like to level it up:

Stir in some steamed broccoli or peas for extra veggies and color. My kids actually request the broccoli version now—never thought I’d see the day!

Top it with gluten-free breadcrumbs toasted in olive oil for a crunchy contrast. Sometimes I add a sprinkle of smoked paprika to those breadcrumbs for a little extra something.

Serve it alongside these crispy chicken taquitos for a fun dinner the whole family will devour. Or pair it with a simple side salad dressed with lemon and olive oil to balance all that comforting creaminess.

For a complete meal, I love serving this with roasted vegetables or a fresh cucumber tomato salad. The brightness cuts through the richness perfectly.

Creative Variations to Try

Kid-Friendly Version

Reduce the Dijon mustard to 1/4 teaspoon and skip the pepper. Kids often prefer milder flavors, and this slight adjustment makes it even more appealing to little ones.

Spicy Southwest Style

Add 1/2 teaspoon cumin, a pinch of cayenne, and stir in some black beans and corn. Top with diced tomatoes and cilantro for a fun twist on traditional macaroni recipes vegetarian style.

Protein-Packed

Stir in cooked chickpeas, white beans, or even crumbled baked tofu for extra protein. This turns it into a more complete meal that keeps everyone satisfied longer.

Veggie-Loaded

I sometimes double the carrots and add a small zucchini to the vegetable blend. More veggies means more nutrients, and the sauce stays just as creamy. According to nutritional guidelines from the Mayo Clinic, incorporating a variety of colorful vegetables into meals helps ensure you’re getting a wide range of vitamins and minerals.

Baked Version

Pour the mac and cheese into a greased baking dish, top with gluten-free breadcrumbs, and bake at 350°F for 15-20 minutes until golden and bubbly. It’s like a healthier version of classic baked mac and cheese.

Vegan Mac And Cheese FAQs

Final Thoughts

This best vegan mac and cheese has become one of those recipes I return to again and again. It’s proof that you don’t need dairy or expensive nuts to create something truly comforting and delicious.

The beauty of this recipe is its simplicity. You’re not dealing with complicated techniques or hard-to-find ingredients. Just vegetables, a few pantry staples, and a blender standing between you and a bowl of creamy, dreamy comfort food.

I love knowing that when my kids ask for mac and cheese, I can whip this up quickly and feel good about what they’re eating. It’s become our Wednesday night tradition—always served with something green on the side and usually paired with this protein-packed gluten-free bread for soaking up every last bit of sauce.

Whether you’re navigating food allergies, exploring plant-based eating, or just looking for a lighter way to enjoy a childhood favorite, this recipe delivers. It’s become my go-to for proving that vegan cheese without cashews can be just as satisfying as the traditional version.

Give it a try this week. I think you’ll be amazed at how something so simple can taste so indulgent.