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    Home » Recipes » Pasta

    Vegan Mac and Cheese (without cashews)

    Published: Feb 11, 2021 · Modified: May 6, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

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    Rich, creamy and velvety vegan macaroni and cheese, made using only real whole foods. Totally plant based, vegan, oil-free recipe without cashews. Decadent and gooey, an easy dairy-free substitute for velveeta mac and cheese.

    You don't need cashews or nuts of any kind to make a rich, creamy dairy-free vegan mac and cheese.

    Potatoes, carrots with a few spices produce an incredible and easy to make hidden vegetable pasta sauce that your kids will devour.

    Jump to:
    • 🧄 Ingredient notes
    • 🔪 Instructions
    • 👨‍👩‍👦‍👦 Serving suggestions
    • ❓ FAQ
    • 💜 More recipes you'll love
    • 📖 Recipe
    closeup of macaroni and cheese

    🧄 Ingredient notes

    The plant-based, vegan cheese sauce is made without cashews using:

    • potatoes
    • carrots
    • onion
    • garlic
    • plant-based milk (I use almond milk, but to make this completely nut-free, use unsweetened soy milk or oat milk)
    • nutritional yeast
    • turmeric, salt and pepper
    finished sauce

    For the pasta:

    Use your favorite macaroni or small pasta. You can use standard pasta, whole wheat pasta, gluten-free pasta or any kind you like.

    Besides macaroni, you could also try rotini, shells, ditalini, penne or farfalle.

    🔪 Instructions

    Step 1: Boil the veggies in a stockpot until tender.

    • potatoes, carrots, onions and garlic in stockpot on counter
    • boiled potatoes, carrots, onions and garlic in stockpot full of water on counter

    Step 2: Blend it up with spices and almond milk (or other plant-based milk).

    • empty blender jar on counter
    • ingredients (cooked potato, carrot, onion, garlic and seasonings) in blender on counter
    • blended sauce in blender on counter

    Step 3: Warm sauce in a small saucepan over medium low heat.

    Step 4: Pour over cooked macaroni or small pasta of your choice and enjoy!

    • plain macaroni in metal pan
      cooked macaroni
    • macaroni and cheese in metal pan
      pour cheese sauce, stir and serve

    👨‍👩‍👦‍👦 Serving suggestions

    This makes enough sauce (about 4+ cups) to completely coat one pound of macaroni pasta, for mac and cheese.

    This should serve four people, with a side salad or other type of vegetable side.

    Steamed broccoli goes really well with this. Also, steamed green peas.

    And, if you've never tried a drizzle of ketchup on top of your macaroni and cheese, you've got to give it a go. It's amazing.

    shell pasta with cheese sauce, peas and ketchup on top
    mini shells and vegan cheese sauce with green peas and ketchup on top

    ❓ FAQ

    Do I have to peel my potatoes?

    • For a smooth sauce, peel your potatoes.
    • If you don't mind a speckled sauce and are using Yukon gold potatoes, which have a thin skin, you can leave the skins on (but be sure to thoroughly scrub them when washing).
    • If you're using potatoes with a thicker skin (like russets), they should definitely be peeled before cooking.

    How long will this sauce last?

    This vegan cheese sauce will last up to 5 days in a sealed container in the refrigerator. It will last up to 3 months in the freezer.

    Will this freeze well?

    Yes! I've tested freezing the cheese sauce alone and mac and cheese already prepared and both ways they freeze well. They will keep in the freezer for up to 3 months.

    I recommend freezing it in single serving containers, so it's faster to thaw and reheat. Or, you can freeze a baking dish of mac and cheese and reheat, covered in the oven for an easy weeknight meal.

    How can I reheat frozen cheese sauce?

    • To reheat the sauce alone, let it thaw in the refrigerator overnight. Then, heat it up either in the microwave or on the stove.
      • Microwave: Remove lid and microwave for 1 minute, then stir. Repeat until hot and smooth again, as needed.
      • Stovetop: Add thawed sauce to a small-medium saucepan and simmer over medium-low heat, stirring frequently. It will look separated at first, but keep heating and stirring it until the smooth, silky consistency has returned.

    How can I reheat frozen vegan mac and cheese?

    To reheat a frozen single serving container of vegan mac and cheese, let it thaw in the refrigerator overnight, if you can. Then, place it in the microwave for 1-4 minutes, depending on how big your single serving is.

    To reheat a frozen baking dish of macaroni and cheese, cover well with parchment paper and then aluminum foil. Bake at 325 F until hot in the center.

    If it's too dry, add more cheese sauce (if you have it) or a splash of plant-based milk and stir.

    How can I get my kids to eat more vegetables?

    Make a hidden vegetable pasta sauce!

    This cheese sauce looks like velveeta, but it's packed full of hidden veggies. We've got potatoes, carrots, onions and garlic in there. Plus, immune-boosting turmeric!

    💜 More recipes you'll love

    All of these recipes use the same cheese sauce you'll make for this vegan mac and cheese recipe, but in other delicious ways!

    • Fauxveeta Vegan Cheese Sauce
    • Vegan Broccoli Cheese Baked Potato
    • Loaded Vegan Nachos
    • Easy Vegan Chile Con Queso Nacho Cheese

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    closeup of pasta with fork

    Vegan Mac and Cheese (without cashews)

    Abi Cowell
    Rich, creamy and velvety vegan macaroni and cheese, made using only real whole foods. Totally plant based, vegan, oil-free recipe without cashews. Decadent and gooey, an easy dairy-free substitute for velveeta mac and cheese.
    4.39 from 54 votes
    Estimated Cost: $4
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Comfort Food
    Cuisine American
    Servings 4
    Calories 609 kcal

    Equipment

    • High speed blender
    • Stock Pot
    • Colander
    Prevent your screen from going dark

    Ingredients
     
     

    • 3 cups potato 530 grams potato, about 5 medium yukon gold or russet potatoes, peeled and cut into large squares
    • 1 ½ cups carrot 210 grams carrot, about 5 medium carrots, peeled and cut into large pieces the same size at the potatoes
    • 1 onion 175 grams, quartered
    • 5 cloves garlic 20 grams garlic, chopped
    • 3 tablespoon nutritional yeast optional, but recommended
    • ½ teaspoon ground turmeric
    • ½ teaspoon sea salt
    • 1 cup almond milk or other unsweetened, unflavored plant-based milk
    • 16 ounces macaroni pasta

    Instructions
     

    • Boil potatoes, carrot and onion in water until fork tender, then drain.
    • Cook the macaroni pasta in a separate pot of well-salted water, cook according to package instructions, then drain and return to pot.
    • Add cooked potato, carrot and onion to high speed blender with garlic, nutritional yeast, turmeric, salt, almond milk and any optional flavor boosters (see Notes). You may need to do this in more than one batch, depending on your blender size.
    • Blend until completely smooth (I use a Blendtec and press the smoothie or soup button). If it will not blend, you may need to add a bit more almond milk.
    • Taste the sauce and adjust salt, as needed.
    • Pour sauce over drained macaroni pasta, stir and warm up on the stove, if needed.
    • Serve with generous freshly cracked black pepper on top.

    Video

    Notes

    If you're adventurous, add a drizzle of ketchup. (try it once! our family loves it.)
    Veggie Sides: This is delicious with steamed green peas or steamed broccoli.

    Optional (but recommended!) Flavor Boosters (add to cheese sauce when blending)

    • ½ teaspoon smoked paprika
    • 1 tablespoon lemon juice
    • 1 teaspoon miso paste
    • 1 teaspoon apple cider vinegar

    Nutrition

    Serving: 12ouncesCalories: 609kcalCarbohydrates: 123gProtein: 22gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 423mgPotassium: 1244mgFiber: 11gSugar: 8gVitamin A: 8023IUVitamin C: 37mgCalcium: 147mgIron: 3mg
    Keyword vegan mac and cheese without cashews
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

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    Hi! I'm Abi, a plant-based food blogger. Join me as we explore cultures of the world through their food. You'll find healthy comfort food recipes and inspiration here. No judgment. Just food.

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