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Creamy Vegan Mac & Cheese Without Cashews

A delightful plant-based twist on a classic recipe featuring a smooth, creamy sauce that's free from dairy and cashews, making it accessible to everyone.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup yellow potatoes (unpeeled and chopped into small cubes) Adds a velvety texture.
  • 1/2 cup carrots (peeled and roughly diced) Brings sweetness and color.
  • 1/4 cup onion (diced) Essential for flavor.
  • 1 cup water Used for steaming the veggies.
Pasta
  • 8 oz macaroni noodles Or your choice of pasta, cooked to perfection.
Sauce Ingredients
  • 3 Tbsp all-purpose flour Thickens the sauce.
  • 3 Tbsp extra virgin olive oil Adds richness and depth of flavor.
  • 1/2 cup unsweetened non-dairy milk Choose between soy or almond.
  • 1/2 tsp garlic powder For a garlicky flavor.
  • 1 tsp salt Essential for seasoning.
  • 2 Tbsp nutritional yeast Provides a cheesy flavor.
  • 1/2 tsp dijon mustard Adds a zingy kick.
  • 1 Tbsp lemon juice For brightness.
  • 1/2 tsp turmeric For color and subtle earthiness.
  • pinch pepper To taste.

Method
 

Preparation
  1. Dice the onion, potatoes, and carrots into small cubes and pieces.
  2. In a medium saucepan, combine the onion, potato, and carrots with 1 cup of water. Bring to a boil, then cover and reduce the heat to a simmer for about 8-10 minutes until the potatoes and carrots are fork-tender.
Sauce Preparation
  1. Heat a small saucepan over low-medium heat and add olive oil. Gradually incorporate the flour, whisking until combined.
  2. Turn the stove to medium heat and slowly add in the non-dairy milk, whisking. After 1-2 minutes, the mixture will thicken. Stir until it forms a dough ball, then remove from heat.
Cooking Pasta
  1. Cook the macaroni noodles according to package instructions until al dente.
Blending the Sauce
  1. Drain the veggies, reserving the liquid in a bowl.
  2. In a food processor, combine the tender veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast, and 1/4 cup veggie liquid. Blend until smooth, adjusting consistency with reserved veggie liquid as needed.
Mixing and Serving
  1. Pour the sauce over the cooked noodles and gently mix until well-coated. Serve hot.

Notes

Experiment with different types of pasta or add smoked paprika for extra flavor. Fresh herbs can enhance freshness.