Vegan Mac And Cheese (Without Cashews) - From The Comfort Of My Bowl (2024)

This vegan mac and cheese recipe is creamy, satisfying and a great option for a cashew-free or nut-free meal.

A creamy and velvety sauce turns pasta into the perfect vegan mac and cheese. This recipe is so simple it can be easily and quickly made on a weeknight or for special occasions.

Choose from two sauce options that are both without cashews or nuts and one without nutritional yeast.

Best of all, these sauces can be used in other ways, such as this Vegan Hamburger Helper or on Vegan Chili Dogs!

Ingredient Notes

Vegan Cheese Sauce Option #1 (no cashews, no nutritional yeast, nut-free)

• Elbow macaroni – substitute gluten-free pasta or other pasta shapes if desired
• Soy-free vegan butter or margarine – can substitute extra virgin olive oil
• All-purpose flour – substitute with a gluten-free flour blend if desired
• Unsweetened oat milk – storebought or homemade
• Vegan cheddar cheese – I used Violife which is also nut and gluten-free
• Vegan Colby Jack cheese – I used Violife but you may also substitute with more cheddar
• Vegan lactic acid – gives the sauce a cheesier flavor. Substitute with lemon juice if not available
• Garlic and onion powder
• Prepared mustard – substitute with ground mustard
• Salt and black pepper

Vegan Cheese Sauce Option #2 (with nutritional yeast, nut-free, cashew-free)

• Elbow macaroni – substitute gluten-free pasta or other pasta shapes if desired
• Potato – adds a thicker, creamier texture to the sauce
• Carrot – adds a golden orange color
• Garlic and onion powder
• Nutritional yeast – for a cheesy flavor
• Vegan lactic acid – Highly recommended for a sharper, cheesier flavor. I’ve used it in other recipes such astofu ricotta.Substitute with lemon juice if not available.
• Brine from olives or capers – Sometimes contain lactic acid. Vinegar is added as well but it gets some extra flavor from the olives or capers. Substitute with more vegan lactic acid or lemon juice
• Liquid aminos – substitute with tamari if desired
• Salt and black pepper

Step-By-Step Instructions

Prepare the pasta:

1. Fill a large pot with salted water and bring to a boil. Add the pasta and cook according to package directions for al dente.

2. Drain the pasta as soon as it’s cooked and toss in the desired sauce. Serve warm.

Sauce Option #1:

1. Heat the vegan butter or oil in a large skillet over low heat. Use a whisk to mix the flour and melted butter quickly and constantly. Cook until blonde in color.

2. Gradually stir in the oat milk. Add a little at a time and whisk constantly to make the roux sauce as lump-free as possible.

3. Add the vegan cheeses and stir until melted and creamy.

4. Stir in the lactic acid, garlic powder, onion powder, mustard, salt and pepper.

5. Taste and adjust the seasonings, lactic acid or lemon juice if needed. Remove from the heat and toss in the pasta.

Sauce Option #2:

1. Boil the chopped potato and carrot in a small pot with 2 cups (473ml) of water for about 15 minutes, or until the vegetables are fork-tender.

2. Measure out 1 cup (237ml) of the cooking liquid and drain the rest of the cooked vegetables. Set both aside to cool before blending until at least lukewarm.

3. Add the cooked potatoes, the carrots, and half the reserved cooking liquid to a stand blender, or combine in the small pot if you’ll be using an immersion blender.

4. Blend until smooth and creamy. Add more cooking liquid as needed to make a cheese sauce consistency.

5. Add the garlic powder, onion powder, nutritional yeast, olive brine or lemon juice, lactic acid, liquid aminos, salt and pepper. Reheat the sauce on low heat to help the flavors combine.

6. Taste and add more seasonings or acidic ingredients if needed.

7. Remove from the heat and toss in the pasta.

Notes

• The acidic ingredients all help to give the sauce a sharper “cheesier” flavor. Use one or a combination of them all and adjust to taste. Bear in mind that acidic flavors taste stronger after heating or re-heating.

• Other plant-based milk such as cashew, soy, coconut or almond may be used. Adjust the seasonings and acidic ingredients to taste, if needed.

• Almond milk will result in a much thinner sauce and will need more flour to thicken.

• Spice it up! Try adding hot spices such as cayenne, red pepper flakes, or ground chipotle to give this recipe a kick.

• If you would prefer another pasta shape or can’t get elbow pasta, try any short pasta with grooves or twirls to help hold the cheese sauce.

Storage Suggestion

Store for up to 3 days in the refrigerator. Keep it fresh with an airtight container.

This recipe is also freezer-friendly, so make a large batch and store extra portions in zip-top freezer bags or airtight containers.

The pasta will become mushier the longer it’s stored.

The sauces can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.

How to Reheat

Scoop a portion into a microwaveable bowl or container, and add a splash of water.

Cover with the lid or plastic wrap, and microwave for a minute or two, stirring and checking the temperature in between microwaving.

For reheating on the stovetop, add to a saucepan with a splash of water and heat until it reaches the desired temperature.

Add water as needed to make the sauce the right consistency again.

Serving Ideas

• Crunchy breadcrumbs – Toast the breadcrumbs in a bit of vegan butter or olive oil in a pan, adding seasonings as desired, such as garlic powder. Use panko breadcrumbs for even more crunch, or use stale sourdough bread for extra tang.

• Chopped scallions – adds a bright and fresh onion flavor.

• Sautéed mushrooms – add more umami to the dish with mushrooms. Crisp them up under the broiler or an air fryer to add texture.

• Fresh herbs – try parsley, chives, or basil.

• Vegan bacon – add some saltiness and crunchiness.
• Roasted vegetables
• Garlic bread rolls
• Collard Greens
• Green beans
• Steamed broccoli

More Nut-free Vegan Pasta Recipes

• Baked Vegan Mac and Cheese
• Vodka Sauce Pasta
• Rasta Pasta
• Vegan Pesto Pasta (Oil-free)
• Coconut Cream Pasta
• Gluten free Lentil Lasagna

Vegan Mac and Cheese (without cashews)

4.38 from 16 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

Calories: 697kcal

Print Pin Rate

This dairy-free mac and cheese recipe is creamy, satisfying and a great option for a cashew-free or nut-free meal.

Author: Jhanelle Golding

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

• ▢ 8 oz (500 g) elbow macaroni, or pasta of your choice

Vegan Cheese Sauce Option #1 (no nutritional yeast, nut-free)

• ▢ 2 tbsp (85 g) soy-free vegan butter, or extra virgin olive oil
• ▢ 2 tbsp (65 g) all-purpose flour
• ▢ 2 cups (1 L) unsweetened oat milk, storebought or homemade
• ▢ 1½ cups (250 g) vegan cheddar cheese, I used Violife – it’s also nut and gluten-free.
• ▢ 1½ cups (250 g) vegan Colby Jack Cheese, or more Cheddar (I used Violife)
• ▢ ¼ teaspoon (3 g) vegan lactic acid, or 2 tsp lemon juice
• ▢ ¼ teaspoon (3 g) garlic powder
• ▢ ½ teaspoon (6 g) onion powder
• ▢ ½ teaspoon (1.5 g) prepared mustard, or ¼ tsp mustard powder
• ▢ Salt and pepper to taste

Vegan Cheese Sauce Option #2 (with nutritional yeast, nut-free)

• ▢ 1 medium (1 medium) potato, peeled and chopped
• ▢ 1 medium (1 medium) carrot, peeled and chopped
• ▢ 1 teaspoon (6 g) garlic powder
• ▢ 1 teaspoon (6 g) onion powder
• ▢ 5 tbsp (88 g) nutritional yeast
• ▢ ¼ cup (33 g) olive or capers brine , or 2 tsp lemon juice
• ▢ ½ teaspoon (3 g) vegan lactic acid, or more lemon juice
• ▢ 1 teaspoon (6 g) liquid aminos, or tamari
• ▢ salt and pepper, to taste

Instructions

Prepare the pasta:

• Fill a large pot with salted water and bring to a boil. Add the pasta and cook according to package directions for al dente.

  8 oz (500 g) elbow macaroni

• Drain the pasta as soon as it’s cooked and toss in your desired sauce. Serve warm.

Vegan Cheese Sauce Option #1:

• Heat the vegan butter or oil in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon. Cook until blonde in colour.

  2 tbsp (85 g) soy-free vegan butter ,2 tbsp (65 g) all-purpose flour

• Gradually stir in the oat milk. Add a little at a time and stir constantly to make the roux sauce as lump-free as possible.

  2 cups (1 L) unsweetened oat milk

• Add the vegan cheeses and stir until melted and creamy.

  1½ cups (250 g) vegan cheddar cheese ,1½ cups (250 g) vegan Colby Jack Cheese

• Stir in the lactic acid, garlic powder, onion powder, mustard, salt and pepper.

  ¼ teaspoon (3 g) vegan lactic acid ,¼ teaspoon (3 g) garlic powder ,½ teaspoon (6 g) onion powder ,½ teaspoon (1.5 g) prepared mustard ,Salt and pepper to taste

• Taste and add more seasonings, lactic acid or lemon juice if needed.

• Remove from the heat and toss in the pasta.

Vegan Cheese Sauce Option #2:

• Boil the chopped potato and carrot in a small pot with 2 cups (473ml) of water for about 15 minutes or until fork-tender.

  1 medium potato ,1 medium carrot

• Measure out 1 cup (237ml) of the cooking liquid and drain the rest of the cooked vegetables. Set both aside to cool before blending. At least until lukewarm.

• Add the cooked potatoes, carrots and half the reserved cooking liquid to a stand blender or combine in the small pot if you’ll be using an immersion blender.

• Add the garlic powder, onion powder, nutritional yeast, olive brine or lemon juice, lactic acid, liquid aminos, salt and pepper. Blend until smooth and creamy. Add more cooking liquid if needed.

  1 teaspoon (6 g) garlic powder ,1 teaspoon (6 g) onion powder ,5 tbsp (88 g) nutritional yeast ,¼ cup (33 g) olive or capers brine ,½ teaspoon (3 g) vegan lactic acid ,1 teaspoon (6 g) liquid aminos ,salt and pepper

• Reheat the sauce on low heat to help the flavors combine.

• Taste and add more seasonings or acidic ingredients if needed.

• Remove from the heat and toss in the pasta.

Notes

• The acidic ingredients all help to give the sauce a sharper “cheesier” flavor. Use one or a combination of them all and adjust to your taste.
• Bear in mind that acidic flavors taste stronger after heating.
• Other plant-based milk such as cashew, soy, coconut or almond may be used. Almond milk will result in a much thinner sauce and will need more flour to thicken.
• For a gluten-free option, use an all-purpose gluten-free flour blend and gluten-free pasta.

Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.

Nutrition

Calories: 697kcal | Carbohydrates: 94g | Protein: 19g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1622mg | Potassium: 672mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2795IU | Vitamin C: 12mg | Calcium: 261mg | Iron: 4mg

Nutrition Disclaimer

Course: Dinner, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

This post was originally published on November 22, 2020, and updated on January 18, 2022.