Name: Creamy Vegan Mac & Cheese Without Cashews Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 cup yellow potatoes (unpeeled, chopped into small cubes); 1/2 cup carrots (peeled, chopped into small pieces); 1/4 cup onion (diced); 1 cup water; 8 oz macaroni noodles (or noodles of choice); 1/2 cup unsweetened non-dairy milk (such as soy or almond); 3 Tbsp all-purpose flour; 3 Tbsp extra virgin olive oil; 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

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 noodles of choice)

3 Tbsp all-purpose flour

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: Dice the onion, potatoes, and carrots into small cubes and pieces; smaller pieces cook faster.

Step 2: In a medium saucepan, combine the onion, potatoes, carrots, and 1 cup of water. Bring to a boil, then cover and simmer for 8–10 minutes until the potatoes and carrots are fork-tender.

Step 3: While the vegetables simmer, heat olive oil over low-medium heat in a small saucepan. Slowly whisk in the flour until combined to create a roux.

Step 4: Increase heat to medium and slowly add the non-dairy milk while whisking. In 1–2 minutes, the mixture will thicken quickly into a dough ball. Remove immediately from heat to prevent burning.

Step 5: Cook the pasta according to package instructions until al dente or your preferred texture.

Step 6: Drain the cooked vegetables, saving the cooking liquid in a bowl for later use.

Step 7: In a food processor or high-speed blender, combine the cooked vegetables, roux mixture, garlic powder, salt, nutritional yeast, Dijon mustard, lemon juice, turmeric, pepper, and 1/4 cup of the reserved vegetable liquid. Blend on high for 1–2 minutes until smooth. Add additional vegetable liquid 1–2 tablespoons at a time if the sauce is too thick.

Step 8: Pour the sauce over the drained pasta and gently stir to combine. Serve immediately and enjoy!

Tips & Variations

Use gluten-free flour and pasta to make this recipe gluten-free without compromising flavor.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

Feel free to swap olive oil for vegan butter for a richer taste.

To make it creamier, stir in a tablespoon of vegan cream cheese or soaked cashews if you don’t mind using nuts.

FAQs

Can I use other vegetables instead of potatoes and carrots?

Yes, you can substitute with sweet potatoes, butternut squash, or cauliflower for different flavors and textures. Just ensure they are chopped small and cooked until tender.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, savory flavor essential to the sauce, but if unavailable, you can omit it or substitute with vegan parmesan or miso paste for umami depth.