Vegan Mac and Cheese (Hidden Veggies!)
You’d never guess this vegan mac and cheese is made with potatoes and carrots! It’s the ultimate comfort food: creamy, dairy-free, nut-free, and oil-free, with a velvety cheese sauce made from vegetables. A delicious way to sneak extra veggies into a family-friendly meal!
When I think of comfort food, I think of mac and cheese. It’s cozy, nostalgic, and one of those meals that instantly warms you from the inside out. The secret to this creamy vegan mac and cheese is a simple potato and carrot sauce blended with nutritional yeast 🤯 no cashews or complicated ingredients needed!
Featured Review
This dish is too good! The cheese sauce is so flavorful and creamy. Will be making this dish over and over again!
— Morgan
Table of Contents
Why You’ll Love This Vegan Mac and Cheese
- Hidden veggies: Potatoes and carrots blend into a creamy sauce, making this a sneaky way to add veggies to picky eaters’ plates. I served this to my dad and little sister without telling them what was in the sauce. They didn’t even notice the vegetables!
- Creamy without cashews: Potatoes create a thick sauce, while nutritional yeast adds cheesy flavor.
- Easy weeknight meal: Made with simple ingredients and ready in under 30 minutes.
- Customizable: You can use this nut-free vegan cheese so many different ways, not just for mac and cheese. Think tacos, bowls, dips, and more.
The Simple Ingredients You’ll Need
- Gold Potatoes: Create the creamy, cheesy texture. Yukon gold potatoes are ideal for their naturally buttery texture.
- Carrots: Give the sauce it’s golden-orange color.
- Unsweetened Non-Dairy Milk: Helps blend the vegetables into a creamy sauce. Use an unflavored variety, such as oat or soy milk.
- Nutritional Yeast: Adds the savory, cheesy flavor that makes this plant-based cheese sauce so satisfying.
- Apple Cider Vinegar: Adds a little tang to balance the flavors.
- Seasonings: Garlic powder, onion powder, salt, pepper, and turmeric.
- Pasta: Use your favorite pasta (gluten-free or regular). I prefer rotini or cavatappi in this mac and cheese.
How to Make Vegan Mac and Cheese
- Step 1: Add the potatoes and carrots to a steamer basked and steam until fork-tender, about 20-25 minutes. Alternatively, boil in a pot of water for 10-15 minutes, until soft and easily pierced with a fork.
- Step 2: Add the potatoes, carrots, non-dairy milk, nutritional yeast, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and turmeric to a blender.
- Step 3: Blend on high until smooth and creamy, about 2-3 minutes.
- Step 4: Pour the cheese sauce over cooked pasta and mix until evenly coated. Serve warm and enjoy!
Megan’s Tips
- Blend until the sauce is completely smooth, scraping down the sides as needed. It can take anywhere from 3-5 minutes. If it looks too thick, add a splash more milk.
- Reserve a little pasta water to thin the sauce if needed, just keep in mind it will thicken as it cools.
- Taste before serving, adding more salt or nutritional yeast if needed. For a little heat, add a pinch of smoked paprika or chili powder, or stir in a handful of vegan cheese shreds for extra creaminess.
4 More Ways to Use This Sauce
This vegan cheese sauce is good for more than just mac and cheese! Here are five more ways to use it:
- As a queso dip: Warm it up and serve it with tortilla chips.
- Drizzle on grain bowls: Add a cheesy finish to my cauliflower & chickpea buddha bowls or vegan sweet potato burrito bowls.
- On tacos or burritos: Drizzle the sauce over sweet potato & black bean tacos or over burritos.
- Over loaded potatoes: Pour it over my quinoa stuffed sweet potatoes or a simple baked potato.
Frequently Asked Questions
Store the leftover vegan cheese sauce in an airtight container in the refrigerator for 3-5 days. Reheat it on the stove or in the microwave, stirring in a splash of water to loosen it as needed. If meal-prepping, store the sauce separately from the pasta.
If your sauce is too thick, blend in a little more non-dairy milk until it reaches your desired consistency. It will thicken as it cools, so you may need to add another splash of liquid when reheating.
Yukon gold potatoes are my first choice for a smooth, creamy sauce. Russet potatoes can also work, but the texture may be a little different.
More Plant-Based Dinner Recipes
Looking for more ways to make veggies and weeknight meals exciting? Try these reader-favorite recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Mac and Cheese (Creamy & Nut-Free)
Equipment
Ingredients
- 2 medium yukon gold potatoes, peeled and cut into 1" chunks
- 2 large carrots, cut into 1" chunks
- ¾ cup non-dairy milk, unsweetened
- ½ cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- 12 ounces cavatappi pasta, use gluten-free if needed
Instructions
- Cook the potatoes and carrots: Add the potatoes and carrots to a steamer basket and steam until fork-tender, about 20–25 minutes. Alternatively, boil them in a pot of water for 10–15 minutes, until soft and easily pierced with a fork.
- Cook the pasta: While the veggies are cooking, prepare your pasta according to package instructions. Drain and set aside. Reserve a little pasta water in case you'd like to loosen the sauce further.
- Blend the sauce: Add the potatoes, carrots, non-dairy milk, nutritional yeast, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and turmeric to a blender. Blend on high until smooth and creamy, about 2-3 minutes.
- Taste and adjust: Taste and adjust, adding more nutritional yeast for cheesiness, a splash of vinegar for tang, or more non-dairy milk to make it thinner.
- Toss with pasta: Pour the cheese sauce over the cooked pasta and mix until evenly coated. Serve warm and enjoy!
Notes
- You may have leftover cheese sauce, but it’s super versatile and can be used in a variety of ways: think tacos, burritos, grain bowls, or even as a queso dip with tortilla chips. See the blog post above for more ideas!
- Store leftover cheese sauce in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding a splash of non-dairy milk to loosen the sauce.
This was a great side dish to bring to the potluck – safe to eat for both myself and others with allergens! Creamy!
I love that you brought it to a potluck! So happy to hear it was enjoyed by all, thanks for sharing 🙂
Can sweet potatoes be used in place off white potatoes
Sweet potatoes should work just fine! The sauce might be a little sweeter and have a vibrant orange color, but I’m sure it will still be delicious. I’d love to hear how it turns out if you try it!
This dish is too good! The cheese sauce is so flavorful and creamy. Will be making this dish over and over again!
Awe, I’m so glad you liked it! Thank you for sharing!