Healthy 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 healthy comfort food: creamy, nut-free, oil-free, and kid-approved (with hidden veggies).
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.
This vegan mac and cheese tastes just as satisfying as the classic, but here’s the twist: the “cheese” sauce is made from potatoes and carrots.
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
I served this to my dad and younger sister as if it was just regular mac and cheese, and they never knew the difference (mission accomplished). It’s the perfect way to sneak extra veggies into dinner, and no one will ever know.
Why You’ll Love This Vegan Mac and Cheese
- Sneaky veggies: The cheese sauce is made from potatoes and carrots, perfect for sneaking extra veggies onto picky eaters’ plates!
- I can’t believe it’s not cheese! This sauce is sooo creamy, allowing you to enjoy the comforting flavors of regular mac and cheese, without the dairy.
- Kid-approved: Even kids (and skeptical adults) love this recipe. I call that a weeknight dinner win!
- Easy to make: Making weeknight dinners a breeze.
- Versatile sauce: You can use this veggie-packed cheese sauce countless ways, not just in mac and cheese. Think tacos, bowls, dips, and more.
- Simple ingredients: Made with simple, plant-based ingredients and ready in under 30 minutes. Vegan, oil-free, dairy-free, and nut-free.
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Gold Potatoes: Perfect for creating a naturally creamy, cheesy texture.
- Carrots: Add that signature golden-orange color to make it look like cheese (while also adding vitamins and nutrients).
- Unsweetened Non-Dairy Milk: To help the cheese sauce blend together into a creamy, dreamy texture.
- Nutritional Yeast: The secret to dairy-free cheesy flavor (plus B vitamins).
- Apple Cider Vinegar: Adds a tangy kick that balances flavor.
- Seasonings: Garlic powder, onion powder, salt, pepper, and turmeric.
- Pasta: Use your favorite pasta (gluten-free or regular).
How to Make Vegan Mac and Cheese
- Prep the veggies: Peel the potatoes and cut them into chunks. Cut the carrots into similar-sized pieces so they cook evenly.
- 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.
- Blend the sauce: Add the drained cooked potatoes and carrots to a blender along with non-dairy milk, nutritional yeast, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and turmeric. Blend on high until smooth and creamy, about 2-3 minutes.
- Taste and adjust: Give the sauce a taste and adjust seasonings as needed — add more nutritional yeast for cheesiness, a splash of vinegar for tang, or more non-dairy milk to make it thinner.
- Combine and serve: Pour the cheese sauce over the cooked pasta and mix until evenly coated. Serve warm and enjoy!
Other Ways to Use This Vegan Cheese Sauce
This sauce isn’t just for mac and cheese…it’s going to be your new go-to cheesy sauce for just about everything! Here are some of my favorite ways to enjoy it:
- In mac & cheese: Toss it with your favorite pasta for a comforting dish.
- In baked mac & cheese: Mix the mac and cheese with some steamed broccoli, then bake with gluten-free breadcrumbs until golden. Yummm!
- As a queso dip: Warm it up and serve with tortilla chips.
- Drizzle on grain bowls: Generously drizzle it over a taco salad or grain bowl (like my buddha bowl or sweet potato burrito bowl)
- On tacos or burritos: Spread it on tacos or drizzle it over burritos for a creamy element.
- On loaded potatoes: Drizzle the cheese sauce over my quinoa stuffed sweet potatoes or your favorite baked potato.
Megan’s Tips
- Blend until smooth: Patience is key for that creamy, luscious, cheese-like texture. Keep blending until the sauce is completely smooth, it can take anywhere from 3-5 minutes. If it looks too thick, add a splash more milk.
- Use the right milk: Use an unsweetened, neutral-tasting milk like oat or soy milk (avoid vanilla milk!)
- Don’t skip the seasoning: Salt, garlic powder, and nutritional yeast are what make this taste like classic mac & cheese. Taste and adjust while blending and before tossing with the pasta.
- Add-ins: For a little kick, add a pinch of smoked paprika or chili powder. For extra creaminess, stir in a handful of vegan cheese shreds.
- Reheating: The sauce will thicken as it sits in the fridge, so when you’re ready to enjoy it again, warm it up on the stove (or in the microwave) and stir in a splash of plant milk.
Frequently Asked Questions
How long does the cheese sauce last in the fridge?
Store the cheese sauce in an airtight container in the refrigerator for up to 5 days.
How can I add more protein to this recipe?
To boost the protein content you can add in silken tofu or white beans directly into the cheese sauce when blending. Just keep in mind that you may need to incorporate a little more non-dairy milk depending on how much tofu or beans you add in order to maintain the creamy consistency.
How do I adjust the consistency of the cheese sauce?
If you find the sauce is too thick, add a splash more non-dairy milk to reach your desired consistency. For a thicker sauce, simmer it on low heat until it reduces, or blend in some tofu or beans to thicken.
Can I use other types of potatoes for the cheese sauce?
Yukon golds are ideal for their smooth, buttery texture, but russet potatoes will work too.
dairy-free cheesy goodness drizzle this cheese sauce on
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Hidden Veggie Vegan Mac and Cheese
Ingredients
- 2 medium gold potatoes
- 2 carrots
- 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 pasta, use gluten-free if needed
Instructions
- Prep the veggies: Peel the potatoes and cut them into chunks. Cut the carrots into similar-sized pieces so they cook evenly.
- 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.
- Blend the sauce: Add the drained cooked potatoes and carrots to a blender along with non-dairy milk, nutritional yeast, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and turmeric. Blend on high until smooth and creamy, about 2-3 minutes.
- Taste and adjust: Give the sauce a taste and adjust seasonings as needed — add more nutritional yeast for cheesiness, a splash of vinegar for tang, or more non-dairy milk to make it thinner.
- Combine and serve: Pour the cheese sauce over the cooked pasta and mix until evenly coated. Serve warm and enjoy!
Equipment
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 creamy dip. See the blog post above for ideas!
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!