Vegan Mac and Cheese (Creamy & Nut-Free)
This creamy vegan mac and cheese is made with potatoes, carrots, and nutritional yeast. This easy, dairy-free vegan cheese sauce is nut-free, oil-free, ready in under 30 minutes, and can be served with regular or gluten-free pasta.
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.
Serving: 1 serving, Calories: 293kcal, Carbohydrates: 58g, Protein: 12g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 620mg, Potassium: 568mg, Fiber: 5g, Sugar: 4g, Vitamin A: 4127IU, Vitamin C: 15mg, Calcium: 70mg, Iron: 2mg
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