This post may contain affiliate links. Read Simple Veganizer disclosure policy.
This delicious, rich, creamy Veggie Mac and Cheese without cashews is a healthier alternative to the classic dish and a comforting and nutritious meal full of hidden veggies and flavor!
This easy-to-make vegan cheesy sauce is gooey, tasty, and free from nuts, gluten, oil, dairy, and soy. We use ingredients such as potatoes, carrots, onion, red bell pepper, nutritional yeast, plus other additions to make it taste amazing.
I learned how to prepare this dish during the Fork Over Knives Ultimate Cooking Course, and I loved all the nutrients added as an alternative to the classic not-so-healthy recipe. However, I adapted the recipe to be prepared without cashews, oil, and other changes in ingredients to give it a better flavor. Healthy food should also taste good!
While this Vegan Veggie Mac and Cheese doesn’t replicate the exact taste of traditional mac and cheese due to the absence of dairy cheese, it offers a uniquely delicious, cheesy flavor profile that’s both nutritious and full of rich, satisfying flavors from plant-based ingredients.
Now it’s your time to try. Let’s get cooking and bring a touch of homemade delight to your table!
WHY DOES THIS RECIPE WORK?
This Vegan Veggie Mac and Cheese is a dream for those seeking a healthful twist on a traditional favorite. It’s:
- Dairy-Free: Perfect for vegans and those with lactose intolerance.
- Nutrient-rich: Packed with vegetables like carrots, potatoes, and red bell peppers.
- Allergen-Friendly: Free from common allergens like nuts, gluten (with GF pasta), and soy (if you choose soy-free plant milk).
- Flavorful: Although it is not the traditional dish, using nutritional yeast for “cheesy” flavor and other umami-rich ingredients creates a unique and delicious taste that appeals to all types of eaters. My kids loved it!
HOW TO PREPARE THIS MAC AND CHEESE WITHOUT CASHEWS
(Please scroll down to read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Vegan Veggie Mac and Cheese is a breeze to prepare with simple ingredients and steps, making it a delicious, easy, and enjoyable meal for everyone.
First, sauté onions, boil potatoes, and carrots until tender, while cooking the pasta according to the package. At the same time, roast a red bell pepper until charred and blend it with sauce ingredients until smooth.
Then, simmer the sauce for a bit until it’s nice and gooey, and lastly, mix it into the pasta, tweak the seasonings to your liking, and serve it up with your favorite toppings or steamed broccoli.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To prepare this delicious Veggie Mac and Cheese recipe, you’ll need a few essential kitchen tools:
- Regular Blender: For a smooth, creamy sauce.
- Sauté Pan: To roast the bell pepper.
- Medium Saucepan/pot: For boiling the pasta and veggies.
- Strainer: To drain the veggies and pasta.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious recipe:
- Yellow Onion: Adds a sweet and aromatic base flavor to the sauce.
- Russet Potato: Provide a creamy texture and thickness to the sauce.
- Carrot: Add natural sweetness and contribute to the sauce’s vibrant color.
- Red Bell Pepper: Roasted to enhance its sweet and smoky flavors, adding depth to the sauce.
- Unsweetened Plant-Based Milk: Serves as a dairy-free liquid base, adding creaminess without overpowering flavors.
- Vegetable Broth: Adds more depth to the sauce’s flavor compared to water alone. I’m using an organic, low-sodium one.
- Lemon Juice: Introduces a tangy note, balancing the richness of the sauce.
- Dijon Mustard: Provides a sharp, tangy depth that complements the cheesy flavor.
- Coconut Aminos: A soy sauce alternative that adds a unique, savory umami flavor. Use soy sauce, tamari, or balsamic vinegar as alternatives.
- Ground Ginger, Cinnamon, Nutmeg: These spices add warmth and complexity. You can use your combination and proportions to adjust the soup to your liking.
- Nutritional Yeast: The key to the cheese-like flavor, it also adds nutrients such as B vitamins.
- Tapioca Flour: Thickens the sauce, giving it a stretchy, cheese-like consistency.
- Seasonings (Onion Powder, Garlic Powder, Paprika, Salt, Pepper): Enhance the overall flavor.
To Serve With:
- Pasta: The classic base for mac and cheese; choose gluten-free if necessary. Whole grain, Veggie, or legume pasta adds a nutritional boost.
- Steamed Broccoli (Optional): Adds color, texture, and an additional nutritional component to the dish.
DIRECTIONS WITH PICTURES
To prepare this Veggie Mac and Cheese, first, sauté the onion and then boil the potato and carrot until tender.
In the meantime, cook the pasta as per the package directions.
At the same time, roast a red bell pepper until charred.
Then, blend the veggies with the rest of the sauce ingredients to create a smooth, creamy mixture.
Finally, simmer the sauce briefly.
Then, combine it with the pasta and adjust the seasonings to taste.
Serve warm with your favorite toppings or steamed broccoli.
What you’ll love about this recipe? Well, you will find that it is:
- Creamy and cheesy.
- Nutritious.
- Allergen-Friendly.
- Comforting.
- Easy to make.
- Versatile and Meal Prep Friendly.
Let’s prepare this delicious recipe!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
VEGGIE MAC AND CHEESE WITHOUT CASHEWS (WFPB)
Equipment
- 1 Blender (For a smooth, creamy sauce)
- 1 Sauté Pan (To roast the bell pepper)
- 1 Medium Saucepan/pot (For boiling the pasta and veggies)
- 1 Strainer (To drain the veggies and pasta)
Ingredients
Mac and Cheese sauce ingredients:
- 1 yellow onion (medium, chopped)
- 1 russet potato (large, peeled and cut into 1-inch cubes.; about 1 cup)
- 1 carrot (medium size cut into 1-inch pieces; about ½ cup)
- 1 red bell pepper (quartered, seeded and pan-roasted)
- 1 cup unsweetened plant-based milk (any variety)
- 1/2 cup vegetable broth (100 ml)
- 1/2 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tbsp coconut aminos
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 1/2 tbsp tapioca flour
- 1/2-3/4 tsp sea salt or more to taste
- 1/4 tsp black pepper or to taste
Serve with:
- 12 oz pasta (350 g pasta of choice; GF is needed. I’m using Cauliflower elbow pasta)
- broccoli (steamed, optional)
Instructions
- In a medium pot, water sauté the diced onion until soft, then add the potato, carrot, and 2 ½ to 2 ¾ cups water. Add a pinch of salt and bring to a boil over medium/high heat. Reduce heat to low and simmer, covered, for 15 minutes or until tender. Drain the water afterward.
- Meanwhile, cook the pasta in a medium/large saucepan according to package directions. Drain the water and return the pasta to the saucepan.
- While cooking veggies and pasta, roast the red bell pepper in a dry sauté pan or cast-iron pan over medium-high on the stovetop for 7-10 minutes. Leave the pepper halves until they start to char on one side, then turn to another side.
- Add all the vegan Mac and Cheese sauce ingredients into a blender and blend until completely smooth and creamy.
- Pour the blended sauce into a saucepan and bring to a boil. Let it simmer for 1-2 minutes, stirring constantly until smooth and gooey.
- Top the pasta with the desired amount of sauce, and toss well to coat. Adjust the seasoning with salt and pepper. Enjoy with your favorite toppings or steamed broccoli!
Notes
- Plant-Based milk:Ensure you use unsweetened plant-based milk (not flavored) because more neutral-flavored plant milk will work best with the sauce’s flavor profile.
- Vegetable broth:You can replace the vegetable broth with more plant-based milk or water from the cooked veggies (potatoes and carrots).
- Tapioca flour:You can use arrowroot flour instead. Both make the sauce a little thicker and stretchy.
- Leftovers:This vegan mac and cheese can be kept in an airtight container in the fridge for three or four days. You can also freeze leftovers and store them for up to three months.
- Ensure your blender can handle hot veggies to let the steam escape if you blend right after cooking them. Otherwise, just let the veggies cool before blending.
- The recipe was adapted from the Fork Over Knives Ultimate Cooking Course.
WAYS TO ENJOY THIS VEGGIE MAC AND CHEESE WITHOUT CASHEWS
Here are various enjoyable ways to savor this Vegan Veggie Mac and Cheese recipe:
- Classic Comfort: Enjoy it as is for a classic, comforting bowl of creamy mac and cheese.
- Spicy Twist: Stir in some chili flakes or hot sauce for a spicy version.
- Veggie-Packed: Mix in additional steamed or roasted vegetables like broccoli, spinach, or peas for extra nutrients and texture.
- Baked Casserole: Transfer the prepared mac and cheese to a baking dish, top with breadcrumbs, and bake until crispy for a crunchy twist.
- With a Crunch: Top with crushed nuts or seeds for added crunch and nutrition.
- Over veggies: Pour the sauce over cooked or raw veggies.
If you are hungry for more satisfying and delicious comfort food, visit the following list that will cozy up your days: Vegan soups and stews.
DID YOU MAKE THIS VEGGIE MAC AND CHEESE WITHOUT CASHEWS?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
