Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)

This roasted carrot mac and cheese blends together fresh vegetables, spices, and almond milk into a thick and luxurious sauce.  No cheese required!

I’ve finally done it!  I’ve made the PERFECT vegan mac and cheese!  It is super saucy, thick and creamy, and actually 100% guilt free. The sauce is made entirely from vegetables, a little olive oil, spices, and some almond milk.  Blend together and pour over your favorite pasta of choice.  Yum!

This Carrot Mac and Cheese Is:

  • Super thick and creamy
  • Packed with flavor: by roasting the veggies for 45 minutes, they caramelize in the pan and give the sauce an incredibly depth of flavor
  • Actually healthy, as there is no cheese (real or fake) in this sauce
  • Vegan, vegetarian, dairy free and 100% plant based.
  • Versatile: if you don’t have all the veggies on hand you can use what you got

So, not gunna lie, of all the foods in the world mac and cheese is my absolute favorite!  I love good mac and cheese, bad mac and cheese, really any kind I can get my hands on. Vegan mac and cheese has always been difficult to perfect because vegan cheese doesn’t melt well… so making a creamy delicious sauce from scratch has been a major goal.

The recipe here is for the basic mac and cheese.  Use it as a blueprint to include any veggies or add-ins you desire.  I like to stir in peas to my finished mac for a little Mac & Peas action. You can add chopped spinach, sauteed mushrooms, broccoli, or even sliced hot dogs if that you jam.  The world of mac and cheese is your proverbial oyster.

What’s In This Carrot Macaroni and Cheese?

  • Pasta: I used a classic macaroni noodle (hey, I’m a purist) but you can use any shape you prefer.  Ditalini, Rotini, Farfalle, Penne… go wild!
  • Carrots: This is the “secret ingredient” that gives that Kraft-orange glow, without the processed garbage
  • Onion and Garlic: give the sauce a surprisingly complex flavor after being roasted in the oven. We are huge fans of roasted garlic over here, so we like to load it on.
  • Zucchini: I had an extra zucchini in the fridge so I roasted it with the vegetables too.  If you don’t have zucchini you can use a yellow squash, butternut squash, eggplant, or cauliflower… use any mild-flavored vegetable.
  • Spices: mustard powder for a little sharpness and yellow glow, paprika for a little kick, and salt and pepper to finish.
  • Nutritional Yeast: gives the sauce a nutty cheesy flavor, while keeping it plant-based.  If you don’t have nutritional yeast on hand, no worries, just skip it.
  • Almond milk: or any unsweetened plant milk of your choice.  If you aren’t dairy free then you can use regular milk.

Lets talk sauce!  The sauce-to-noodle ratio of this carrot mac and cheese is out of control. The noodles are practically drowning in the sauce, which is how it should be.  The sauce is so thick it sticks to every surface of the pasta, giving you maximum flavor in each bite.  You can add more/less almond milk to the sauce to thin it out, totally up to you.  I like a real saucy mac, so the recipe amount is perfect for me!

How Do I Make This Carrot Mac and Cheese?

  1. Preheat the oven to 425 Fahrenheit.
  2. Cook the macaroni noodles according to package instructions.  Drain and set aside.
  3. On a large Sheetpan, pour the olive oil and toss with the onion, garlic, carrots, zucchini, mustard powder, paprika, and salt.  Toss well so all the veggies are coated in the spices and oil.
  4. Roast the vegetables for 40 minutes, flipping halfway.
  5. Add the vegetables to a blender.  Pour in the nutritional yeast and almond milk.  Blend on high for 2 to 3 minutes until sauce is thick.  Add more milk for a thinner sauce.
  6. Taste and adjust seasoning as necessary.
  7. Pour sauce over cooked macaroni noodles and enjoy!

I could eat mac and cheese every meal of the day and never get sick of it.  And now I can!  Since this sauce is made totally from vegetables, spices, and almond milk its totally guilt-free in my book.  And unlike regular boxed mac and cheese, this isn’t loaded with sodium.  You can control the amount of salt you use in the dish, not the other way around!

Dietary Modifications

This recipe is vegan, plant-based, vegetarian, and dairy free!  The sauce is totally gluten-free to make sure you use a GF pasta if you avoid gluten.  It’s also way more low sodium than regular boxed mac and cheese, so I’d recommend this version of mac & cheese if you are watching you salt intake.

If you aren’t vegan, you can use any kind of milk you’d like in the sauce.  Just make sure it isn’t sweetened.  To make this nut free, substitute almond milk for regular, soy, or rice milk.  Coconut milk would also be totally amazing.  I should probably test that one out… 🙂

A Few Other Favorite Vegan Pasta Recipes:

Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)
Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)
Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)
30 Minute Garlic Alfredo Pasta (Vegan, Gluten-Free, One Pot Recipe)
Vegan Mediterranean One Pot Pasta (Gluten Free, Dairy Free)

As always, if you make this Roasted Carrot Mac & Cheese be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)

This roasted carrot mac and cheese blends together fresh vegetables, spices, and almond milk into a thick and luxurious sauce.  No cheese required!
5 from 4 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dinner, Pasta
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 16 ounce box macaroni noodles, gluten free
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 8 cloves garlic chopped
  • 6 large carrots about 1.5 lbs chopped
  • 1 zucchini sliced
  • 1 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 2.5 to 3 cups unsweetened almond milk

Instructions
 

  • Preheat the oven to 425 Fahrenheit.
  • Cook the macaroni noodles according to package instructions.  Drain and set aside.
  • On a large Sheetpan, pour the olive oil and toss with the onion, garlic, carrots, zucchini, mustard powder, paprika, and salt.  Toss well so all the veggies are coated in the spices and oil.
  • Roast the vegetables for 40 minutes, flipping halfway.
  • Add the vegetables to a blender.  Pour in the nutritional yeast and almond milk.  Blend on high for 2 to 3 minutes until sauce is thick.  Add more milk for a thinner sauce.
  • Taste and adjust seasoning as necessary.
  • Pour sauce over cooked macaroni noodles and enjoy!
Keyword Carrot Mac and Cheese, Carrot Macaroni and Cheese, Roasted Vegetable Mac and Cheese, Vegan Mac and Cheese, Vegan Macaroni no Cheese
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

3 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.