This vegan macaroni and cheese is nut free and and is oil free, and has a sharp tangy dairy free cheese sauce that is pure vegan comfort food! This cozy vegan mac and cheese recipe is made with roasted vegetables, bold spices, and a creamy plant based milk sauce. Perfect vegan nostalgia food!
This Vegan Macaroni and Cheese Recipe Is:
- Bright
- Creamy
- Nutritious
- Loaded with Flavor
- Bold
- Made without Nuts, Dairy, or Oil
- Vegan, Gluten Free, and SO Yummy!
Meal Prep This Dairy Free Macaroni and Cheese Recipe For a Weekday Win!
This nut free vegan macaroni and cheese is the perfect recipe for healthy homemade meal prep – enjoy it for your lunches and dinners for the week. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
What’s In Vegan Macaroni and Cheese without Cashews?
- Macaroni Noodles: to make this gluten free, these awesome GF macaroni pasta noodles work perfect in this recipe. If you aren’t gluten free, then you can use normal macaroni, whole wheat, or a veggie pasta.
- Carrots
- Potato
- Onion
- Actually GOOD Bottled Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Dairy and Nut Free Milk: this soy milk is a great option since it is nut free, and it’s even shelf-stable so you can keep a few quarts in your pantry anytime too! However, make sure it is plain and unsweetened.
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
- Garlic and Chili Powders
- Mustard Powder: I love adding this mustard powder to any cheese type dish – it adds a nice sharpness and bright yellow color.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
The Best Blender for the Job
I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!
How Do I Make Vegan Macaroni and Cheese with Nutritional Yeast?
- Cook macaroni according to package instructions. Drain and place macaroni noodles back in the pot they were cooked it. Set the pot aside, off the heat.
- Preheat oven to 400 degrees Fahrenheit. Cover a sheet pan with parchment paper, and add the carrots, potato, onion, lemon juice, and salt. Toss and roast for 30 minutes, flipping halfway.
- When vegetables are finished roasting, add to a blender with the reminder of the ingredients.
- Blend on high for 2 minutes until sauce is thick and creamy. If sauce is too thick, add an additional 1/4 cup of plant milk at a time until the sauce reaches desired consistency.
- Place the pot with the macaroni back on the stove top, and heat on low. Add in the cheese sauce and stir until noodles and sauce just begin to bubble. Remove from heat, dish into a bowl, and enjoy!
Other Creamy Vegan Pasta Recipes You’ll Love:
Vegan Creamy Tomato Spinach Pasta Recipe (Nut Free, Dairy Free)
Peanut Butter Ramen Noodles (Vegan, Gluten Free Options)
Macaroni and Pea Salad Recipe (Vegan, Gluten Free)
Tofu Bolognese Recipe (Vegan, Gluten Free, High Protein)
Almond Milk Alfredo Sauce Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Oil Free Vegan Macaroni and Cheese Recipe:
As always, if you make this vegan and gluten free macaroni and cheese recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Macaroni and Cheese (Nut Free, Oil Free)
Ingredients
- 1 12 ounce package macaroni noodles gluten free
- 2 carrots roughly chopped
- 1 potatoes diced
- 1 sweet onion sliced
- 1 tablespoon lemon juice
- 1/2 teaspoon Himalayan sea salt
- 2 cups unsweetened soy or oat milk
- 1/3 cup nutritional yeast
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon Crushed Red Pepper Flakes optional
Instructions
- Cook macaroni according to package instructions. Drain and place macaroni noodles back in the pot they were cooked it. Set the pot aside, off the heat.
- Preheat oven to 400 degrees Fahrenheit. Cover a sheet pan with parchment paper, and add the carrots, potato, onion, lemon juice, and salt. Toss and roast for 30 minutes, flipping halfway.
- When vegetables are finished roasting, add to a blender with the reminder of the ingredients.
- Blend on high for 2 minutes until sauce is thick and creamy. If sauce is too thick, add an additional 1/4 cup of plant milk at a time until the sauce reaches desired consistency.
- Place the pot with the macaroni back on the stove top, and heat on low. Add in the cheese sauce and stir until noodles and sauce just begin to bubble. Remove from heat, dish into a bowl, and enjoy!
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Nutrition
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Hello. It says to cover a sheet pan with parchment paper and then add the carrots, etc. Is this saying to line a sheet pan with parchment paper and that the ingredients are to be roasted on top of the paper, or is the parchment paper to be used as a cover over the ingredients while they are roasting in the sheet pan? How could we add the ingredients after covering the pan, so this must mean to “line” the pan to keep the pan clean and the vegetables from sticking? And, how can the ingredients get a good roasting when placed on top of parchment paper? (Sorry, I am new to cooking!)
Hello Jay,
Yes, line the sheetpan with parchment paper, and then put the vegetables on top. I found that roasting the vegetables on parchment turns out great, and saves the pan mess from sticking!
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