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vegan mac and cheese without cashews recipe nut free dairy free macaroni and cheese vegan vegetarian plant based mac & cheese recipe blender mac and cheese with roasted vegetables hidden vegetable mac and cheese

Vegan Mac and Cheese Without Cashews (Nut Free)

Kelly Jensen
This vegan mac and cheese without cashews is a creamy pasta with a thick and flavorful sauce made from nutritional yeast and roasted vegetables.  A healthy skinny mac and cheese recipe that is plant based, vegetarian, dairy free, and SO yummy!
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Pasta
Cuisine American, Italian, Vegan
Servings 8 servings
Calories 295 kcal

Ingredients
  

  • 1 lb pasta of choice use gluten free for a GF version
  • 2 tablespoons olive oil
  • 1 sweet onion chopped
  • 1 cup cherry tomatoes
  • 4 cloves garlic smashed
  • 1 small zucchini chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup nutritional yeast
  • 2 cups soy milk

Instructions
 

  • Preheat the oven to 425 Fahrenheit.
  • Cook the pasta according to package instructions.  Drain and set aside.
  • On a large Sheetpan, pour the olive oil and toss with the onion, garlic, tomatoes, zucchini, mustard powder, italian seasoning, and salt.  Toss well so all the veggies are coated in the spices and oil.
  • Roast the vegetables for 30 minutes, flipping halfway during cooking.
  • Add the vegetables to a blender.  Pour in the nutritional yeast and soy milk milk.  Blend on high for 2 to 3 minutes until sauce is thick and creamy.  Add more milk for a thinner sauce.
  • Taste and adjust seasoning as necessary. Pour sauce over cooked noodles and enjoy!

Video

Nutrition

Calories: 295kcalCarbohydrates: 49gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 183mgPotassium: 399mgFiber: 3gSugar: 5gVitamin A: 377IUVitamin C: 14mgCalcium: 111mgIron: 2mg
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