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!
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!