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Vegan Mac and Cheese (Without Cashews, Nut Free)

The Herbeevore
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 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner, Pasta
Cuisine American, Italian, Vegan
Servings 8 servings
Calories 295 kcal



  • 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!


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