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Vegan Macaroni and Cheese (Nut Free, Oil Free)

The Herbeevore
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!
5 from 3 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Pasta
Cuisine American
Servings 8 servings
Calories 268 kcal



  • 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!


Calories: 268kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 190mgPotassium: 309mgFiber: 2gSugar: 3gVitamin A: 2818IUVitamin C: 12mgCalcium: 95mgIron: 1mg
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