Vegan Mac and Cheese (No Cashews)

5 from 12 votes

Vegan Mac and Cheese without cashews is a 15-minute recipe. Perfect for lunch or weeknights. Gluten-free, and kid approved.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 434kcal

8 ounces dry pasta
1 cup chopped potatoes (Yukon Gold or russet) peeled, and cut into ¾-inch pieces (about 1 large)
¼ cup chopped carrots cut into ¾-inch pieces (about 1 small)
¼ cup chopped yellow onion cut into ¾-inch pieces (about 1 small)
Salt to taste
½ cup white beans (cannellini, navy, Great Northern) or raw soaked cashews
4 tablespoons nutritional yeast
1 tablespoon lemon juice plus more to taste
½ teaspoon yellow mustard
½ teaspoon garlic powder
⅛ teaspoon smoked paprika
⅛ teaspoon cayenne
Freshly ground black pepper to taste
Zest of lemon to taste

Cook the pasta according to the directions on the packet until al dente.
Cook the veggies: Add the potatoes, carrots, onion, and a dash of salt to a medium saucepan with enough water to cover by about 2 inches high. Bring the water to a simmer and cook covered for about 12 minutes, or until tender. Drain, reserving 2 cups of the cooking water (vegetable broth).
Blend the sauce: Transfer the potatoes, carrots, onion, cashews or white beans, nutritional yeast, lemon juice, mustard, garlic powder, smoked paprika, cayenne, and 1 cup of the vegetable broth to a blender. Blend on high until smooth.
Heat the sauce and pasta: Pour the sauce into a small nonstick skillet. Add the desired amount of cooked pasta and cook over medium-low heat until warmed through, adding more vegetable broth until the desired consistency.
Season with lemon zest, salt and pepper. Serve immediately.

Either use ½ cup raw cashews, ½ cup white beans, or ¼ cup cashews plus ¼ cup white beans to make the sauce. Adding cashews makes the sauce creamier, but for nut-free use white beans instead.
If using cashews, soak them in boiled water for 15 minutes, or overnight, if you do not own a high-speed blender.
White beans: cannellini, navy, and Great Northern are all good choices.
Do not overcook the veggies or they will lose their flavor.
Use store-bought veggie broth, or the liquid from the cooked veggies, to make the sauce.
Make the sauce ahead of time. Simply heat it with the pasta for a quick weeknight dinner.