This Nut-Free Vegan Mac and Cheese is one of my favourite ways to enjoy this comforting dish without having to use real cheese or nuts. It takes only 20-30 minutes to whip up and it's perfect for lunch or dinner.
Why is this is a dairy free nut free mac and cheese? Well I'm mostly dairy-free except when I want to sneak in a piece of cheese. However, I also made it nut free for those who are allergic to nuts but want the taste of mac and cheese goodness!
My nut free vegan mac and cheese recipe is accomplished through using potatoes, carrots, nutritional yeast, lemon juice and more. The potatoes give it that thick creamy cheesy texture that you'll be so surprised at how the sauce looks like real cheese sauce.
You can even use the sauce with nachos or baked potatoes, anything that you normally pair cheese sauce with!
Honestly I think this is the best nut free vegan mac and cheese I've ever made and I'm super excited to share it with you!
This easy nut free vegan mac and cheese is adapted from the Hot for Food. I love her blog so much and she is the original creator of this recipe! She's inspired me to try using non-animal protein in my food where possible and I really enjoy experimenting with my recipes. So thank you Hot for Food for inspiring this recipe!
I also share other mac and cheese variations below so don't forget to check them out below!
Other recipes you may like!
For this recipe
You will need the following ingredients for my plant based nut free mac and cheese
Equipment
- High power blender or food processor.
Ingredients
- 500 grams dried macaroni
nut free vegan mac and cheese sauce:
- 1 cup russet potatoes, peeled and diced
- ¾ cup carrots, peeled and chopped
- 2 tbsp avocado oil
- ¼ cup oat milk
- 2 tsp lemon juice
- 1.5 tsp corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tbsp nutritional yeast, add more if desired
- ½ tsp sea salt
How to make dairy and nut free mac and cheese
- In a pot of boiling water, boil potatoes and carrots for 10 minutes, no more. Then transfer to a blender along with the other Sauce ingredients. Blend until smooth
- Meanwhile, boil your pasta according to packet instructions. Reserve ¼ cup hot pasta water. Strain pasta and set aside.
- Over low heat, add pasta water to pasta. Then pour your sauce on top and combine well.
Give it a try!
Well I hope you give my Nut-Free Vegan Mac and Cheese recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this vegan gluten free nut free mac and cheese, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my easy nut free vegan mac and cheese, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Nut-Free Vegan Mac and Cheese
Equipment
- High power blender or food processor.
Ingredients
- 500 grams dried macaroni
Sauce:
- 1 cup russet potatoes, peeled and diced
- ¾ cup carrots, peeled and chopped
- 2 tbsp avocado oil
- ¼ cup oat milk
- 2 tsp lemon juice
- 1.5 tsp corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tbsp nutritional yeast, add more if desired
- ½ tsp sea salt
Instructions
- In a pot of boiling water, boil potatoes and carrots for 10 minutes, no more. Then transfer to a blender along with the other Sauce ingredients. Blend until smooth
- Meanwhile, boil your pasta according to packet instructions. Reserve ¼ cup hot pasta water. Strain pasta and set aside.
- Over low heat, add pasta water to pasta. Then pour your sauce on top and combine well.
This looks absolutely delicious! I struggle to find vegan mac and cheese that tastes like the real deal. This recipe looks like a keeper.
This vegan mac & cheese was so incredibly good! It was so cheesy and creamy
Mac and cheese was a huge part of my life before going vegan. It's so awesome that there are so many options for vegan mac and cheese today. I'm in mac and cheese heaven...lol! LOVE this healthy version of yours and your photo is stunning! 🙂
Left out the oil and turned out great! Also doubled the nutritional yeast and added some pepper and smoked paprika. GreAt recipe, thanks.