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    Home » Recipes » Mains

    Vegan Mac and Cheese without Cashews

    Published: May 13, 2022 · Modified: May 19, 2022 by Pinch of Parsley · This post may contain affiliate links.

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    vegan mac and cheese topped with toasted breadcrumbs in a white bowl.

    Creamy, cheesy, yet entirely dairy & nut-free, this vegan mac and cheese is comfort food at it's finest! This mac and cheese is made without cashews, with nutritional yeast, and is ready to eat in under 30 minutes, making it the perfect easy weeknight meal!

    vegan mac and cheese topped with toasted breadcrumbs in a white bowl.
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Expert Tips
    • Serving Suggestions
    • Storage Tips
    • Reheat Tips
    • FAQ
    • More vegan comfort food recipes!
    • 📖 Recipe
    • 💬 Reviews

    This recipe is definitely not like the typical vegan mac and cheese recipes out there. The majority of them use cashews, potatoes, and/or carrots whereas this one does not. Those versions are delicious and totally have their place but I'm sorry, that's not mac and cheese.

    This one, however, is the same rich, creamy, full of flavor, and actually cheesy mac and cheese that you know and love. This vegan mac and cheese is made with nutritional yeast and some of the best vegan cheeses on the market.

    Aside from being dairy-free and nut-free, it's 100% kid approved and can easily be made gluten-free, making it totally allergy-friendly! No blender is required for this simple vegan mac and cheese, just a pot or two.

    Ingredients

    vegan mac and cheese ingredients in separate bowls and labeled.
    • Pasta: you can use any pasta shape you like! I personally love using shells, elbows, or cavatappi. Feel free to use regular, gluten-free, or protein pasta.
    • Non-dairy milk: I used soy milk, but you can use any plant-based milk you prefer! Almond milk works perfectly, too. Just make sure whatever milk you use, it's unsweetened and unflavored.
    • Nutritional yeast (aka 'Nooch'): to add a cheesy flavor, thickness to the sauce, and to add plant-based protein and fortified vitamins!
    • Vegan cheese: I use shredded vegan cheddar cheese in this recipe! I usually use VioLife, as I love the way the taste and melt, and they're free from nuts, keeping this mac and cheese recipe nut-free. Feel free to use a blend of vegan mozzarella shreds and vegan cheddar shreds, or one or the other.
    • Flour: just a small amount to create a roux, which will thicken our cheese sauce.
    • Vegan butter: to add some flavor and to sauté the garlic and shallot in.
    • Garlic & Shallot: a must! You can use a regular white or yellow onion instead of a shallot, but I do think a shallot adds the perfect flavor.
    • Mustard: this might seem strange, but don't skip it! Homemade mac and cheese is seriously bland without a small dollop of dijon mustard.
    • Spices: salt, pepper, and the optional pinch of paprika.

    Instructions

    Other than how it tastes, the best thing about this mac and cheese is how quick and easy it is to make!

    Start by cooking the pasta in salted water according to the package instructions. If you are making this ahead of time or for meal prep, slightly undercook the pasta so that when you reheat it, the pasta will be cooked perfectly.

    shallots and garlic being sautéed in vegan butter.
    Sauté garlic & shallot
    roux being made in a dutch oven pot.
    Sprinkle in flour to create a roux

    In a large pot or dutch oven, melt butter over medium heat. Add the shallot and sauté for 3 minutes, or until translucent. Then add in the garlic and sauté until fragrant. Sprinkle the flour over garlic and shallot and stir to coat and combine. Keep stirring for 1 minute to cook down the flour flavor.

    milk in a dutch oven.
    Slowly add plant-based milk
    nutritional yeast being added to plant-based milk.
    Add in nutritional yeast, mustard, and spices

    Slowly stir in your plant-based milk, whisking constantly, until smooth and slightly thickened. Bring to a low simmer and stir in the nutritional yeast, vegan cheese, mustard, salt, and pepper.

    vegan cheddar shreds added to mac and cheese sauce.
    Add in vegan cheddar cheese
    vegan mac and cheese in a white dutch oven pot.
    Add in cooked pasta and stir to combine

    Remove from heat and add in the cooked pasta, mixing well to coat. Taste and adjust the seasonings to your liking!

    Substitutions & Variations

    Make this vegan mac and cheese without nutritional yeast by removing it entirely and increasing the amount of vegan cheese.

    Easily make this recipe gluten free by using gluten free macaroni and gluten free all-purpose flour.

    Make this mac and cheese more healthy by adding your favorite veggies! I personally love to add cauliflower, broccoli, sweet potatoes, butternut squash, and/or mushrooms. To be sneaky and keep this recipe kid-approved, you can blend cauliflower into the sauce! Your children will get their dose of veggies and never know it!

    Swap out the vegan butter with a splash of vegetable oil and use only nutritional yeast to make this recipe totally oil-free.

    Turn this into baked vegan mac and cheese by pouring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking for 15-20 minutes until golden at 350 degrees Fahrenheit.

    Make this into spicy mac and cheese by adding a generous shake of cayenne pepper, a few dashes of hot sauce, or a diced jalapeño pepper.

    Add tempeh or tofu! Not only will it boost the amount of plant-based protein in this dish, it'll make it even more filling.

    vegan mac and cheese topped with toasted breadcrumbs in a white bowl.

    Expert Tips

    • Make the roux on low heat. If you burn it, there's no going back! It will not only ruin the flavor of the cheese sauce but it won't get nice and smooth to yield a velvety sauce.
    • Whisk quickly and constantly when adding the milk to the roux. This will ensure that the roux gets broken down smoothly and the sauce will thicken.
    • Simmer and stir until the cheese fully melted. Vegan cheese takes a bit longer to melt than dairy cheese, so be patient and allow it to fully melt for optimal creaminess!
    • For a thicker cheese sauce, add more cheese or leave as is and stand for 5-10 minutes. The sauce will naturally thicken as it sits!

    Serving Suggestions

    This vegan mac and cheese is great alone, topped with toasted breadcrumbs, or it could be made even better when served with:

    • Kale caesar salad
    • Steamed or sautéed vegetables (broccoli, mushrooms, green beans, etc)
    • Grilled portobello mushrooms
    • Vegan meatloaf
    • Dinner rolls

    Storage Tips

    Refrigerator: Leftovers can be stored in an airtight container for up to 5 days.

    Freezer: This mac and cheese is freezer friendly! I recommend freezing the mac and cheese in single serve airtight containers for up to 3 months. The mac and cheese sauce can be made ahead of time by itself and can be frozen for up to 3 months.

    Note: if you plan to freeze a large batch, I recommend slightly undercooking the pasta, as it will cook more when you reheat it.

    vegan mac and cheese being eaten with a fork.

    Reheat Tips

    Stovetop: Warm on the stovetop over low heat, adding a splash of non-dairy milk, vegetable broth, or water to bring back its creaminess.

    Microwave: Using 30 seconds intervals, microwave until warmed through, stirring between each interval.

    Oven: Heat in the oven at 350 degrees for 10 minutes, or until warmed through.

    If you're reheating after you've frozen the mac and cheese, be sure to thaw in the refrigerator first then follow the above instructions!

    FAQ

    Can I use almond milk for mac and cheese?

    Yes! You can use any plant-based milk, just make sure it's unsweetened and unflavored.

    Can I make vegan mac and cheese without nutritional yeast?

    Yes! You don't need nutritional yeast or cashews to make vegan mac and cheese. This recipe does use nutritional yeast, but feel free to omit it and only use vegan cheeses.

    How long does vegan mac and cheese last?

    This recipe will stay fresh in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

    More vegan comfort food recipes!

    • Broccoli Cheddar Soup
    • One Pot Mushroom Stroganoff
    • Creamy Tomato Soup

    Be sure to leave a comment and rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.

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    📖 Recipe

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    vegan mac and cheese topped with toasted breadcrumbs in a white bowl.

    Vegan Mac and Cheese without Cashews

    5 from 2 reviews
    • Author: Lauren Casolaro
    • Prep Time: 10 Minutes
    • Cook Time: 15 Minutes
    • Total Time: 25 minutes
    • Yield: 4 Servings 1x
    • Category: Main Dish, Side Dish
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
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    Description

    This cheesy vegan mac and cheese is comfort food at it's finest! This mac and cheese is made without cashews, with nutritional yeast, and is ready to eat in under 30 minutes, making it the perfect easy weeknight meal!


    Ingredients

    Scale
    • 12oz pasta of your choice
    • 1 shallot (55g), diced
    • 4 garlic cloves (9g), minced
    • 2 tablespoons (30g) vegan butter
    • 1 tablespoon (12g) all-purpose flour
    • 2 ½ cups (625mL) plant-based milk
    • 2 teaspoons (14g) Dijon mustard
    • ¼ cup (17g) nutritional yeast
    • 1 cup (225g) vegan cheddar shreds
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions

    1. Start by cooking the pasta in salted water according to the package instructions. 
    2. In a large pot or dutch oven, melt butter over medium heat. Add the shallot and sauté for 3 minutes, or until translucent. Then add in the garlic and sauté until fragrant.
    3. Sprinkle the flour over garlic and shallot and stir to coat and combine. Keep stirring for 1 minute to cook down.
    4. Slowly stir in your plant-based milk, whisking constantly, until smooth and slightly thickened. Bring to a low simmer and stir in the nutritional yeast, vegan cheese, mustard, salt, and pepper.
    5. Remove from heat and add in the cooked pasta, mixing well to combine. Taste and adjust the seasonings to your liking! 


    Notes

    Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

    Nutritional values are estimates for the chickpea salad only. Please see our full disclosure here.


    Nutrition

    • Serving Size: ¼ of the Recipe
    • Calories: 417
    • Sugar: 5.2g
    • Sodium: 581mg
    • Fat: 8.4g
    • Saturated Fat: 3.3g
    • Carbohydrates: 48g
    • Fiber: 6g
    • Protein: 19g
    • Cholesterol: 13mg

    Keywords: vegan mac and cheese, vegan mac and cheese without cashews, vegan mac and cheese with nutritional yeast, dairy free mac and cheese

    Did you make this recipe?

    Share a photo and tag @pinchofparsley_ on Instagram! We can't wait to see it!

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    Reader Interactions

    Comments

    1. Michele Jones

      May 18, 2022 at 1:37 pm

      I made this delicious Mac and Cheese ! It was so easy and tasted so good. I love that Lauren gives you so many tips, substitutions and serving suggestions. It's definitely a five star dish. I'm sure I will be finding many more 5 stars also as I try her recipes!






      Reply
      • Pinch of Parsley

        May 19, 2022 at 10:42 am

        Hi Michele, I'm so so glad you liked it! Thanks so much for your review and feedback. Can't wait for you to try more 🙂

        Reply
    2. Bianca

      May 15, 2022 at 1:43 pm

      So happy to finally have a a nut-free vegan mac and cheese recipe!!! Thank you! 10/10






      Reply
      • Pinch of Parsley

        May 15, 2022 at 1:44 pm

        Thanks Bianca!! So glad you like it and that it works for you/your family.

        Reply

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