Vegan Mac and Cheese recipe made with all-natural ingredients! In no time you’ll have healthy and homemade vegan mac and cheese hot and ready.
(Gluten Free, Dairy Free, Vegan)
Hello, my name is Lindsay and I’m a Mac n Cheese addict.
No really, I am. It is my ultimate comfort food. It brings me back to summer days when my sister and I would make a box of it for lunch every day and watch The Price is Right.
That memory is just so perfect to me, every time I think about those summer days it puts a smile on my face.
Just a big bowl of creamy mac and cheese and sitting in front of a fan trying to stay cool. Yeah, we were that crazy family without air conditioning. // It makes you a stronger person.
My friends, I’ve hit the jack pot when it comes to this Vegan Mac and Cheese recipe.
It’s the ultimate Vegan Mac and Cheese or people like me just trying to cut the dairy out and oh boy does it make my heart sing. Guilt-free mac and cheese! I mean how can you go wrong with that!
Nutritional yeast helps with that cheese flavor we love. Nutritional yeast?
Sounds weird, but seriously trust me. It’s actually a perfect substitute for that smoky tangy cheese flavor we crave.
Oh my lucky stars this is now my favorite Vegan Mac and Cheese recipe and I am never going back!
It reheats amazingly, especially compared to normal mac n cheese where I won’t even try to eat it the next day. Cheese always tastes funky and has such a weird consistency the day after with conventional mac n cheese. Maybe it’s just me?
Needless to say, I was tickled pink from this recipe and it has now become my new emergency back up Vegan mac and cheese recipe.
Also, I always seem to already have the ingredients needed for it on hand. Double score!
Carrots, Onions and Potatoes are a steady normal in this midwestern household. I have a sneaky suspicion wherever we are going to end up next year it’s not going to change either way. What about yours?
Creamy Vegan Mac and Cheese Recipe (Dairy-Free)
Main
Gluten-free, Dairy-Free, Vegan, Vegetarian
American
Yield: 6
Prep Time:5 min
Cook Time:25 min
Total Time:30 min
Ingredients:
- 1 medium russet potato, peeled and chopped
- 1 cup carrots, chopped
- 1/3 cup yellow onion, chopped
- 2 cups water
- 1/3 cup dairy-free or vegan butter of your choice
- 1/2 cup nutritional yeast
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 Tablespoons unsweetened almond milk
- 1 Box of gluten-free macaroni, cooked by package directions.
Directions:
- 1. In a medium size pan place chopped potato, carrots, onion and water and boil for 15-20 minutes or until potatoes and carrots are cooked through and soft (DO NOT DRAIN WATER).
- 2. Turn burner to low, add in Earth Balance spread, nutritional yeast, turmeric, salt, pepper and almond milk. Stir until butter is melted.
- 3. Pour mixture into a blender and blend until the mixture is creamy.
- 4. Pour over cooked macaroni and enjoy!
Author: Linnie
Nutrition Information:
Calories: 135
Other nutrition information: Fat: 8.7 g Saturated fat: 2.4 g Unsaturated fat: 4 g Trans fat: 0 g Carbohydrates: 8.5 g Sugar: 0 g Sodium: 80.7 mg Fiber: 3 g Protein: 5 g Cholesterol: 0 mg Notes: ** Nutrition info does not include calories for cooked pasta.** Recipe adapted from www.boldvegan.com
How much did you love this recipe?
Click a star to let me know:
(65 votes, average: 3.91 out of 5)
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My gosh, I love The Price Is Right! I used to watch it back in the day all the time. Also, been hearing lots lately about nutritional yeast–I’ll have to try it!
Try it, you’ll be surprised. The nutritional yeast by itself is actually really tasty on noodles, salads, baked potatoes… so pretty much everything LOL. Oh The Price Is Right, now that Bob Barker isn’t the host, it’s just not the same. 🙁
Lindsay I have just come across this and can’t wait to try it! And I love how you served it in a nice little attractive bowel, so as not to over do the portion size, clever idea. Its just a meal in itself with with the added veggies and a side salad.
Do you think that sweet potatoes could be a sub for the regular potatoes?
Thanks
Hilary
Hi Hilary! Thanks for stopping by! I’m chuckling over here that you caught that. Yes, especially pasta I always put in smaller bowls for that exact reason. I’ve also learned to eat my veggies and salads first before digging into my pastas, normally I grab to much pasta anyways and can’t finish it. Putting in smaller bowls helps with the eyes-bigger-than-my-stomach problem. 😉
As far as the sweet potato, I say it’s worth a try. The regular potato helps with more of the consistency to add a starchiness to the sauce. Sweet potatoes are more of a creamy in my opinion so it honestly probably would mess with the texture of the sauce more than anything. Let me know how it works!
In process of making this. Fingers crossed!
Yay! Good luck Beth! Let me know how it goes 🙂
Hi Lindsay,
I made this for dinner tonight and I loved it! I added a little bit of vegetable broth to thin it out a bit and it was perfect.
Thank you for sharing your recipe 🙂
Kim
Yay! So glad you loved it as much as I did Kimberly! Thank you so much for sharing that too. I’m going to have to try the vegetable broth instead of the water next time. Great idea! Thanks for stopping by and hope to see you around 🙂
If you don’t drain the water, how much water would you suggest putting in the pan to boil the veggies?
Reserve just about 2-4 Tablespoons. I apologize for it not being more clean. I was trying to convey that you can quickly drain the veggies but you don’t have to drain through a strainer, a little extra water remaining isn’t a bad thing. Hope this helps!
I’m confused about this step. Are you supposed to drain all of the water from the veggie mix or reserve 2-4 tablespoons of water and not drain the veggie mix? Thanks!
Ah! I can see the confusion and remember struggling how to word this in the recipe.
So cook the veggie mix. And when draining the water out of the veggie mix reserve 2-4 tablespoons of the veggie mix water.
Hope that clears it up and you enjoy it! :))
Excellent thank you so much for your quick reply! I’m starting the veggies right now.
You are welcome! When I see mid-cooking comments I try to get back as soon as possible because there is nothing worse than mid-recipe you don’t know whats next!
Hope you loved it! It’s one of our favorites. :))
excellent recipe, easy and we had everything already. i made the whole thing in my instant pot; pressure cooked the veggies, then added everything else, including dry pasta, then did slow cook. So I cooked the pasta in the sauce, and it came out great. Thank you!
Thank you so much for coming back and reporting! It’s a favorite of ours as well. 🙂 SO cool that you made it in the IP!
Hello, I tried this yesterday and it turned out great! Can you freeze this sauce? Is it freezer stable? Thank you! Shelley
I haven’t tried freezing this yet… Potatoes sometimes can freeze odd so my gut is thinking probably not.
What size/how many ounces is your “box” of gluten-free macaroni?
Anything around 400-500 grams will work 🙂
Can u leave out the vegan butter?
Mmmm I wouldn’t advise it. As it will alter the taste and consistency a bit but it wouldn’t be the end of the world if you did either. Just can’t guarantee the results.
This is my go-to recipe for vegan mac! So good and is healthy?? Great combo 🙂
Can I use another milk besides almond milk? Coconut or soy?