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Vegan mac and cheese without cashews served on a plate, with a fork placed on the right side.

Vegan Mac and Cheese without Cashews Recipe

This Vegan Mac and Cheese is creamy, cheesy, and delicious, and made with absolutely no cashews! It's quick and easy to make, with just 20 minutes needed. Nut-free and gluten-free!
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main, Side
Cuisine American, Gluten-free, Vegan
Servings 4
Calories 436 kcal


  • Stovetop


  • 8 oz elbow macaroni (gluten-free if needed)
  • 1 cup frozen peas (optional)
  • 3 tablespoon vegan butter/margarine
  • 3 cloves of garlic, minced
  • 4 tablespoon flour of choice (all-purpose, gluten-free all-purpose, whole wheat, tapioca, etc.)
  • 2 ½ cups non-dairy milk, unsweetened (we use soy milk)
  • 1 teaspoon dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt, or more to taste
  • Freshly cracked black pepper
  • Juice of ½ lemon, or more to taste
  • 3-4 tablespoon nutritional yeast (or more if desired)
  • 2 cups shredded vegan cheddar* (or another vegan cheese of choice)


Boil pasta

  • Fill a large pot with water and salt generously. Cook pasta according to packaging instructions, until al dente. Add the frozen peas in the last 2-3 minutes. Drain well, and drizzle 1-2 tablespoon olive oil to prevent sticking. Set aside.

Make cheese sauce

  • To the same pot, or to a rimmed skillet, melt vegan butter over medium heat. Add minced garlic and cook for 2 minutes, stirring often, until lightly golden.
  • Turn the heat to medium-low and add the flour, whisking until a paste has formed. Slowly start pouring the milk, whisking constantly to prevent clumps, until creamy.
  • Add dijon mustard, garlic powder, nutmeg (optional), salt, black pepper, and lemon juice. Stir.
  • Add nutritional yeast, and shredded vegan cheese and mix. Cook for 2-3 minutes or until the cheese has fully melted. Add a splash of milk or water if the cheese sauce is getting too thick. Once ready, remove from the heat.
  • Add the cooked pasta and peas, and using a spatula, carefully toss until everything is well coated. Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or black pepper to taste. Serve!


Fridge: Let leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
Freezer: Let leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.
To reheat
Stovetop: Add mac and cheese to a small pot with a splash of water or milk. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
Microwave: Add mac and cheese to a microwave-safe bowl and cook for 1-2 minutes or until warmed through.
*If you don't want to use vegan cheese, you can substitute it with ½ cup of nutritional yeast.
**For vegan cheese, we like Vio Life's vegan cheddar cheese.
***Nutrition information is a rough estimate calculated without optional ingredients, with all-purpose flour, and with soy milk.
Keyword cheddar cheese, creamy, easy, mac and cheese, nut-free, quick, vegan cheese