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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

Petranka
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 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main, Side
Cuisine American, Gluten-free, Vegan
Servings 4
Calories 541.7 kcal

Equipment

  • Stovetop

Ingredients
  

  • 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 cheddar* (or another vegan cheese of choice)

Instructions
 

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.
    8 oz elbow macaroni, 1 cup frozen peas

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.
    3 tablespoon vegan butter/margarine, 3 cloves of garlic, minced
  • 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.
    4 tablespoon flour of choice, 2 ½ cups non-dairy milk, unsweetened
  • Add dijon mustard, garlic powder, nutmeg (optional), salt, black pepper, and lemon juice. Stir.
    1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt, or more to taste, Freshly cracked black pepper, Juice of ½ lemon, or more to taste
  • 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.
    3-4 tablespoon nutritional yeast, 2 cups shredded vegan cheddar cheddar*
  • 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!

Notes

Storage
  • Fridge: Let leftovers cool to room temperature. Then, transfer to an airtight container and cover it with a lid. Save in the fridge for up to 5 days.
  • Freezer: Let leftovers cool to room temperature. Then, transfer it to a freezer-safe container and cover it 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.
  • Oven: Add mac and cheese to an oven-safe plate and cover with aluminum foil. Bake in a preheated oven to 350C for 10 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, I recommend Vio Life's vegan cheddar cheese.

Nutrition

Serving: 1servingCalories: 541.7kcalCarbohydrates: 68gProtein: 17.7gFat: 23.2gSaturated Fat: 14.1gPolyunsaturated Fat: 4.4gMonounsaturated Fat: 2gSodium: 923.4mgPotassium: 422.6mgFiber: 4.3gSugar: 3gVitamin A: 49.8IUVitamin C: 3.2mgCalcium: 32.9mgIron: 3mg
Keyword mac and cheese, vegan mac and cheese, vegan mac and cheese recipe, vegan mac and cheese without cashews
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