Vegan Mac and Cheese without Cashews Recipe

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

5 from 5 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Main, Side

Cuisine: American, Gluten-free, Vegan

Servings:

Calories: 541.7kcal

Author: Petra

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 (I use VioLife, 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

Make the roux on low heat: The roux can darken and turn bitter very fast if the heat is too high, which will pretty much ruin the cheese sauce.
Whisk constantly when adding the milk: This prevents lumps and ensures a smooth, creamy sauce.
Cook until the cheese fully melts: Vegan cheese takes longer to melt — keep stirring for 3–4 minutes until the shreds are fully melted.
Remove from heat immediately: Overcooking thickens the sauce and leads to dry mac and cheese.
Adjust the sauce consistency: Too thick? Add milk 1 tablespoon at a time. Too thin? Simmer 2–3 minutes longer or add a pinch more cheese or nutritional yeast.

Storage

Let leftovers cool to room temperature. Transfer to an airtight container and store in the fridge for up to 5 days. You can also freeze this recipe for up to 3 months in a freezer-safe container. Make sure to let it thaw overnight before reheating.

Nutrition