Nut-Free Vegan Mac & Cheese
Indulge in a rich and creamy Nut-Free Vegan Mac & Cheese that’s not only delicious but also effortlessly made with simple ingredients. This plant-based comfort food offers a delightful cheesy flavor without dairy or nuts, making it perfect for family gatherings or cozy nights in. Each bite promises warmth and nostalgia while being completely adaptable to suit any dietary need.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup Yukon Gold potatoes (peeled and chopped)
- 1/2 cup carrots (chopped)
- 3/4 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the pasta: Boil salted water in a large pot, add macaroni, and cook until al dente according to package instructions. Drain and set aside.
- Prepare the veggies: In a medium pot, combine chopped potatoes and carrots with water. Boil until fork-tender, about 15 minutes. Drain well.
- Create the sauce: Blend cooked potatoes, carrots, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, salt, pepper, and olive oil until smooth.
- Combine pasta and sauce: Mix cooked macaroni with the creamy sauce in a large bowl until evenly coated.
- Bake (optional): Preheat oven to 350°F (175°C). Pour into a baking dish and bake for 20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added nutrition, consider mixing in spinach or broccoli. To make it extra creamy when reheating, add a splash of almond milk. Store leftovers in an airtight container for up to four days.