Cozy Creamy Vegan Mac & Cheese Without Cashews
When the leaves start to turn a golden hue and the evenings grow just a little chillier, there’s nothing quite as comforting as a warm bowl of creamy mac and cheese. It brings back memories of cozy family dinners and laughter echoing around the table. But what if I told you this creamy delight can be entirely plant-based and completely cashew-free? Yes, you heard that right! This Creamy Vegan Mac & Cheese Without Cashews is your go-to solution for an easy weeknight dinner that’s as comforting as your fondest childhood memories.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Comfort: Indulge in the luxurious creaminess without the heaviness of traditional recipes.
- Quick and Easy: Perfect for busy evenings, this recipe comes together in under 30 minutes.
- Family-Friendly: Kids and adults alike will adore this delightful dish!
- Nut-Free Option: A fantastic alternative for those with nut allergies, using simple ingredients.
- Packed with Nutrients: The yellow potatoes and carrots not only add creamy texture but also lots of vitamins!
What You’ll Need
To create this warm, golden bowl of goodness, gather these simple ingredients:
- 1 cup yellow potatoes (unpeeled, chopped in small cubes)
- 1/2 cup carrots (peeled, chopped in small pieces)
- 1/4 cup onion (diced)
- 1 cup water
- 8 oz macaroni noodles (or noodles of choice)
- 3 Tbsp all-purpose flour
- 3 Tbsp extra virgin olive oil
- 1/2 cup unsweetened non-dairy milk (such as soy or almond)
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 Tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp turmeric
- Pinch pepper
Let’s Make It Together
Making this creamy vegan mac & cheese is as easy as 1-2-3! Here’s how:
- Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster.
- In a medium saucepan on your stove top, add the onion, potato, and carrots with 1 cup of water. Bring to a boil, cover, and turn down to simmer for 8-10 minutes until the vegetables are fork-tender.
- While the veggies are simmering, in a small saucepan, begin heating olive oil over low-medium heat. SLOWLY add in the flour and whisk together until combined.
- Turn up the heat to medium. SLOWLY add the non-dairy milk and whisk. In about 1-2 minutes, the mixture will start to thicken QUICKLY. Continue whisking until it forms a dough ball. Once the dough has formed, immediately remove from heat to prevent burning.
- Begin cooking the pasta according to package instructions until al dente or to your preference.
- Once the veggies are fork-tender, drain them but SAVE THE LIQUID in a bowl.
- In a food processor or high-speed blender, add in the veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast, and 1/4 cup of the reserved veggie liquid. Blend on high for 1-2 minutes until smooth. If the sauce is too thick, add an extra 1-2 tablespoons of veggie liquid at a time until you reach the desired consistency.
- Pour the sauce over the cooked noodles. Gently mix, and enjoy!
Delicious Variations to Try
- Cheesy Broccoli Twist: Add a cup of steamed broccoli florets for an added crunch and nutrition boost.
- Spicy Jalapeño: Mix in some diced jalapeños for a zesty kick that elevates the flavor profile.
- Herbed Delight: Toss in fresh herbs like basil or parsley to give your dish a fragrant, garden-fresh twist.
- Smoky BBQ: Add some smoked paprika and a drizzle of your favorite plant-based BBQ sauce for a rich, smoky flavor.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the sauce a day in advance! Just store it in an airtight container in the refrigerator and reheat when ready to serve.
- Ingredient Swaps: If you don’t have yellow potatoes, feel free to use russets or even sweet potatoes. Each variety will give a different flavor and texture.
- Storage Suggestions: Leftovers can be stored in the fridge for up to 3 days. Just reheat on the stove with a splash of non-dairy milk to bring back that creamy consistency.
- Slicing Tricks: To make dicing easier, a sharp knife is key! A chef’s knife will slice through those veggies like butter.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 50g
- Sugars: 4g
- Fat: 10g
- Protein: 8g
- Sodium: 250mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Just prepare the sauce ahead of time and store it in the fridge for up to a day.
Can I use different ingredients?
Yes! Feel free to mix and match the veggies or noodles you have on hand.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How long does it last?
This vegan mac and cheese is best enjoyed fresh but can last up to 3 days in the fridge when stored properly.
A Cozy Closing Note
This Creamy Vegan Mac & Cheese Without Cashews is a heartwarming dish that ties together comfort and nutrition beautifully. Whether it’s a chilly evening or a casual dinner with friends, this recipe never fails to impress. Snuggle up with a big bowlful of this creamy delight and let it wrap you in warmth like a Cozy knitted blanket. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat!
Cozy Creamy Vegan Mac & Cheese Without Cashews
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A heartwarming, creamy, and nut-free vegan mac and cheese that is perfect for cozy evenings.
Ingredients
- 1 cup yellow potatoes (unpeeled, chopped in small cubes)
- 1/2 cup carrots (peeled, chopped in small pieces)
- 1/4 cup onion (diced)
- 1 cup water
- 8 oz macaroni noodles (or noodles of choice)
- 3 Tbsp all-purpose flour
- 3 Tbsp extra virgin olive oil
- 1/2 cup unsweetened non-dairy milk (such as soy or almond)
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 Tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp turmeric
- Pinch pepper
Instructions
- Dice your onion, potatoes, and carrots into small cubes and pieces. The smaller the better because it will cook faster.
- Add the onion, potato, and carrots with 1 cup of water to a medium saucepan. Bring to a boil, cover, and simmer for 8-10 minutes until fork-tender.
- Heat olive oil in a small saucepan over low-medium heat. SLOWLY add in the flour and whisk until combined.
- Turn up the heat to medium. SLOWLY add the non-dairy milk and whisk. In about 1-2 minutes, the mixture will start to thicken. Continue whisking until it forms a dough ball, then remove from heat.
- Cook the pasta according to package instructions until al dente or to your preference.
- Drain the vegetables but SAVE THE LIQUID in a bowl.
- Add the veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast, and 1/4 cup of reserved veggie liquid to a food processor. Blend on high for 1-2 minutes until smooth, adding more liquid if necessary.
- Pour the sauce over the cooked noodles, gently mix, and enjoy!
Notes
You can prepare the sauce a day in advance and store in the fridge. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
