This savory plant-based mac and cheese is incredibly creamy and you'll never guess that the dairy-free cheese sauce is made from potatoes, carrots, and cashews! If you're looking for a recipe that's made with whole foods and mostly unprocessed ingredients, this is the dish for you! Gluten-free option included.
Macaroni and cheese has always been my favorite comfort food and this whole food plant-based mac and cheese always hits the spot! It's seriously flavorful, super creamy, and it's unique because it's made without any oil, vegan butter, or vegan cheese. I bet you'd never guess that it's made from plant-based ingredients like carrots, potatoes, and cashews.
Don't get me wrong, I love vegan dairy substitutes, but this is my go-to recipe when I want comfort food that's a little bit lighter. This dairy-free sauce is not made in the traditional way of starting with a roux, adding the milk, melting the cheese, etc. Instead it's made by blending cooked vegetables into a savory sauce that could please even the pickiest eater.
Related Post: If you prefer a sauce that's made with dairy-free cheddar and butter, try this vegan mac and cheese recipe.
What is Vegan Mac and Cheese Made of?
It's normally made with the same ingredients that traditional macaroni and cheese is made with, except it uses dairy-free substitutes like vegan butter, plant milk, and vegan cheddar. Since this is a whole food plant-based version, that means that is doesn't contain any of those highly processed ingredients. Instead, this veggie cheese sauce is made with whole food vegetables.
Step by Step Instructions
In a large pan, saute a diced onion until soft. Add the potatoes, carrots, cashews, and water and bring the mixture to a simmer. Let it cook until the vegetables are tender. While the vegetables are cooking, boil the pasta in a separate pot. 
Transfer the cooked vegetables to a large blender cup along with the dried seasonings, lemon juice, dijon mustard, and unsweetened almond milk. Blend it until the sauce is smooth and creamy. Pour the sauce back into the pan and warm it up. Scoop the cooked noodles into the pan and mix it all together.
What Goes With It?
This creamy plant-based mac is the perfect side dish to go with any of the following main courses:
How Long Does It Last In The Refrigerator?
Store the leftover WFPB macaroni and cheese in an airtight container in the fridge for up to 4-5 days.
Can I Freeze it?
Yes, you can freeze it. Put the pasta in an airtight, freezer-safe container in the freezer for up to 2-3 months for the best quality.
How to Reheat it
From the Fridge: Reheat the dairy-free macaroni and cheese in a bowl in the microwave for 2-3 minutes, stirring occasionally, or in a pot on the stovetop over medium heat until warm. You may need to add 1-2 tbsp of vegetable broth or water to the pasta if the sauce it too thick.
From the Freezer: Take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat the pasta in the microwave or on the stovetop.
Recipe Variations
You can enjoy the plant-based macaroni and cheese just like this or try any of the following tasty variations:
- Make it Spicy: Add 1-2 chipotle peppers or a 1-2 tbsp of hot sauce to the sauce to add a spicy kick to the pasta.
- Vegan Meat: Stir in chunks of shredded chipotle jackfruit to add more texture to the dish.
- Fresh Greens: Add 3-4 big handfuls of fresh spinach or kale to the pasta after you stir in the sauce and mix it in. Let it cook a few minutes until the fresh greens wilt.
- Baked Vegan Mac and Cheese: Mix panko breadcrumbs with ½ tsp garlic powder and then sprinkle it over the pasta (transfer it to a casserole dish). Bake it for 25-30 minutes at 350 degrees until lightly browned.
Substitutions & FAQ
- Gluten-Free: To make this recipe gluten-free, you need to use gluten-free noodles. I recommend chickpea noodles, I think they have the best texture and flavor.
- Cashew Substitution: You can make this recipe without cashews if you substitute white beans. You may need to add extra almond milk if the mixture is too thick. I haven't tried it yet, but I have heard of people using sunflower seeds instead of cashews for a similar texture.
- Almond Milk Substitution: You can substitute any plant-based milk as long as it's unsweetened and not vanilla-flavored. Vegetable broth can also be used.
- Salt Substitute: Some people who follow a WFPB diet don't consume salt. If you don't want to add salt to the sauce, you can substitute 2 tbsp of white miso paste. Add to the blender with the other ingredients when you blend the sauce.
- Do I Need to Soak the Cashews First? No, you don't need to soak the cashews before cooking with them because they're boiled for 25 minutes while the rest of the vegetables are cooking.
Success Tips
- Make sure that you use unsweetened almond milk (not vanilla-flavored either) because sweet plant milk won't work flavor-wise in this savory dairy-free sauce.
- To make the sauce more yellow (like the box mixes) you can add ¼ tsp turmeric powder to naturally boost the color.
- If your blender doesn't have a lid with a vent in it (like a Vitamix has) to let the steam escape, it's important that you wait until the vegetables have cooled before you blend the sauce. If you try to blend hot ingredients in a sealed blender cup (like a Nutribullet) you run the risk of the cup exploding and sauce going everywhere. I've done it, it's not fun to clean up.
- Store the leftover plant-based mac and cheese in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Cashew Recipes?
Spicy Thai Sweet Potato Noodles
Whole Food Plant Based Mac and Cheese
Equipment
- Large Pan
- Large Pot
- Blender
Ingredients
- 16 oz elbow noodles (use gluten-free if necessary)
- 3-4 tbsp low-sodium vegetable broth
- 1 medium yellow onion sliced
- 2 medium russet potatoes peeled and diced
- 3 medium carrots diced
- ½ cup raw cashews
- 2 cups water
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dijon mustard
- 2 tbsp lemon juice
- ¼ cup nutritional yeast
- 1 ½ - 2 cups unsweetened almond milk (add more if necessary)
- ½ tsp himalayan pink sea salt
- ¼ tsp black pepper
Instructions
- In a large pan over medium heat, saute the diced onions until soft. Add potatoes, carrots, cashews, and 2 cups of water. Bring the mixture to a low simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water has all been absorbed.
- While the vegetables are cooking, cook the noodles according to package instructions in a large pot of boiling water. When the pasta is done cooking, drain the water.
- Add the cooked vegetables, 1 tsp paprika, 1 tsp garlic powder, 1 tsp dijon mustard, 2 tbsp lemon juice, ¼ cup nutritional yeast, ½ tsp salt, ¼ tsp black pepper, and 1 ½ cups unsweetened almond milk to a large blender cup. Blend on high until the sauce is smooth and creamy. If the sauce is too thick, add an additional ½ cup of almond milk.
- Pour the cheese sauce back into the pan and warm it up until it starts to bubble. Add the cooked elbow noodles and stir to coat the pasta with the cheese sauce. Taste and add more salt and pepper if necessary.
Notes
- Make sure that you use unsweetened almond milk (not vanilla-flavored either) because sweet plant milk won't work flavor-wise in this savory dairy-free sauce.
- If your blender doesn't have a lid with a vent in it (like a Vitamix has) to let the steam escape, it's important that you wait until the vegetables have cooled before you blend the sauce. If you try to blend hot ingredients in a sealed blender cup (like a Nutribullet) you run the risk of the cup exploding and sauce going everywhere.
- Store the leftover pasta in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally shared on 4/1/17, but I updated it on 7/30/20.
My daughter is allergic to dairy. I have been looking for a Mac and Cheese recipe that we can try with her, I can't wait to try this. Since she will probably be the only one to eat it, and I would love to use it all up. Would you suggest making it all then freezing with the noodles, or freezing sauce. I could make noodles each time she needs it then (I try to have her follow daycare's menu.. which can be tricky). We did try the stuffed shells recipe that you have with dairy free spinach artichoke dip in it. It was so good, we almost couldn't make the shells because I just wanted to eat the dip 🙂
Hi Gina! I'm so happy that you liked the spinach dip, it's one of my favorite recipes! I haven't tried freezing the mac with the sauce (we usually eat it all within 2 days) but I would recommend freezing the sauce separate from the noodles and just cook the noodles as you need them so they won't get mushy. I hope your daughter loves it as much as we do! Please let me know how it works out for you!
Can I use coconut milk completely instead of the cashews/chickpeas? I tried reading through the post a couple times as well as the comments but couldn’t confirm this. Thanks!
Hi Kat, yes you can use unsweetened coconut milk instead of the cashews. The cashews just make it a little bit more creamy but it will still be delicious without them! Enjoy!
I am going to try this for my grandson he is gluten, dairy and dye free. We have been buying a gluten free and dairy free Mac and cheese for him, very expensive. He does love Mac and cheese.
I am planning on using almond milk and chick peas. Will this freeze up well?
Hi Maureen! A few notes...
1) Make sure you use unsweetened almond milk.
2) If you make the sauce with chickpeas you may need to add additional almond milk to thin the sauce out a bit. I've gotten some feedback that said the chickpeas make the sauce a bit thicker than when it's made with the cashews.
3) I haven't tried freezing the mac yet so I can't tell you for sure, my husband practically inhales it every time I make it. If you do freeze it, make sure to add almond milk or water so it doesn't dry out when you reheat it.
I want to start by saying I am a newer vegan (6 months) who always craves cheese. I will put in the work and time to make a vegan mac and cheese in order to get it just right. I tried this in hopes of it tasting perfect, and was a bit discouraged. I followed the recipe to the "T", and although the sauce did taste good, it was hard to call it cheese. I altered it a bit and added a bunch more nutritional yeast, which for sure helped, and found myself adding a lot more salt, paprika, and another teaspoon of dijon. I got a little creative and added a large dollop of vegan cream cheese into the pan, which absolutely helped. Don't get me wrong, this was the best cheese sauce recipe I've tried, and I loved that it was relatively healthy. I will keep this recipe with some additions, since it was truly flavorful. Definitely will make it again, and is for sure worth it.
Hi! Thank you for commenting, I appreciate the feedback! I'm glad you could make the recipe work for you! I hope you get to try some of my other recipes =)
Hello! Love this recipe. Thank you for sharing. Just have a question....your recipe says to wait for the veggies to cook before processing. Do you have to wait? Can you start processing when hot?
Hi, thank you! I'm so glad you like it! If you have a processor/blender that can handle hot food then sure! I wait until they're cool because my nutribullet doesn't have a steam release. Once I tried to blend hot tomatoes for soup and it ended up all over me and the kitchen. Never again!
I tried this recipe and it looked nothing like the picture. Not sure where I went wrong. I used chick peas instead of cashews. Was I supposed to soak the chic peas? The sauce turned out more of a purée than a sauce, I kept adding veggie broth but it never looked the same consistency as the picture of the sauce. Any suggestions? Also, my sauce was very orange and I did not add any extra carrots.
Hello! I'm so sorry the recipe didn't turn out for you. I've made it with chickpeas before and while the sauce is a little bit thicker, you should be able to get it to a sauce-like consistency with additional vegetable broth.
Did you use a high-powered blender? If your blender isn't strong enough it won't break down the chickpeas enough to make the sauce smooth and creamy so maybe that's why it's more puree-like.
It's also possible that the carrots you used were larger than the ones I used so you mac has a more intense orange color. Since you aren't using cashews, I would try substituting/adding 1/4 of unsweetened coconut milk for vegetable broth. The white coconut milk should help to lighten the orange sauce. Let me know if that helps!
Thank you for this recipe - it's sooo delicious! Its the healthy version of velveeta and a huge hit in our house!😀
Hi, Caitlin! I'm so glad you and your family enjoy the mac! Thank you so much for letting me know, you made my night!
Omg! I've tried so many vegan cheese sauces now and this is by far the best. I originally used oil to sautée the onions and was afraid to omit it, but did today and sautéed the onions in veggie broth and it tasted exactly the same. I've made the sauce 3X in the last 2 weeks and use the sauce as an additional accompaniment to chips and salsa, on veggies etc. No one believes me their is no cheese in it. I did add about 4-5 tablespoons of nutritional yeast just to intensify the cheesy flavor. Great recipe and thank you!!!
Thank you so much for commenting, Jennifer! I'm so glad to hear that you like the mac and cheese, it's my all-time favorite comfort food recipe! None of my friends or family can tell there's no cheese in it either!
Do you think any extra sauce can be frozen?
Hi, Kim! Sure, I think the sauce would freeze well. However, we didn't have any extra, we like our mac pretty saucy not dry! Enjoy!
How would this work if I wanted to put it in the oven and bake it after it is all put together?
Hi, Sarah! I haven't tried baking it so I can't tell you for sure. However, if you do it I would add breadcrumbs and cover it with foil while it is baking (not too long) so it doesn't dry out and then put it under the broiler for 1-2 min just to brown the crumbs.
I'll try baking it the next time I make it and I'll update the post! Let me know how it turns out if you try baking it, okay?! =)
Thank you. There wasn't much water left for me either. The kids enjoyed it.
I'm so glad they enjoyed it! Thank you for letting me know =)
Looks great. We'll try it tonight for dinner. I have one question - after cooking the potatoes and onions, do I drain them or use the starchy water with the extra vegetable broth when I blend them with the spices and chickpeas/cashews? Thznks
Thank you, Penny! I only had a very small amount of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce. Hope that helps, enjoy! =)
YUM! Mac and Cheese is a weakness of mine!
Thank you, Jenn! Me too =)
That looks so yummy! If you hadn't said anything, I would totally think it was normal mac and cheese!
Thank you, Danielle! That's why it's perfect for the kiddos too!
I've been using cashew milk so much lately! It's so great for mashed sweet potatoes! This mac and cheese looks bomb - pinning!
Yessss, I love mashed sweet potatoes! Thank you!
Wow - from the looks of those pictures, I never would have guessed there was no cheese in this dish. Looks yummy - I love cashews. Does it taste "nutty" at all?
Hi, Corey! Thank you! It doesn't taste nutty at all, the cashews blend perfectly with the potatoes to give the sauce a super creamy texture!
My kids love mac & cheese so I'll be giving this a try.
Belle
Thank you, Belle! I hope they enjoy it! =)
That recipe looks perfect!
Thank you, Krysten!
This looks SOOO yummy. And I think the only thing I'm missing is nuts or chickpeas! Thanks for sharing 🙂
Thank you, Shannon!
Looks so delicious and creamy! Very imaginative and unique ingredients. I can't wait to try this recipe on my family!
Thank you!