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Small white bowl of fusilli pasta mixed with Easy Vegan Mac and Cheese No nuts Sauce and topped with eggplant and oyster mushroom garnish
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Nut-free Vegan Mac and Cheese

This nut-free vegan mac and cheese is a delicious twist on a classic comfort food. It is a simple, healthy, and delicious recipe that will satisfy your cravings for a creamy, cheesy pasta dish without using any dairy, nuts, oil, or gluten. It is a veggie-packed sauce that can be ready in just 20 minutes.
Course Main Course, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword dairy-free mac and cheese, nut-free vegan cheese sauce, vegan cheese sauce, vegan mac and cheese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 88kcal

Ingredients

To pre-cook

  • 1 cup Potato (diced) 1 medium
  • 1 cup Sweet potato (diced) 1 small/medium
  • ½ cup Carrot (diced) 1 medium
  • ¼ cup Onion (chopped) ½ small
  • 1 clove Garlic
  • 3 cup Veggie broth

To blend

Instructions

Prepare ingredients

  • Boil water and cook pasta as per instructions on the packaging. 
  • Peel and dice potatoes, sweet potatoes, and carrots. The smaller you dice them, the shorter will be the cooking time. 
  • Peel and chop onion and garlic. 

Pre-cook ingredients

  • Boil veggie broth in a pan and add all vegetables (diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic). Cook them until soft.  
  • When ready, reserve 1 cup of the cooking water. 

Blend everything to make a sauce

  • Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, salt, pepper, sweet paprika powder, and rice flour or corn starch.
  • Blend them until you have a creamy sauce. 
  • When pasta is ready, drain the water. Pour the sauce on the pasta and enjoy! 

Video

Notes

Quick note: In the video, we added the nutritional yeast after blending, which was due to the fact that we almost forgot. :-))) Slight distraction due to two kids running around at home. 
A quick tip: Sauces with added flour and starch need to be hot to thicken. It means you have to re-heat the sauce in a small pan to activate the flour or the starch properly. However, the veggies also have starch in them, and I think the sauce is thick enough without anything else to add.  

Nutrition

Serving: 1serving of the sauce | Calories: 88kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 371mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5096IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg