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This Easy Vegan Mac and Cheese is creamy, flavorful, and made with simple vegetables. The sauce gets its creamy texture from blended potatoes and carrots, while nutritional yeast adds a cheesy flavor without any dairy. It comes together in about 30 minutes and is a great option for an easy vegan dinner the whole family can enjoy.
I love finding simple ways to add more vegetables to meals my family already enjoys. This vegan mac and cheese is a good example. The potatoes and carrots blend into a creamy sauce, so you get plenty of vegetables without needing a dairy-based cheese sauce.
What Makes This Vegan Mac and Cheese Creamy?
You don’t need milk, cream, or cheese to make a creamy mac and cheese sauce. The secret is to blend cooked Yukon Gold potatoes and carrots with nutritional yeast and a little cooking water. The potatoes give the sauce body and creaminess, while the nutritional yeast adds that savory, cheesy flavor.
Recipe Overview
Key Ingredients
Below are the ingredients needed to make this dish. Full measurements are listed further down below in the recipe card.
- Pasta: Use whole wheat, regular, or gluten-free pasta. Short pasta shapes like elbows, shells, or rotini work especially well.
- Potatoes: Yukon Gold potatoes make the sauce creamy and smooth. Peel them and cut them into similar-sized pieces so they cook evenly.
- Carrots: Carrots add natural sweetness, color, and extra vegetables to the sauce.
- Broccoli: I like adding broccoli for extra vegetables and texture. You can leave it out if you prefer a simple vegan mac and cheese.
- Nutritional Yeast: Nutritional yeast gives the sauce its cheesy, savory flavor. I don’t recommend skipping it because it makes a big difference in the finished sauce.
- Lemon Juice and Apple Cider Vinegar: A little acidity helps balance the sauce’s richness and keeps the flavor from tasting flat.
- Dijon Mustard and Spices: Dijon mustard, paprika, garlic, and turmeric add depth of flavor and a warm, golden color to the sauce.
Tips for the Best Vegan Mac and Cheese
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
- Cook the vegetables until very tender. This helps create a smooth sauce.
- Blend the sauce until completely smooth before adding it to the pasta.
- Save some of the vegetable cooking water. It helps thin the sauce without adding dairy.
- Add the cooking water a little at a time until you reach the consistency you like.
- If using gluten-free pasta, cook it according to the package directions since cooking times can vary.
How to Make Vegan Mac and Cheese
Cook the Potatoes and Carrots: Add the peeled and chopped potatoes and carrots to a large pot and cover with water. Add a little salt and bring to a boil.
Cook for about 15 minutes, or until the vegetables are very tender when pierced with a knife.
Steam the Broccoli: While the potatoes and carrots cook, steam the broccoli for about 3-4 minutes, until just tender.
Cook the Pasta: Cook the pasta according to the package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water.
Make the Vegan Cheese Sauce: Add the cooked potatoes, carrots, nutritional yeast, and ½ cup of the reserved cooking water to a blender.
Add the garlic, lemon juice, apple cider vinegar, Dijon mustard, paprika, turmeric, salt, and pepper. Blend until completely smooth and creamy. Add a little more cooking water if needed.
Combine Everything: Add the cooked pasta and broccoli to a large bowl. Pour the sauce over the top and stir until everything is evenly coated. Serve warm.
Easy Variations
- Skip the Broccoli: You can leave it out for a simple vegan mac and cheese.
- Add More Vegetables: Try steamed cauliflower, peas, zucchini, or spinach.
- Use Different Pasta: Elbow macaroni, shells, rotini, and chickpea or lentil pasta all work well.
- Make It Gluten-Free: Use your favorite gluten-free pasta and make sure the nutritional yeast and other ingredients are certified gluten-free if needed.
Questions I Get Asked
Yes, but the texture can change slightly after freezing. Store it in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of water or vegetable broth.
Yes. The broccoli is optional and can be skipped.
Nutritional yeast is what gives this recipe its cheesy flavor, so I recommend using it if possible. If you leave it out, the sauce will still be creamy but won’t have the same cheesy taste.
Yes. Use your favorite gluten-free pasta to make this recipe gluten-free.
Yes. Yukon Gold potatoes give the sauce a smooth and creamy texture, but other yellow or white potatoes can also work.
How to Store Vegan Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The sauce will thicken as it sits. When reheating, add a small splash of water or vegetable broth and stir until creamy and heated through.
How do I reheat?
Reheat it gently on the stovetop or in the microwave. Add a splash of water or vegetable broth to loosen the sauce as it warms.
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More Vegan-Friendly Recipes
- Vegan Spinach Avocado Pasta
- Vegan Lentil Soup
- Vegan Zucchini Lasagna
- Sweet and Spicy Baked Cauliflower
- Vegan Black Bean Burger
- Garlic Whole Roasted Cauliflower
- Thai Sweet Potato Soup
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Note: This post was updated with new images, but the recipe stayed the same.
Easy Vegan Mac and Cheese
Video
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta , use any pasta of choice
- 2 Large Yukon Gold Potatoes
- 3 Medium Carrots
- 2 Cups Broccoli Florets
- 2 Cloves Minced Garlic
- ¼ Cup Nutritional Yeast
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Freshly-Squeezed Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Paprika
- ⅛ teaspoon Turmeric Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Pepper
Instructions
- Wash and scrub the 2 Large Yukon Gold Potatoes and 3 Medium Carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
- Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
- Now add chopped potatoes and carrots to a large pot, then pour over enough water to cover by 1" inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.
- Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
- Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) Steam the 2 Cups Broccoli Florets for 3-4 minutes, or just until fork-tender.
- Once the veggies are done, remove them from the heat and place them in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook 1 box Whole Wheat or Gluten-free Pasta according to the package instructions.
- In a small mixing bowl, combine 2 Cloves Minced Garlic, 1 teaspoon Apple Cider Vinegar, 2 tablespoons Freshly-Squeezed Lemon Juice 1 teaspoon Dijon Mustard, ½ teaspoon Paprika, ⅛ teaspoon Turmeric Powder, and ½ teaspoon Kosher Salt and ¼ teaspoon Ground Pepper. Whisk until well combined and set aside.
- Next, place the boiled potatoes, carrots, ¼ Cup Nutritional Yeast, and 1/2 cup of the reserved liquid in a blender.
- Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
- Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
- Using a wooden spoon, mix well until pasta is evenly coated into super creamy delicious sauce! Serve warm and enjoy!
Notes
- Cook the potatoes and carrots until very tender for the smoothest sauce.
- Reserve some of the cooking water to thin the sauce as needed.
- Blend the sauce until completely smooth before mixing it with the pasta.
- Nutritional yeast gives the sauce its cheesy flavor, so I recommend using it.
- The broccoli is optional and can be replaced with another vegetable.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Add a splash of water or vegetable broth when reheating to loosen the sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a recent vegan and have been searching for a good cheese sauce. Sadly, this one didn’t work for me. LOVE the fact that this sauce uses vegetables as the base, but it’s back to the drawing board.
My husband and I found this almost inedible. If you’re looking for a replacement for real Mac and cheese, this isn’t it. The sauce was creamy but the taste did not resemble cheese sauce. The tang from the apple cider vinegar and lemon juice were not helpful in creating a cheesy flavor. We would not recommend this at all. I’m sure you worked diligently in creating this recipe, but it definitely wasn’t for us.
Oh no. I am sorry it didn’t work out for you. Bummer.
Hi, can I make this recipe using sweet potato instead?
Yes you can
Can you use russet potatoes? I figure the yukon gold have the buttery flavor but I have russet at home.
yes, that’s fine. should be ok. Slight difference in flavor
Recent turned vegan here! This recipe is AMAZING. My husband, who is not a vegan at all, loved this as did my 1.5 year old. I’m shocked that people didn’t like this, you’ll never find an exact replacement of something that is so terrible for you. This is an absolute hit!
I love that this is nut free and it was pretty tasty, kids liked it too. Next time I’ll have to add some more spices or something, maybe a little more nutritional yeast too. Thank you for the great recipe!
That’s awesome. So glad everyone loved it.
This is the only vegan macaroni recipe that’s nut free, easy, and contains ingredients I already have in my dorm and can steal from the dining halls. It’s so delicious and easy thank you so much!!!
Thanks for the great feedback. Glad you liked it
This recipe wasn’t for me personally. I’ve tried potato & carrot based vegan cheese sauces in the past and typically enjoy it, but the only thing I could taste was the ACV/lemon juice combo. The sauce turned out looking super cheesy and creamy though especially when I used my vitamix! Thanks for posting the recipe regardless, I had fun making it.
Is the nutritional yeast needed in recipe?
Its what gives it that cheesy flavor. You can omit will later the taste
I made this and didn’t tell my kids. My 16 year old son actually told me he likes it better than real Mac and cheese(boxed). I will admit that it might takes a second to get used to but it left me feeling good and satisfied. Had it for lunch the next day with added broccoli, topped with a bit more nutritional yeast and it was better than the might before.
So glad you liked it!
It is delicious! Next time I think ill have to add more spices, though. Once everything was combined the sauce turned a tad bit bland. I added extra salt. I’ll be doing some more experimenting!
Glad you loved it.