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This is the BEST vegan mac and cheese without any cashews, hands down. The nut-free and dairy-free sauce is beyond creamy, dreamy, and cheezy! This pasta dish is comfort food to the max, and definitely a favorite recipe in my household.
why we love this recipe
Okay…I’m really excited to share this recipe with you all today. Chris, my husband, said (and I quote): “Hands down, and I’m not exaggerating, this is the best mac & cheese I’ve ever had.” And BOY, is he right. This super creamy vegan mac and cheese (without cashews may I add) is so rich, decadent, but also healthy(ish). Say what?! You can have both everyone!
With all my recipes I wish I somehow had a way to give all of you a taste test, but with this one, in particular, I really wish that was a reality. Y’all, I’ve never had mac & cheese this creamy, (even when I wasn’t vegan). There are a few ingredients and steps in this recipe that really amp up the creamy & cheesy factor. This recipe is right up there on my favs list along with my Creamy Vegan Baked Mac & Cheese.
the key ingredients
This recipe is fabulous if you’re lactose intolerant, dairy-free, vegan, or nut-free! To make it, you’ll need to gather the following:
- butternut squash
- sweet potato
- vegan cheddar cheese, I used Daiya brand
- vegan butter, I prefer Earth Balance (Nut Free) or Country Crock Plant Butter
- all-purpose flour
- unsweetened unflavored non-dairy milk
- nutritional yeast
- black pepper
- onion powder
- yellow onion
- garlic
- and of course- macaroni!
nut-free vegan cheeses
A lot of people have mixed opinions around vegan cheese. Some people love it. Some people hate it. Vegan cheese can be hit or miss, so even if you’re not a dairy-free cheese lover, I recommend trying out multiple brands to find the one that you like the most!
Below are a couple of brands I love that are also nut-free.
- Daiya: they have a whole section on their website that talks about their Allergen Control Program.
- Violife: they have more info about their products and what’s in them here.
Below are some of my personal favorites when it comes to vegan cheese.
Daiya Cutting Board Cheddar Shreds (tree nut-free): Daiya often gets a bad wrap for having a very distinctive taste. BUT they’ve modified their recipe over the years and came out with the Cutting Board Collection. So if you haven’t tried them recently you should try them out again. Daiya is the brand that often goes on sale the most at my local big-box grocery store making it the most affordable option for me.
Violife Just Like Cheddar Shreds (tree nut-free): This is what I used in this recipe. Violife’s cheddar melts beautifully and has a creamy texture without having an overpowering taste. It’s saltier than some other brands I’ve tried, so keep that in mind when adding seasoning to recipes.
Trader Joe’s Vegan Cheddar Shreds (not nut-free): I love Trader Joe’s vegan cheese. It’s affordable and works great in dishes where the cheese will be melted. Most of their cheeses contain cashews! So I recommend Daiya or Violife to keep this completely free from nuts.
Field Roast Chao Cheese Shreds (maybe nut free): Chao just came out with their shredded vegan cheese and I’m all about it! It’s on the pricier side, but for good reason because this is one of my favorite vegan cheese brands. While the ingredients list contains no tree nuts (it does contain coconut), it’s unclear whether this cheese is completely allergen friendly. Their website doesn’t list much info about cross-contamination or an allergen program.
the squash and sweet potato
A couple of the other key ingredients are the butternut squash and the sweet potato. I ended up using one medium-sized butternut squash which made about 1 cup of puree once cooked.
I added about 1/2 cup of sweet potato puree to the mix which helps balance out the flavors and adds some needed sweetness.
substitutions or swaps
But if you’re in a pinch, you could probably sub in any orange root vegetable you have, and the taste would turn out similar. So, think sweet potatoes or acorn squash.
In total, you’ll need 1 1/2 cups of puree. If you want to use all butternut squash, I recommend roasting at least 2 medium-sized squashes.
This recipe also calls for roasted onion and garlic which add SO much flavor to the cheese sauce. You definitely don’t want to skip these ingredients.
the best dairy-free milk
This recipe can be made with any unsweetened dairy-free milk. I usually use almond milk or soy milk because those are what I have on hand. If you’d like to make this vegan mac and cheese completely nut-free, below are some options:
- Soy Milk
- Rice Milk
- Oat Milk
- Flax Milk
Here’s a great article that goes into depth about more options and brands that are free from nuts!
Any of the above should work, just make sure it’s unsweetened and unflavored for the best results. (We don’t want any vanilla milk in our cheese sauce!)
Some kinds of milk do have more flavor than others, so just be aware that if you used coconut milk, for example, the mac & cheese would probably have a subtle coconut flavor. I’ve found that plain unsweetened almond milk has the least flavor.
how to make vegan mac & cheese without cashews
the cream sauce
Traditional mac & cheese is typically made by first making a roux. Typically it is a mixture of equal parts fat and flour. A roux is a way of creating a thick cream sauce, and it’s also really easy to make vegan.
You’ll melt some vegan butter in a skillet and slowly add in flour.
The trick to a smooth, creamy sauce is making sure you consistently whisk the roux, preventing clumps from forming.
The flour and butter should come together into a spreadable paste consistency. After the flour has cooked for a minute, you’ll slowly whisk in non-dairy milk.
don’t forget the vegan cheese
Because I wanted to be sure this vegan mac and cheese still had a cheesy flavor, I decided to add in a few handfuls of vegan cheddar cheese.
I used Daiya cheese in this recipe because it melts smoothly and the flavor is awesome. You could use any of the recommendations above though.
You’ll want to add the vegan cheese to the cream sauce and whisk until it’s completely melted.
blending up the vegan cheese
Once the squash and sweet potato are cooked, scoop them into a blender. Add the cooked onion and garlic, as well as the nutritional yeast, pepper, onion powder, and 1 cup of non-dairy milk.
You’ll want to blend everything up until smooth.
Tips for the creamiest vegan mac and cheese without cashews!
Once the rest of the cheese sauce (the roux) is ready, you can add it to the blender with the squash mixture. This will ensure the sauce is completely lump-free.
Make sure the squash and sweet potato are completely cooked. If they’re not cooked all the way, the sauce will be less creamy.
storing the mac and cheese
If you have leftovers, you’re in luck, because this recipe stores very well. Package it up into a Tupperware and keep it in the fridge for up to a week. Note: like most pasta dishes, the pasta will absorb some of the sauce the longer it sits.
OR you can freeze it for up to 3 months. It freezes and reheats best if stored in single-serve containers but you can also store it in a baking dish or a larger air-tight container.
to reheat the refrigerated vegan mac:
- Microwave: spoon into a microwavable bowl, cover with a paper towel or lid, and microwave for 1-2 minutes, stopping halfway to stir. Add in a splash of dairy-free milk if the mixture looks dry.
- Stovetop: add the vegan mac and cheese to a saucepan with a splash or two of dairy-free milk (or a tablespoon of vegan butter). Heat on medium-low until the desired temperature is reached.
the BEST vegan mac and cheese without cashews
What’s great about this recipe is that you end up only needing about half the amount of vegan cheese as you would in normal mac & cheese. You get your veggies but the flavor is still unmatched! Creamy, cheesy, with the slightest touch of sweetness from the squash and sweet potatoes, this dish is just about perfect. Even though it’s currently Fall, I’ll for sure be making this super creamy vegan mac & cheese year-round.
Serve this mac and cheese with this dairy free and eggless cornbread, a simple side salad, or roasted Brussel sprouts!
vegan mac & cheese faq
But if you’re in a pinch, you could probably sub in any orange root vegetable you have, and the taste would turn out similar. So, think sweet potatoes or acorn squash.
In total, you’ll need 1 1/2 cup of puree, so just make sure what you’re substituting is equal to that amount.
I don’t recommend omitting the sweet potato but you can substitute it for all butternut squash. If you want to use all butternut squash, I recommend roasting at least 2 medium-sized squashes to get about 1 1/2 cups of puree.
This recipe can be made with any unsweetened unflavored dairy-free milk. Soy milk, flax milk, or oat milk are some good options. Some milks do have more flavor than others, so just be aware that if you use coconut milk, for example, the mac & cheese would probably have a subtle coconut flavor. I’ve found that plain unsweetened almond milk has the least flavor, but keep in mind, it isn’t nut-free.
To get the best texture, I highly recommend using a blender or some type of blending device. You could also use a food processor or an immersion blender.
I love traditional macaroni but you could sub in any short pasta that you like! Ditalini, penne, rotini, or small shells would all work well.
Looking for more crazy good vegan pasta recipes?
- The Best Vegan Chicken Parm
- Vegan Chicken Parm Stuffed Shells
- Classic Basil Pesto
- Vegan Butternut Squash Ravioli
- Creamy Garlic Tahini Pasta
- Vegan Mushroom Pasta
Did you make this recipe? I’d love to know! Leave a rating and comment below!
Creamy Vegan Mac and Cheese without Cashews
This super creamy & cheesy vegan mac & cheese (without any cashews) is so rich, decadent, but also healthy(ish). It's the best of both worlds.
Ingredients
Cheese Sauce
- 1 small butternut squash, about 1 cup roasted puree (or sub more sweet potato- see notes)
- 1 medium sweet potato, about ½ cup roasted puree (or sub more squash- see notes)
- 1 yellow onion, roughly chopped
- 3 cloves garlic, loosely peeled
- ¼ cup nutritional yeast
- ⅛ tsp black pepper
- ¼ tsp sea salt, plus more to taste
- ¼ tsp onion powder
- 2 tbsp vegan butter, I prefer Earth Balance (Nut Free) or Country Crock Plant Butter
- ¼ cup all-purpose flour
- 1 ½ cups vegan cheddar cheese, I used Daiya brand
- 2 ½ cups unsweetened unflavored non-dairy milk, divided
Pasta
- 1 lb macaroni pasta
Toppings
- Salt and Pepper to taste
- Parsley for garnish
Instructions
Prep the Squash / Sweet Potato
- Preheat your oven to 375 F.
- Cut your butternut squash in half. Place the cut side down on a parchment-lined baking pan. If using sweet potato, poke holes in the potato with a fork and place it on the same baking pan.
- Bake for 50-60 minutes until the squash and potato are soft.
- Halfway through baking (about 25 minutes in), put the roughly chopped onion and garlic onto the same pan and bake with the squash & potato for the remaining 25 minutes.
Make the Cheese Sauce
- Scoop the cooked squash (and sweet potato) into a blender. Add the cooked onion and garlic. Add the nutritional yeast, pepper, salt, onion powder, and 1 cup of non-dairy milk. Blend until smooth. Set aside.
- In a cast-iron skillet (or a non-stick skillet or pot), heat the vegan butter on medium-low heat. When the vegan butter is melted, sprinkle in the flour, whisking continuously as you add it. Whisk the flour and butter together to form a roux. Cook the flour for a minute. *
- Add the remaining 1 ½ cups of non-dairy milk into the flour mixture, half a cup at a time, being sure to whisk as you add it. Let this mixture simmer for a minute or two to thicken.
- Add the vegan cheddar cheese. Let the mixture simmer, whisking continuously until the cheese melts.
- To get an extra smooth cheese sauce, transfer the cheese mixture to the blender with the squash and blend on high for a minute.
Prep the Macaroni
- Set the cheese mixture aside while preparing the macaroni pasta according to the box’s instructions.
- Once cooked, pour the cheese sauce over the macaroni. Add any salt and pepper to taste, and top with fresh parsley.
Notes
* The vegan butter and flour should form a thick yet spreadable paste.
Squash Substitutions:
The squash in this recipe can be subbed for sweet potato (1 1/2 cups total)
Sweet Potato Substitutions:
The sweet potato can be subbed for butternut squash (1 1/2 cups total).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gSodium: 226mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 10g
Nutritional info is an estimate.
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