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    Home » Main Courses

    Plant-Based Mac and Cheese

    Published: Jul 22, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing overhead of mac and cheese topped with crushed red pepper

    This plant-based mac and cheese is not only vegan but it's also oil-free, nut-free, soy-free and gluten-free. Made from a base of potatoes, carrots, pumpkin seeds, nutritional yeast and seasonings, the cheesy sauce is 100% plant-based and easy to whip up in your blender. Mix with your favorite gluten-free pasta for an easy main course or side dish.

    Jump to Recipe
    overhead of plant-based mac and cheese in a bowl topped with crushed red pepper flakes

    Since I make my cheddar-style vegan cheese sauce at least once a week to keep in the fridge for taco night, topping veggies and just because I might need a tortilla chip and dip fix, I figured it was time to FINALLY make a mac and cheese with it.

    So, I created a slightly modified version of this pumpkin seed-, potato- and carrot-based sauce which includes additional water, a tad bit more garlic and onion powder and some ground mustard and here we are.

    If you are looking for a vegan mac and cheese with no cashews, this is the recipe for you.

    front view of serving of mac and cheese in a decorated yellow bowl with a fork in front of it

    I chose to use this chickpea pasta by Banza for this dish which adds a great deal of protein, but you can use your favorite gluten-free pasta.

    As an added bonus, this version is lower in fat than those typically made with vegan butter and store-bought vegan cheese.

    overhead of mac and cheese in a serving bowl with a spoon in it

    How to make this plant-based mac and cheese - step by step

    Cover raw pumpkin seeds with boiling water and set aside for 20 minutes. I find the easiest way to do this is with an electric kettle.

    Pouring boiling water on pumpkin seeds

    Add chopped potatoes and carrots to a pot and cover with water. Bring to a boil and cook until soft.

    Chopped carrots and potatoes in a pot

    While the pumpkin seeds are soaking and the potatoes and carrots are cooking, cook your gluten-free pasta of choice according to package directions.

    While the pumpkin seeds are soaking and the potatoes, carrots and pasta are cooking, add nutritional yeast, water, lemon juice, salt, ground mustard, garlic powder, onion powder, turmeric to a high-powered blender.

    Ingredients for vegan cheese sauce in a blender

    Drain the pumpkin seeds along with the potatoes and carrots and add to the blender.

    Ingredients for vegan cheese sauce in a blender

    Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy.

    overhead of cheese sauce mixed up in blender

    If the sauce is a little too thick, you can add 1-2 additional tablespoons of water.

    When the pasta is done, drain and return to the pot or a large mixing or serving bowl.

    cooked pasta added to a large white serving bowl

    Pour the sauce onto the pasta.

    pouring the cheese sauce onto the pasta in the serving bowl

    Mix until well-combined.

    overhead of pasta mixed with cheese sauce in white serving bowl

    Ideas for serving

    Enjoy this mac and "cheese" as is or topped with freshly ground black pepper, crushed red pepper flakes, herbs or some hot sauce.

    Personally, I love it with some fresh chopped chives and crushed red pepper.

    You can also mix in your favorite veggies such as broccoli, peas, spinach or kale.

    It's great on its own or served alongside some baked tofu bites, marinated tempeh, sweet potato black bean burgers, Buffalo chickpea burgers or ranch chickpea veggie burgers.

    front view of pasta in decorated yellow bowl topped with crushed red pepper flakes

    Storing and reheating leftovers

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between. 

    overhead of a serving of mac and cheese in a bowl with a fork next to it

    Want more vegan mac and cheese? Check out these recipes next:

    • Cashew Mac and Cheese
    • Vegan Pumpkin Mac and Cheese
    • Nut-Free Stovetop Vegan Mac and Cheese
    overhead of mac and cheese in a bowl with a spoon in it
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Plant-Based Mac and Cheese

    This plant-based mac and cheese is not only vegan but it's also oil-free, nut-free, soy-free and gluten-free. Made from a base of potatoes, carrots, pumpkin seeds, nutritional yeast and seasonings, the cheesy sauce is 100% plant-based and easy to whip up in your blender. Mix with your favorite gluten-free pasta for an easy main course or side dish.
    Course Main Course, Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword gluten free, mac and cheese, nut free, oil free, pasta, soy-free, vegan, vegan cheese
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 4 -6
    Calories 329kcal
    Author Sherri Hall

    Ingredients

    • ¼ cup raw pumpkin seeds (pepitas)
    • 1 ¾ cup peeled and chopped yellow or gold potatoes (chopped into small pieces of similar size)
    • 1 cup peeled and chopped carrots
    • 8 oz gluten-free pasta (I used Banza cavatappi; be sure to use soy-free pasta to keep this recipe soy-free)
    • ½ cup nutritional yeast
    • 10 tablespoon filtered water (plus 1-2 tablespoon more if needed)
    • 2 teaspoon freshly squeezed lemon juice
    • 2 teaspoon fine sea salt or kosher salt
    • ½ teaspoon ground mustard
    • ⅜ teaspoon garlic powder
    • ⅜ tsp onion powder
    • ⅛ tsp turmeric

    OPTIONAL

    • Veggies to mix in such as: broccoli, peas, spinach, kale
    • Toppings such as: black pepper, crushed red pepper flakes, herbs, hot sauce, nutritional yeast flakes, vegan Parmesan cheese

    Instructions

    • Cover pumpkin seeds with boiling water and set aside for 20 minutes.
    • Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until soft (approximately 10-12 minutes).
    • While the pumpkin seeds are soaking and the potatoes and carrots are cooking, cook gluten-free pasta according to package directions.
    • While the pumpkin seeds are soaking and the potatoes, carrots and pasta are cooking, add nutritional yeast, water, lemon juice, salt, ground mustard, garlic powder, onion powder, turmeric to a high-powered blender. 
    • Drain pumpkin seeds along with the potatoes and carrots in a mesh strainer (5 ½" or 7 ⅞" size) and add to the blender.
    • Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes). If the sauce is a little too thick, you can add 1-2 additional tablespoons of water.
    • When the pasta is done, drain in a colander (rinse only if package directs) and return to the pot or a large mixing or serving bowl.
    • Pour the sauce onto the pasta and mix in until well-combined.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Electric Kettle
    Vegetable Peeler
    High-Powered Blender
    Mesh Strainer

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
    Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition was calculated using Banza chickpea pasta.

    Nutrition

    Calories: 329kcal | Carbohydrates: 56g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Fiber: 10g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    « Hall Family Roman Holiday Casserole with Lentils
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    Reader Interactions

    Comments

    1. Faith

      May 04, 2021 at 3:48 pm

      5 stars
      Thank you so much for this recipe! I’m allergic to cashews and had a bag of raw pepitas in my fridge. This is delicious!

      Reply
      • Sherri Hall

        May 04, 2021 at 6:14 pm

        Thanks so much Faith! I'm so happy you enjoyed the mac and cheese! 🙂

        Reply
    2. Christie

      July 22, 2020 at 6:29 pm

      5 stars
      It looks so creamy and amazing Sherri! I love that yours ticks off so many boxes and is friendly for all! It's great that you can reheat this again for later, it would be so good for meal prep too!

      Reply

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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