Go Back
+ servings
Nut free vegan mac and cheese in a bowl.

Vegan mac and cheese (no cashews no soy)

The easiest and most creamiest vegan mac and cheese ever. Instant pot and stove top directions.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Keyword: vegan
Prep Time: 1 minute
Cook Time: 8 minutes
Total Time: 9 minutes
Servings: 4
Calories: 778kcal
Author: Maria

Equipment

  • Pressure cooker optional

Ingredients

  • 16 oz. pasta shells
  • 4 cups water (if making in the instant pot)
  • 1 tsp salt
  • 2 tbsp vegan butter (make sure it's nut free & made in a nut free facility)
  • 1 cup unsweetened extra creamy oat milk
  • 2 cups vegan cheese (make sure it's nut free & made in a nut free facility)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions

Instant pot directions

  • Add the whole 16oz box of pasta, water, salt and vegan butter to the instant pot. Cook on high pressure for 4 minutes. Quick release. Be careful of foam spilling over. The fat in the butter should prevent too much foam from spilling.
    16 oz. pasta shells, 4 cups water, 1 tsp salt, 2 tbsp vegan butter
  • Set the instant pot to saute. Add oat milk, vegan cheese, garlic and onion powder, nutritional yeast and salt to taste. Stir until the vegan cheese melts.
    1 cup unsweetened extra creamy oat milk, 1 tsp garlic powder, 1 tsp onion powder, 3 tbsp nutritional yeast, Salt and pepper to taste, 2 cups vegan cheese
  • Bonus: Add steamed peas, broccoli or artichokes to make this even tastier.

Stove top directions

  • In a large pot, add the pasta and cover with water. Cook until it's al dente, or the texture you prefer.
    16 oz. pasta shells
  • Once pasta has cooked, save ¼ cup of the pasta water and strain the rest away.
  • Return the pasta to the large pot. Add the oat milk, pasta water, vegan cheese, salt, pepper, garlic powder, onion powder and nutritional yeast. Stir on low heat until everything is melted and mixed together and the cheese sauce thickens up.
    1 tsp salt, 2 tbsp vegan butter, 1 cup unsweetened extra creamy oat milk, 1 tsp garlic powder, 1 tsp onion powder, 3 tbsp nutritional yeast, 2 cups vegan cheese

Video

Notes

Use unsweetened and plain coconut, cashew or oat milk. Almond and soy milk leave a weird after taste.
I recommend vegan cheddar cheese or whatever you can find. I like a mix of Daiya or Violife cheddar with chao original.

Nutrition

Nutrition Facts
Vegan mac and cheese (no cashews no soy)
Amount per Serving
Calories
778
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Sodium
 
1213
mg
53
%
Potassium
 
506
mg
14
%
Carbohydrates
 
104
g
35
%
Fiber
 
7
g
29
%
Sugar
 
3
g
3
%
Protein
 
21
g
42
%
Vitamin A
 
267
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.