This High-Protein Vegan Mac And Cheese Without Cashews is a creamy, delicious plant-based comfort food made with protein-rich white beans and nutritional yeast for a savory, cheesy flavor.
This easy, nut-free, and dairy-free recipe is a filling meal perfect for lunch or dinner the whole family will love.
Looking for another protein pasta dish? Try my creamy cold pasta salad or red lentil pasta.
Pasta has always been one of my favorite comfort foods, and I love experimenting with new flavors, like my mushroom spinach pasta and green pea pasta, but this vegan mac and cheese without cashews quickly became a new favorite.
Made with simple ingredients like white beans, this dish is quick, budget-friendly, and perfect for busy days when you want a wholesome dinner without spending hours in the kitchen.
The first time I blended white beans into the sauce, I was amazed by how creamy and satisfying they made this mac and cheese without using nuts or dairy.
The combination of nutritional yeast and simple seasonings creates a delicious cheesy flavor, while the smooth sauce coats every piece of pasta beautifully. It's a great option for anyone looking for a cozy weeknight dinner that is simple to make and packed with plant-based goodness.
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🫘Ingredients
- Pasta: Use your favorite small pasta shape. Elbow macaroni is classic, but shells, penne, or spirals work well too.
- Cooked white beans: Use cooked cannellini or navy beans for a creamy sauce. You can cook them at home or use canned beans-just drain and rinse before using.
- Nutritional yeast: Also called nooch, it gives the sauce a delicious cheesy, nutty flavor.
- Tapioca flour: Helps thicken the sauce and creates a smooth, creamy texture.
- Mustard: Adds a subtle tang and enhances the cheesy flavor.
- Olive oil: Adds richness and helps create a smooth sauce.
- Water: Adjusts the sauce consistency and makes it perfectly creamy.
- Seasonings: Salt, garlic powder, onion powder, and turmeric powder add savory flavor to the sauce.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Mac and Cheese Without Cashews
Cook pasta: Cook pasta according to package instructions until al dente.
Blend sauce ingredients: In a high-speed blender, blend the cooked white beans, nutritional yeast, tapioca flour, mustard, olive oil, garlic powder, onion powder, turmeric, salt, and water until smooth and creamy.
Cook sauce: Pour the blended sauce into a saucepan and cook on medium-low heat for 8-10 minutes, stirring frequently until warm and stretchy.
Combine: Drain the pasta and pour the sauce over it. Stir well to combine and serve hot. Garnish with basil, parsley, or red pepper flakes.
📋Substitutions & Variations
- Use different pasta: Try whole-wheat, gluten-free, chickpea, or lentil pasta for a twist.
- Nutritional yeast (Nooch): Use vegan shredded cheese or miso paste for a different flavor profile.
- Tapioca flour (tapioca starch): Substitute with cornstarch, arrowroot powder, or potato starch.
- Olive oil: Replace with avocado oil, coconut oil, or any neutral-flavored vegetable oil.
- Add vegetables: Stir in cooked broccoli, peas, spinach, mushrooms, or roasted vegetables for extra flavor and nutrients.
- Make it spicy: Add a pinch of chili flakes, cayenne pepper, or a splash of hot sauce for a little heat.
- Extra protein upgrade: Toss in baked tofu cubes, crispy chickpeas, or your favorite plant-based sausage.
💡Marinela's Tips
- Don't overcook the pasta: Cook it until al dente, meaning it should be slightly firm when bitten. This helps the pasta keep its texture and prevents it from becoming mushy.
- Blend the sauce until smooth: Use a high-powered blender for the creamiest texture. If the sauce is still slightly chunky, blend it for another 30 seconds until silky.
- Adjust the sauce consistency: The sauce should be thick, creamy, and smooth. If it's too thick, add water one tablespoon at a time until you reach your desired consistency.
- Serve hot: This mac and cheese is best enjoyed right away when the sauce is at its creamiest and most flavorful.
❓Frequently Asked Questions (FAQ's)
If you don't have nutritional yeast, try using a combination of grated vegan parmesan or your favorite dairy-free cheese with a small amount of miso paste for a similar cheesy, savory flavor.
You can easily make this recipe gluten-free by using gluten-free pasta instead of regular pasta.
Yes, you can use cornstarch or arrowroot powder as a substitute. Keep in mind that the texture may be slightly different, but they will still help thicken the sauce and create a creamy consistency.
Store leftover vegan mac and cheese in an airtight container in the refrigerator for up to 3-4 days.
🍝More Dairy-Free Pasta Recipes
📖 Recipe
High-Protein Vegan Mac And Cheese Without Cashews
Equipment
- 1 pot
- 1 high speed blender
- 1 Saucepan
Ingredients
- 8 oz (227gr) uncooked pasta use your favorite type of pasta
- 1 + ½ cup cooked white beans
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca flour (tapioca starch)
- 1 tablespoon mustard
- 2 tablespoons olive oil extra virgin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- 1 teaspoon sea salt or to taste
- 1 + ½ cup water room temperature
Instructions
- Cook pasta according to package instructions until al dente.8 oz (227gr) uncooked pasta
- In a high-speed blender, blend the cooked white beans, nutritional yeast, tapioca flour, mustard, olive oil, garlic powder, onion powder, turmeric, salt, and water until smooth and creamy.1 + ½ cup cooked white beans, 3 tablespoons nutritional yeast, 2 tablespoons tapioca flour, 1 tablespoon mustard, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon turmeric powder, 1 teaspoon sea salt, 1 + ½ cup water
- Pour the blended sauce into a saucepan and cook on medium-low heat for 8-10 minutes, stirring frequently until warm and stretchy.
- Drain the pasta and pour the sauce over it. Stir well to combine and serve hot. Garnish with basil, parsley, or red pepper flakes.
Notes
- For the creamiest sauce: Blend the white bean mixture until completely smooth. A high-powered blender will give the best silky texture.
- Don't overcook the pasta: Cook it until al dente, so it stays firm and holds its texture in the creamy sauce.
- Adjust the thickness: If the sauce becomes too thick, add water one tablespoon at a time until it reaches your preferred consistency.
- Taste before serving: Adjust the salt, nutritional yeast, or other seasonings to taste.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
If you try this vegan mac and cheese, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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