How to veganize mac and cheese without weird ingredients

I love a good challenge, and this one’s right up there: make a creamy, cozy, convincingly “cheesy” mac—without nutritional yeast, specialty powders, or a last-minute $12 grocery run.

Here’s the approach: use everyday pantry staples to build body, color, and umami.

Think carrots and potatoes for silkiness and color. A simple roux for classic creamy mouthfeel.

Dijon, lemon, and a pinch of paprika to nudge that cheddar-ish tang. That’s it.

Let’s cook.

The pantry-only formula

Great vegan mac doesn’t need “mystery” ingredients.

I stick to four buckets you probably have right now:

• Base: elbow macaroni (or shells), unsweetened plant milk, olive oil or vegan butter, all-purpose flour.

• Body & color: a small potato and a carrot.

• Flavor: onion, garlic, Dijon, lemon juice, paprika, salt, black pepper.

• Optional boosts: a splash of olive brine or pickle juice for sharpness, a little grated store-bought vegan cheddar if you already buy it. Totally optional.

If you’re thinking, “No nutritional yeast?”—yep. Not needed here.

The 20-minute stovetop recipe

Serves: 4 generously
Time: 20–25 minutes
Good for: weeknights, meal prep, picky eaters

Ingredients

• 12 oz (340 g) elbow macaroni (or any short pasta)

• 1 small russet or gold potato, peeled and diced (about 1 heaping cup)

• 1 medium carrot, peeled and sliced

• 1/2 small yellow onion, roughly chopped

• 1 large garlic clove, smashed

• 2 tbsp olive oil or vegan butter

• 2 tbsp all-purpose flour

• 2 cups (480 ml) unsweetened oat or soy milk (room temp)

• 1 tsp Dijon mustard

• 1–2 tsp lemon juice (to taste)

• 1/2 tsp sweet paprika (or smoked, if you like)

• 1/2 tsp fine sea salt, plus more to taste

• Freshly ground black pepper

Optional but nice

• 1–2 tsp olive brine or pickle juice (for extra tang)

• 1/2 cup (50 g) mild vegan cheddar, grated (only if you already buy it)

Instructions

1. Boil veggies & pasta: Bring a large pot of salted water to a boil. Add the potato, carrot, onion, and garlic. Boil 8–10 minutes until very tender. Use a slotted spoon to transfer the veg to a blender. In the same water, cook the pasta to al dente. Reserve 1 cup pasta water; drain.

2. Blend the body: Add 1/2 cup (120 ml) of the plant milk to the cooked veg. Blend until completely smooth and silky. This is your thick, golden base.

3. Make a quick roux: In a wide pot over medium heat, warm the olive oil or vegan butter. Whisk in the flour; cook 60–90 seconds until it smells toasty and looks like wet sand.

4. Whisk in liquids: Slowly pour in the remaining 1 1/2 cups (360 ml) plant milk, whisking constantly to avoid lumps. Simmer 2–3 minutes until lightly thickened.

5. Flavor & finish the sauce: Whisk in the blended veg puree, Dijon, paprika, 1/2 tsp salt, and a few grinds of pepper. Simmer gently 2 minutes, stirring often. Add lemon juice to taste (and olive brine if using). If you’re using vegan cheddar, stir it in now to melt. Adjust thickness with splashes of pasta water until it’s glossy and pourable.

6. Coat the pasta: Toss the drained pasta into the sauce until every elbow is coated. Taste and adjust salt, lemon, and pepper. Serve hot.

Why this tastes cheesy without cheese

Cheddar has three things going for it: fat, tang, and savory depth. We hit each without the hard-to-find stuff.

• Fat: the roux + plant milk give that classic dairy-style creaminess.

• Tang: lemon juice (and optional olive brine) mimic the lactic edge of aged cheese.

• Savory: onion, garlic, and a hint of paprika build roundness. The potato-carrot blend adds subtle sweetness and that familiar sunset color.

I’ve mentioned this before, but simple almost always wins. You don’t need a lab kit to make comfort food.

The baked version

Want that golden top and cozy casserole vibe? Easy.

• Prepare the sauce and pasta as written.

• Fold together and spread in a lightly oiled 9×13-inch baking dish.

• Mix 1 cup fresh breadcrumbs with 1 tbsp olive oil, a pinch of salt, and 1/2 tsp paprika; scatter on top.

• Bake at 400°F (200°C) for 15–18 minutes until bubbling and lightly browned.

• For extra color, broil 1–2 minutes—watch closely.

Gluten-free swap

• Use a sturdy gluten-free short pasta (brown rice or corn blends hold up well).

• Swap the flour for 2 tbsp cornstarch or a GF all-purpose blend. If using cornstarch, whisk it into cold plant milk first to avoid clumps, then add to the pot and bring to a gentle simmer to thicken.

Nut-free and soy-free options

No nuts? No problem. The potato-carrot base already gives creaminess.

• Nut-free: use oat milk and olive oil.

• Soy-free: use oat or almond milk and olive oil.

• Extra protein without nuts: blend 1/2 cup cooked white beans with the veg base. It disappears into the sauce and adds body.

Common pantry flavor twists

Keep it everyday, but make it yours.

• Garlic-lemon: add a second clove of garlic and finish with extra lemon zest.

• Smoky: use smoked paprika and a dash of liquid smoke (only if you keep it around).

• Peppery: crack in lots of black pepper and a pinch of chili flakes.

• Pickle-forward: 2–3 tsp pickle juice wakes the whole pot up—trust me.

• Veg-loaded: stir in thawed peas, steamed broccoli, or sautéed mushrooms at the end.

Texture troubleshooting

Sauce too thick? Whisk in warm pasta water or more plant milk a splash at a time.

Too thin? Simmer 2–3 more minutes to reduce, or whisk 1 tsp cornstarch into 2 tbsp cold plant milk and stir it in, simmering until glossy.

Grainy? Blend the veg base longer, and make sure the plant milk is unsweetened. Overnight-chilled plant milk can sometimes separate—shake it first.

Meal prep, storage, and reheating

Mac and cheese thickens as it cools—that’s normal.

• Fridge: store in an airtight container up to 4 days.

• Reheat: add a splash of water or plant milk and warm gently on the stove, stirring until creamy again.

• Freeze: not my favorite here because the sauce can get a bit mealy, but individual portions will do fine for up to 2 months. Thaw in the fridge and rewarm with extra liquid.

Budget tips

• Carrots and potatoes are the MVPs. They cost cents and replace pricey additives.

• Buy pasta in bulk and watch for sales on oat or soy milk.

• Skip the optional vegan cheddar unless you already have it—this recipe doesn’t need it.

What to serve with it

I like a crisp side salad with lemony dressing to cut the richness. Roasted broccoli or asparagus works too. If you’re feeding a crowd, pair this with a bright slaw and call it dinner.

The quick reference (print me)

Pantry wins: pasta, flour, plant milk, onion, garlic, Dijon, lemon, paprika, oil/butter.
Secret silk: blended potato + carrot + a bit of milk.
Method: boil veg → blend → make roux → whisk in milk → add puree + seasonings → toss with pasta.
Taste check: salt, lemon, pepper. Adjust thickness with pasta water.
Extras: breadcrumbs for baking, peas/broccoli for add-ins.

FAQ I actually get

Can I skip the carrot?
Yes, but you’ll lose some color and a touch of sweetness. Add a pinch of turmeric for color if you like.

Do I need a high-speed blender?
No. Any blender works if the veg are very soft. Blend longer for a silky finish.

What if I only have almond milk?
Use it—just make sure it’s unsweetened and unflavored. Oat and soy are creamier, but almond is totally fine.

Is Dijon essential?
A little mustard makes everything taste “cheesier.” If you’re out, add 1/4 tsp mustard powder or a tiny splash of vinegar.

Recipe notes from my kitchen

• Season boldly. Pasta is a salt magnet. Taste the sauce after the lemon goes in—then add a pinch more salt if it still tastes shy.

• Keep the heat gentle once the sauce thickens. Boiling can cause separation.

• For the baked version, undercook pasta by 1 minute so it finishes in the oven without getting mushy.

Final note

If you’ve ever been burned by a vegan mac with a laundry list of head-scratcher ingredients, this is your reset button.

It’s simple, fast, and built from stuff you already trust.

Comfort without caveats.