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Nut-Free Vegan Mac and Cheese Recipe

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A creamy, nut-free vegan mac and cheese recipe made with sunflower seeds and rolled oats, creating a rich and flavorful plant-based cheese sauce without dairy or nuts. This comforting dish is quick to prepare, perfect for a healthy, delicious meal that everyone can enjoy.

  • Author: Chef
  • Prep Time: 10 minutes (plus 30 minutes soaking time)
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Ingredients

Pasta

  • 16 ounces dry macaroni or gluten-free pasta of choice

Cheese Sauce

  • ½ cup raw sunflower seeds
  • 2 ½ cups water
  • 3 tablespoons old fashioned rolled oats (Or sub 1 tablespoon tapioca starch)
  • 2 cloves garlic, peeled
  • small piece of roasted red pepper (about a 1-inch strip, start with less and increase to taste)
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons white or chickpea miso
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon rice vinegar
  • 2 teaspoons fine sea salt
  • ½ teaspoon mustard powder (Or 1 teaspoon dijon mustard)
  • ½ teaspoon onion powder
  • pinch of nutmeg
  • white pepper, optional, to taste
  • 2 to 3 tablespoons vegan butter, optional (Add directly to the pot in step 5)

Instructions

  1. Soak Sunflower Seeds: Place the raw sunflower seeds in a bowl and cover them with hot water. Let them soak for 30 minutes, then drain and rinse thoroughly to soften and prepare for blending.
  2. Cook Pasta: Bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain the cooked pasta in a colander once done and set aside.
  3. Prepare Cheese Sauce: While the pasta cooks, combine the soaked sunflower seeds, 1 cup of water, oats, garlic, roasted red pepper, nutritional yeast, lemon juice, miso, apple cider vinegar, rice vinegar, sea salt, mustard powder, onion powder, and nutmeg in a blender. Blend gradually increasing speed to high for about 1 minute, stopping to scrape down the sides as needed until completely smooth.
  4. Add Remaining Water: Pour in the remaining 1 ½ cups of water and blend again to fully combine the sauce. This will loosen the mixture to the perfect sauce consistency.
  5. Adjust Flavor: Taste the sauce and add more roasted red pepper, onion powder, nutritional yeast, salt, or white pepper if desired. Blend again briefly to incorporate any additions.
  6. Heat Sauce: Pour the sauce into the empty pasta pot and heat over medium heat for 2 to 3 minutes, stirring frequently to prevent sticking and allow the sauce to thicken slightly. If using, add the vegan butter now for extra creaminess, stirring until melted and well combined.
  7. Combine Pasta and Sauce: Add the drained pasta back into the pot with the cheese sauce and stir thoroughly to coat all the noodles evenly. The sauce will thicken further as it sits.
  8. Serve: Serve the nut-free vegan mac and cheese hot, garnished as desired, and enjoy this comforting, dairy-free meal.

Notes

  • Soaking sunflower seeds softens them and makes the sauce smoother.
  • Start with a small amount of roasted red pepper and add more to taste, as it can impact the flavor intensity.
  • Use gluten-free pasta if needed to make this recipe gluten-free.
  • To make the sauce thicker, substitute rolled oats with tapioca starch as mentioned.
  • The vegan butter is optional but adds richness to the final dish.
  • Adjust seasonings after blending to get your preferred balance of flavors.

Find it online: https://cheftinaskitchen.com/nut-free-vegan-mac-and-cheese-recipe/