Johnna's Best Mac & Cheese (gluten-free, dairy-free, vegan, low carb, grain-free)

Johnna’s Best Mac & Cheese (gluten-free, dairy-free, vegan, low carb, grain-free)

Author Johnna


  • 16 ounces gluten-free pasta (I used Banza chickpea pasta)
  • 1 3/4 cup rough diced sweet potatoes or yellow potatoes (sweet potatoes = more creamy)
  • 1 1/4 cup vegetable stock (be certain this is gluten-free)
  • 1 1/4 cup cashews , raw and not salted
  • 3/4 cup rough diced carrots
  • 2/3 cup rough diced yellow onion
  • 1/2 cup dairy-free milk (I use hemp milk)
  • 1/4 cup nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1 clove garlic
  • 1/2 teaspoon sweet or smoked paprika (I like the hint of smokiness in smoked paprika)
  • additional paprika , chives or chopped fresh herbs of your choice for garnish


  1. Boil water and cook pasta as per directions on package.
  2. While pasta is cooking, place all ingredients for the sauce into a high speed blender such as a VitaMix or Blendtec. (If you do not have a high speed blender, you will need to see the notes at the bottom for cooking directions.)
  3. Turn blender on low, slowly working speed up to high. Blend on high until sauce is creamy and steaming hot.
  4. Drain pasta. Gently mix in about half of the cheese sauce. You will not need the entire batch of cheese sauce, only about half. Serve immediately.
  5. The remaining cheese sauce may be stored in the refrigerator or frozen. I have frozen this sauce and allowed it to thaw at room temperature with great success.

Recipe Notes

If you do not have a high speed blender, you will need to boil water in a medium saucepan. Add the vegetables and cook until fork tender. Transfer to regular blender with all other ingredients except the vegetable stock. You will eliminate the vegetable stock and instead replace it with hot cooking liquid from the vegetables.

Big thanks to Vegan Yumminess and Veg News magazine for their inspiration in creating this recipe, which is an adaptation and modification combining elements of both of their recipes as well as my own take on mac & cheese.