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Very close up shot of cheesy carrot pasta.

Vegan Carrot Mac and Cheese

  • Author: Caitlin Rule
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 serves 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Easy Vegan Carrot macaroni and cheese is the ultimate comfort food that everybody will love. Made even better with a nut-free veggie packed creamy carrot “cheese” sauce and sweet tender peas!



Carrot Cheese Sauce:

  • 2 cups/ 300g roughly chopped or sliced carrots
  • 1/4 cup tahini or nut butter of choice
  • 1 1/2 cups plain unsweetened dairy free milk
  • 1/21 teaspoon sea salt
  • 2 tablespoon fresh lemon juice
  • 1/3 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste


  1. Bring a pot of water to boil and fit with a steamer attachment. Stem the carrots till tender for about 8 minutes. Alternatively you can cook the carrots in a microwave-safe bowl with a dew splashes of water for 4 minutes, or until tender. Set the carrots aside.
  2. In another large pot, add water and bring to a boil. Cook pasta according to package instructions, add the peas to cook with the pasta to cook. Pasta should be ardent or just fork tender.
  3. Add the carrots, tahini, milk, lemon juice and seasonings to a high speed blender and blend until creamy, about one minute.
  4. Drain pasta and peas, and add back to the pot. Pout over the carrot cheese sauce and stir to combine.


  • If you don’t like tahini simply replace it with another nut butter of choice.
  • Can sub carrots with steamed butternut pumpkin if you prefer.


  • Serving Size: 1 serve
  • Calories: 338
  • Sugar: 8g
  • Fat: 6.1g
  • Saturated Fat: 0.8g
  • Carbohydrates: 59.4g
  • Fiber: 8.3g
  • Protein: 13.2g

Keywords: Vegan Carrot Mac and Cheese, Carrot Mac and Cheese, Vegan Mac and Cheese