This creamy Vegan White Mac and Cheese with Roasted Zucchini and Rosemary is the ultimate comfort food!
It’s rich, satisfying, and plant-based, without any of the heaviness.
Made with gluten-free pasta shells, vegan mozzarella, and oven-roasted zucchini, this dairy-free mac and cheese.
This recipe is flavorful, easy to make, and perfect for any time of year.
Why This Is the Best Vegan White Mac and Cheese Recipe
If you’re looking for a quick and cozy vegan dinner that tastes like pure comfort, this one’s for you. It’s:
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Vegan and gluten-free
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Made with simple whole food ingredients
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Creamy, cheesy, and dairy free
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Easy to customize with fresh herbs or added veggies
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Perfect for weeknight meals or healthy comfort food cravings
Unlike traditional mac and cheese, this version skips the butter, heavy cream, and processed ingredients—making it easier on digestion and better for your body, while still giving you that nostalgic, creamy satisfaction.
Using Non-Stick Cookware that is NON-TOXIC
For this Vegan White Mac & Cheese, I love using a nontoxic nonstick pan like this one—it’s free from PFAS, PFOA, and other harmful chemicals often found in traditional cookware. It’s by Rachael Ray and has been the perfect size for make pasta!
When you’re making healthy recipes, your cookware should be just as clean as your ingredients.
This pan makes it super easy to whip up creamy sauces without sticking or burning, and you can feel good knowing it’s safe for you and your family. Clean cooking starts with clean cookware!
A Healthier Vegan Mac and Cheese You’ll Crave
This isn’t just any vegan pasta dish—it’s a healthy vegan comfort food recipe that leaves you feeling nourished and full, not sluggish.
The addition of roasted zucchini adds fiber and depth, while fresh herbs like rosemary or thyme bring earthy, aromatic notes and natural anti-inflammatory properties.
Ingredients Needed for Vegan White Mac and Cheese (scroll down for full recipe)
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Vegan mozzarella cheese (this is my favorite brand with clean ingredients and melts really well)
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Unsweetened dairy free milk (such as almond, oat, or cashew)
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Gluten-free pasta shells or elbow macaroni (made from chickpeas for extra protein & fiber)
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Zucchini (roasted with sea salt, black pepper, and avocado oil)
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Olive oil or avocado oil
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Fresh rosemary or thyme
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Garlic (fresh and/or powdered)
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Onion powder
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Gluten-free all-purpose baking flour (optional, for thickening)
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Lemon juice (for brightness and balance)
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Dijon or stoneground mustard (adds tang and depth to the cheese sauce)
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Coconut aminos (for umami and slight sweetness)
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Brazil Nuts (works as a vegan parmesan flavor!)
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Sea salt & Black pepper
Why Add Zucchini to Vegan Mac and Cheese?
Roasted zucchini adds a subtle sweetness, creamy texture, fiber and nutrients to this plant-based mac and cheese.
It pairs beautifully with the richness of the white cheese sauce and the aromatic herbs, creating a balanced, elevated version of the classic comfort food.
💚 Why This Mac and Cheese Is Good for You
This cozy mac and cheese isn’t just delicious—it’s packed with wholesome, plant-based ingredients that offer real health benefits:
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Dairy-Free & Gut-Friendly: By skipping dairy, this recipe is easier on digestion and great for anyone with lactose intolerance or dairy sensitivities.
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Gluten-Free Option: Using gluten-free pasta and flour makes this recipe accessible for those with gluten sensitivities or celiac disease—without sacrificing taste or texture.
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Anti-Inflammatory Herbs: Fresh rosemary or thyme aren’t just for flavor—they’re rich in antioxidants and natural compounds that can support immunity and reduce inflammation.
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Veggie-Packed: Roasted zucchini adds fiber, vitamins, and minerals, giving the dish a nutrient-dense boost while blending seamlessly into the creamy texture.
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Healthy Fats: Avocado oil and olive oil are heart-healthy sources of monounsaturated fats, which may support skin, brain, and hormone health.
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No Seed Oils, No Refined Sugar: This recipe is completely free of canola, safflower, palm oil, and white sugar—making it a cleaner, whole-food comfort food option.
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Blood Sugar Friendly: Ingredients like coconut aminos and lemon juice help balance flavors naturally without spiking blood sugar, and the fiber from zucchini and gluten-free pasta can help slow digestion.
- Rich in Selenium for Immune & Thyroid Support
Grated Brazil nuts add a subtle nutty flavor and a natural source of selenium—an essential mineral that supports thyroid health, immune function, and antioxidant protection. Just a few nuts go a long way in boosting the nutrient density of this dish.
This vegan mac is proof that comfort food can be both nourishing and satisfying! It’s perfect for weeknight dinners, cozy weekends, or anytime you’re craving something warm and creamy without the crash.
Tips & Variations
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Make it spicy: Add red pepper flakes or a splash of hot sauce.
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Try other herbs: Fresh sage or basil would also complement this dish well.
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Meal prep friendly: Stores well in the fridge and reheats beautifully.
Comforting Yet Light Vegan Dinner Recipe
One of the best parts about this vegan white mac and cheese is how filling but not heavy it is.
It’s a great meal for when you want something indulgent but still wholesome. Whether you’re cooking for a cozy night in, looking for a healthy vegan pasta recipe, or want a new twist on mac and cheese, this dish delivers.
Vegan White Mac & Cheese with Roasted Zucchini
Ingredients
For the cheese sauce:
- ½ block vegan mozzarella cheese shredded
- 1 cup unsweetened dairy-free milk almond, oat, or soy
- 2 tsp olive oil or vegan butter
- 2 tsp gluten-free all-purpose flour or sub arrowroot starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard sub stoneground mustard
- 2 tsp coconut aminos
- 2 tsp fresh rosemary minced (or sub thyme)
- Juice of ½ lemon
- ¼ tsp sea salt or to taste
- ¼ tsp black pepper
- 3 Brazil nuts grated
For the pasta and veggies:
- Gluten-free pasta shells or elbow macaroni
- 2 medium zucchinis chopped
- 1 tbsp avocado oil for roasting
- Sea salt and black pepper for roasting
Instructions
Roast the Zucchini:
- Preheat your oven to 425°F (200°C). Toss chopped zucchini with a little avocado oil, sea salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes , flip and roast for another 15 minutes or until golden and tender. Set aside.
Cook the Pasta:
- Cook your gluten-free pasta according to package instructions. Drain and set aside.
Make the Cheese Sauce:
- In a medium saucepan, heat olive oil or vegan butter over medium heat. Whisk in the gluten-free flour to form a roux and cook for 1–2 minutes.
Add Milk and Flavorings:
- Slowly whisk in the unsweetened dairy-free milk until smooth. Add garlic powder, onion powder, salt, pepper, Dijon mustard, coconut aminos, rosemary, and lemon juice. Stir well.
Add Cheese:
- Add shredded vegan mozzarella and grate in the Brazil nuts, stir continuously over low to medium heat until melted and creamy. About 10-15 minutes. Adjust seasoning to taste.
Combine Everything:
- Add the cooked pasta and roasted zucchini into the cheese sauce. Stir to coat everything evenly. Warm through for 1–2 minutes if needed.
Serve & Enjoy:
- Serve hot, optionally garnished with fresh cracked pepper and chili flakes. Leftovers keep well refrigerated for 3–4 days in an airtight glass container.
WOW this recipe is even better than it looks!! the flavors are incredible- easy to make & i love this for leftovers- thank you!!