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Even if you’re not vegan, I think you’ll love this vegan mac and cheese recipe. It took me 10+ attempts to get the dairy-free cheese sauce right, and thanks to reader feedback over the years, it’s only gotten better.
It’s just as fast to prepare as the boxed version from the store. While the pasta cooks, you’ll toss a few ingredients in a blender to make the sauce. When the pasta is done, the cheese sauce is, too! (No store-bought cheeses required.)
This recipe led to my popular cashew queso, vegan ice cream bars, and vegan alfredo sauce, so make sure you try those, too.
“This is not only the best vegan mac out there, it’s also the easiest! I have made this recipe so many times as written and it is simply perfect…”
Table of Contents
Why You’ll Love This Vegan Mac and Cheese
It has lots of feedback. I originally posted this recipe in 2011, so hundreds of readers have tested it for nearly 14 years. There’s plenty of feedback in the comments if you’d like to explore substitution ideas, toppings, pasta variations, and more.
It’s fast to prepare. You can make the sauce while the noodles cook, so the dish is ready to eat when the noodles are done! (Just like the box kind.)
It’s allergy-friendly. You can easily make this recipe gluten-free by using your favorite gluten-free noodles, and it’s already dairy-free and egg-free. For a nut-free option, try my sweet potato mac and cheese.
Ingredients You’ll Need
- Cashews. This recipe calls for unsalted, unroasted cashews for the most neutral flavor. If you don’t have a high-speed blender, soak the ingredients in boiled water for 10 minutes before blending to help them break down more easily.
- Nutritional Yeast. Also called “nooch” in the vegan world, these flakes add a cheesy flavor to the sauce without using dairy. Nothing else quite matches this ingredient, but in a pinch, you can substitute a small amount of white miso, which also has a cheesy flavor.
- Spices. Garlic and chili powder add flavor, while a pinch of turmeric lends the sauce an orange hue. (But that’s optional!) While it might taste salty at first, remember that the sauce will be poured over a pound of pasta, which will dilute the flavor.
- Lemon juice. This adds tang to boost the overall “cheesy” taste. Use freshly squeezed lemon juice, rather than bottled, for the best flavor.
- Mustard. This adds another layer of tangy flavor and helps emulsify the cheese sauce.
- Pasta. Macaroni noodles cook faster than almost any other pasta shape, making this a quick-cooking dish. Choose gluten-free pasta for a gluten-free recipe.
How to Make Dairy-Free Mac and Cheese (Step by Step)
Step 1:
Bring a large pot of salted water to a boil, and cook 16 ounces of pasta according to the package directions. (I usually add a teaspoon of sea salt to the water.)
While the noodles cook, combine 1 1/2 cups cashews, 3/4 cup water, 2 tablespoons lemon juice, 1/2 teaspoon mustard, 1 1/2 teaspoons salt, 1/4 cup nutritional yeast, 1/2 teaspoon chili powder, 1/4 teaspoon each of garlic powder and turmeric, and a pinch of cayenne pepper in a high-speed blender.
Secure the lid and blend until smooth and creamy.
Step 2:
When the noodles are cooked, drain them and return them to the large pot.
Pour the sauce into the pot, and stir over medium heat until the mac n’ cheese is warmed and the noodles are well coated. Adjust the seasoning to taste, adding more salt or lemon juice as needed.
If necessary, add a few tablespoons of water to help loosen the sauce and make it creamier.
Serve this vegan mac and cheese warm, accompanied by any additional toppings you love. It’s delicious with veggies added in, such as steamed broccoli or mushroom bacon. (Yum!)
Dairy-Free Mac and Cheese Recipe Variations
- Baked Mac and Cheese: Add an extra 1/4 cup of water to this recipe to thin out the sauce (because it will thicken when baked), then pour the cooked pasta and sauce into a greased 9-by-13-inch baking dish. For a crumb topping, stir together 3/4 cup of breadcrumbs, 1/4 cup of melted vegan butter, and 1/4 teaspoon of salt in a small bowl. Then, sprinkle the mixture over the top of your mac and cheese. (Use gluten-free breadcrumbs if needed.) Bake the casserole in a preheated oven at 350°F for 10 minutes. When the timer goes off, turn on your oven’s broiler and let the breadcrumbs brown for 1 to 2 minutes, just until the topping looks golden brown. Watch closely so it won’t burn! For a gluten-free topping, try chopped almonds or other crushed nuts.
- Green Chile Mac and Cheese: Replace a 1/2 cup of water with a 4-ounce can of green chilies. You can also add in a few slices of jarred jalapeños for extra flavor and spice. (Inspired by vegan nacho cheese, my favorite vegan cheese dip ever!)
- Miso Mac and Cheese. Did you know that white miso has a flavor profile similar to Parmesan cheese? If you don’t have nutritional yeast on hand, add a teaspoon of white miso to this recipe to bring out all the cheesy flavors. It’s always a good idea to start small with miso, as it can quickly overpower a recipe. Start with just 1/2 teaspoon if you’re unsure about the flavor.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days. The sauce will thicken when chilled, but should thin out again when warmed. Add a splash of water to the pasta when heating it on the stovetop for the creamiest results.
Note: If you need to make this ahead of time, I recommend making the sauce and storing it separately in the fridge for up to 5 days. Cook the pasta fresh, then stir in the sauce and heat until warmed through.
Vegan Mac Recipe FAQs
Try using hemp hearts instead of cashews if you like. (This works great for vegan ranch dressing, so it might work here, too.) Otherwise, try Sweet Potato Mac and Cheese as an alternative.
Of course! I recommend using non-dairy milk with no added sweetener; however, you can also use oat milk, almond milk, or even soy milk if you’d like to add extra protein to this recipe. I don’t recommend using coconut milk unless you don’t mind the added coconut flavor.
More Vegan Comfort Food
If you try this vegan mac and cheese recipe, please leave a comment and ⭐ star rating below to let me know how you like it. Thanks for visiting!
The Best Vegan Mac and Cheese Recipe
Ingredients
- 1 ½ cups cashews (not roasted or salted)
- 2 to 3 tablespoons fresh lemon juice
- ¾ cup water
- 1 ½ teaspoons fine sea salt
- ¼ cup nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- pinch of cayenne pepper (optional)
- ½ teaspoon spicy brown mustard (optional)
- 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
Instructions
- Prepare the pasta according to the package directions. Add a teaspoon of salt to the cooking water to make the noodles well-seasoned.
- While the pasta is cooking, combine the cashews, 2 tablespoons of lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high-speed blender. Secure the lid and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again. You can taste the sauce, but remember that pouring it over a pound of pasta will dilute the flavor significantly.
- Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce and adjust the seasoning to taste. Add another tablespoon of lemon juice to brighten the flavor if needed. Serve warm with any toppings or add-ins you like, such as steamed broccoli.
- Leftovers can be stored in an airtight container in the fridge for up to 1 week. The mac and cheese will thicken when chilled, so you may need to add a splash of water when reheating it on the stove top, plus an extra sprinkle of salt.
Delicious! Doubled the sauce, used GF Pasta, mixed it and put cornflake crumbs on top then baked for a few min, was perfect (with a lot of added salt)
This is the best I’ve ever had!! Delicious!! Wow sooo good! Thank you for such a great recipe!!
I made this exactly according to the recipe and it was very disappointing. It was bland and didn’t taste anything like real Mac and cheese which I was expecting. Sorry.
This is going into our regular rotation! I was looking for a quick lunch after a packed morning. I just did a half recipe with chickpea past, and we nearly devoured it all. The taste and texture were surprising and so delicious. I couldn’t believe how quickly it came together – in the time to boil the pasta.
Truly the best vegan mac and cheese recipe!!! The only one I’ve made for years. Vegan and non-vegan approved. Thank you!!!
Perfect Mac & Cheese and the sauce is great on veggies too.
Perfect Mac & Cheese and the sauce is great on veggies too.