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⭐⭐⭐⭐⭐ Featured Review

“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…” – Audrey

If you’ve been disappointed with other dairy-free mac and cheese recipes, I hope you’ll give this one a try. It took me over 10 attempts to get it right, and thanks to reader feedback over the years, it has only gotten better.

What you’ll love about this vegan cheese sauce is that it’s not labor-intensive. 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.)

With hundreds of five-star reviews, I’m confident you’ll love it.

vegan mac and cheese lifted close up on a fork.

Vegan Mac n Cheese Ingredients

Here’s what you’ll need:

  • Cashews. Use cashews that are not salted or roasted 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. There is nothing else quite like this ingredient, but in a pinch, you could substitute it with a small amount of white miso, which also has a cheesy flavor.
  • Spices. Garlic powder, onion powder, and chili powder add flavor to the sauce, while a pinch of turmeric lends an orange hue. (But that’s optional!) While the sauce might taste salty at first, remember that it’s being poured over a pound of pasta, which will dilute the flavor.
  • Lemon juice. This adds a tangy flavor to help 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 practically all other pasta shapes, making this a quick-cooking dish. Choose gluten-free pasta for a gluten-free recipe.
bowls of cashews, noodles, spice jars, and a bottle of nutritional yeast on a marble board.

How to Make Vegan Mac and Cheese

Step 1:

Bring a large pot of salted water to a boil, and cook the pasta according to the package directions. (I usually add a teaspoon of sea salt to the pot of water.)

While the noodles are cooking, combine the cashews, water, lemon juice, mustard, salt, nutritional yeast, and spices in a high-speed blender. Secure the lid and blend until the mixture is very smooth.

cashews, water, nutritional yeast, and spices blended together to make a creamy sauce.

Detoxinista Tip

If you don’t have a high-speed blender, cover the cashews with 1 cup of boiled water and let them soak for 10 minutes. This should help to soften the cashews. Pour the soaked cashews (along with the warm soaking water) directly into the blender, then add the remaining ingredients to blend.

Step 2:

When the noodles are done cooking, drain and return the warm noodles 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.

vegan cheese sauce poured over noodles and stirred in a white pot.

Step 3:

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!)

vegan mac and cheese served on a white plate with a fork.

Vegan Mac Storage Tips

Leftovers can be stored 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 in the fridge for up to 5 days. The pasta is best cooked fresh, and then you can stir in the sauce and heat until warmed through.

Flavor Variations

  • Baked Mac & 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 with 1/4 cup of melted vegan butter and 1/4 teaspoon salt in a small bowl, then sprinkle the mixture over the top of your mac and cheese. (Use gluten-free bread crumbs if you need to.) Bake the casserole in an oven preheated to 350ºF 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 jalapenos for extra flavor and spice. (This is inspired by vegan nacho cheese, which is 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, you can add a teaspoon of white miso to this recipe to help bring out all the cheesy flavors. It’s always a good idea to start small with miso, as it can overpower a recipe quickly. Start with just 1/2 teaspoon if you aren’t sure about the flavor.

Vegan Mac n Cheese FAQs

Can I make this nut-free?

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. 

Can I use milk instead of water?

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.

vegan mac and cheese lifted on fork.

Best Vegan Mac and Cheese Recipe

4.75 from 418 votes
If you love mac and cheese, but you’re trying to avoid dairy, this recipe is for you. It’s just as fast to prepare as the boxed version and tastes even better!
prep10 mins cook10 mins total20 mins
Servings:8

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.

Video

Notes

Nutrition information is for roughly 1 cup of prepared mac and cheese. This information is automatically calculated, and is just an estimate, not a guarantee.
Don’t have a high speed blender? Use 1 cup of boiled water in that case, and let the cashews soak in the hot water for at least 10 minutes before blending. This will help them break down more smoothly.
Looking for a nut-free recipe? Try Southwest Sweet Potato Mac & Cheese, or my nut-free vegan cheese sauce.
Video Note: I made a mistake in the video for this recipe and used only 1 cup of cashews. The result was still delicious, so if you are short on cashews, feel free to try using that amount without changing the amount of other ingredients.
Update Note: This recipe was updated in November 2024 with new photos and the option to use 1 less tablespoon of lemon juice, based on reader feedback. You can see the original recipe here.

Nutrition

Calories: 352kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 449mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg
Course: Main Course
Cuisine: American
Keyword: vegan mac and cheese

More Recipes to Try

If you try this Vegan Mac and Cheese recipe, please leave a comment and star rating below, letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. Can’t wait to try this! Could I use this recipe (cheese sauce) for fondue, or do you have a fondue recipe?

  2. I just put the ice trays in the freezer w/ your pesto – and noticed this complements the ingrediants I have already picked up at the store this week! perfect. I HATE those vegan cheese products and Im thrilled to find something that fits all of my Whole Food Plant Based needs 🙂 Thanks

  3. Just discovered your site yesterday, saw this recipe, and HAD to try it, particularly when many reviewers with picky eaters said that everyone enjoyed it. I was diagnosed with a dairy allergy about two years ago (the worst news I could have gotten, as I LOVE all things dairy!). Have been missing mac and cheese…well, it was a hit, and my boyfriend, who can eat the real thing, enjoyed it as well. You hit a home run! Thank you!

  4. This looks absolutely wonderful and delicious! What sort of nutritional yeast should I use? Where could I get it? Sorry but I have no idea about nutritional yeast. Thank You!!!

  5. I made tonight and it was good, but the tangy kinda throws me off. Is this bc of the mustard? If so, can I just eliminate the ingredient and it still taste like Mac?
    Thanks so much!

  6. Hi Megan 😀 I’m such a huge fan of your recipes and can’t wait to try this one! I was wondering how important the nutritional yeast is in this recipe? I live in New Zealand and it’s just one of those ingredients I can’t seem to find anywhere.

  7. I’m obsessed with your website Megan! I just made it and it was delicious! I’m glad it served for 4, because I can enjoy this for the next three days as my lunch! Thanks for the recipe!

    Btw I substituted the cashew for cashew butter since I don’t have a Vitamix 🙂