Vegan Mac and Cheese

Even if you’re not vegan, I think you’re going to love this vegan mac and cheese recipe. It took me 10+ attempts to get the dairy-free cheese sauce just right, and thanks to reader feedback over the years, it has only gotten better.

What you’ll love about this mac and cheese recipe is that 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.)

With over 400 five-star reviews, I’m confident you’ll love it.

⭐⭐⭐⭐⭐ 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

Vegan Mac and Cheese Ingredients

• 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. 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 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 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.

How to Make Dairy-Free 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 water in the pot.)

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 smooth and creamy.

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.

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 bread crumbs if you need to.) 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 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’re unsure about the flavor.

The Best Vegan Mac and Cheese Recipe

4.76 from 424 votes

If you love mac and cheese, but you’re trying to avoid dairy, this vegan mac and cheese recipe is for you. It’s just as fast to prepare as the boxed version and tastes even better. With over 400 reviews, it's become a fan favorite and is the perfect dairy-free comfort food.

prep10 mins cook10 mins total20 mins

Servings:8

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Author: Megan Gilmore

Course: Main Course

Cuisine: American

Keyword: vegan mac and cheese

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More Recipes to Try

• Vegan Meatloaf
• Veggie Burgers
• Baked Portobello Mushrooms
• Dairy-free Mashed Potatoes

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