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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 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.
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.
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.
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 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.
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
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.
Is there any way I can substitute in Cashew butter instead of Cashews. If I don’t have raw cashews?
In general, 1 cup cashews = 1/2 cup cashew butter, so I’d use that ratio for substitutions.
Just came across your website and you are totally motivating me to eat better so thank you. I definitely have to try this recipe. If I may,I’d love to share a favorite vegan pesto recipe with you that I found. I use it with my organically grown NJ garden zucchini. I just peel the zucchini in thick strips and boil in water for one minute. It’s nice to see eating healthy can taste really good and I never realized how good nutritional yeast can be in place of cheese. Enjoy and be well.
Vegan Pesto
1/3 cup pine nuts ( toasted I toaster oven or on the skillet)
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste
Blend all ingredients in a food processor
A new follower of your blog … wonderful recipes! I must admit I REALLY had my doubts about this recipe and how good everyone made it sound. I’ve been a vegetarian for years but just recently have been switching to eliminating all dairy and oil… such an understatement that letting go of cheese is difficult! Honestly, my diet sort of revolved around cheese and it’s “rightful” place at many meals. So I made this last night. I simply had to after reading all the reviews. OH MY GOODNESS … I consider my family cheese snobs of sorts and THEY LOVED IT! My husband was even back for seconds and thirds. Definitely a winner, winner, winner … and wouldn’t hesitate to try this sauce on company, too! Thanks for the great recipes!
Thanks for this recipe it was so delicious! I was thrilled when I saw that there’s no oil in the recipe. A side note, however, I felt that the lemon flavor was a little too strong so I would scale it back to about one or two tablespoons. I plan on adding broccoli and I’m sure it will balance out the flavors.
I know that neon looking is not appealing most of all because we know it’s artificial… but I have a version of “mac and cheese”, with no cheese of course, my daughter loves it!:
I steam carrots, sweet potatoes, when softened I blend them with a little bit of sea salt, you can add turmeric if you like… this mixture sounds simple but it’s delicious… Also use that quinoa pasta and I love it! By the way, yes, the color is neon, but carrot/sweet potato neon!
Hi Megan – With so many brands of nutritional yeast available, would you be able to let us know which brand you use? Thanks!
I always buy this brand: http://amzn.to/Xj7Dxw
I just discovered your website and can’t believe what extravagant and delicious recipes I will be enjoying with my family! I have shared your website with MANY fiends and on FB!! Hope that’s ok. I’m a new fan!!!
My daughter and I loved this recipe. The “cheese” sauce tasted just like real cheese. 🙂 Thank you!
Hi! So this looks delicious but I am confused about the nutritional yeast. Should I use brewers or bakers yeast and what brand would you recommend? I really have no idea about nutritional yeast. Thanks!
It must say “Nutritional Yeast” on the package– I recommend Bragg’s brand like this: http://amzn.to/Xj7Dxw
I made the cheese sauce and it is deeeeeeeelishous!!!!! I’m loving it! Just had a spoonful of sauce all by itself! Thanks so much!