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Meet the best Vegan Mac and Cheese recipe you’ll ever try. It’s quick to prepare and tastes just as delicious and creamy as the traditional version!
This recipe is just as fast as the popular boxed version, only it’s made without dairy. While the pasta cooks, you can quickly whip up the plant-based sauce in a blender.
When you stir the simple vegan cheese sauce into pasta, most people can’t tell that it’s not the real thing. It’s perfect for those looking for dairy-free comfort food.
This recipe can easily be made gluten-free by using your favorite gluten-free pasta. Brown rice pasta and chickpea pasta are both easy options! If you need a cheese sauce made without cashews, try sweet potato mac and cheese or my nut-free vegan cheese sauce.
Ingredients You’ll Need
All you need is a handful of pantry ingredients, plus nutritional yeast for a “cheesy” flavor.
Spices like garlic powder, onion powder, and chili powder can add extra flavor to the sauce, and I like to add a pinch of turmeric for an orange color. (But that’s optional!) Feel free to add a dash of smoked paprika or black pepper on top, too.
See the variation ideas below, if you’d like to try another flavor combination.
How to Make the Best Vegan Mac and Cheese
Bring a large pot of salted water to a boil, and cook the pasta according to the directions on the package. Small elbow noodles will cook in just 5 to 8 minutes, while larger macaroni noodles will take closer to 10 minutes.
While the noodles are cooking, combine the cashews, water, lemon juice, dijon mustard, salt, nutritional yeast, and spices. Secure the lid and blend until very smooth.
Pro 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, so they will blend more smoothly. Pour the soaked cashews (along with the warm soaking water) directly into the blender, then add in the rest of the ingredients to blend.
When the noodles are done cooking, drain them and return the warm noodles back to the large pot.
Pour the sauce into the pot, and stir over medium heat until the mac n’ cheese is warmed through and the noodles are well coated in the sauce.
Adjust any seasoning to taste, adding more salt, as needed. You can also add an extra few tablespoons of water to help loosen the sauce if needed.
Serve this vegan mac and cheese warm, with any extra toppings you love. It’s delicious with veggies added in, such as steamed broccoli or roasted butternut squash, or you can add any other toppings you love.
Leftover mac n’ cheese can be stored in an airtight container in the refrigerator for up to 5 days. You may need to add an extra splash of water when you reheat it on the stovetop since the cheese sauce will thicken when chilled.
Flavor Variations
Prefer 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 a 3/4 cup of breadcrumbs with a 1/4 cup of melted vegan butter and a 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 using chopped almonds or other crushed nuts, instead.
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 tastes 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 of the cheesy flavorings in this recipe. It’s always a good idea to start small with miso, as it can start to overpower a recipe quickly, so start with just a 1/2 teaspoon if you aren’t sure about the flavor.
Frequently Asked Questions
You can experiment with 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 a non-dairy milk that has no added sweetener, but you can 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.
Looking for more vegan comfort food? Try Vegan Quesadillas, the Best Veggie Burgers, Vegan Pad Thai, or Lentil Bolognese for more ideas.
Ingredients
- 1 1/2 cups raw cashews
- 3 tablespoons fresh lemon juice
- ¾ cup water
- 1 1/2 teaspoons fine sea salt
- 1/4 cup nutritional yeast
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder (or ½ clove garlic)
- 1/4 teaspoon turmeric
- pinch of cayenne pepper (optional)
- 1/2 teaspoon spicy brown mustard (optional)
- 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
Instructions
- Prepare the pasta according to package directions. Be sure to add a tablespoon of salt to the cooking water, so the noodles will be well seasoned.
- While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again.
- Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce, and adjust any seasoning to taste. 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.
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Notes
Nutrition
If you try this Vegan Mac and Cheese recipe, please leave a comment and star rating below letting me know how you like it.
My very carnivorous and mac-n-cheese-loving boyfriend was blown away by this. I threw this together for our dinner tonight and it was so easy, it almost makes itself. I added the roast broccoli and can’t imagine it any other way, except perhaps to add roasted butternut squash and shallots in stead. Another bookmarked recipe! Brava!
I made this last week for my family. My kids use to love mac n cheese back in the old days, the days before no cheese. So, when I saw this recipe I thought I would suprise them. I made it not knowing what the response would be. WELL, I was instructed by my 12 and 13 year old that I need to double the recipe next time! It sounds like they LOVE it! Yahoo, thank you so much!
I LOVE this recipe!!! It is the best Macaroni ever and I did like Kraft : )
I make the “sauce” ahead of time then We spiralize either zucchini, summer squash, carrots or cucumbers (my husband can’t tell the difference between a zucc and a cuke)…
anyway we lightly steam the noodles with frozen or fresh Fennel, Peas, Mushrooms and very thinly sliced Kale/Collard/Chard whatever, and it is SOOOOOOOOOOOOOOOOOOOOOOOOOO tasty, FAST (Working mother here) and healthy! I can’t tell you enough about how much I appreciate this recipe! THANK YOU SO MUCH!!!
I’ve done a lot of experimenting with vegan mac and cheese and this one is for sure my favorite!! I usually put either roasted broccoli or sauteed mushrooms in there – YUMMM!!!
Is there anyway to substitute the cashews in the sauce recipe? I’m intolerant to dairy, eggs, gluten, wheat, beef and cashews.
Thank you,
Mallory
Hi Mallory
I just made this with almonds as I had no cashews; I wouldn’t advise it, the taste was ‘unusual’ to say the least…however, after reading all of the other comments I will get some cashews and try it again.
Have you thought about substituting the cashews for pinenuts?
I also found it very salty, so instead of 1.5tsp of salt I’ll just use a pinch
Hope this helps!
This looks amazing! My little nephew is allergic to eggs, milk and peanuts. We have been in search of a mac n cheese recipe for him!
Quick question,
I can’t find nutritional yeast so with what could I substitute it with?
I recently was forced to go on a milk elimination diet while nursing my fifth child. I was devastated. I rely on milk for cream sauces to help stretch meals for our large family. This was a great recipe. I didn’t like the baked consistency, so next time I will make the sauce and warm it on the stove before pouring over noodles. Don’t bake if you like creamy texture!
!!!!! SO delicious, just cut out dairy from my diet and knew i would miss mac and cheese. i tried a different recipe with similar ingredients that just didn’t taste that great. Your recipe is AMAZING! even better the next day, thank you so much! your website is now my go to recipe finder, cant wait to make the parmesan cheese! you just know me too well!
This was incredible! YUUUMMMMMYYYY! I added some peas, and that is all. My husband (who is a carnivore) even loved it. This is one that I will make regularly. It was fast and easy to make as well. Thank you!