A bowl of creamy vegan mac and cheese with a golden crumb topping, sprinkled with chives, with a spoon showing the silky sauce.
Vegan Mac and Cheese is pure comfort food with a creamy, cheesy-tasting sauce you can make without dairy. The secret is a cashew-based sauce blended with nutritional yeast and seasonings for that classic mac flavor. It’s cozy, kid-friendly, and perfect for weeknights. Make it once and you’ll keep coming back to this better-than-boxed version.
Introduction
This Vegan Mac and Cheese is the cozy dinner you make when you want comfort food fast. The sauce is creamy, savory, and “cheesy” tasting, and it coats every noodle like a dream.
Vegan Mac and Cheese is also a meal prep favorite. You can blend the sauce while the pasta cooks, then toss everything together in one pot. The little secret is soaking cashews so the sauce blends silky smooth. Trust me, that’s what makes it feel rich and restaurant-quality.
Why You’ll Love This Vegan Mac and Cheese
- Ultimate comfort food: Creamy, cozy pasta that tastes like classic mac.
- Better than boxed: Real flavor, less salty, and super creamy.
- Easy weeknight dinner: Blend sauce while pasta boils.
- Family-friendly: Kid-approved and customizable with add-ins.
- Great for meal prep: Reheats well with a splash of plant milk.
Ingredients for Vegan Mac and Cheese
Pasta
- Elbow macaroni (12 ounces): Classic shape; shells work too.
- Salted water: Seasons the pasta.
Creamy Vegan Cheese Sauce
- Raw cashews (1 cup): The creamy base; soak for best texture.
- Unsweetened plant milk (1 1/2 cups): Oat, soy, or almond; use unsweetened.
- Vegetable broth (1/2 cup): Adds savory depth.
- Nutritional yeast (1/2 cup): The “cheesy” flavor hero.
- Lemon juice (2 tablespoons): Brightens and balances.
- Dijon mustard (1 teaspoon): Adds tang (you won’t taste mustard, promise).
- Garlic powder (1 teaspoon): Savory flavor.
- Onion powder (1 teaspoon): Rounds it out.
- Smoked paprika (1/2 teaspoon): Warm, cozy flavor.
- Salt (1 teaspoon, plus more to taste) + black pepper (1/2 teaspoon): Season well.
Optional Crunch Topping
- Breadcrumbs (1/2 cup): Adds crunch.
- Olive oil (1 tablespoon): Helps breadcrumbs toast.
Vegan Mac and Cheese Recipe Step-by-Step
- 1. Soak the cashews: Cover cashews with hot water and soak 20–30 minutes (or soak in cool water 4 hours). Drain.
- 2. Boil the pasta: Cook macaroni in salted water until just al dente, about 7–9 minutes. Drain and set aside.
- 3. Blend the sauce: In a blender, add soaked cashews, plant milk, broth, nutritional yeast, lemon juice, Dijon, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend 1–2 minutes until silky smooth.
- 4. Warm the sauce: Pour sauce into a pot over medium heat and cook 3–5 minutes, stirring, until it thickens slightly and coats the back of a spoon. If it looks too thick, whisk in a splash of plant milk until smooth.
- 5. Toss with pasta: Add drained pasta and stir until every noodle is coated.
- 6. Toast topping (optional): In a small skillet over medium heat, toast breadcrumbs with olive oil 2–3 minutes until golden.
- 7. Serve: Spoon mac into bowls and sprinkle with toasted crumbs. Taste and add a squeeze of lemon if you want it brighter.
Tips for Perfect Vegan Mac and Cheese
- Soak cashews for a silky sauce.
- Blend longer than you think: Smooth sauce = better texture.
- Don’t overcook pasta: Al dente noodles hold up in creamy sauce.
- Adjust thickness: Add plant milk if it thickens too much.
- Taste at the end: A pinch more salt or lemon makes it pop.
Variations & Substitutions
- Spicy: Add hot sauce or a pinch of cayenne.
- Extra smoky: Add a little more smoked paprika.
- Veggie boost: Stir in peas, spinach, or roasted broccoli.
- Protein add-in: Mix in cooked chickpeas or tofu crumbles.
- Baked version: Pour into a baking dish, top with crumbs, and bake at 400°F for 10–12 minutes.
- Leftovers: Turn into mac bowls with salsa and roasted veggies.
Make-Ahead & Freezing
- Fridge: Store 3–5 days in an airtight container.
- Reheat: Warm gently with a splash of plant milk to loosen the sauce.
- Freeze: Freeze up to 2 months. Thaw overnight and reheat slowly, adding plant milk as needed.
Serving Suggestions & Pairings
- Simple side salad with vinaigrette.
- Roasted broccoli or green beans.
- Garlic bread (vegan) for extra cozy vibes.
- Tomato soup for a classic pairing.
Reader Review: “I’m not even vegan and I loved this. The sauce is so creamy and tastes like real mac!”
If you make this Vegan Mac and Cheese, leave a rating and comment. Are you adding roasted broccoli, hot sauce, or keeping it classic?
Print
Vegan Mac and Cheese (Best Ever, Creamy, Cozy)
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Creamy vegan mac and cheese with a silky cashew-and-potato cheese sauce—comforting, kid-friendly, and packed with cheesy flavor without dairy.
Ingredients
Pasta
– 12 ounces elbow macaroni
– 1 tablespoon kosher salt (for pasta water)
Creamy Vegan Cheese Sauce
– 1 cup raw cashews (soaked in hot water 20 minutes, then drained)
– 1 cup peeled diced russet potato
– 1/2 cup diced carrot
– 1 1/4 cups unsweetened plain non-dairy milk (almond or oat)
– 1/3 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– 1/4 teaspoon smoked paprika
– 2 tablespoons olive oil
Optional crunchy topping
– 1/2 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1/4 teaspoon garlic powder
Instructions
1) Cook pasta. Boil macaroni in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2) Cook veg for sauce. In a small pot, cover potato and carrot with water. Boil 10 to 12 minutes until very tender. Drain.
3) Blend sauce. In a blender, combine cashews, cooked potato and carrot, non-dairy milk, nutritional yeast, lemon juice, Dijon, garlic powder, onion powder, salt, smoked paprika, and olive oil. Blend until silky smooth.
4) Heat & toss. Pour sauce into the pasta pot and warm over medium-low. Add pasta and stir to coat. Thin with reserved pasta water as needed.
5) Topping (optional). Toast panko with olive oil and garlic powder in a skillet over medium until golden. Sprinkle on top.
Notes
– No blender? A high-speed blender makes the smoothest sauce.
– Make it spicy: Add 1/4 teaspoon cayenne or a splash of hot sauce.
– Make-ahead: Sauce can be made 3 days ahead; reheat with a splash of milk.
– Bake option: Pour into a greased dish, top with breadcrumbs, and bake at 400°F for 12 minutes.
– Tools: Blender, pot, skillet (optional).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American