This cheesy homemade vegan mac and cheese recipe will take you straight back to the classic macaroni and cheese from your childhood!
Table of Contents
The best vegan macaroni and cheese
Growing up, my mother was usually the one who cooked for us, preparing elaborate and wholesome meals from scratch, with plenty of vegetables.
But every now and then, my dad would take over the kitchen. One of my absolute favorite lunches he would make us was boxed Kraft macaroni & cheese.
I called it “cheese soup” because he always added extra milk so there was twice as much creamy cheese sauce.
Although I haven’t eaten the boxed Kraft version in years, I still love my mac and cheese with a ton of extra cheese sauce.
Serve me a bowl of homemade macaroni drenched in so much cheese sauce that you cannot even tell there is pasta in the bowl, and you will never hear me complain!
Also be sure to try this Vegan Chocolate Cake
Easy vegan pasta dinner idea
Both online and cookbook vegan macaroni and cheese recipes are definitely hit or miss. And the bad ones truly are awful.
I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast, miso, and Dijon mustard.
The vegan recipe claimed to taste just like real mac and cheese. Spoiler alert: it not even come close.
I’ve also tried some vegan restaurant versions or packaged varieties (not naming brand names) so far away from tasting anything like mac and cheese that I honestly do not know how they ever made it onto shelves.
With this simple vegan mac and cheese recipe today, I am not going to tell you it tastes exactly like Kraft or Velveeta. But it is absolutely delicious in its own right and completely satisfies even my strongest mac and cheese cravings.
You may also like: Vegan Chocolate Chip Cookies
Everyone loves this vegan mac and cheese recipe
Today’s nondairy recipe has received a resounding stamp of approval from every one of my non vegan friends and family members who have tried it.
This is hugely important to note, because if someone who remembers what traditional mac and cheese tastes like says it’s good, you know it must be true!
I am not saying vegans have inferior taste buds (obviously my taste buds are super awesome). But I do admit that sometimes we can get excited about a dish simply because a plant based version is offered.
I can think of quite a few examples of this from over the years, especially with things I’ve ordered at restaurants.
Those vegan cannoli that tasted like someone who’d clearly never been to Italy simply stuffed vanilla frosting into a cannoli shell… were they they best cannoli I’d ever had in my life? No.
But on the other hand, I got to order vegan cannoli on a restaurant menu! So actually yes, best cannoli ever.
What ingredients do you need?
To add thickness and creaminess without flour or heavy cream, I turned to cashews this time, which gives the sauce a rich and velvety texture.
You can substitute macadamia nuts for a low carb version. Or I also include a nut free and soy free vegan cheese sauce option in the recipe below.
Unlike many other dairy free macaroni and cheese recipes on the internet or in a box of Annie’s vegan mac and cheese, this one contains no butternut squash, silken tofu, cornstarch, or cauliflower.
If you do prefer a cauliflower version, try this Cauliflower Alfredo Recipe.
The classic orange color and rich flavor are thanks in part to a surprising antioxidant packed healthy ingredient: roasted carrot!
If you want to make mac and cheese without nutritional yeast, just use the shredded vegan cheese option instead. Vegan cheddar, mozzarella, 4 cheese Mexican blend, Parmesan, or Monterey Jack all work.
With mac and cheese, it is good to have options.
What kind of pasta works best?
Pretty much any noodles will work here, and whole wheat or gluten free pasta is fine to use as well. I am partial to tube noodles because they trap more vegan cheese!
For the photos, I really wanted the recognizable Kraft pasta shape but could not find it anywhere. So I ended up buying boxed vegan mac and cheese and using my own sauce recipe instead of their packet.
The cheese sauce can be used with much more than just pasta.
If you are on a keto or low carb diet or simply do not feel like boiling noodles one night, feel free to use the sauce as a cheese dip. Or pour it over steamed veggies, cauliflower rice, baked potatoes or sweet potatoes, or even spaghetti squash.
(My recommended method for cooking the best spaghetti squash in the oven or microwave can be found here: How To Cook Spaghetti Squash.)
Or spread the cheesy sauce over toast for an easy vegan alternative to grilled cheese.
Mac and cheese recipe tips
You can bulk up the mac and cheese by stirring steamed or roasted veggies in at the end. I especially love adding chopped steamed broccoli.
Or give the pasta a protein boost by adding crumbled tempeh, baked tofu or seitan, or your favorite protein of choice.
Finally, if you are a cheese lover like me and want to drown your pasta in a gallon of cheese sauce, feel free to make a double batch!
Readers also love these Buffalo Cauliflower Wings
Vegan mac and cheese recipe video
Above – watch the step by step video.
How to make vegan mac and cheese
Start by completely covering the nuts in a bowl with water.
Let them soak anywhere from two to six hours. Or refrigerate the bowl and soak overnight. Then drain fully and pat dry.
Combine all of the vegan mac and cheese ingredients (including 1/2 cup water, but not including the optional cheese). Blend in a blender or with an immersion blender until the sauce is thick and completely smooth.
Transfer to a small saucepan and heat to your desired temperature, stirring the optional cheese shreds (such as Daiya or Follow Your Heart or Miyokos) in at the end.
Taste, and add extra seasonings such as onion powder, salt, nutmeg, paprika, or black pepper if you wish. I usually add another 1/2 tsp salt and a pinch of additional nutmeg. Serve over cooked pasta, rice, veggies, or whatever your heart desires.
You can also stir in some 5 ingredient Vegan Meatballs!
Store any leftover vegan cheese sauce in a covered container in the refrigerator for up to five days.
Or freeze in an airtight covered container after the sauce cools. Thaw frozen cheese sauce, then reheat in a saucepan on the stove top before serving.
Vegan Mac And Cheese
Ingredients
- 1/2 cup raw cashews or macadamia nuts (for nut-free, try this Vegan Cheese Sauce)
- 1 medium carrot peeled and steamed or roasted (80g)
- 1/4 cup nutritional yeast OR half a cup shredded vegan cheese
- 1 tsp white vinegar or apple cider vinegar
- 1/2 cup water plus more for soaking
- 2 tsp vegan butter (optional for added richness)
- 1 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp ground nutmeg (optional)
- 6 oz macaroni noodles or you can put the sauce over veggies or use it as a dipping sauce
Instructions
- To make vegan mac and cheese, completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all sauce ingredients (including 1/2 cup water, but not including the optional shredded cheese or macaroni noodles). Blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired. I like to add another 1/2 tsp salt and a pinch more nutmeg. If using, cook the pasta according to package directions. You can serve the sauce over noodles, rice, spaghetti squash, toast, or roasted vegetables.View Nutrition Facts
Video
Notes
Easy Vegan Recipes
How To Cook Sweet Potatoes – The Best Way
Veggie Burger Recipe – Just 6 Ingredients
This really yummy! I’ve always been skeptical of vegan mac and cheeses but was so pleasantly surprised with this recipe! I omitted the carrot only because I didn’t have any, and it still came out great! I also like a lot of sauce on my pasta so it only covered 2 portions for me, but probably could’ve stretched to 3 as listed in the recipe.
Hi – thinking of trying this tonight. Can the sauce be made ahead and reheated? Or does it need to finish cooking just as you’re putting it on the pasta?
It can definitely be made ahead of time! 🙂
Jason
Great recipe! I reduced the salt a bit and it was perfect.
Thanks Kate!
Looks like a really good recipe. Miyoko’s has a vegan butter that taste better than butter which may taste great in this. Also Whole Foods 365 brand has a delicious smoked gouda that also may be great in this recipe.
Oh. My. This was wonderful, and so simple to make! I doubled the sauce recipe for a family of four (including 2 teen boys) added steamed cauliflower, broccoli, and peas to add some veggie servings to this meal, and also used red lentil fussili as the pasta. The whole family loved it and there were leftovers for my hubby’s lunch today, and clean up was super easy. Thank you so much for this way-better-than-boxed recipe.
Wow that looks amazing!
Yum! I just made this and it’s the best vegan Mac and cheese recipe I’ve made. I already had all the ingredients in my kitchen, which was a bonus 🙂
This is so good! I hate when I see posts that say “the best”.. because they usually don’t end up that good.. but this one really is! I have tried several vegan Mac n cheese recipes, and this is by far my favorite. I probably make it at least once a week! Im so happy I found this recipe, and I don’t think I could live without it. 🙂
Very good. I’m into topping my Mac and Cheese with sauté mushrooms. You guys should give it a try!
What the heck! This was… incredible. I am an avid vegan mac and cheese hater. Everything I have tried frozen and boxed is disgusting. The recipes I have made at home have been edible but not good and have tasted nothing like Mac and cheese. This to me almost tastes like the real thing! It is brilliant! The carrots give a believable cheese color and the sweetness somehow tempers the funk of the nutritional yeast. The addition of vinegar was smart because it gives that cheesy tang. The recipe is honest to god perfect and the only mac and cheese recipe I will ever make from on. Only thing I change is using nondairy milk(I actually used unsweetened oat milk and it was fine) in place of water to make it creamy. I also had no issues quick soaking the cashews in hot water. It was still creamy.
Hi Katie,
I just bought your new book yesterday and I see a lot of interesting things. I was surprised that there was no nutritional information, though. I always like to know the content, as you put it in all the recipes you share.
By the way, I made your healthy banana bread yesterday and it turned out great! The texture and taste are as good as the other recipes I’ve made containing eggs and sometimes butter.
Congratulations on your new book and best wishes for your continued success!
Vicki Lachelt
Hi Vicky, thank you so much for getting the book, and sorry for the confusion! The ebook designer didn’t add the nutrition facts so Katie made a separate page for all of them together: https://lett-trim.today/nutrition-facts-hello-breakfast/%3C/a%3E%3C/p%3E
Jason (media relations)
Thanks, Jason. I downloaded it, but am having difficulty opening it. Is it a pdf like the book is?
Hi no, nothing to download, just a link, it should show up online so you can view it online. You can copy and paste it into a word document if you want a hard copy without having to go to the link. Let me know if that doesn’t work!
Thanks, I see that. I will just bookmark it so I can find it easily.
Thanks, Jason
Hi Jason,
I’m trying to access all of the nutritional information for the breakfast cookbook and it appears that it only has half of the book and doesn’t cover all. Is there a different way you can send it to me?
Vicki
Hi! We can definitely send it a different way, but it’s the same recipes – what ones are you missing?
I am vegan but my mummy sit on her backside doing knitting and wont make me any vegan stuff I am very cross with her
Huh??
Finally made this today and absolutely love it! Doubled the recipe and used a nutribullet then mixed the sauce with cauli, brocc and macaroni. Sooo good, really easy and quick. So glad I finally got around to trying it!!
I L-O-V-E this cheese sauce! It’s excellent mixed with pico de gallo as a dip. It’s good on pasta too. It tastes great warmed up left over for 2 days, in my experience. I actually put in half the salt, otherwise find it too salty. Also, you can boil the cashews for 15 minutes instead of soaking (if you’re like me and always forget to plan ahead!!).
Really creamy and delicious! I make a lot of cashew cheese with red peppers but appreciated the idea of using carrot. To prepare my carrot quickly I simply scrubbed it and threw my giant carrot in the microwave for a little over a minute. I whirled this in my Vitamix long enough for it to get steamy hot so I didn’t need to cook it. Tasted good so I steamed a second carrot and started dipping it into a bowl of the cheese sauce. Loved my pre-dinner treat! My fussy husband enjoyed his cheese sauce over pasta and even my non-vegan dad had seconds. Thank-you again Katie!
FINALLY someone used vinegar instead of lemon juice! I have a lemon allergy and finding vegan foods without lemon can be a feat! (When did lemon start going into everything?!) Its hard to want to make a new recipe when I already have to alter it. Can’t wait to try this!
Hey So like you I DO NOT DO vegan mac and cheese. I learned a long time ago that there are something you just have to let go of in the vegan transition and mac and cheese was definitely one for me. But after i tried this recipe i knew there was something special here. I had to half the Nutritional yeast because it was overwhelmingly tangy (braggs) but with that alteration and about a tbs of vegan butter ,some diced shitake mushrooms, and spinach. It is absolutely heavenly. Thank you for this!!!! I will be winning mac offs and impressing my inlaws because of you!
Your version sounds delicious!