This cheesy homemade vegan mac and cheese recipe will take you straight back to the classic macaroni and cheese from your childhood!

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.

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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!

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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.

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