The Best Vegan Mac and Cheese (2024)

This truly is the BEST Vegan Mac and Cheese and it’s easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping. Irresistibly cheesy and creamy without a hint of dairy!

My favorite thing about this recipe is how easy and quick it is to throw together. It’s ready in the same time it would take for you to make a box of regular mac and cheese!

When I’m craving comfort food, I turn to a big bowl of noodles, and this plant based mac and cheese hits the spot. The luscious sauce is oh-so-creamy, cheesy and mild with just a little tang. It’s sure to become a staple meal in your home!

I highly recommend pairing it with some sort of vegetable or salad. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale.

Stovetop or baked macaroni and cheese

I’ve included both a simple stovetop version (ready in less than 20 minutes) and a baked version. If you have a few extra minutes, the baked version is out of this world amazing!

Ingredients needed (with substitutions)

• Raw cashews – This is what makes the sauce so delightfully creamy and cheesy at the same time. There isn’t a good substitute for this recipe, but if you need a nut free cheese sauce, try this Nut Free Vegan Cheese Sauce instead and pair it with noodles. I also created Dairy Free Mac and Cheese, which is nut free.
• Water
• Fresh lemon juice – From about 1 large lemon. Use fresh squeezed for the best flavor. I love my lemon juicer and use it daily.
• Nutritional yeast – If you really dislike it or don’t have it, you could leave it out. But it adds a lot of cheesy flavor.
• Turmeric – Mostly for color!
• Garlic powder– For flavor. A little bit of onion powder also works well here.
• Salt
• Vegan cheese – I added a bag of Follow Your Heart cheddar shreds. This is optional, but I loved the extra cheesiness and creaminess it added.
• Elbow noodles – Or your favorite pasta. Use gluten free if needed. But for classic mac and cheese, use white elbow noodles.
• Panko bread crumbs – Make sure they are vegan friendly. Optional for the baked version.
• Vegan butter – Also for the buttery crumb topping.
• Smoked paprika

How to make vegan mac and cheese

It’s so easy to prepare, you won’t believe it!

1. Pour boiling hot water over the cashews in a bowl or measuring dish. I usually heat water in my tea kettle or a small pot, then pour it over the nuts. Get your pasta cooking as well.
2. Let the nuts soak for about 5 minutes. If you don’t have a Vitamix, you may want to let them soak for an hour or even overnight so they will get smooth when you blend them. Drain the cashews and add them to a blender, along with the fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and vegan cheese if using.
3. Blend until very, very smooth! This will take a few minutes, perhaps a little longer if you are using a regular blender.
4. If making the baked version, mix the breadcrumbs, butter and paprika in a small bowl until crumbly.

If making the stovetop version, simply drain the pasta, add it back to the pot and pour in the cheese sauce. Stir until it thickens somewhat, then serve immediately.

For the baked version, add the drained noodles to a casserole dish and pour in the cheese sauce. Stir so the noodles are coated.

Sprinkle the breadcrumb topping over the top and bake for about 15 minutes. Do NOT over bake or it will dry out. I also broiled it just for a few minutes until the breadcrumbs turned a golden brown.

How to thin the sauce if it’s too thick

Serve the mac and cheese right away for the best texture and flavor. The sauce will thicken as it sits, even after 20 minutes. But I have a solution! Simply add some additional warm water (a few tablespoons at a time) and stir it in well. The sauce will thin perfectly – problem solved!

Do the same thing with leftovers. When reheating, add some more water and stir until you reach the desired consistency. This won’t work well with the baked version, but I found these leftovers saved better anyhow.

Tips for the best vegan mac and cheese

• Classic elbow noodles – While other pasta is totally fine to use, classic elbow noodles will give the dish that certain mac and cheese feel.
• High powered blender – This is probably the most important thing. It might work okay with a regular blender or food processor, but to really create a cheesy, perfectly smooth sauce out of cashews, you need a Vitamix or other high powered blender.
• Fresh lemon juice – The flavor will be much better with fresh squeezed lemon juice than if you use bottled.
• Add in some vegetables! I think this makes mac and cheese amazing. My favorite is stirring in some roasted vegetables, yum.
• Sprinkle some vegan bacon for extra flavor and protein – Try my tempeh bacon or tofu bacon.

Frequently asked questions

• Does it freeze well? The sauce itself freezes wonderfully, and is great for freezing, then taking out small portions for single meals or kids lunches. You could even freeze the sauce in an ice cube tray, then transfer the cubes to a freezer bag. I don’t recommend freezing the pasta + sauce, as it gets very thick and mushy.
• How to store and reheat leftovers – The dish will last 3-4 days in the refrigerator. And like I said above, add more water to the leftover pasta so it’s not too thick. The baked version won’t need any additional water. Reheat in the microwave until warm and enjoy.
• Can you make vegan mac and cheese without nutritional yeast? You can, yes. If you leave it out, make sure to add the bag of vegan cheese. Nutritional yeast gives vegan cheese sauces a wonderful cheesiness, but some people don’t care for it.

More drool-worthy pasta recipes

• Vegan Baked Ziti
• The Best Vegan Lasagna
• Vegan Alfredo Sauce
• Creamy Vegan Carbonara
• Vegan Jalapeño Popper Mac and Cheese

*This recipe was originally posted in August 2018 and has been updated November 2021 with new photos and better instructions. I also added an optional bag of vegan cheese and an optional topping for baking.