Vegan Macaroni and Cheese Recipe

Why You’ll Love This Recipe

I love how creamy this vegan mac and cheese becomes without using traditional cheese, milk, or cream. Nutritional yeast brings savory, cheesy flavor, while cashews give the sauce a wonderfully smooth texture.

I can also have this dish ready in about 30 minutes. While the pasta cooks, I prepare the sauce, blend everything until creamy, and then combine it with the hot macaroni.

Another reason I keep this recipe around is how easy it is to customize. I can add vegetables, make the sauce spicy, bake it with a crispy breadcrumb topping, or use gluten-free pasta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Raw cashews, soaked
• Nutritional yeast
• Unsweetened plant-based milk
• Fresh lemon juice
• Dijon mustard
• Garlic
• Onion powder
• Garlic powder
• Smoked paprika
• Turmeric, optional
• Salt
• Freshly ground black pepper
• Vegan butter or olive oil
• Reserved pasta cooking water, as needed

For an optional crispy topping:

• Panko breadcrumbs
• Vegan butter or olive oil
• Nutritional yeast
• Smoked paprika

I prefer unsweetened plant-based milk because sweetened or strongly flavored varieties can change the final taste of my sauce. I also use raw, unsalted cashews so I have better control over the seasoning.

Directions

1. I bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Before draining, I reserve some of the pasta cooking water.
2. While the pasta cooks, I drain my soaked cashews and add them to a high-speed blender.
3. I add nutritional yeast, plant-based milk, lemon juice, Dijon mustard, garlic, onion powder, garlic powder, smoked paprika, optional turmeric, salt, black pepper, and vegan butter or olive oil.
4. I blend the mixture until completely smooth and creamy. If my sauce is too thick, I add a little more plant-based milk.
5. I pour the sauce into a large saucepan and cook it over medium-low heat, stirring frequently, until hot and slightly thickened.
6. I add the drained macaroni directly to the sauce and stir until every piece is generously coated.
7. If the mac and cheese becomes thicker than I want, I stir in a splash of reserved pasta water until I reach a creamy consistency.
8. I taste and adjust the salt, pepper, lemon juice, nutritional yeast, or smoked paprika as needed.
9. For a baked version, I transfer the macaroni and cheese to a lightly greased baking dish.
10. I combine panko breadcrumbs with melted vegan butter or olive oil, nutritional yeast, and a pinch of smoked paprika. I scatter this mixture over the macaroni and cheese.
11. I bake it at 400°F (200°C) until the topping is crisp and golden, usually about 10 to 15 minutes.
12. I serve the macaroni and cheese hot, either straight from the saucepan for maximum creaminess or baked when I want a crunchy topping.

Servings and Timing

I usually make about 4 to 6 servings with this recipe, depending on whether I’m serving it as a main dish or a side.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4–6

I allow additional time for soaking the cashews when I’m not using a quick-soaking method.

Variations

For a nut-free version, I replace the cashews with cooked potatoes and carrots, white beans, or a nut-free vegan cheese sauce. I adjust the plant-based milk as needed until I get the creamy texture I want.

When I want a spicy mac and cheese, I add cayenne pepper, chili flakes, diced jalapeños, or a splash of my favorite hot sauce.

I also like adding vegetables such as steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms. They turn the mac and cheese into a more substantial meal without making the preparation much more complicated.

For extra smoky flavor, I increase the smoked paprika slightly. When I want a more traditional-looking sauce, I add a small pinch of turmeric for a warmer golden color.

I can easily make the recipe gluten-free by choosing my favorite gluten-free macaroni and using gluten-free breadcrumbs if I’m preparing the baked version.

Storage/Reheating

I store leftover vegan macaroni and cheese in an airtight container in the refrigerator for up to 3 to 4 days. The sauce usually thickens considerably as it cools because both the pasta and cashews continue absorbing moisture.

When reheating it on the stovetop, I add a splash of unsweetened plant-based milk or water and warm it over low heat, stirring regularly until creamy and heated through.

For individual portions, I can use the microwave. I add a small splash of plant-based milk, cover the dish loosely, and heat it in short intervals, stirring between each one.

I can freeze leftovers for up to about 2 months, although I find the sauce is creamiest when freshly prepared. After thawing, I add a little plant-based milk while reheating to help restore the consistency.

FAQs

What makes vegan mac and cheese taste cheesy?

I rely primarily on nutritional yeast for savory, cheese-like flavor. I combine it with Dijon mustard, lemon juice, garlic, onion powder, and salt to create a more complex sauce rather than depending on a single ingredient.

Do I have to soak the cashews?

I prefer soaking them because softened cashews blend much more easily into a silky sauce. When I’m short on time, I cover the cashews with very hot water and let them sit for about 20 to 30 minutes before draining and blending.

Can I make vegan mac and cheese without cashews?

Yes. I can make a nut-free sauce with potatoes and carrots, white beans, cauliflower, or a commercial vegan cheese. I adjust the seasonings and liquid because each alternative creates a slightly different texture.

Why is my vegan cheese sauce too thick?

I simply add more unsweetened plant-based milk or reserved pasta water. I add it gradually while stirring until the sauce reaches the consistency I prefer. I also keep in mind that the sauce will continue thickening as it cools.

Can I make vegan mac and cheese ahead of time?

Yes. I can prepare the sauce ahead and refrigerate it separately, then cook the pasta and combine everything when I’m ready to serve. If I prepare the entire dish in advance, I add extra plant-based milk while reheating because the pasta absorbs some of the sauce during storage.

Conclusion

Vegan Macaroni and Cheese gives me the creamy, comforting qualities I want from traditional mac and cheese while keeping the entire recipe plant-based. The combination of cashews, nutritional yeast, lemon, mustard, and seasonings creates a smooth sauce with plenty of savory flavor.

Vegan Macaroni and Cheese Recipe

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Vegan Macaroni and Cheese is a creamy, satisfying plant-based comfort food made with tender pasta and a smooth cashew and nutritional yeast sauce. Serve it straight from the stovetop or bake it with a crispy breadcrumb topping.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 12 oz elbow macaroni
• 1 cup raw cashews, soaked and drained
• 1/2 cup nutritional yeast
• 1 1/2 cups unsweetened plant-based milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 garlic cloves
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric, optional
• 1 teaspoon salt, plus more for pasta water
• Freshly ground black pepper, to taste
• 2 tablespoons vegan butter or olive oil
• Reserved pasta cooking water, as needed
• 1 cup panko breadcrumbs, for optional topping
• 2 tablespoons vegan butter or olive oil, for optional topping
• 2 tablespoons nutritional yeast, for optional topping
• 1/4 teaspoon smoked paprika, for optional topping

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Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. While the pasta cooks, drain the soaked cashews and place them in a high-speed blender.
3. Add the nutritional yeast, plant-based milk, lemon juice, Dijon mustard, garlic, onion powder, garlic powder, smoked paprika, optional turmeric, salt, black pepper, and vegan butter or olive oil.
4. Blend until completely smooth and creamy. Add a little additional plant-based milk if the sauce is too thick.
5. Pour the sauce into a large saucepan and cook over medium-low heat, stirring frequently, until hot and slightly thickened.
6. Add the drained macaroni to the sauce and stir until thoroughly coated.
7. Add reserved pasta cooking water a little at a time if needed to achieve a smooth, creamy consistency.
8. Taste and adjust the salt, black pepper, lemon juice, nutritional yeast, or smoked paprika as desired. Serve immediately for a creamy stovetop version.
9. For the optional baked version, preheat the oven to 400°F (200°C) and transfer the prepared macaroni and cheese to a lightly greased baking dish.
10. Combine the panko breadcrumbs with 2 tablespoons melted vegan butter or olive oil, 2 tablespoons nutritional yeast, and 1/4 teaspoon smoked paprika.
11. Scatter the breadcrumb mixture evenly over the macaroni and cheese and bake for 10 to 15 minutes, or until crisp and golden.
12. Serve hot and adjust the consistency with additional plant-based milk if needed.

Notes

• Use unsweetened, neutral-flavored plant-based milk and raw, unsalted cashews for the best flavor.
• For a quick soak, cover raw cashews with very hot water for 20 to 30 minutes, then drain before blending.
• For a nut-free version, replace the cashews with cooked potatoes and carrots, white beans, cauliflower, or a nut-free vegan cheese sauce.
• Add cayenne pepper, chili flakes, diced jalapeños, or hot sauce for a spicy variation.
• Steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms can be added for extra vegetables.
• For a gluten-free version, use gluten-free macaroni and gluten-free breadcrumbs.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Add plant-based milk or water while reheating to loosen the thickened sauce.
• Leftovers can be frozen for up to 2 months, although the sauce is creamiest when freshly prepared.

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 6 g
• Protein: 19 g
• Cholesterol: 0 mg