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!
- 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.
- 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.
- Blend until very, very smooth! This will take a few minutes, perhaps a little longer if you are using a regular blender.
- 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
The Best Vegan Mac and Cheese
Ingredients
Mac and cheese
- 1 1/2 cups raw cashews
- 2 cups water or less if not using vegan cheese, see Notes
- 3 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 (7-oz) bag shredded vegan cheddar cheese, optional
- 12 ounces elbow pasta
Optional breadcrumb topping
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons vegan butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven and prep – If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese.
- Soak the cashews – Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup.
- Cook pasta – Cook the pasta according to package instructions, but do not overcook. Drain and set aside.
- Blend cheese sauce – Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.
Stovetop version
- Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.
Baked version (the best!)
- Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.
- Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!
Video
Notes
- The bag of vegan cheddar cheese is optional. If you don’t want to use vegan cheese, reduce the water to 1 cup, especially if not baking it. This way, the sauce will be thicker and creamier.
- The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid’s lunch option.
- Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
- Gluten free – Use gluten free pasta, any variety you like.
- Nut free – Go make my Dairy Free Mac and Cheese, which is nut free.
Nutrition
*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.
It’s time I wrote a review since we have made this dish countless times for several years and absolutely love it! We lightly steam broccoli florets and add frozen peas to the pasta water. Top with breadcrumbs and heated under the broiler. It’s so hearty and comforting. Thanks, Nora!
Hi Erica. I love your ideas with the veggies! How awesome you and your family are loving the Mac and cheese recipe! Thank you for taking time to share our terrific review and feedback! Wishing you lots of happy cooking!
This is seriously the best mac & cheese recipe I have ever tried. My wife and I make this about once a week and we’re still loving it! It’s seriously worth a try.
Hi John. Thank you for your fabulous review and feedback! I’m thrilled this is a regular on your meal rotation! Happy cooking!
What vegan cheese would you recommend?
My favorite for this recipe is probably Follow Your Heart cheddar. I also like Violife cheddar or even Daiya. Because you blend it into the sauce, it’s not super noticeable. It does give the mac and cheese a richer, and more stretchy cheese sauce which I like.
Nora the Mac and cheese came out delicious. We had it for Thanksgiving. I am actually making more right now because we ran out of that first and it’s great mixed with our remaining leftovers. Delicious. Thank you for the recipe!
You are welcome, Angelica! I’m thrilled you loved the Mac and cheese! Thanks for your awesome review and feedback! Happy cooking!
Hi Nora! Can you make this the night before and then reheat the next day? Is it still as good? I would love any info on reheating.
Hi Lexi. You can make the sauce ahead of time. I would not mix the noodles and sauce because the noodles will continue soaking up the sauce and cause the dish to dry out. You don’t need to reheat the sauce, just mix it with the warm noodles in the pot they cook in (once drained) and cook on low until warm. I hope this helps.
Nora, I’m making this ahead of time and taking to family dinner. Will this be okay after making hours earlier? If not, what would you suggest?
Hi Michelle. I would suggest making the sauce ahead of time, and the noodles just before serving. Mixing the noodles and sauce ahead of time will result in the noodles soaking up the sauce, and the dish will dry out. You don’t need to reheat the sauce, just mix it with the warm noodles in the pot they cook in (once drained) and cook on low until warm. I hope this helps!
I served to my southern family and they didn’t even realize it was made without “real cheese”! HUGE DEAL! What are your thoughts on beating an egg and mixing it in the final mixture before putting it in the oven for that cake like texture?
If I bake this in the oven in a crockpot insert, and then transfer it to the crockpot to stay warm, do you think it will dry it out? Your instructions said to be careful not to over bake. I’m trying to figure out how to bake and keep all my Thanksgiving dishes hot.
Hi Lynn. I haven’t tried that specifically, but you’re right, it does get thick and dry out after awhile. If you can, cook the noodles and make the cheese sauce but keep them separate until close to serving time. I hope this is helpful.
Thank you for this recipe! For the baked version, can the ingredients be assembled (macaroni cooked and mixed in sauce) in advance the night before baking?
You are welcome,, Daniel! It would be best to keep the sauce and noodles separate if you make it ahead of time, otherwise the noodles will soak up the sauce and make the whole dish rather dry. When ready to serve, combine the sauce and cooked noodles and bake at the same temperature until warm. Perhaps 20-25 minutes. Enjoy!
Delicious! I made this recipe with coconut milk instead of water/cashews and kidney beans for added protein! Let it simmer and then blend. Given the sauce was a bit thicker, I added less cheese.
Hi Kayla. I’m glad the Mac and Cheese turned out wonderful with your substitutions, and that you loved it! Thanks for sharing your great review and ideas!
I really want to make this but my daughter is severely alllergic to cashews. I know you said there is no substitute but have you ever tried it with almonds?
Hi Evan. If she can eat almonds, then raw slivered almonds work pretty well! Or sunflower seeds if those are safe.
We loved this!! We only had vegan mozz and it still was great! Added a bit of soy sauce to the cheez sauce for additional umami! Thanks Nora!! We appreciate how accessible and delicious your recipes are 🙂
I’m thrilled you loved the Mac and cheese! We love it as well! Thanks for your soy sauce idea, and for your fantastic review! I appreciate you using my recipes and am glad you are enjoying them!
This recipe is great! A bit too many breadcrumbs for my taste, and I even put 1 cup rather than 1.5. So I will definitely be reducing that even more next time. But it was great otherwise! My non-vegan friends loved it
Hey! Thank you so much for this recipe. I can’t find nutritional yeast in my area but I found vegan Parmesan cheese. Is this a good substitute & what should be the ratio? Happy holidays!
It’s not really the same, but it might taste good in the mac and cheese.
Is it possible to make this ahead of time and freeze it to reheat later?
It works okay, but is not my favorite choice. The sauce thickens a lot and it will be rather dry. Plus the pasta will get mushy once frozen and reheated. But in a pinch, it will work.
Love it! I boiled cauliflower and added it to the blender with cheese sauce for some veggie without the kids knowing. Ha! You’re the best!
Nice job, Deb! I’m glad the recipe was a hit! Thanks for your positive feedback!
Amazing recipe! I’ve made it twice with two different types of pasta and enjoyed it each time. Highly recommend – it’s quick and easy too!
Hi Maggie. We sure love this one at our house as well! Thanks for your awesome review and feedback!
Love your recipes in general. This one unfortunately did not go at all like I was hoping. I’ll spare you the painful details but my suggestion is: PLEASE add a note specifying the importance of using freaking nutritional yeast as opposed to baker’s yeast. I obviously should have checked myself, but considering how similar the names are and how un-interchangeable they seem to be, it would’ve been great to be told „DO NOT CONFUSE WITH BAKER’S YEAST, IT WILL MAKE YOUR 16 PORTIONS OF MAC N CHEESE TASTE LIKE RAW SOURDOUGH“
This recipe has become our official Thanksgiving Mac n cheese recipe. Even our non-vegan family members love it and want the leftovers!
Isn’t most pasta made with eggs?
Elbow pasta is typically not made with eggs. You can always check the label to confirm whether or not it contains eggs.
Nope! Most store bought is actually egg free, at least in the US. But of course it’s always good to check.
This is AMAZING!!!!! Thank you so much for posting the recipe. It’s so flavourful and tastes deliciously cheesey! We just finished it and are already discussing when we can make it again.
Hy Bryn. We love this recipe at our house as well! So glad you guys loved it! Thanks for your stellar review and feedback! Happy cooking!