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.
Excellent!! Both my vegan and non-vegan family members loved it! Thank you Nora for another fabulous recipe!!
Nora,
This was the best DF,GF mac and cheese recipe I have made yet, and the easiest. I love that there is no corn/tapioca starch which can make the sauce gooey and good when it’s fresh but does not taste as good reheated for left overs. I did add the steamed kale, 1 chopped leak, and some shredded carrot to the mac and cheese, and I added 1/2 c of a steamed acorn squash to the cashews in the blender to balance the flavor a tiny bit. I like salty but my fam not as much so the sweetness of the squash in the sauce helped to balanced the salty cheesy flavor. I added in some
shredded cheddar df Soy Delicious brand tossed it well put it in a baking dish and topped it with panko crumbs and olive oil then baked it for 20 mins @ 375 then broiled it for 3 minutes to brown the top of the mac and cheese. It was an absolute hit!!! Thank you again.
Dear Nora,
You have some amazing recipe that I can’t wait to try! 🙂
Do you think I can use a hand immersion blender instead of traditional blender for this recipe ( and all cashew based sauce recipes) ?
Kind regards
Cecilia
Thanks so much! I hope you find a lot of recipes to enjoy here. 🙂 Unfortunately, an immersion blender will not work here or in other cashew based sauce recipes. Sorry! It simply can’t blend them enough to turn the sauce creamy. These kinds of sauces work best with a high powered blender such as a Vitamix. Even a regular blender will likely make a gritty or grainy sauce. Hope that helps!
First vegan cheese recipe I’ve ever made and so glad I chose this one! I usually don’t even rate stuff, but this was so good I had to! Simple and perfect! I chose to use 2 cups cashews and let them soak for an hour in the hot water. I also added a tsp of creole seasoning and onion powder. Absolutely delicious and creamy!
Thanks so much for taking the time to rate and comment! I love your addition of creole seasoning and onion powder. So glad you enjoyed the recipe!
Absolutely delicious, your recipes never disappoint! All 4 of my kids lapped this up as well as my husband. I added broccoli and veggie delights ‘bacon’ and diced onion to this and topped with panko crumbs and vegan smokey parmesan then grilled till crispy on top.
This is the second recipe that I have made from your blog, and this one blew me away just like the first (lasagna – which is absolutely amazing!) The cheese sauce in this can be whipped up in 2 minutes! It tastes so delicious with the pasta!
Thank you SO much! I’m so happy you enjoyed the mac and cheese AND the lasagna, that’s awesome. I hope you find many more recipes you love. 🙂
been looking for recipes that are easy to make and look good. i been having issues with my health n the doc said to drop meat n dairy so here it goes for a new start. this looks easy enough n yummy. will let u know how it goes n might ask few questions here n there so hope is ok.
This recipe truly IS the best vegan mac and cheese I have tried. I have made it twice so far and my 2 year old just gobbles it up. The only issue I have is when reheating the sauce. It immediately turns into a foamy solid when I reheat it in the microwave. I’ve tried heating it for 20 seconds and even at half the power level. The only time it came out decent was when I reheated it on the stovetop, however, I won’t always have the time to reheat it this way. Any tips on how to reheat in the microwave and still maintain the creaminess of the sauce?
I also tried freezing the sauce in an ice cube tray, but again, I totally fried it when I used the “soften” option on the microwave.
So glad you are enjoying the mac and cheese! So, for re-heating the sauce, I would try first stirring in a few tablespoons of water before you warm it in the microwave. It does thicken in the fridge or freezer, and thinning it out a bit will help. If you are making noodles to go with it anyhow, you might be able to simple add it cold from the fridge to a pot with the cooked noodles, and then heat it up just a little until it’s warm. But if you must reheat it in the microwave, try thinning it out with water first, then only microwave it for 30 seconds or so at a time, stirring in between and not overcooking. Hopefully that helps! Thank you.
This is sooooo good. Made it tonight and added roasted cauliflower. Thanks!!
I used tricolor pearl couscous…it gives a different texture than elbows. I also used 1/2 the amount of lemon. Great recipe!
this recipe is amazing!!! me and my mom love it! i would recommend this recipe to everyone! thank you so much for sharing it!!!!!! can’t wait to try your other vegan delicious things! ❤️??❤️??❤️?????⭐️⭐️⭐️?????????????????????
Yay! I’m so happy you love the mac and cheese so much, thank you!!
Are the 356 calories per serving or for the whole thing?
Love this recipe, it’s so yummy and easy to make! I’m not vegan but I’m trying to cut back on dairy. I may never make box mac and cheese again!
I’m so glad you love this recipe! The calories listed are per serving, not for the whole recipe. 🙂
I absolutely loved this recipe! Thank-you so much for putting it together!
I can not get enough of this sauce. I had it over veggies while my family enjoyed the pasta with broccoli. It is a new favourite in our house.
I’m so glad you love the sauce, and the whole family as well! Thank you.
Is there any way of not having this dry out if I plan to take it to an event and then heat it up there?
The best way to make sure it’s as yummy as possible is to cook the noodles, make the sauce but keep them separate until right before serving. Then, just throw it together in a pot, warm up and stir. If it gets a little thick or dry, you can also add a little water to thin it out again. Hope that helps!
I have an allergy to cashews…..and all other tree nuts. Suggestions on substitutions for the cashews?
Sorry, this recipe very much comes together because of the cashews! I will have to work on a nut-free vegan mac and cheese recipe. I know there are some out there though, this one looks good from my friend at A Virtual Vegan.
I love this recipe simple and delicious!!
Thanks Latesha!
Hello! Can I add truffle oil or would that be weird? Thanks.
I’ve never tried it but it might be good!
I made this Mac and Cheese today–it’s delicious! My vegan-food-hating husband even liked it (winning him over one recipe at a time ?) I didn’t think I’d like nutritional yeast, as it smells like ground up multivitamins to me, but I misjudged completely. When used in a recipe, it’s an incredible ingredient and I’m obsessed.
That sounds like a big win! 🙂 I’m so happy he enjoyed it, and that you are discovering the magic of nutritional yeast!
Add the soaked cashews? So we don’t liquify or anything, just throw them whole in?????
I’m not sure I understand your question. In step 3, it says “While the pasta is cooking, add the soaked cashews, 1 cup water, lemon juice, salt, nutritional yeast, turmeric and garlic powder to a high powered blender and blend until very smooth.” You have to blend the cashews with the other ingredients to make the cheese sauce for the mac and cheese. Hope that helps!
This was so good! I put it on broil for a couple minutes at the end and it was perfectly browned and crispy!
I’m so glad you enjoyed the Mac and Cheese! That sounds delicious.
I really like your site, it has good articles, Thanks.
Thank you!
OMG! This was delicious and easiest Mac and cheese ever. I may never boil potatoes and carrots for cheese sauce again. I added the peasvas you suggested. THANK YOU!
I’m so glad you enjoyed this easy mac and cheese recipe! It’s a lot easier than boiling potatoes and carrots. 🙂
Looks fabulous! But, can you suggest anything other than Earth Balance? LOADED with horrible oils!
Thanks Nancy! There are 3 tablespoons of earth balance in the optional breadcrumb topping for the baked version, so you could just make the stovetop version (which is excellent) OR omit it completely. I’ve also used a nut vegan parmesan for the topping before, which was pretty yummy and oil free. I am not oil free myself, so not all of my recipes are without it, but usually it’s easy to leave it out, except for some dessert recipes.
Nancy, I would think that virgin cocnut oil could taste good with this recipe. Also, I’ve seen coconut based vegan butters so you could try those.
Using vegan Parmesan is a great idea, Nora. I used it for the first time a couple of days ago in your baked ziti recipe and it was excellent! Thanks for posting this recipe, I’ve made both versions many times now.
I add 1/8th of a teaspoon of cayenne to the cheese sauce in mine 🙂
Thank you Rebecca! The cayenne sounds likes a great addition, I’m so glad you enjoy this recipe.
This looks so creamy and delicious… can’t wait to try it!!!
Thanks Denise! I hope you love it!
Made this last night. Was so easy and DELICIOUS!! Even my non vegan husband enjoyed it!!
Yay! I’m so happy you enjoyed it!