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.
Wow, this was so delicious! I have tried LOTS of vegan mac and cheese recipes, and this one is by far my very favorite. This was flavorful, quick, and uncomplicated. Thank you for this fabulous recipe!
Thank you so much! That makes so me happy!
FINALLY! A great tasting vegan mac n’ cheese! YUM!!!
Thanks!!
Very nice, quick and easy. I had no yeast so didn’t use it. I added mustard and a small onion to the sauce. My vegetarian loved it, my meat and cheese lover liked it and came for a full serving. Only one didn’t particularly care for it and since none of our tastebuds generally agree, I consider that a win.
Thank you for the recipe Nora , made it for wife and I for lunch , it’s so very good .
You’re welcome! Glad you enjoyed it.
This was soo yummy and creamy! I used penne brown rice pasta, added a little more garlic cause I love it, and added some ground mustard seed as another suggested. Thank you so much!
You’re welcome!
Yup, this is it! My non-vegan husband complained all week seeing this on the menu. Squash? In mac & cheese? But wouldn’t you know, he ate THREE helpings! Thanks for making such tasty and easy recipes!
Thanks! So glad you enjoyed it.
We thought nothing could beat your Vegan Baked Mac n Cheese but this is darn close! The only changes I made was adding about 1/4 tsp of dry mustard, a splash of white vinegar, and a little extra salt and garlic powder. I could eat this everyday!
So good!!! Delicious on its own and when I mixed it with chili it was heavenly!
That sounds amazing! Thank you.
I have LOVED all the recipes I’ve made from you. This is the site I check before anyone else when I want to make something new. I gave this recipe 5 stars because I’m sure it deserves it. I made this Mac and cheese and was disappointed as I always am when I make vegan Mac and cheese. I sadly do not like nutritional yeast and neither does my family. I am trying so hard to make the best vegan Mac and cheese for my family because my kids love it so much but I don’t want to feed them animal products anymore. Do you have any tips for making a good Mac and cheese with little to no nutritional yeast? Or a brand that’s like no other? I purchased braggs brand. I don’t like it. Anyway, thanks for all the wonderful recipes you post. My family’s favorites are the vegan chocolate cake and your corn bread. Absolutely AMAZING.
Thank you! Some people really don’t like nutritional yeast, I understand. I wonder if you made this recipe, left out the nutritional yeast, then added a bag of vegan cheese shreds (to the blender!). I’ve done something like this recently and it was really good. I love Violife and Daiya cutting board cheddar shreds for this. Hope that helps!
Pastabilities vegan Mac is awesome
This recipe seriously lives up to its name. BEST Mac and cheese EVER. I probably make it once a week, if not more. My bf loves it, as does my family, and none of them are vegan. I could survive off of nothing but this Mac and cheese for the rest of my life and be satisfied, honestly. I love adding broccoli and peas to it–barely even feels like I’m eating vegetables 🙂 lol!
That’s so great! Thanks for the comment!
This recipe is awesome. However I will not use as much salt next time. Can’t wait to try other recipes.
This mac and cheese was great and easy to make! I have recommended this to several people already. Love how few ingredients needed.
That’s great to hear! Thanks!
I was about to give up on finding a great vegan Mac and cheese recipe when I came across this one and gave it a shot. I’m so glad I did!! It’s the tastiest one I’ve had and easier than the other recipes I tried too. Def a staple in my house now . I’ve never been disappointed by a single recipe of Nora’s
That’s so great to hear!
This was delicious! My family was craving some hot wings today so I added some vegan chicken to this and 1/4 cup of buffalo sauce. I topped it all with some garlicky panko and baked it for 25 minutes! It was a hit! Thank you for your incredible recipes!
You’re welcome!!
This recipe rocks! I added a touch of dry mustard and vinegar for just a little more sharpness but I really miss sharp cheddar. Not anymore with this recipe.
That’s so great to hear!
Super tasty! I swapped the water for original unsweetened almond milk for a bit of a thicker cheese. The best Mac and cheese replacement recipe I’ve tried so far!
Nora- I absolutely love all your recipes! Is there a nut-free version of this? Thanks.
Thank you so much! I would make this Vegan Cheese Sauce (Nut Free) and mix it with elbow noodles. It’s quite tasty!
this is good! the only thing i did different was to use less salt. thank you for the recipe.
You’re welcome!!
What is nutritional yeast and where can I buy it ? thanks
Nutritional yeast is a food product that vegans use a lot because it has a cheesy flavor when added to recipes. I can find it an nearly any grocery store these days, often in the baking aisle or health foods section.
Awesome recipe! I followed the recipe exactly as is and this was delicious and creamy and so easy to make!! Will keep this in the rotation – but I must say, I keep a lot of your recipes in my rotation!! Thanks for continually posting the most fabulous recipes!!
Thank you so much, I’m glad you are enjoying the recipes!
Amaaaazing!
Hi, really enjoyed this! To make my sauce creamy and thicker I added a single-serving of plain, oat milk yogurt and another half of the nutritional yeast. Then I baked it with breadcrumbs on top. Turned out great!
So glad it turned out great!!
oops I forgot to rate it. lol
Hi Nora, thank you so much for this delicious recipe. I made it for my grandchildren and they loved it!! I did too. I was wondering if the cheese sauce could be frozen by itself for future use. Or do you think it would change the consistency after thawing? I also made your vegan meatloaf, mashed potatoes and gravy all came out great!!! thank you again!
Yes, the cheese sauce can be frozen by itself, a great idea for quick mac and cheese. Once thawed, just whisk it well and it will be fine. I’m so glad you all enjoyed it!
Is it ok to use roasted cashews?
If you really need to, but it will taste different. It will taste more nutty.
Hi Nora,
I am constantly blown away by your recipes! I have tried vegan Mac and Cheese recipes in the past and they all turned out horribly. This one, however, was SO TASTY! My husband and I went back for seconds and there is barely any left! I added a little smoked paprika and ‘bacon’ seasoning to give it a smokey flavour and it was just the best.
I will definitely be making this again and am also looking forward to trying out your Vegan Baked Mac and Cheese recipe.
Thanks so much for the great comment! So glad you both enjoyed!