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    Home » Entrées

    Ultimate Vegan Mac and Cheese

    February 27, 2017 By Melissa Huggins / 118 Comments

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    Jump to Recipe

    The Ultimate Vegan Mac and Cheese - super creamy, rich and oh-so dreamy! It takes less than 30 minutes to make and it's gluten-free.

    Vegan Mac and Cheese in white bowl topped with green onions.

    I've been on a little comfort food kick lately, and I'm taking it all in before the warmer weather hits. I love having comforting foods to keep me warm and this Ultimate Vegan Mac and Cheese is the perfect way to do it.

    WHAT MAKES IT THE ULTIMATE?

    Well, it's super creamy, velvety-smooth, rich, mouth-watering, and the cheesiest mac in town! This is a family favorite and we enjoy it at least once a week, along with BBQ Cauliflower Wings and roasted veggies. It's the perfect combination and total comfort on a plate!

    Cast iron skillet and two white bowls filled with vegan mac and cheese.

    DOES VEGAN CHEESE TASTE LIKE DAIRY CHEESE?

    It really depends on the recipe you make or the brand that you buy. Either way, it won't taste exactly like dairy cheese, but many recipes or brands come pretty darn close. It also depends on the person and their taste buds. If you're just switching to non-dairy cheese, things may taste off, but your taste buds do adapt.

    In my opinion, this Vegan Mac and Cheese is twice as delicious than any dairy cheese sauce I've tried in the past. Also, it's worlds healthier, and 100% kinder than its animal-based counterpart. It's worth giving it a try and decide for yourself.

    Closeup photo of Vegan Mac n Cheese in a white bowl. Filled white bowl and skillet in background.

    WHAT'S IN VEGAN MAC AND CHEESE?

    There are lots of ways to make a vegan cheese sauce. I love using cauliflower, cannellini beans, or butternut squash for a healthy and creamy sauce. But, for this Vegan Mac and Cheese recipe, I used potatoes, soy milk, and cashews for a creamy texture and carrots for a cheddar cheese color.

    The tangy cheese flavor comes from nutritional yeast (a.k.a nooch) and fresh lemon juice. I like to keep it simple, but feel free to amp up the flavor with dijon mustard, miso paste or apple cider vinegar.

    This sauce has a slight stretch to it like dairy cheese and that's created by tapioca starch. It's the magical ingredient that turns your delicious cheese sauce into a melty, stretchy, vegan miracle!

    I sautéed fresh garlic in vegan butter before adding the cheese sauce to the pan. It makes everything more savory and gives a buttery-garlicky kick. If you aren't into butter or fresh garlic flavor, you can definitely omit the step entirely. I would add at least ½-1 teaspoon of garlic powder to the sauce though and stir it often so it doesn't burn.

    Two white bowls filled with macaroni and topped with green onions.

    HOW TO MAKE IT

    (SCROLL DOWN FOR FULL PRINTABLE RECIPE)

    STEP 1 - Boil the potatoes, cashews, and carrots until tender. Drain and set aside.
    STEP 2 - Cook the macaroni until al dente then drain well.
    STEP 3 - Blend up the cheese sauce ingredients until creamy and smooth.
    STEP 4 - Sauté fresh garlic in vegan butter until golden.
    STEP 5 - Pour in the sauce and heat up until thick and stretchy
    STEP 6 - Add the macaroni to your sauce and combine.

    Vertical photo of cooked macaroni in white bowl. Filled cast iron skillet in background.

    WHAT GOES WITH MAC AND CHEESE?

    Well, it's a meal on its own, but it goes nicely with Salads, Roasted Veggies, Vegan Cole Slaw, or Baked Beans. For fun, you can top it with Green onions, Chives, Ketchup, Hot Sauce, Salsa and more. There are no rules so have fun!

    CAN I FREEZE IT?

    I prefer to just freeze the sauce and make the macaroni fresh so the noodles aren't soggy on the reheat. However, if you want to freeze it all together for meal prepping, just make sure to slightly undercook the macaroni so it's not too mushy on the reheat.

    To freeze just the sauce, completely cool it and store it in an airtight container in the freezer for 4-6 months. When ready for use, thaw it in the fridge overnight and use within 1-2 days. Reheat on the stove over medium heat and add a few splashes of vegetable broth to thin it out. Stir often to prevent burning and lower heat if needed.

    MORE VEGAN CHEESE RECIPES FOR YOU TO TRY

    • Cheesy Vegan Cauliflower Casserole
    • Vegan Nacho Cheese
    • Vegan Mozzarella Cheese

    And here are 12 more Vegan Cheese Recipes from ChooseVeg. They look scrumptious!

    I’D LOVE TO HEAR FROM YOU

    If you make this Vegan Mac and Cheese, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    4.95 from 51 votes

    Vegan Mac and Cheese

    The Ultimate Vegan Mac and Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it's gluten-free.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American, Gluten-Free, Vegan
    Servings: 6 People
    Calories: 418kcal
    Author: Melissa Huggins

    Ingredients

    • ½ cup raw cashews
    • 16 ounces dried elbow macaroni , gluten-free or regular
    • 1 cup potato , peeled & chopped into 1-inch pieces
    • ½ cup carrots , chopped
    • 1 cup unsweetened soy milk (or any plant-based milk)
    • ¾ cup vegetable broth , low sodium
    • ¾ teaspoon granulated onion
    • 1 ½ teaspoons salt , more to taste
    • ½ teaspoon paprika
    • 2-3 tablespoons nutritional yeast , more if preferred
    • 2 ½ tablespoons tapioca flour/starch *See note
    • 2 tablespoons fresh lemon juice , more to taste
    • 2 tablespoons vegan butter
    • 2 cloves garlic , minced
    Prevent your screen from going dark

    Instructions

    • Boil the cashews, potatoes, and carrots until tender (about 8-10 minutes). Drain well and set aside.
    • Place macaroni in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.
    • Place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down and sauce is smooth, about 1-2 minutes. Set aside.
    • Heat up butter in a large pan over medium heat. When melted, add garlic and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).
    • Pour in the cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a splash of broth. Taste for seasoning and add more if needed.
    • Now add pasta and gently toss to coat. Serve immediately. Enjoy!

    Notes

    • I usually start blending the sauce 5 minutes before the pasta will be done. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce.
    • To make it easier, cook potatoes, cashews and carrots the night before and pop them in the fridge.
    • If you'd like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether. The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight "cheesy" stretch. 
    • The cheese has a very smooth and creamy texture. So, if it comes out a bit grainy, you may need to blend longer. If it's still grainy, your blender may not be strong enough to pulverize the cashews completely smooth.
    • If you'd like to add another layer of flavor to the sauce, you can try ½-1 teaspoon of miso paste, apple cider vinegar or dijon mustard. Blend it up with the cheese sauce. 

    Nutrition

    Calories: 418kcal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 537mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 4.6mg | Calcium: 98mg | Iron: 5.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      4.95 from 51 votes (20 ratings without comment)

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      Recipe Rating




    1. Mina

      July 14, 2017 at 10:13 pm

      5 stars
      I was looking at a few Vegan Mac and Cheese recipes and read comments like "it doesn't taste like cheese", "taste more sweet potato" which I found unpromising until I came across this recipe; not a single comment I felt put off by, so I made it and it's a winner! Absolutely delectable and OH SO CREAMY AND DREAMY. Even my meat and cheese eating toddler asked for bowl after bowl. It truly tastes close to the real thing. It's a super simple recipe with no frills. I wouldn't leave out a single ingredient. Kid tested mother approved. Only Vegan Mac and Cheese recipe I'm ever making needless to say.

      Reply
      • Melissa Huggins

        July 14, 2017 at 10:29 pm

        Hi Mina, this is the best compliment ever. I'm so happy you liked it....especially your toddler. Kids seem to have a strong sense when their food is different. I'm glad this recipe passed the test. Thank you so much for making it! Have a wonderful weekend! 🙂

        Reply
    2. Linda

      April 16, 2017 at 3:46 pm

      Oh my goodness!! This was delicious!! This will be my go to mac and cheeze from here on out. No joke -- outstanding!! Thank you so much. 🙂

      Reply
      • Melissa Huggins

        April 17, 2017 at 8:32 pm

        Hi Linda, This is so nice to hear! I'm glad you liked it. We eat it a lot around here. Thank you so much for making it, and for your feedback. 🙂

        Reply
    3. Josephine

      April 10, 2017 at 12:01 pm

      This looks fantastic! I am eager to try this recipe.
      Would it be ok if I took out the nutritional yeast? I live in a small town and do not have access to it. Also, can I use corn starch instead of tapioca?

      Reply
      • Melissa Huggins

        April 10, 2017 at 2:03 pm

        Hi Josephine, The nutritional yeast gives it that extra "cheesy" flavor. I haven't tried this recipe without it. However, If I couldn't find nutritional yeast, I would use vegan parmesan. Can you find that in your area? The cornstarch will work fine to thicken, it just won't give that slight stretch in the sauce. A few readers tried it with cornstarch and loved it. You can omit the tapioca or CS altogether. The sauce will still be great. It just adds extra thickness. I hope this helps. I'd love to hear how it turns out for you. Thank you you for stopping by 🙂

        Reply
    4. Cassidy

      April 08, 2017 at 10:01 pm

      What could I replace the cashews with? I'm allergic to cashews.

      Reply
      • Melissa Huggins

        April 09, 2017 at 9:32 pm

        Hi Cassidy, You can use macadamia or pine nuts. Also, you can skip the nuts altogether if you're allergic. It will still be creamy and delicious. I'd love to hear how it turns out for you. Thank you for stopping by 🙂

        Reply
    5. kimmythevegan

      March 12, 2017 at 6:55 pm

      Holy moly girl! This will definitely up my vegan mac n' cheese game! I love the extra step to sautée the garlic in vegan butter - it really would add some pizzaz. I can't wait to try this glorious dish out!
      Thanks so much for sharing with Healthy Vegan Fridays! I'm pinning & sharing. I hope you are having a wonderful weekend!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:19 pm

        Hi Kimmy, thank you so much. It's definitely my favorite comfort food.
        I'm happy to be a part of Healthy Vegan Fridays. Thank you for having me 🙂

        Reply
    6. Kara

      March 12, 2017 at 4:33 pm

      This will be my go-to macaroni and cheese from now on, it is fantastic. Thank-you.

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:16 pm

        Hi Kara, yay! Thank you for making it! So happy you liked it 🙂

        Reply
    7. Kate

      March 12, 2017 at 2:59 pm

      Oh yum! I'm always eager to try new versions of vegan mac n' cheese and yours looks really creamy and amazing! Thank you for sharing!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:14 pm

        Hi Kate, Thank you. I love trying new versions too. It never gets boring 🙂

        Reply
    8. Uma

      March 11, 2017 at 6:04 pm

      These looks flavorful and delicious:) going to try this soon!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:13 pm

        Thank you, Uma 🙂 Enjoy!

        Reply
    9. Linda from Veganosity

      March 10, 2017 at 8:36 am

      Vegan mac n' cheese was one of the first recipes I made when I went vegan. It convinced me that I wasn't going to have to give up any of my old favorites, because vegan cheese is amazing. This looks so good!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:10 pm

        Hi Linda, it was one of my first veganized dish too. I knew that everything would be fine after that. My relationship with food was better than ever, after going vegan. 🙂

        Reply
    10. Mary Ellen @ VNutrition

      March 09, 2017 at 5:15 am

      This looks so creamy and delicious Melissa! I've been playing around with a similar recipe but I'm loving the look of yours! Excited to try it! Vegan mac & cheese is my fav!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:07 pm

        Thank you, Mary Ellen! Mac n Cheese is my favorite comfort food. 🙂

        Reply
    11. Amy Katz from Veggies Save The Day

      March 08, 2017 at 10:25 pm

      Melissa, your mac n cheese looks amazing! So creamy and delicious. I can't wait to try it!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:04 pm

        Thank you, Amy! So easy to make too 🙂

        Reply
    12. Strength and Sunshine

      March 08, 2017 at 9:05 pm

      Can never turn down some cozy Mac and cheese!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:03 pm

        I'm the same...impossible to say no.

        Reply
    13. Johanne

      March 07, 2017 at 6:55 am

      It is a chilly rainy day here in RI and I think this bowl of creamy silky deliciousness would do perfectly for dinner.
      Your ingredients are so wholesome that I suppose I could eat two bowls. Thank you as always for your tempting creations.-Hanne

      Reply
    14. Sharon

      March 03, 2017 at 8:15 am

      This sounds awesome! I can't wait to try it. Hopefully it will impress my carnivore husband! 🙂

      Reply
    15. Sarah

      March 02, 2017 at 5:00 pm

      Hello! Your recipe looks delicious. What would you suggest if:
      -No nuts at home because my boyfriend is allergic. Can I ommitt the cashews? Replace with something else to keep the sauce really creamy?
      -My blender is really shitty and I don't have money to buy a better one. It does not make smooth sauces... Is it easy to blend?
      Thank you!

      Reply
      • Melissa Huggins

        March 02, 2017 at 5:11 pm

        Hi Sarah, Is your boyfriend allergic to seeds too? Some seeds would work. However, I have made this without the cashews all together and it was still delicious. It's just not super creamy, but definitely still creamy. I'm not sure about the blender though. I have made this with my Vitamix, but also with my regular blender and it came out smooth. It should be easier without the cashews, but I'm not sure if your blender will make it super smooth. You can give it a shot. Thank you for stopping by 🙂

        Reply
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