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The Ultimate Vegan Mac n Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it’s gluten-free.
I’ve been on a little comfort food kick lately, and I’m taking it all in before the warmer weather hits. I live in the desert, but it gets a little chilly during the winter.
I love having comforting foods to keep me warm & cozy, and this Ultimate Vegan Mac n 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 Finger Lickin’ Good BBQ Cauliflower Wings. It’s the perfect combination and total comfort on a plate!
But it’s not cheese
Some people out there (a.k.a the meat & dairy industry) don’t like when vegans use words like meat, milk or cheese to describe our food because apparently, it confuses consumers into thinking they’re buying “real” animal-based products.
Ya know, like that “real” neon-orange block of cheese that doesn’t need to be refrigerated? That was more like a science project gone wrong.
Well, the utter truth is that consumers are waking up to the suffering and damage that animal-based foods are causing, and they’re choosing to buy the latter.
This Vegan Mac n Cheese is twice as delicious, 100% healthier, and 100% kinder than its animal-based counterpart. Maybe it’s not made with “real” cheese, but it sure tastes like it is, so why would I change the name to something else?
It’s not confusing… it’s damn delicious!
What’s in this Vegan Mac n Cheese?
There are lots of ways to make a vegan cheese sauce. I love using cauliflower, cannellini beans, and I especially love using butternut squash, like I did for my Spicy Nacho Cheese.
It creates a creamy, buttery texture, and a gorgeous color too. I have a Baked Butternut Mac recipe I’ll be sharing soon, so stay tuned.
For this Vegan Mac n Cheese recipe, I used potato to get that creamy & thick texture, like in my Fettuccine Alfredo. To create the cheddar cheese color, I tried something new and I used…
wait for it...wait for it…
CARROTS!
Normally, I’ll just use a blend of turmeric, paprika, nutritional yeast, and chili powder to get that cheesy color. I didn’t think of this genius idea up on my own, I saw it on Veg News Magazine a while back, and I’ve meant to give it a try.
The carrots worked out perfectly in this dish, and I’ve added another recipe to my arsenal now!
Woo-hoo!
To make the sauce extra creamy, I used unsweetened soy milk and raw cashews into the mix. When processed together with the potatoes & carrots, it makes an ultra-rich sauce base to drown your macaroni in.
The cheesy flavor is created with nutritional yeast (a.k.a nooch) and fresh lemon juice. For that cheesy stretch we all love, I added tapioca starch.
Nooch is a magical ingredient that turns your delicious cheese sauce into a melty, stretchy, vegan miracle!
More goodness
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. Now that’s what I’m talking about!
If you aren’t into butter or fresh garlic flavor, you can definitely omit the step entirely. I would add at least 1/2-1 teaspoon of garlic powder to the sauce though, and stir it often, so it doesn’t burn.
Vegan Mac n Cheese is easy to make
Soften the cashews
Boil or steam the potatoes and carrots
Cook the macaroni until al dente
Blend up the cheese sauce ingredients
Sauté fresh garlic in vegan butter
Pour in the sauce and heat up until thick & stretchy
Add the macaroni to your sauce and combine
Now, Grab a fork and enjoy!
I’d love to hear from you
If you make this Vegan Mac n Cheese, I’d love to get your feedback. You can leave a comment below and let me know what you think. 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.
Vegan Mac n Cheese
Ingredients
- 1/2 cup raw cashews, soaked in very hot water for 10-15 minutes. Keep covered. *See note
- 16 ounces dried elbow macaroni, gluten-free or regular
- 1 cup potato, peeled & chopped into 1-inch cubes
- 1/2 cup carrots, peeled and chopped
- 1 cup unsweetened soy milk (or any plant-based milk)
- 3/4 cup vegetable broth, low sodium
- 1 teaspoon onion powder
- 1 1/2 teaspoons himalayan salt (or preferred salt), more to taste
- 1/2 teaspoon paprika
- 2-3 tablespoons nutritional yeast, more if preferred
- 2 1/2 tablespoons tapioca flour/starch *See note
- 2 tablespoons fresh lemon juice , more to taste
- 2 med/large garlic cloves, minced
- 2 tablespoons vegan butter
Instructions
- Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.
- Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.
- Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
- Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
- Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
- Now add pasta and gently toss to coat. Serve immediately. Enjoy!
Notes
- To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4 hours or overnight in the fridge. Then they'll be ready to pop in the blender right away.
- 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.
- I boil the vegetables and pasta at the same time (not same pot) to make it faster. They take about the same time to cook, so it works out perfectly.
- You could also cook the potatoes and carrots the night before and pop them in the fridge. This will make things even faster and easier at mealtime.
- 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 think your blender might not work properly, just soak the cashews for 8-10 hours or overnight in the fridge. This will make them soft enough for most blenders.
- If you'd like to add another layer of flavor to the sauce, you can try 1/2-1 teaspoon of miso paste or dijon mustard. Blend it up with the cheese sauce.
Nutrition
Melissa Huggins
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Gloria
November 16, 2018 at 10:41 amI’m so excited to make this! I’m making this for thanksgiving. What is the best way to prepare, if I’m cooking ahead of time(I have several dishes to make)? Would you recommend cooking, and then warming up before serving? Thank you!
Melissa Huggins
November 16, 2018 at 8:08 pmHi Gloria, Yes, you can fully cook and reheat in the oven. I would cover with foil to keep it from drying out. You can also drizzle the top with vegan butter or splash with vegetable broth to keep it moist. I also have a Baked Mac and Cheese you might be interested in. The sauce is just as delicious and easier to make. https://veganhuggs.com/baked-vegan-mac-and-cheese/ Have a lovely holiday! 🙂
Amy Mierzwa
October 29, 2018 at 2:22 pmI have been cooking vegan for about 6 mo now and this is my favorite recipe to date! It is seriously SO GOOD!!! Kids love it also, tastes just like a good homemade Mac and cheese, hard to believe there is no cheese in it! Thank you!!😊😊😊
Melissa Huggins
October 29, 2018 at 4:59 pmHi Amy, Yay, this makes me happy! Thank you so much! So glad the kiddos love it too 🙂 🙂 🙂
Brittanie
September 7, 2018 at 12:28 amVery easy to prepare and so yummy! Added miso paste + Dijon. My non-vegan 7 year old ate her whole bowl!
Melissa Huggins
September 9, 2018 at 8:29 pmHi Brittanie, thank you so much! I’m so happy you guys liked it! I love that you added miso paste and dijon. Must’ve been fantastic! Thank you for sharing that. Have a lovely week!
Mariah
June 27, 2018 at 6:35 pmMelissa, I made this tonight and it was great however there is sooo much sauce left over. Can I freeze the sauce in bags to pull out at a later time? If not, how long does it last in the fridge?
Melissa Huggins
June 27, 2018 at 6:57 pmHi Mariah, thanks for making it! I’m glad you liked it. Sure, you can freeze the sauce for 2-3 months. Just add some vegetable broth on the reheat. If you put it in the fridge, it should last 3-5 days. 🙂
Helen
June 18, 2018 at 4:13 pmOh My! This sauce is amazing and SO easy since everything goes into the blender. I am a newbie so this is my first try at vegan mac and cheese. I am making pasta for my son who is inspiring me to go vegan, and I’m eating the sauce on cauliflower. Can’t wait! I think I could eat the sauce all on its own with a BIG SPOON! LOL. Thank you!
Melissa Huggins
June 24, 2018 at 10:06 pmHi Helen, Yay! This is so awesome to hear! Your son must be so happy you’re trying out vegan food with him. Gosh, I need to try this sauce on cauliflower…it sounds delish! Thank you for sharing your feedback 🙂
Melodie
April 24, 2018 at 4:37 amHi! I’m so excited to try this recipe! What kind of potatoe did you use?
Melissa Huggins
April 24, 2018 at 9:45 amHi Melodie, I used red potatoes, but any kind will work. Thank you for stopping by 🙂
Techlady4160
April 5, 2018 at 4:55 pmWhat is the serving size?
Melissa Huggins
April 8, 2018 at 1:31 pmAbout 1 3/4 cups 🙂
Amanda
March 24, 2018 at 9:21 pmJust finished a heaping bowl of your vegan Mac n Cheese. The flavor and texture were perfect. It was quick and simple to make. Thanks for sharing!!
Melissa Huggins
March 28, 2018 at 9:00 amThank you, Amanda! I’m so happy you liked it! Have a great week 🙂
Vanessa R.
February 4, 2018 at 5:53 pmI have tried several different vegan Mac n cheese recipes and shuns the other ones were alright, this one is by far the best. Mac n cheese had always been my go to comfort food and now that I found the perfect vegan version I won’t feel like I am missing my favorite comfort food anymore. Have you frozen the sauce before?
Melissa Huggins
February 6, 2018 at 10:47 amHi Vanessa, thank you so much! I’m so happy you liked it! Mac n Cheese is my favorite comfort food too. 🙂 I haven’t frozen the sauce yet, but I will the next time I make a batch. I’m curious now.
Rikke Eeg
January 30, 2018 at 10:58 amThis was a huge succes. Everyone in My family loved it. Thanks from Denmark.
Melissa Huggins
January 30, 2018 at 11:27 amHi, Rikke! A big thank you from the U.S.! I’m so happy everyone loved it! 🙂
Macha Buchner-Hawkins
January 21, 2018 at 5:51 pmThis recipe is great! I made it for dinner last night and my husband and I loved every bite. Thank you for sharing it!
Melissa Huggins
January 22, 2018 at 10:43 pmThis is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful week! 🙂
Teresa
January 1, 2018 at 10:57 pmI’m a long time vegetarian, but new vegan (~1 month in). I really miss cheese. But this is my new fav vegan mac and cheese recipe! My hubby is not vegan, but willing to eat anything that tastes good. He loves spicy food, so I added some chili powder and canned green chiles. It was so delicious and really creamy! Thank you! I might try a chipotle version. If I do, I’ll let you know how it goes.
Melissa Huggins
January 2, 2018 at 7:49 pmHi Teresa! Congratulations on your new vegan journey! Cheese was the hardest for me too. I really missed it for a while, but the cravings faded away eventually. Especially, with all the tasty alternatives available today (homemade and store-bought).
Thank you for making the Mac n Cheese! I’m so happy that you and your hubby loved it. It sounds delicious with the added spiciness! Yes, let me know if you try a chipotle version. I’d love to hear how it turns out. Happy New Year! 🙂
Alyssa
December 21, 2017 at 5:37 pmNo joke- I have tried dozens of vegan mac n cheese recipes, some wildly successful, some not so much. This one tops the list. It combines every feature of delicious recipes and is just so damn tasty. I sauté a bag to a bag and a half of Beyond Meat Chikn Strips with Earth Balance, garlic powder, and cayenne to add to it. I’m actually about to make it now for three non-vegans (my non-vegan bf says it’s the best he’s ever had). So thank you!
Melissa Huggins
December 21, 2017 at 8:10 pmHi Alyssa! This is so wonderful to hear! Thank you so much! I seriously have to try it with the Chikn’ strips. That sounds insanely good! Thanks for the idea! Have a wonderful holiday!
Sirine
December 20, 2017 at 12:35 pmHi Melissa,
I’m so excited to try this recipe as a side for Christmas dinner. would it hold up in the oven after mixing sauce into pasta, topped with an olive oil bread crumb topping?
Melissa Huggins
December 20, 2017 at 1:57 pmHi Sirine, thank you for making this for Christmas. I haven’t tried this recipe as a baked version yet, but I’ve been meaning to do that. I think it will hold up, but I’m assuming it may need a bit more moisture for baking so it doesn’t dry out. The tapioca thickens as it heats too. I would add a little bit more vegetable broth and soy milk to the sauce (maybe some extra melted butter too). I’d love to hear how it works out for you. Have a wonderful holiday! 🙂
Rachel
November 25, 2017 at 9:49 pmThis was very good, thank you! I added Dijon mustard and hot sauce to the sauce (the mustard especially gives it extra depth of flavor) and it was so easy to make! Thank you!
Melissa Huggins
December 1, 2017 at 10:37 amHi Rachel, Thank you for making it! I’m so happy you liked it. The mustard is a great addition. I think I’ll put that in the notes for other readers. Have a great weekend! 🙂
Abbe
October 30, 2017 at 7:01 pmThis Mac and cheese is awesome. Followed the recipe as written, and I wouldn’t change a thing. This is the first vegan Mac and cheese recipe I have ever tried, if I hadn’t made it myself, I never would believe that it doesn’t contain cheese. Thanks for a great recipe!
Melissa Huggins
November 3, 2017 at 10:01 amHi Abbe, thank you for the nicest compliment. I’m so glad you enjoyed it! Have a wonderful weekend 🙂
Melissa
October 25, 2017 at 5:53 pmThanks for your amazing Mac and Cheese recipe. I’ve tried a few others and wasn’t thrilled. This one has great cheese consistency. Thank you!
Melissa Huggins
November 3, 2017 at 9:47 amHi Melissa, thanks for trying it out. I’m happy you liked it! Have a great weekend! 🙂
Veganforever
October 13, 2017 at 9:15 pmI followed this almost to a T and it came out amazing! My non-vegan family members loved it. I’d recommend adding more nutritional yeast and using regular noodles if possible. I’ve also experimented using sweet potato in place of regular potato and loved the result! Everyone should try this at least once.
Melissa Huggins
October 14, 2017 at 6:52 pmHi Lacey, thank you for making it and sharing your suggestions. The sweet potato sounds delicious! I must give that a try next time. Have a wonderful weekend! 🙂
Christina
September 26, 2017 at 6:21 amI’ve tried this and I’m gonna say it probably taste better with regular noodles. It was a little gritty. I’m gonna try it again. Now your potato and leek soup…i make a pot a week! Thanks for all your recipes!!! I’m a cook and I also work in a middle school kitchen. I’m working on a vegan menu. We have lots of kids with food inferences and allergies. And there menu is lacking pizzazz. Can’t wait to try some more recipes
Melissa Huggins
September 30, 2017 at 10:24 pmHi Christina, Oh no… Do you mean the pasta was gritty? Was it gluten-free?
Thank you for making the potato leek soup too. I’m so happy you like it. It’s one of my favorites 🙂
I’m so glad the school is introducing a vegan menu. I think it’s going to be fantastic with your touch.