• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Entrées

    Ultimate Vegan Mac and Cheese

    February 27, 2017 By Melissa Huggins / 118 Comments

    • Facebook
    • Reddit

    This post contains affiliate links. Read my disclosure policy here.

    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!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Entrées

    • a bowl of vegan chickpea curry with rice on the side.
      Easy Vegan Chickpea Curry
    • portobello vegan fajitas on a plate.
      Portobello Vegan Fajitas
    • a bowl of lemon chickpea orzo soup with a spoon on the side.
      Lemon Chickpea Orzo Soup
    • side view of quinoa stuffed peppers on a comal.
      Quinoa Stuffed Peppers
    • Facebook
    • Reddit
    melissa

    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...

    Reader Interactions

    Comments

      4.95 from 51 votes (20 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rikke Eeg

      January 30, 2018 at 10:58 am

      5 stars
      This was a huge succes. Everyone in My family loved it. Thanks from Denmark.

      Reply
      • Melissa Huggins

        January 30, 2018 at 11:27 am

        Hi, Rikke! A big thank you from the U.S.! I'm so happy everyone loved it! 🙂

        Reply
    2. Macha Buchner-Hawkins

      January 21, 2018 at 5:51 pm

      5 stars
      This recipe is great! I made it for dinner last night and my husband and I loved every bite. Thank you for sharing it!

      Reply
      • Melissa Huggins

        January 22, 2018 at 10:43 pm

        This is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful week! 🙂

        Reply
    3. Teresa

      January 01, 2018 at 10:57 pm

      5 stars
      I'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.

      Reply
      • Melissa Huggins

        January 02, 2018 at 7:49 pm

        Hi 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! 🙂

        Reply
    4. Alyssa

      December 21, 2017 at 5:37 pm

      5 stars
      No 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!

      Reply
      • Melissa Huggins

        December 21, 2017 at 8:10 pm

        Hi 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!

        Reply
    5. Sirine

      December 20, 2017 at 12:35 pm

      Hi 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?

      Reply
      • Melissa Huggins

        December 20, 2017 at 1:57 pm

        Hi 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! 🙂

        Reply
    6. Rachel

      November 25, 2017 at 9:49 pm

      4 stars
      This 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!

      Reply
      • Melissa Huggins

        December 01, 2017 at 10:37 am

        Hi 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! 🙂

        Reply
    7. Abbe

      October 30, 2017 at 7:01 pm

      This 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!

      Reply
      • Melissa Huggins

        November 03, 2017 at 10:01 am

        Hi Abbe, thank you for the nicest compliment. I'm so glad you enjoyed it! Have a wonderful weekend 🙂

        Reply
    8. Melissa

      October 25, 2017 at 5:53 pm

      5 stars
      Thanks 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!

      Reply
      • Melissa Huggins

        November 03, 2017 at 9:47 am

        Hi Melissa, thanks for trying it out. I'm happy you liked it! Have a great weekend! 🙂

        Reply
    9. Veganforever

      October 13, 2017 at 9:15 pm

      5 stars
      I 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.

      Reply
      • Melissa Huggins

        October 14, 2017 at 6:52 pm

        Hi 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! 🙂

        Reply
    10. Christina

      September 26, 2017 at 6:21 am

      5 stars
      I'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

      Reply
      • Melissa Huggins

        September 30, 2017 at 10:24 pm

        Hi 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.

        Reply
    11. Caitlyn

      September 22, 2017 at 7:31 pm

      5 stars
      My husband and I are easing our way into veganism for health and environmental reasons. I found this recipe and was very skeptical but gave it a chance... and I'm so glad I did! I made the sauce and used half of it right away in a cheesy rice/broccoli recipe and stored the other half in the fridge for later use. The next day I used it with pasta just as this recipe intends and it was so decadent! I loved every bite -thank you!!!

      Reply
      • Melissa Huggins

        September 26, 2017 at 9:40 pm

        Hi, Caitlyn! Thank you for making it and sharing your feedback. I'm so happy you both loved it. It's a family favorite and I make it at least once a week.

        Congratulations on your new healthy journey. So nice that you and your hubby are both on board. It will make it a breeze that way.

        Thanks again! Have a great week!

        Reply
    12. Kendra

      September 17, 2017 at 7:45 am

      Can you sub gluten free all purpose flour for tapioca flour in this recipe?

      Reply
      • Melissa Huggins

        September 17, 2017 at 10:10 am

        Hi Kendra, sure you can do that. It will be missing a slight stretch that the tapioca provides, but it will still be thick and creamy. Thank you for stopping by 🙂

        Reply
    13. Yvonne

      September 16, 2017 at 6:20 am

      Hi Melissa, does this Mac and cheese reheat good. Would love to make it a d have for lunch or dinner for a couple of days. It's just me. Thanks

      Reply
      • Melissa Huggins

        September 16, 2017 at 12:52 pm

        Hi Yvonne, it does reheat pretty good, but you may need to thin it out with vegetable broth while reheating. You can also cook the sauce and pasta, but keep them separate and store them in the fridge. Then just combine when you'll be reheating. This will prevent the pasta from getting soggy. I hope this helps. Thank you for stopping by. Have a great weekend! 🙂

        Reply
    14. Andrea

      September 01, 2017 at 2:07 pm

      Hi Melissa! I made this recipe last night and followed everything step by step but the sauce came out grainy 🙁 Do you know what could have caused this?

      Reply
      • Melissa Huggins

        September 01, 2017 at 2:44 pm

        Hi Andrea, I'm sorry this happened to you. It definitely shouldn't be grainy. Was the sauce smooth when you blended it or did it become grainy after cooking? It's possible that your blender may not be strong enough to completely pulverize the cashews. You can try soaking the cashews longer or use a good food processor. You can also try pine nuts which are softer. It's also possible that you didn't cook it long enough (hard to know, so just guessing). The tapioca flour needs to cook a bit. I hope this helps and you'll try it again. It's a very smooth and creamy sauce. Let me know if I can help with anything else 🙂

        Reply
    15. Rachel

      July 26, 2017 at 1:25 pm

      Melissa,

      I am thinking of bring this to a potluck, (hopefully will fool everyone), haha looks great.
      but will it hold in a hot pan/crockpot for the trip there?

      Reply
      • Melissa Huggins

        July 26, 2017 at 1:52 pm

        Hi Rachel, I haven't tried it, but I think it would work just fine. Just bring a small amount of vegetable broth, in case it gets a little thick. I'd love to hear how it turns out. Enjoy the party! 🙂

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    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!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.