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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.
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!
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.
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 1/2-1 teaspoon of garlic powder to the sauce though and stir it often so it doesn’t burn.
HOW TO MAKE VEGAN MAC AND CHEESE
(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.
WHAT GOES WITH VEGAN 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 VEGAN MAC AND CHEESE BE FROZEN?
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:
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.
Vegan Mac and Cheese
Ingredients
- 1/2 cup raw cashews
- 16 ounces dried elbow macaroni , gluten-free or regular
- 1 cup potato , peeled & chopped into 1-inch pieces
- 1/2 cup carrots , chopped
- 1 cup unsweetened soy milk (or any plant-based milk)
- 3/4 cup vegetable broth , low sodium
- 3/4 teaspoon granulated onion
- 1 1/2 teaspoons 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 tablespoons vegan butter
- 2 cloves garlic , minced
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 1/2-1 teaspoon of miso paste, apple cider vinegar or dijon mustard. Blend it up with the cheese sauce.
Nutrition
Todd
Hi Melissa,
Just had to write and say this is the best vegan Mac n cheese I’ve had! Both my wife and myself were very impressed! It’s a keeper! Thanks for the recipe!
Melissa Huggins
Hi Todd, this makes me happy! Thank you for making it. Have a great weekend! 🙂
Gloria
I’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
Hi 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
I 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
Hi Amy, Yay, this makes me happy! Thank you so much! So glad the kiddos love it too 🙂 🙂 🙂
Brittanie
Very easy to prepare and so yummy! Added miso paste + Dijon. My non-vegan 7 year old ate her whole bowl!
Melissa Huggins
Hi 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
Melissa, 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
Hi 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
Oh 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
Hi 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
Hi! I’m so excited to try this recipe! What kind of potatoe did you use?
Melissa Huggins
Hi Melodie, I used red potatoes, but any kind will work. Thank you for stopping by 🙂
Techlady4160
What is the serving size?
Melissa Huggins
About 1 3/4 cups 🙂
Amanda
Just 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
Thank you, Amanda! I’m so happy you liked it! Have a great week 🙂
Vanessa R.
I 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
Hi 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
This was a huge succes. Everyone in My family loved it. Thanks from Denmark.
Melissa Huggins
Hi, Rikke! A big thank you from the U.S.! I’m so happy everyone loved it! 🙂
Macha Buchner-Hawkins
This 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
This is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful week! 🙂
Teresa
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.
Melissa Huggins
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! 🙂
Alyssa
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!
Melissa Huggins
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!
Sirine
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?
Melissa Huggins
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! 🙂
Rachel
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!
Melissa Huggins
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! 🙂
Abbe
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!
Melissa Huggins
Hi Abbe, thank you for the nicest compliment. I’m so glad you enjoyed it! Have a wonderful weekend 🙂
Melissa
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!
Melissa Huggins
Hi Melissa, thanks for trying it out. I’m happy you liked it! Have a great weekend! 🙂
Veganforever
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.
Melissa Huggins
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! 🙂
Christina
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
Melissa Huggins
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.