This creamy, ultra-comforting Vegan Mac and Cheese captures the essence of the classic dish—without any dairy. It’s customizable for gluten-free, high-protein, or nut-free diets, making it ideal for weeknight dinners, meal prep, or holiday spreads. Whether baked for a crispy top or served stovetop for a gooey finish, this recipe delivers rich flavor and nostalgic comfort.
Why Vegan Mac and Cheese Works
Unlike traditional mac and cheese, this vegan mac and cheese doesn’t rely on butter, milk, or cheese. Instead, it uses whole-food ingredients like cashews and coconut milk to build a luscious sauce that even dairy-lovers rave about. It’s rich in nutrients, much lower in cholesterol, and completely customizable. With gluten-free pasta or legume-based noodles, you can boost the fiber and protein content in your vegan mac and cheese without sacrificing flavor.
A Brief History
Macaroni and cheese traces its roots to 13th-century Italy and was later popularized in the U.S. by Thomas Jefferson. Over time, it became a staple of American comfort food. The vegan version is a modern innovation, meeting today’s dietary needs with cruelty-free, allergy-conscious, and nutritious ingredients.
Vegan Mac and Cheese Ingredient Breakdown
- Coconut Milk: Full-fat and unsweetened, it creates a rich, creamy base without dairy.
- Cashews: Soaked and blended, they create an emulsion that mimics cheese sauce.
- Nutritional Yeast: A B12-rich ingredient that adds umami and cheesiness.
- Mustard + Lemon Juice: These acids brighten the sauce and balance richness.
- Spices: Onion, garlic, and smoked paprika add warmth and flavor depth.
For a nut-free option, steamed cauliflower or white beans can replace cashews, yielding a creamy result with fewer calories.
Why You’ll Love This Vegan Mac and Cheese Recipe
- Ultra Creamy: Silky cashew or coconut-based sauce coats every bite.
- High Protein: Use chickpea or lentil pasta and add nutritional yeast for a protein boost.. If you’re into high-protein meals, you’ll also love our High Protein Chicken Salad.
- Gluten-Free Options: Works perfectly with GF pasta and breadcrumbs.
- Bake or No-Bake: Make it stovetop style or finish with a crispy golden topping.
- Kid-Friendly: No weird ingredients — just classic comfort food.
- Meal Prep & Holiday Ready: Stores well in the fridge and can be frozen for future meals. Ideal for vegan Thanksgiving or holiday gatherings.
Perfect for Meal Prep and Holidays
This vegan mac and cheese recipe stores well in the fridge and can be frozen for future meals. It’s also an ideal side dish for Vegan Thanksgiving Dinner, bringing nostalgic flavors to the holiday table without dairy or meat. Make it ahead and simply reheat on the big day.
Pair This With:
What Ingredients Do You Need?
For the Sauce:
- 1 cup (240 ml) unsweetened canned coconut milk or use soy/almond milk
- 1/2 cup (120 g) raw cashews (soaked) or sunflower seeds for nut-free
- 1/3 cup (25 g) nutritional yeast — great for B12 and flavor (Celiac Disease Foundation)
- 1 tbsp lemon juice or apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
For the Pasta:
- 12 oz (340 g) elbow macaroni or gluten-free pasta like chickpea or lentil pasta
Optional Breadcrumb Topping:
- 3/4 cup (60 g) gluten-free panko breadcrumbs — or crushed Bob’s Red Mill GF Crackers
- 2 tbsp olive oil or vegan butter
Want to pair it with more vegan sides? Try it with Quick Garlic Flatbreads or cozy Chickpea Stew.
Why Kids (and Picky Adults) Love It
Vegan mac and cheese is a kid classic — and this version wins over even the pickiest eaters. You can blend in cooked carrots or butternut squash for sweetness and extra nutrition. The familiar color and texture help kids enjoy vegetables without even knowing it’s a healthy vegan mac and cheese.
How to Make Vegan Mac and Cheese (Step-by-Step)
- Cook Pasta: Cook your pasta al dente according to the package instructions. Drain and set aside.
- Blend Sauce: Combine all sauce ingredients in a high-speed blender. Blend until completely smooth.
- Heat Sauce: Pour sauce into a pan over medium heat. Simmer 3–5 minutes until thickened.
- Combine: Mix sauce with pasta. If baking, transfer to a casserole dish.
- Optional Bake: Top with breadcrumbs and drizzle olive oil. Bake at 400°F (200°C) for 15–20 min until golden.
Serve it with Baked Potato Soup or Tofu Scramble for a full meal.
What Are the Best Vegan Mac and Cheese Variations?
- Gluten-Free: Use GF pasta + panko (check out our GF Raspberry Lemon Loaf for dessert!)
- High-Protein: Use lentil/chickpea pasta + hemp hearts (also try High Protein Lentil Soup)
- Spicy: Add hot sauce or chipotle powder
- Baked Buffalo: Swirl in buffalo sauce + top with vegan ranch
- Broccoli: Stir in steamed broccoli or peas
- Smoky: Add liquid smoke or smoked tempeh
- Nut-Free: Sub sunflower seeds or white beans
- Truffle: Add a dash of truffle oil
- Kid-Friendly: Blend in carrots for extra creaminess
- Soup Style: Add veggie broth to make it into mac & cheese soup
- Pesto Mac: Stir in vegan pesto sauce
- Cauliflower Base: Add steamed cauliflower to the blender mix
How to Troubleshoot Common Issues?
- Too thick? Add more milk or broth to loosen the sauce.
- Too runny? Simmer longer or add 1 tsp arrowroot or cornstarch slurry.
- No blender? Use a food processor or mash cashews very finely (soak longer).
FAQs About Vegan Mac and Cheese
- Can I freeze it? Yes! Freeze up to 2–3 months in an airtight container.
- How long does it keep? 4–5 days in the fridge.
- Is it nut-free? See nut-free variation using sunflower seeds or white beans.
- Can I make it soy-free? Yes, use coconut or almond milk instead of soy.
- How to reheat? Warm on stovetop with splash of milk or in microwave.
- What’s the best pasta to use? Elbows, shells, or cavatappi are great.
- How to make it more cheesy? Add vegan cheddar shreds for stretchiness.
- Can I make it oil-free? Yes — skip olive oil and bake dry crumbs or serve unbaked.
Store and Make Ahead
- Make Ahead: Sauce can be made 3 days in advance.
- Refrigerate: Store leftovers up to 5 days in sealed container.
- Freeze: Up to 3 months. Thaw and reheat gently.
Looking for the best vegan mac and cheese? This one’s creamy, protein-packed, and easy to make from scratch.
Final Thoughts
Vegan mac and cheese is the ultimate comfort food—nostalgic, satisfying, and entirely plant-based. Whether baked for crispiness or enjoyed gooey on the stovetop, it delivers flavor and warmth in every bite. Try the variations, share it at gatherings, or make it a Sunday staple in your meal prep rotation. This dish proves that plant-based comfort food can be just as indulgent and delicious as the classic.
Vegan Mac and Cheese
Ingredients
For the Sauce
- 1 cup unsweetened canned coconut milk or soy/almond milk Full-fat and unsweetened for richness.
- 1/2 cup raw cashews (soaked) or sunflower seeds for nut-free Soaked and blended for the sauce.
- 1/3 cup nutritional yeast Adds umami and cheesiness.
- 1 tbsp lemon juice or apple cider vinegar For brightness.
- 2 tsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste Salt & pepper
For the Pasta
- 12 oz elbow macaroni or gluten-free pasta like chickpea or lentil pasta Cook according to package instructions.
Optional Breadcrumb Topping
- 3/4 cup gluten-free panko breadcrumbs or crushed Bob’s Red Mill GF Crackers
- 2 tbsp olive oil or vegan butter
Instructions
Cooking Pasta
- Cook your pasta al dente according to the package instructions. Drain and set aside.
Making the Sauce
- Combine all sauce ingredients in a high-speed blender. Blend until completely smooth.
- Pour sauce into a pan over medium heat. Simmer 3–5 minutes until thickened.
Combining
- Mix sauce with pasta. If baking, transfer to a casserole dish.
Baking (Optional)
- Top with breadcrumbs and drizzle olive oil. Bake at 400°F (200°C) for 15–20 min until golden.