Vegan mac and cheese is the ultimate comfort food, delivering all the creamy, cheesy goodness of traditional mac and cheese—without the dairy! This delicious plant-based dish is rich, satisfying, and packed with flavor, making it a must-try for vegans and non-vegans alike. Whether you’re looking for a healthy alternative, a lactose-free option, or simply love experimenting with plant-based recipes, this vegan mac and cheese will become a favorite in your kitchen.
Made with a velvety cashew-based sauce, nutritional yeast for that signature cheesy taste, and wholesome plant-based ingredients, this vegan mac and cheese is both nourishing and indulgent. Plus, it’s easy to customize with your favorite spices, vegetables, or even gluten-free pasta for an allergen-friendly dish.
If you’re looking for the best vegan mac and cheese, this recipe is a must-try. For even more delicious plant-based mac and cheese variations, check out this creamy version from Nora Cooks.
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The Value of This Vegan Mac and Cheese Recipe
Why is this vegan mac and cheese recipe a game-changer?
100% Dairy-Free & Vegan – Perfect for those who avoid animal products but still crave cheesy comfort food. Healthy & Nutritious – Packed with vitamins, fiber, and plant-based protein. Easy to Make – Simple, wholesome ingredients come together in just 20 minutes. Customizable – Add roasted veggies, crispy breadcrumbs, or even a spicy kick for extra flavor. Kid-Friendly & Family-Approved – A creamy, dreamy dish everyone will love!
Ingredients for Vegan Mac and Cheese
To make the best vegan mac and cheese, you’ll need:
For the Pasta:
- 12 oz (340g) elbow macaroni (or any pasta of choice, gluten-free if needed)
For the Creamy Vegan Cheese Sauce:
- 1 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes)
- 1 ½ cups unsweetened plant-based milk (almond, oat, or soy)
- ¼ cup nutritional yeast (for a cheesy flavor)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (for depth of flavor)
- ½ teaspoon turmeric (for a golden color)
- Salt and black pepper to taste
- 2 tablespoons vegan butter or olive oil (for extra creaminess)
Optional Toppings & Add-Ins:
- Roasted broccoli, peas, or spinach for extra nutrients
- Vegan parmesan or crispy breadcrumbs for added texture
- A dash of hot sauce for a spicy kick
How to Make Vegan Mac and Cheese
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Drain and set aside.
Step 2: Make the Vegan Cheese Sauce
- If you haven’t soaked the cashews overnight, boil them for 10 minutes to soften.
- Drain the cashews and blend them in a high-speed blender with plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
- Blend until smooth and creamy. If needed, add more plant-based milk for a thinner consistency.
- Taste and adjust seasoning as desired.
Step 3: Combine & Serve
- Return the drained pasta to the pot over low heat.
- Pour the creamy vegan cheese sauce over the pasta and stir until well coated.
- Add vegan butter or olive oil for extra richness.
- Serve hot, topped with vegan parmesan, breadcrumbs, or roasted veggies.
Conclusion: The Best Vegan Mac and Cheese Awaits!
This vegan mac and cheese is proof that you don’t need dairy to enjoy a creamy, cheesy, and comforting bowl of mac and cheese. It’s easy to make, packed with wholesome ingredients, and completely satisfying. Whether you’re serving it as a main dish or a side, this plant-based classic will have everyone asking for seconds. For those who love baked mac and cheese, you might enjoy trying a classic baked version from Loving It Vegan, topped with crispy breadcrumbs for extra texture.
What’s Your Favorite Vegan Mac and Cheese Add-In?
Do you love adding roasted veggies, smoky tempeh, or a spicy kick to your vegan mac and cheese? Share your favorite variations in the comments! Let’s make this dish even better together. 
