Amazing Vegan Mac and Cheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won't believe how delicious dairy-free mac and cheese can be.
Updated by Kathryne Taylor on May 22, 2024
Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.
From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.
Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
The Best Vegan Mac and Cheese
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!
I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.
Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.)
Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.
Watch How to Make Vegan Mac and Cheese
Amazing Vegan Mac and Cheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Ingredients
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of red pepper flakes
- ⅔ cup raw cashews**
- 1 cup water, more as necessary
- ¼ cup nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
Instructions
- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Notes
Recipe adapted from my vegan queso.
Make it gluten free: Simply use your favorite gluten-free noodles.
*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.
**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
We just made this recipe and it’s so delicious!! I FINALLY found a vegan mac & cheese! We added Beyond Meat’s grilled “chicken” to ours! Wonderful!! Thank you!
Hooray! Thank you, Amy!
Mac and cheese is my all time favorite food, and I was so afraid to go vegan for fear of missing cheese. This recipe provides such a great alternative, though! I don’t think I would have known it was dairy-free if I hadn’t made it myself!
This was so delicious. So tangy, so creamy, so comforting, so (mostly) guilt-free. The ACV was a perfect complement to the nooch.
I used shells (because old habits die hard and because they capture so much sauce in their belly), and steamed broccoli. I added a touch more vinegar to add “sharpness.” It was great! I gave hubs a double portion and he still asked if there was more. (Yes, but then you’d be depriving me of lunch tomorrow)… ;)
Thanks for another great recipe!
Lovely, Heather! Thanks so much for sharing. I appreciate the comment and review!
Made it! Loved it. Still learning to go a little lighter on the red pepper flakes but otherwise outstanding. Thank you.
Lorrie
Thank you for sharing!
I need to make a vegan recipe for a birthday party, I am wondering how does this recipe taste cheesy without cheese? I am not a vegan or a vegetarian myself, but I will try it for our party.
Yes! It’s very creamy and will surprise you just how cheese-like it is.
In answer to your question – nutritional yeast has a cheesy taste. And if you’ve never tried it, it is chock full of nutrients and is not an active yeast so no candida worries.
Hi Kate,
You are right, this is absolutely the BEST vegan mac and cheese I’ve ever tasted! More-ish is the best way to describe it. Made it for my boyfriend who couldn’t believe it wasn’t real cheese. Mac and cheese is my all-time comfort dish and after going vegan I really missed it. You have turned that around for me, thank you!
;Hooray! If you would like to leave a review since you loved it that much, I would appreciate it. :)
Hi! I’m interested in this recipe but the link to the nutritional yeast is broken. When I searched the website there were 3 options — mini flakes, large flakes and powder. Which would you recommend? Thanks in advance. :)
Hi Cathy! Thank you for the bringing that broken link to my attention. I just fixed it by linking to their nutritional yeast on Amazon. I have the mini flakes, but any size will work since we’re blending the mixture!
After making and loving so many recipes from your blog and cookbook, this is the first that is not a keeper. I think it’s because we all expected it to be more like real mac and cheese. If it had just been called macaroni with vegan sauce, maybe we wouldn’t have been disappointed. Thanks for all the other recipes that we love!
I’m sorry to hear that! Try my real stovetop mac and cheese recipe. Will likely be more up your alley! https://asset-boost.pro/2018/stovetop-mac-and-cheese-recipe/%3C/a%3E%3C/p%3E
So many vegan dishes require yeast which is restricted from my diet. Would this recipe be Iifeless without it? Is there something else that can be used to replace the yeast and enhance flavor? Many thanks.
Unfortunately, the yeast is really key to the cheese flavor. Sorry!
Thanks Kate. I was afraid that would be the case. Thanks for all ofthe great recipes.
Hey Blair, Annie’s vegan mac and cheese doesn’t use yeast. Just wondering if you’ve tried it; it’s pretty cheesy flavored!
Blaire, Daiya mac and cheese also doesn’t have yeast. Their vegan alfredo mac and cheese is so creamy and tastes like real cheese!
Amy, thanks for the info! At first glance the ingredients seemed ok. I contacted Annie’s directly to determine what comprises the “natural flavors” ingredient. There is a range of flavors used and unfortunately among them, yeast. Bummer! This finding underlines the need to be cautious about vague ingredients listed on prepared foods, such as natural or artificial ingredients. These are black boxes that need to be opened, especially for those with allergies or sensitivities. Thanks again for taking the time to submit your comment.
wow looks yummy!! i will definetly try this recipe
Let me know what you think, Alexandra!
Made this last night. It was really good. It needs more broccoli though, or definitely add some peas. Maybe a pinch of nutmeg? Or, some smoked paprika. I will definitely make it again. My non-vegan, non-vegetarian husband was skeptical but ended up liking it and went back for more.
Thank you, Claudia for sharing. Sure, add additional veggies if you like! It will be a little less creamy.
I am allergic to cashews, is there another item that I can use in place of them?
After reading all the reviews for this, I had to try it myself. I was very skeptical (I’m a cheese-lover), but this was really really good! Even my picky toddler and husband liked it. Totally impressed and totally making this again- bravo!
Thank you! It is surprisingly cheese-like. :)
This is my first attempt at making my own “cheese” and it came out GREAT! I’m pleasantly surprised at how it tasted and even my 3 year old boy loved the Mac n cheese. Thanks!
You’re welcome! Thank you for sharing, Lesley!
I’m planning on making this recipe this weekend. I don’t normally cook with vinegar but I have rice vinegar on hand. Could I use that instead of white vinegar or apple cider vinegar?
You could try it, but your flavors will vary.
Hey, thanks Kate! I don’t want to risk it… I’ll go ahead and pick up some apple cider vinegar.
BTW, every recipe I’ve tried from your blog has been delicious… your lentil soup recipe is the only one I make now. I’m a huge fan! Absolutely LOVE your blog.
This is unbelievably tasty! I made it last night – I only lacked the mustard powder, and I subbed grape tomatoes & spinach for the broccoli. I can’t believe how tasty it came out. I recently made the switch from vegetarian to vegan and mac & cheese was one of the dishes I was worried about having to give up, but now I can rest easy. Thank you, Kate (& Cookie)!
You’re welcome! Thank you, Emilie for sharing and your review.
I followed this recipe to a T and it just didn’t turn out right. Neither my boyfriend or myself could even eat this.
I’m so sorry to hear it didn’t turn out for you! If you aren’t vegan, maybe you would like this real mac and cheese version better: https://asset-boost.pro/2018/stovetop-mac-and-cheese-recipe/%3C/a%3E%3C/p%3E
This is the first time I’ve ever left a comment on a recipe in my 29 years of life. I stumbled on this recipe looking for vegan recipes for my wife who recently had to give up dairy. I love mac and cheese. So. Dang. Much. Today was one of our first blustery days in Portland, OR and I was ready to come home and veg out with some boxed mac and cheese. Then I remembered my wife. She would have been so sad if I had enjoyed that without her. So I went searching for a good vegan mac and cheese recipe. Honestly, I didn’t think any existed. But then I saw C&K and knew I had to try it.
AND I’M SO GLAD I DID. Y’all. This doesn’t need any dang dairy in it. It’s creamy. It’s flavor is complex. And it’s comforting AF. As a mac aficionado, I am SHOOK that this is as good as it is. I made a few alterations:
–I skipped onion powder because I didn’t have any and it has a lot of onions anyway.
–I added tumeric and cayenne pepper to get a more cheesy color and for some zing.
–I put a smidge more nutritional yeast in it because why the heck not.
–Instead of broccoli, I added roasted cauliflower.
Honestly, make this. It takes a little longer than traditional stove-top mac, but it’s definitely worth it.
I’m so glad you did too, Sarah! Love your descriptions SO much. :)
Hi. I made it. Super disappointed.It was more like gravy with all the sauteed onions. Creamy? Yes, indeed, but not cheesy. My kids wouldn’t eat it. I’m so frustrated after laboring over healthy good meals for my kids and then watch them turn in disgust. lol (not your fault) I guess that’s a mom thing. I’ve made a number of vegan mac n cheese, sadly, this was not one of the better ones. That said, I think you’ve done something special here by adding the potatoes. I like it. And if you called it gravy and made a vegan Chicken Marsala, you’d really be on to something. Thank you.
Hi Casey, I’m sorry to hear this mac and cheese wasn’t a hit with your family. To be sure, you added the nutritional yeast, right? That’s the key ingredient that makes this mac and cheese taste cheesy. Perhaps you’d like it with even more nutritional yeast than I called for here.
Hi Kate, can I make the sauce a day ahead and combine it with the pasta the following day for a quick lunch preparation in the morning? Will the sauce get separated or too thick after a day? Thanks!
I would combine it all and then reheat the dish as necessary. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce. Hope this helps some!
Thanks for the tip!
By the way… your recipes are like none other. The results prove the care and time you put into perfecting them!
This was seriously amazing! It was my first time making vegan mac and cheese and it did not disappoint. I soaked the cashews beforehand because I’m not sure my blender is the strongest. Next time I’ll also measure out the potato per your instructions instead of just picking a “small” one to make sure I cook everything properly – I kept adding water to the pot while cooking because it didn’t seem like enough. My husband said the leftovers were just as good today. Will definitely make again!
So happy to hear it didn’t disappoint, KG! Thank you for your comment and review!
I tried this recipe last night and I really loved it! I took the suggestion in the recipe and added third teaspoon of apple cider vinegar – it definitely gave it more zip and reminded me of old cheddar. I’m not vegan but I can’t eat dairy, so I’m always looking for alternative meal ideas. This recipe also worked well as leftovers (I brought it to work today for lunch)!
I’m happy to hear that! Thanks for giving this recipe a try, Danielle!
I made this dish tonight using the exact recipe. My wife and I loved it and will for sure prepare it again. Thanks for the vegan recipe.
You’re welcome, Michael!
Why isn’t there a nutritual facts list on here? I’m using this for a health assingment and need the list. Thank you in advance.
Hi Annora! The nutrition information is below the notes section. You need to click to expand. Make sure you allow cookies so the plug-in appears. Hope this helps!
Do you think this could be baked with bread crumbs like some regular mac and cheese recipes (but without butter obviously)? I’m trying to make a vegan mac and cheese for my dairy intolerant friend for Thanksgiving.
I haven’t tried it, but it may work!
Hi Kate! I wanted to know if you knew how I could adapt this to be an oven Mac? I love an oven Mac with a nice breadcrumb crust, but not sure if it would work!
Unfortunately without testing it out, I’m not sure. Sorry!
I have made a number of things with nutritional yeast and to me it is nothing like cheese taste. It overpowers everything. I really tried to like it since it is very healthy but I don’t. I will try the recipe eventually since another poster liked it without the yeast. When I had genetics class at college we had an experiment. We were given a harmless chemical on a test strip. 60% could taste it and 40% couldn’t. Or close to that which is what was expected. So “taste” often isn’t just a matter of preference, things really taste vastly different to different people.
I’m sorry you aren’t a fan! But thanks for trying it anyway!
I am very glad I tried this recipe – it is delicious and I will be bringing it to a vegan Thanksgiving meal this week. Thank you!
I’m happy you tried it, too! Thanks for letting me know what you thought, Monica.
Made this recipie for Thanksgiving. So delicious! Definitely the best vegan cheese sauce I’ve made so far! I recommend adding paprika for more flavor and some more mustard powder. Definitely will make it again!
Thanks for sharing, Lilly!
It tasted very cashew-y when I made this and a little on the sweeter side. What can I do to “fix” the dish?
Sorry to hear that, Adrika! You used raw cashews, right? You could add a tiny bit more vinegar and/or salt, or even a little pinch of cayenne pepper.
Just made this and it’s delicious creamy and filling. Definitely cheesy!!!
Thanks for sharing, Olivia!
This vegan mac & cheese really was amazing! I used peas instead of broccoli. Creamy comfort food. Perfect for winter. Thanks!
You’re welcome! Thanks for the review, Deborah.
Hello I am very excited to try this but what should I do if I am allergic to nuts. Are they necessary in the recipe or can I replace it with something else?
I’m sorry to hear that! This one the cashews are really key, sorry I don’t have a great non-nut alternative to get a similar recipe.
I made this on Monday—it’s Friday, and my newly vegan husband (well, he’s vegan at home) is still talking about how good this was! I ate the rest of the leftovers on Wednesday for breakfast. I will definitely be giving this recipe to new (and old) vegans!
Wining! Thanks for sharing. I’m really glad you love it!
So creamy and delicious! I added sautéed shiitake mushrooms to it as well as finely chopped purple kale that I had steamed and lightly salted and peppered. Thank you for this delicious dairy-free mac and cheese!
Thanks for sharing, Robin!
Hello! A friend recommended this recipe to me and I’d love to try it. Can I use cashew milk instead of cashews + water?
Hi Maggie! Happy to hear that this recipe was recommended to you. I’d suggest using raw cashews and water as designed. Sometimes nut milks get weird when boiled, and the ratio of cashews to water used in the milk will likely be different than this recipe. Hope this is helpful!
You can also soak cashews for 20 minutes in boiling water, rinse before adding them to the pot.
I can’t wait to try this!
Thank you!
Just made this recipe. WAY more time consuming than stated. It doesn’t taste anything like cheese (in my opinion). It’s good however it doesn’t taste anything like your typical macaroni and cheese.
We’re trying to be fair in judging this recipe but it’s NOT what we expected at all.
My brother said “it’s not bad, but it’s not cheese.”
I’m sorry it wasn’t what you expected, Kara! Thanks for trying it and letting me know your thoughts. My real stovetop mac and cheese might be more what you are looking for (if you don’t need vegan.).
Made this tonight and it was great. I added asparagus tips to the broccoli. It would work with many different vegetables. Really loved it! I think the grated potato was a great binder.
Thanks for sharing, Freddie.
Hi! For the grated potatoes, would I be able to use store bought frozen hash browns?
This looks awesome! Can I omit the nutritional yeast and sheds? I have neither.
This one really needs it for the flavor of the ‘cheese’.
First off thank you for this recipe sounds delicious!!!! and has great reviews.
Will the recipe taste just as well without the onions? I have a vegan friend who has an onion allergy, but I really want to make this recipe for our dinner. Is there a substitute i can use for the onion ?
Hi there! I’m sorry for the slow response. I’m afraid there is no substitute for the onion, but I believe you could omit the onion and onion powder and still achieve delicious results.
Small amounts of Asafoetida give a comforting onion-garlic flavour, which is especially good in stews, curries and vegetarian dishes. A ½ teaspoon of the powder can be substituted for 2-minced garlic gloves, or 2/3 of a cup of minced onion.
Delicious!!
Thank you, Melissa!
Hi! I love this recipe. It satisfies the needs of my vegan husband and 2 year old daughter. Today I made it with pine nuts because I didn’t have any cashews and the result was amazing. I’m planning to try pine nuts on other recipes that call for cashews.
Thank you for sharing!
Hello! I just made this recipe and made way too much “cheese” sauce. Do you think it will survive freezing? Thanks!
I don’t typically recommend freezing recipes like this, but if you try it, let me know!
The cheese sauce has become a weekly ‘must make’. I use it for so many things that call for a cheese sauce.
So glad I found this recipe.
I’m happy you found it too! Thanks for your feedback.
I’m happy you found it too! Thanks for your feedback.
I recently started an all plant base diet and I’m still trying to find my footing around delicious but still healthy recipes. This recipe was absolutely delicious! Thank you for the great share. My partner and I thoroughly enjoyed it. YUMMM!!!
Great that you loved it Jean! Thanks for your feedback.
kate….you’ve hit the bull’s eye AGAIN. this is my first time making vegan mac & cheese, i’m sure glad i started with your recipe. is’s a keeper.thank you so much for all your great recipes.
You’re welcome! Thanks for your review.
Hi, I’m planning to go on holiday, and want to prep some food in advance. Does the sauce freeze well? Thank you, looking forward to making it.
OMG!! That’s all!! Family’s fighting over it!
I don’t have a blender, but was thinking of just using cashew butter? thoughts?
Do you know the calories or nutritional value per serving?
The nutritional information is below the notes section of the recipe. :)