The Best Vegan Mac and Cheese
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This truly is the BEST Vegan Mac and Cheese ever! Made with just 7 simple ingredients and ready in under 20 minutes. It’s as easy as making boxed mac and cheese!
My favorite thing about this recipe is how easy and quick it is to throw together. It’s ready in the same time it would take for you to make a box of regular mac and cheese!
When I’m craving comfort food, I turn to a big bowl of noodles, and this vegan mac and cheese hits the spot. The luscious sauce is oh-so-creamy, cheesy and mild with just a little tang. It’s sure to become a staple meal in your home!
I highly recommend pairing it with some sort of vegetable. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale.
Ingredients needed (with substitutions)
- Raw cashews – This is what makes the sauce so delightfully creamy and cheesy at the same time. There isn’t a good substitute for this recipe, but if you need a nut free cheese sauce, try this Nut Free Vegan Cheese Sauce instead and pair it with noodles.
- Water
- Fresh lemon juice – From about 1 large lemon. Use fresh squeezed for the best flavor. I love my lemon juicer and use it daily.
- Nutritional yeast – If you really dislike it or don’t have it, you could leave it out. But it adds a lot of cheesy flavor.
- Turmeric – Mostly for color!
- Garlic powder
- Salt
- Elbow noodles – Or your favorite pasta. Use gluten free if needed, whole grain or even a bean based pasta. But for classic mac and cheese, use white elbow noodles.
How to make Vegan Mac and Cheese
It’s so easy to prepare, you won’t believe it!
- Pour boiling hot water over the cashews in a bowl or measuring dish. I usually heat water in my tea kettle or a small pot, then pour it over the nuts. Get your pasta cooking as well.
- Let the nuts soak for about 5 minutes. If you don’t have a Vitamix, you may want to let them soak for an hour or even overnight so they will get smooth when you blend them.
- Drain the cashews and add them to a blender, along with the fresh water, lemon juice, nutritional yeast, turmeric, garlic powder and salt.
- Blend until very, very smooth! This will take a few minutes, perhaps a little longer if you are using a regular blender.
- Drain the cooked pasta and add back to the pot. Pour the cheese sauce on top of the noodles.
- Stir very well; the cheese sauce will thicken slightly from the hot noodles. Serve immediately for best results!
How to thin the sauce if it’s too thick
Serve the mac and cheese right away for the best texture and flavor. The sauce will thicken as it sits, even after 20 minutes. But I have a solution! Simply add some additional warm water (a few tablespoons at a time) and stir it in well. The sauce will thin perfectly – problem solved!
Do the same thing with leftovers. When reheating, add some more water and stir until you reach the desired consistency.
Tips for the best mac and cheese
- Classic elbow noodles – While other pasta is totally fine to use, classic elbow noodles will give the dish that certain mac and cheese feel.
- High powered blender – This is probably the most important thing. It might work okay with a regular blender or food processor, but to really create a cheesy, perfectly smooth sauce out of cashews, you need a Vitamix or other high powered blender.
- Fresh lemon juice – The flavor will be much better with fresh squeezed lemon juice than if you use bottled.
- Add in some vegetables! I think this makes mac and cheese amazing. My favorite is stirring in some roasted vegetables, yum.
- Sprinkle some vegan bacon for extra flavor and protein – Try my tempeh bacon or tofu bacon.
Leftovers and freezing
The sauce itself freezes wonderfully, and is great for freezing, then taking out small portions for single meals or kids lunches. You could even freeze the sauce in an ice cube tray, then transfer the cubes to a freezer bag.
If you want to freeze the pasta + cheese, that is fine but the noodles will be a bit mushier. If you are planning to freeze it, I would undercook the noodles by a few minutes, add the sauce, then freeze in a container. You can reheat the dish on the stovetop from frozen, or bake it in the oven. You could even microwave it if you wanted.
The dish will last 3-4 days in the refrigerator. And like I said above, add more water to the leftover pasta so it’s not too thick.
More drool worthy vegan noodle recipes:
- Vegan Baked Ziti
- The Best Vegan Lasagna
- Vegan Alfredo Sauce
- Creamy Vegan Carbonara
- Vegan Jalapeño Popper Mac and Cheese
- Baked Vegan Mac and Cheese
The Best Vegan Mac and Cheese
Ingredients
- 1 1/2 cups raw cashews (soaked)
- 1 cup water
- 1 large lemon, squeezed for juice (about 3 tablespoons)
- 1/2 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 12 ounces elbow pasta (use gluten free if needed, or whole grain)
Instructions
- Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup.
- Cook the pasta according to package instructions, but do not overcook.
- While the pasta is cooking, add the soaked cashews, 1 cup water, lemon juice, nutritional yeast, turmeric, garlic powder and salt to a high powered blender and blend until very smooth.
- When the pasta is done, drain and return it to the pot. Stir in the cheese sauce, and serve!
- Optional veggie add ins: Thawed frozen peas, roasted brussels sprouts, roasted cauliflower, roasted broccoli, cooked kale or roasted asparagus.
Video
Notes
- The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid's lunch option.
- Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
- Gluten free - Use gluten free pasta, any variety you like.
- Nut free - This recipe won't work for you, but you might want to try my Nut Free Vegan Cheese and pair it with pasta, it's really yummy too!
Nutrition
*This recipe was originally posted in August 2018 and has been updated November 2020 with new photos and better instructions. The recipe itself is the same. Thank you!
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199 Comments on “The Best Vegan Mac and Cheese”
I made this last night and it was incredible! I made it for my parents who refuse to eat vegan and watching them have seconds made my day. My sauce was a little chunky, probably because I don’t have a good food processor.. but the flavor was so great! Will be adding to my recipe book!
I’m so glad they liked it, and you too! Yes, to get the sauce very smooth you will need some sort of powerful blender, not even a food processor. Thank you!
Hi Nora, I do have a question. Can’t recall what I did the last time. When you blend your sauce do you strain the cashews before adding or toss the cashews with that water along with the 1 cup of water? Thanks! ✌🏼
Hi there! I discard the soaking water and add new water. Hope you enjoy!
Nora, hands down the tastiest and easiest vegan Mac n cheese I’ve ever had and made. Thanks much! 💚🌱
Thanks Louise! Isn’t Mac & Cheese the best!? I’m glad you enjoyed it. Thanks for sharing your comments!
Delicious!!! I soaked my cashews for 7 hours. I also used lime juice, mustard powder, white pepper, cayenne pepper and nutmeg. Stirred in brocolli and peas.
I’m glad you found the Mac and cheese delicious! Thank you for sharing!
Did you continuously change out the water for the cashews with more boiling as it cooled down?
I don’t know what I did wrong, is it supposed to taste lemony? This has potential, but the lemon flavor was just really strong. I squeezed a lemon but didn’t measure out 3 tbs, so it could have been more. it was still good cause I don’t mind lemon. But I’m wondering what the lemons purpose for, next time I may use half a lemon.
Hi Heather! No, it doesn’t usually taste very lemony. I think you probably added too much since you didn’t measure. The lemon juice adds a nice tang, but it shouldn’t be overpowering. Make sure to measure next time, you would be surprised how much juice some lemons hold!
I’m new to eating whole food plant based and loved this! I’m wondering if the cheese sauce would work in risotto as I don’t want to use vegan butter or cheese.
I’m so glad! Yes, I think it would be good in risotto. Thank you!
The risotto turned out fabulous! I used about half of the cheese sauce and added some roasted butternut squash to it. Everyone loved it including my very picky granddaughter. And I was the only vegan at the table!
That is great to hear, I’ll have to try it sometime! I’m so glad everyone loved it, even your granddaughter!
This mac and cheese recipe was so quick to make and very delicious, I didn’t have turmeric but will get some for future mac and cheese meals. Will definitely make again. I stumbled on your site two days ago when I was searching for a vegan cake for my daughter’s birthday. We love your recipes!! Thank you for sharing!
Hi Angie. Welcome to my site! I’m so glad you found it! I’m thrilled to hear you love my recipes! Enjoy your journey through my recipes, and let me know how it goes, or if you have any questions. Happy birthday to your daughter, and happy cooking!
I love all your recipes! Just one question – how sweet is the cashew cheese sauce supposed to taste? When I make it, I end up putting a lot of extra salt and nooch to balance out the sweet from the cashews. Maybe I’m just not sure what mac n cheese is supposed to taste like anymore!
I have noticed that some people seem to think raw cashew based sauces taste sweet, it’s kind of interesting as I have never found them to be sweet at all. Perhaps it’s just the natural sweetness in the nut, I’m not sure. But of course you can always add more salt to taste or nutritional yeast, other seasonings if you like to bump up the savory factor.
This is the best vegan mac and cheese recipe you will ever come across (I’ve tried several). I have made this so many times since I found this recipe.
Thank you, Elizabeth!
This was SO good, thank you! I am a new a vegan who sometimes misses dairy and hates fake cheese substitutes. This was delicious, effortless, and low ingredient/ minimally processed. Thanks again!🥳
I’ve been SO skeptical of Vegan Mac and cheese sauces because they have not been to my liking (or any of my family members). I’ve been addicted to Annie’s Vegan Mac and so glad to find a healthier alternative . This definitely will be in the meal rotation! You’ve earned all the ⭐️’s!
Hi Amy. I’m really glad you tried my Mac and cheese recipe and that you love it! I appreciate you taking time to leave your review. Thank you!
Delish! Had all ingredients so it was quick, easy and so good. Used Banza pasta & mixed in some roasted veggies. Very comforting on this cold, snowy, winter evening!
I’m so glad you loved it! Thank you for sharing, Debi!
This is awesome! We had a go-to vegan Mac and cheese recipe we used for years but yours has replaced it. Now When I ask my kids if they want Mac and cheese they always ask of it is Nora cooks! ❤️
Hi Megan. I’m thrilled that your family has chosen my Mac and cheese as your go to recipe! Thank you! I appreciate you taking your time to leave your review!
First time trying vegan cheese substitute. This was really tasty! I used coconut milk instead of water and soaked the cashews for 3 hours.
Glad you loved it, Carlyn! Thank for sharing! Happy Valentine’s Day!
This was great and simple as is, I added in a couple tablespoons of sun dried tomatoes and blended them in.. added a little sweetness and came out so good
Sounds delicious, Kim! Thank you for using my recipe, and for sharing!
I am fussy when it comes to cheese. I am also pleasantly surprised with the flavor in this recipe. Taste test approved!
Hi Priscilla. I’m glad the cheese met your taste test! Thank you so much for sharing!
Love this recipe and it’s so quick to make. Perfect for the “I don’t feel like cooking” days.
Hi Brianna. I agree it’s always great to have a quick and easy recipe that you love! Thank you for sharing!
I’ve tried so many vegan Mac n cheese recipes and never have I been thrilled by the results until tonight!!! I had 3 servings and then ate straight out of the pot. Best recipe hands down!!! I will definitely be making this for my guest! Thanks Nora
Hi Nichole. I’m really glad you love the mac and cheese recipe! Thank you for sharing!
Omg how is this soooo easy and so divine?! Been craving Mac and cheese for so long and nine of the recipes ive tried come close. Thank you so much! Im gonna be so fat and happy 🤣
Also love your amazing tofu butter chicken. Its a weekly fave. Will definitely be trying your recipes every week now xx
Hi Louise. I’m so glad you love my mac and cheese! Thank you for using my recipes. May you have fun and enjoy them! Thank you for sharing!
I’ve tried making a couple of other vegan mac and cheeses and haven’t been a fan of them. This one was AMAZING—even my carnivore boyfriend loved it!
Hi Marissa. I’m so glad you and your boyfriend loved the Mac and cheese recipe! Thank you for sharing!
We made this last night and it was perfect! We were scared of the sauce being too watery but seriously it thickens up perfectly! We’ll definitely be keeping this as a go to recipe, and it’ll make its way to our table on Christmas night.
That’s so great to hear!
Best Mac n cheese recipe EVER! My boyfriend’s favorite food is anything involving cheese, and when I first told him I would be making a Mac n cheese out of cashews he was extremely skeptical. Fast forward to now, we make this recipe at least once a week and he thinks it is the best Mac n cheese he has ever had, saying that ones with real cheese don’t even compare! The best recipe and the lemon juice adds so much flavor. I usually use cauliflower gnocchi for the pasta and add some toasted breadcrumbs on top😊
I’m so glad to hear that!
I truly appreciate this recipe! Basic ingredients, easy to make, tastes divine