This truly is the BEST Vegan Mac and Cheese and it’s easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping. Irresistibly cheesy and creamy without a hint of dairy!
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 plant based 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 or salad. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale.
Stovetop or baked macaroni and cheese
I’ve included both a simple stovetop version (ready in less than 20 minutes) and a baked version. If you have a few extra minutes, the baked version is out of this world amazing!
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. I also created Dairy Free Mac and Cheese, which is nut free.
- 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 – For flavor. A little bit of onion powder also works well here.
- Salt
- Vegan cheese – I added a bag of Follow Your Heart cheddar shreds. This is optional, but I loved the extra cheesiness and creaminess it added.
- Elbow noodles – Or your favorite pasta. Use gluten free if needed. But for classic mac and cheese, use white elbow noodles.
- Panko bread crumbs – Make sure they are vegan friendly. Optional for the baked version.
- Vegan butter – Also for the buttery crumb topping.
- Smoked paprika
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, salt and vegan cheese if using.
- Blend until very, very smooth! This will take a few minutes, perhaps a little longer if you are using a regular blender.
- If making the baked version, mix the breadcrumbs, butter and paprika in a small bowl until crumbly.
If making the stovetop version, simply drain the pasta, add it back to the pot and pour in the cheese sauce. Stir until it thickens somewhat, then serve immediately.
For the baked version, add the drained noodles to a casserole dish and pour in the cheese sauce. Stir so the noodles are coated.
Sprinkle the breadcrumb topping over the top and bake for about 15 minutes. Do NOT over bake or it will dry out. I also broiled it just for a few minutes until the breadcrumbs turned a golden brown.
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. This won’t work well with the baked version, but I found these leftovers saved better anyhow.
Tips for the best vegan 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.
Frequently asked questions
- Does it freeze well? 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. I don’t recommend freezing the pasta + sauce, as it gets very thick and mushy.
- How to store and reheat leftovers – 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. The baked version won’t need any additional water. Reheat in the microwave until warm and enjoy.
- Can you make vegan mac and cheese without nutritional yeast? You can, yes. If you leave it out, make sure to add the bag of vegan cheese. Nutritional yeast gives vegan cheese sauces a wonderful cheesiness, but some people don’t care for it.
More drool-worthy pasta recipes
- Vegan Baked Ziti
- The Best Vegan Lasagna
- Vegan Alfredo Sauce
- Creamy Vegan Carbonara
- Vegan Jalapeño Popper Mac and Cheese
The Best Vegan Mac and Cheese
Ingredients
Mac and cheese
- 1 1/2 cups raw cashews
- 2 cups water or less if not using vegan cheese, see Notes
- 3 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 (7-oz) bag shredded vegan cheddar cheese, optional
- 12 ounces elbow pasta
Optional breadcrumb topping
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons vegan butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven and prep – If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese.
- Soak the cashews – 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 pasta – Cook the pasta according to package instructions, but do not overcook. Drain and set aside.
- Blend cheese sauce – Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.
Stovetop version
- Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.
Baked version (the best!)
- Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.
- Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!
Video
Notes
- The bag of vegan cheddar cheese is optional. If you don’t want to use vegan cheese, reduce the water to 1 cup, especially if not baking it. This way, the sauce will be thicker and creamier.
- 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 – Go make my Dairy Free Mac and Cheese, which is nut free.
Nutrition
*This recipe was originally posted in August 2018 and has been updated November 2021 with new photos and better instructions. I also added an optional bag of vegan cheese and an optional topping for baking.
Is there an alternative to smoked paprika? My daughter is allergic.
You can just leave it out, no problem. Enjoy!
Planning to make this! My daughter would like vegan pumpkin Mac n cheese. Can I just add a can of pumpkin to this recipe ?
You probably could, though it might be too much liquid overall. You can also go make my Vegan Pumpkin Mac and Cheese instead.
i’ve made this before and absolutely loved it. i will be making it again for a friendsgiving coming up and i need to know what kind of vegan cheese you suggest??? thank you!
I often use Violife or Follow Your Heart cheddar shreds. They work well! Enjoy.
When I say I make this one time per week……. I do. It’s perfect
I’m so glad you are loving the recipe, Lindsey! Thanks for sharing your terrific review! Happy cooking!
Hi Nora! I’ve made this several times and it’s always a huge hit! I’m planning on making this during a hectic time. Can I make the cheese sauce the day before and then cook and assemble the next day? Will I need to make any adjustments?
Yes, you can make the sauce the day before, then cook the pasta, mix (bake if you like) and serve. No problem at all. Thanks!
This is by far the BEST vegan mac and cheese recipe. Creamy and delicious, and perfect when you need comfort food that’s also nourishing. I make it with high-protein (garbanzo) pasta and sprinkle it with the yummy breadcrumbs whether I bake it or eat it straight up. I prefer to use whole wheat sourdough to make the breadcrumbs – I blitz stale bread and freeze the crumbs for future use.
I loved reading about your recipe experience, ideas, and glowing review! Thank you for taking time to share! I’m thrilled that you are loving the recipe. It is a favorite at our house as well! Wishing you lots of happy cooking!
Another great recipe from you, Nora! I’ve been trying your recipes for years and they never disappoint! Thank you for always making me look good 🙂
Thank you, Jennifer, for your support and for using my recipes through the years! I am so glad that you are enjoying them all! I appreciate your glowing review! Wishing you lots of happy cooking!
I’m hosting Thanksgiving this year and my daughter in law’s mother is a strict vegan so I have my work cut out for me. Glad to come across this delicious sounding recipe. Thx for sharing.
Any suggestions for best way to adjust for a cashew allergy?
Thank you,
Hi Amy. Raw slivered almonds would be the best choice! I also have a Nut Free Vegan Cheese Sauce that is really good for making mac and cheese, as well as a Dairy Free Mac and Cheese. I hope this helps! Happy cooking!
This is requested for any family gathering. My favorite additions are to add carmelized onions and smashed butternut squash before baking!
Your addition sound delicious, Hannah! Thank you for sharing your stellar review and ideas! Happy cooking!
Wonderful recipe and using the cheese sauce for other recipes as well such as my broccoli rice casserole. It freezes well too!
Hi Kim. Thank you for sharing your glowing review and feedback! Great idea for other uses for the cheese sauce! Wishing you happy cooking!
My teen daughters are obsessed with this dish! They want me to make it once a week and they each eat it for 3 days in a row. I have never added the vegan cheese because the first time I made this, I didn’t have any vegan cheese at home. Now they don’t even want me to try making it with the cheese because they love it the way I made it the first time. The new recipe they really like (and my husband and I also like) is your tofu scramble! My daughter who doesn’t like bell peppers even loved the tofu scramble. Thanks for all these amazing recipes. I plan to try other recipes on your site. They all look delicious!
You are welcome, Aarti! Welcome to my site, and I’m glad that you are enjoying my recipes so far! Thank you for taking time to share your really fun feedback and your glowing review! Reach out with any questions you may have along your journey through my recipes! Wishing you lots of happy cooking!
I would like to make this several hours before baking. Should I add extra liquid if it will be sitting in the refrigerator for several hours. I am excited to try the recipe!
I wouldn’t add extra liquid I don’t think. It will be fine if you make the sauce, cook the noodles, assemble in a dish with the topping (if using) and then refrigerate until ready to bake and serve. It’s more that once you bake it, leaving it for hours will make it dry out some. Though leftovers are still quite delicious, so it’s not a big problem!
Wow! So glad I stumbled upon this recipe. I’ve been vegan for over 10 years and this is by far the best recipe I’ve found! So creamy, cheesy and delicious. I followed the recipe exactly (using a bag of cathedral city vegan cheddar cheese) and with the breadcrumb topping. My carnivore husband loved it, and my fussy toddler also demolished 2 helpings. Can’t recommend enough. Thank you!
Hi Gemma. I loved reading how much your family loved the Mac and cheese recipe! You are welcome! Thank YOU for sharing your awesome review and feedback! Wishing you happy cooking!
So good. I made this with Violife Cheddar Shredds b/c I couldn’t find the Follow Your Heart ones. I added roasted cauliflower which was delish. I’ll add more next time or add some cauliflower and some broccoli.
Hi Angie. I’m glad you loved this comforting recipe! Thanks for sharing your recipe experience, ideas, and stellar review! Happy cooking!
Nora thank you for sharing this awesome recipe! A few weeks ago I tried a vegan Mac and cheese recipe and it wasn’t very good. My husband who is not vegan did not like it at all. I came across your Mac and cheese recipe and decided to make it. I did the baked version and followed the recipe exactly how you had it posted. My husband raved about it and even dived in for seconds! I give this recipe a 10+++++++++ rating!! Thank you Nora!
Easy and delicious – that is a pretty perfect combo. Great with peas and/or Impossible sausage.
Thanks for the great recipe!
Hi Melissa! I love your combo ideas! I appreciate your glowing review, and am thrilled you loved the recipe! Wishing you lots of happy cooking!
Wow this is the best! I made the stovetop version and swapped the water for soy milk. I found that it was thick enough without needing to simmer and just heated it until everything was warm.
Hi Alexis. I’m so glad you love the Mac and cheese! I appreciate your stellar review and feedback!
This is by far the best Mac & Cheese bake I have made so far. Made no changes to recipe. Although next time might reduce amount of breadcrumbs I sprinkle on it. Just my preference. Hubby who is a meat and dairy eater really enjoyed it. He doesn’t mind doing plant based vegan options a couple times a week to switch things up. So, Made this last night and today tried it cold and it was better than last night warmed up. Which is a plus cuz Hubby takes leftovers to work and has no place to warm food up. So anything that tastes good cold he will take for his lunch. So he is happy with this recipe as a cold lunch. The few recipes I have tried from your site. Hubby and I have had no complaints. Kudos!
Hi Kerry. It’s awesome that you and hubby loved the Mac and cheese recipe! Thanks for sharing your terrific feedback and stellar review! Thanks for using my recipes! Wishing you lots of happy cooking!
Wow! Recently diagnosed with Alpha Gal Syndrome and can’t have any dairy. I made this as I’ve been craving some “comfort” food and I’m so happy I did!
I added chopped broccoli and baked with a mixture of panko and ghee on top. Absolutely amazing. So grateful to have found your site!
I also like to add a few shredded carrots (1/4 c) to the cheese mixture to give it a more orange color and sub in some steamed cauliflower instead of macaroni for a healthier version. Very good recipe!
Hi Amy. Thanks for your fabulous ideas! I appreciate your stellar review, and am glad you are loving the recipe! Happy cooking!
Thoughts on making this a day ahead of time fully assembled and baking the next day?
I would cook the noodles, make the sauce (and breadcrumb topping if using), but keep them separate in the fridge. When ready to serve, mix the noodles and sauce, put on the breadcrumb topping and bake (or simply mix in a pot until warm). If you fully assemble the day before, it might be dry as the noodles will absorb some of the sauce. You can do this, but it’s not my favorite option.
This was delicious and so easy! I used Chao Creamery Original shreds along with gluten free Barilla penne pasta. Thanks for this recipe!
You are welcome, Jennifer! Easy and delicious is the best, and I’m thrilled you loved the recipe! Thanks for sharing your recipe experience, as well as your terrific review! Wishing you happy cooking!
The. Best. Vegan. Mac. Ever.
Sorry to other vegan macaroni and cheese recipes. But this one is many miles better than them. This tastes much closer to non-vegan macaroni and cheese. I personally add another bag of shredded cheddar cheese to perfect it. Thank you for making this recipe.
A winner! The cashews and plant-based cheddar complement one another, with great results. Planning to make this for an upcoming potluck.
Hi Jan. We love this at our house for sure! I’m so glad you enjoyed the recipe! Thanks for sharing your terrific review and feedback! Happy cooking!
I’ve served this for guests multiple times and it’s always a banger! Decadent and delicious
Hi Keith. Thrilled you are loving the Mac and cheese recipe! Thanks for sharing your stellar review and feedback! Wishing you happy cooking!
I am not Vegan, but I made this Mac and Cheese recipe for my son. We both thought that it was DELICIOUS! I will definitely make this again and I have saved several of your other recipes.
Thank you for sharing your fabulous recipe review, Lesley! I’m so glad that you and your son loved it!
Truly delish! I used Miyokos cheddar and it was great! Even my partner, who isn’t vegan, loved it.
Thank you, Trish, for your stellar review! I’m thrilled you both enjoyed the Mac and cheese! Happy cooking!