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.
I haven’t made this yet but I’m sure it’s worth 5 stars 🥳
Could I ask what *cheese* you use please.
Terri 🌺 🐞
Aw thanks Terri, I hope you love it! This is a weekly meal in my house. I love Violife but also use other brands like Follow Your Heart and other store brands.
Simple, and effective. Best Macaroni cheese recipe – my non-vegan friends loved it! Great cheese flavour, and texture was spot on.
(Just reiterating – make sure the sauce is nice and thin if you’re oven cooking it, as it will thicken.)
10/10!
Nora, you never disappoint! Made this for the first time last night, followed the recipe exactly and wouldn’t change a thing. Love the panko on top and I did broil it for a min – delicious!
Hi Nancy. I’m so glad you tried the mac & cheese, and that you loved it! Thank you for sharing your terrific review and comments! Happy cooking!
Nora’s recipes are always a hit. This vegan Mac n cheese is so easy and tastes amazing. Truly is the best vegan recipe. I didn’t have lemon this time so subbed a splash of champagne vinegar, added broccoli. 🥦 creamy & yummy
Hi Sarah. Thank you for loving my recipes! I appreciate your stellar review and comments regarding the mac & cheese recipe! I love reading about your recipe experience! Wishing you lots of happy cooking!
I can’t even estimate how many times I’ve made this recipe. It is hands down the best vegan macaroni cheese out there. I now augment it with various things (chipotle flakes, leeks, miso, spring onions, vegan bacon – not all at the same time, it just depends how I’m feeling). Thanks a lot for publishing it – it’s my six year old daughter’s favourite dinner.
Great recipie, super easy. Definitely put it in the oven, I’d use a little less water if you don’t. And only add for me is a teaspoon of Dijon mustard, recommend giving it a try if you like it!
Hi Joe. I’m glad you loved the recipe! Thanks for sharing your recipe ideas and great review! Happy cooking!
This looks great! I am thinking of adding boiled cauliflower to the sauce and blend it in for some added nutrients. Do you think that would work?
Thanks!!
Hi Danie. I suggest making this Vegan Cheese Sauce (Nut Free) and mix it with elbow noodles. It’s quite tasty!
I’ve been dairy free for two years and suddenly had the most intense craving for Mac and cheese. I had no vegan cheese at home so I was really happy to find this recipe. I was very skeptical (how would this taste like Mac and cheese without fake cheese?!) but it came together PERFECTLY. So delicious and creamy. This is my new go-to recipe. Way better than the vegan box stuff, and I’ve tried multiple.
I am so glad you discovered my recipe, and that you love its creamy deliciousness! We love this at our house for sure! Thanks for taking time share your awesome review and comments! I’m thrilled this is your new Mac and cheese go to! Wishing you happy cooking!
Hi Nora, After many years this is still my favorite mac and cheese recipe! A friend’s daughter recently ditched dairy and she asked if I had a good recipe, as it’s her daughter’s favorite comfort food. Boy was it a hit! And was without the added plant based cheese. Too a question. Is there a reason to not use the water the cashews are soaked in? Thank you 🙏💚
This is by far the best vegan Mac and cheese I have eaten. It is also extremely easy to make!
I’m so glad you found the recipe easy and delicious! Thank you for sharing your terrific review!
Made this tonight, I added 1 cup of diced roasted Hatch Green Chile and it turned out so delicious!
Hi Michelle. The pop of green chili in the mac & cheese sounds delicious! Thank you for sharing your idea along with your stellar review! Wishing you happy cooking!
I made this earlier in the week and it was SO GOOD! For the vegan cheese, I used Whole Food’s plant-based smoked gouda. *Chef’s kiss*
Thank you, Nora!
You are welcome, Gina! Thank you for sharing your terrific review and recipe experience! I’m so glad that you loved the recipe!
This is so good! Mac and cheese is my go-to vegan comfort food and this recipe is definitely joining the rotation!
Hi Melissa. I am thrilled. You are loving the mac & cheese recipe, and that it’s going on your rotation list! I agree, mac & cheese is one of the best comfort foods ever! Thank you for your terrific review! Wishing you happy cooking!
Absolutely delicious! Thank you so much for sharing this amazing recipe. This is the best comfort food imaginable :). I used oat milk instead of water, added one spoon of smoked paprika and one spoon of onion powder (i did no bake version) and served it with steamed broccoli and vegan bacon. SOOO good 🙂
You are welcome, Joanna! I’m so glad that you loved the mac & cheese recipe! Thank you for sharing your recipe experience with me as well as your stellar review! Happy cooking!
I’ve made this many times over the years and it the best “comfort food”ever. Sometimes I add about 1 T of soy sauce, just for an extra bit of zing. So yummy.
Hi Mo. I’m so glad you are loving the mac & cheese! It is wonderful comfort food in my book as well! Thank you for sharing your terrific review! Wishing you happy cooking!
Hi there, any thoughts on a substitute for store-bought vegan shredded cheese? I don’t really like most store-bought vegan cheeses (and some give me digestive issues) but I don’t want to miss out on the flavor.
I might try what one other commenter suggested with caramelized onions & smashed butternut squash, but I’m curious if you have a substitute at top of mind for someone who wants to leave the supermarket shreds out.
I just leave it out a lot of the time. It’s very delicious without the added vegan cheese, I would say more than anything it gives it some extra richness and helps it not dry out as easily. You can add something else if you want, but adding onions and butternut squash will change the flavor and texture and it won’t be the same as the original. Your best bet is to leave it out and only use 1 cup of water to keep the sauce rich and creamy.
I’m very intrigued by the cheese sauce. I want to use it to make a broccoli/brussels sprout bake instead. Do you think it’ll work? I plan to steam the veg for 4 min before popping them in the oven. Should I still bake for 15 min?
Yes, I think that would work. I do something similar with my Vegan Broccoli Casserole.
I have been vegan 12 years and this is the best mac and cheese recipe I have come across. I made it exact with no changes. At first I thought there was way too much sauce however you need to trust the process. It sets much like a lasagna so let it sit for 30 min and it will come together. I chose the breadcrumb route and it was delicious!
My family and I loved this recipe when I tried it for Thanksgiving. It’s easy to make and tastes delicious. Making it again for Christmas and I can’t wait to enjoy it!
Hi Roxanne. I am thrilled that the mac & cheese was a hit with your family! How fun to be having it for Christmas as well! Thank you for sharing your glowing review and feedback! Wishing you happy cooking!
I’m curious if you have any ideas for a substitute for the cashews due to nut allergy. I did see your dairy free recipe, but like this recipe option better due to the ingredients. Do you think cauliflower could work? Thanks so much!!
Hi Mac. I suggest making this Vegan Cheese Sauce (Nut Free) and mix it with elbow noodles. It’s quite tasty!
Easy to make and turned out so creamy! Everyone loved it!
What temp do I set the oven to bake it at?
It’s in Step 1, 350 degrees F.
Easy and tastes great. This is the first vegan cashew cheese I’ve tried and I really like this one.
Hi Shelly. Thank you for taking time to share your terrific review! I’m really glad that you enjoyed the mac & cheese recipe!
Love love LOVE THIS RECIPE! I gave it to my hater coworkers and they actually liked itit!! And I’ve had some bad vegan mac n cheese this is like leagues above probably the best version closest to the real deal
Hi Bethany, I’m glad you are loving the mac & cheese recipe! We love it in our home as well! Thank you for sharing your terrific review! Wishing you a happy cooking!
as are all of Nora’s recipes, this looks and tastes fantastic. I made the recipe exactly according to instructions with the breadcrumbs + using violife cheddar shreds. the only thing i’d change next time is to use around half of the breadcrumbs 🙂
I am so happy that you are loving my recipes! We enjoy this mac & cheese recipe in our home often! Thank you for trusting my recipes and for sharing your terrific review and feedback! Wishing you lots of happy cooking!