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.
Made this a total of four times. First two without breadcrumbs because I was skeptical. Third time we tried them and delicious! I decided to broil for a few min just now on my fourth attempt. Mistake! Smoke alarm went crazy in my house. Couldn’t figure out what was happening with the apple crumble of yours I already baked and was sitting on the stove, because it was smoking. Turned out my crumble had caught on fire IN the oven! They are completely burnt, but hey. I didn’t burn the house down so, yay.
Can you make this ahead?
You can make the sauce ahead of time. I would not mix the noodles and sauce because the noodles will continue soaking up the sauce and cause the dish to dry out. You don’t need to reheat the sauce, just mix it with the warm noodles in the pot they cook in (once drained) and cook on low until warm. I hope this helps.
I made this tonight for dinner. It was quick & easy for a night I didn’t really feel like cooking. I used violife Mexican cheese blend & baked it with the breadcrumbs on top. It’s so creamy & delicious, perfect comfort food!
Hi Colleen. I’m glad that you loved the Mac & cheese. It is a wonderful comfort food! Thank you for sharing your great review and feedback!
does the smoked paprika give it a smoky flavor? if i don’t like the smokiness, should i use regular paprika? will it still taste like mac and cheese?
Smoked paprika does have a slightly smoky flavor. Either paprika will work and be delicious!
Wow! So good! I didn’t add the extra vegan cheese as I’m usually not a fan of store bought vegan cheese (and also didn’t have any on hand) and it still turned out amazing. I was worried when I saw how liquidy the cashew cheese became in the blender, but it actually worked very well when baked. Soaked in nicely. Highly recommend!
Hi Renee. I’m so glad you loved the Mac and cheese! Thank you for taking time to share your great feedback!
How is this better than the real thing? This is seriously the best Mac and “cheese” I’ve had EVER. Only thing I did was replace 1 cup of the water with 1 cup Silk Next Milk (2%) and it’s incredible. The fact that there’s no animal fat and I don’t feel like a tub of lard after makes it extra amazing. Thank you thank you thank you!
Hi Kansas! You are welcome! How wonderful that you loved the Mac and cheese, and that it’s the best you’ve ever tasted! That makes me so happy! Thank you for sharing your great feedback and idea! Happy cooking!
Made this twice already, it is absolutely delicious. Thank you so much for this great recipe!
You are welcome! I’m glad to hear that you are loving it! Thanks for you sharing your positive feedback!
I keep coming back to Nora’s recipes! Always trustworthy for a bomb meal! This Mac was fantastic! I made it exactly as she recommends with baking and adding the bag of cheese and it came out delicious! I made my own breadcrumbs with a couple pieces of bread and followed her topping exactly but using homemade breadcrumbs and it was delicious!! Thanks for much again for another winner Nora 😀
Hi Carissa. I appreciate the love for my recipes! I’m so glad you are enjoying them! Your homemade breadcrumbs sound so good! Thanks for taking time to share your wonderful and positive feedback! Wishing you lots of happy cooking!
Easy to follow and very tasty. Loved the addition of turmeric for color.
Thanks for sharing your great feedback! I love the color turmeric gives! So glad you loved the Mac and cheese!
This is truly the best vegan mac & cheese. I used GF cassava flour elbow macaroni, which seem to have the most “authentic” texture to regular macaroni. I am so happy I tried this recipe, because I had all but given up on trying to find a good vegan mac and cheese.
Hi Laurie! I’m thrilled that you loved my Mac and cheese recipe! Thank you for taking time to share your wonderful feedback!
Wow! I added Hatch green Chile powder and hot pepper flakes. Ahhhhmazing! This will be my go to comfort food!
Thanks for sharing your fantastic review! This Mac and cheese is definitely a comfort food! I’m thrilled you loved it, and that it is your new go to!
Made this Mac UnCheese for a baby shower filled with very picky non vegan eaters. The spread included ribs, pulled pork and chicken, potato salad and all kinds of non vegan food. I did not mummer a word about it being uncheese dish. It was a HIT!!!! No one knew it was vegan and the only dish that was completely eaten. HUGE HIT!! Made a large 9×13 pan overflowing. I will cut in half in future because it was so filling and plentiful!!! Highly recommend!!!
Hi Lainie. I love this! I’m thrilled the Mac and cheese was a hit at the shower! This is one of those delicious and comforting foods, for sure! Thanks for taking time to share your wonderful feedback and review!
I am out of words. I would just say: BEST EVER!!!!!!!
Omg the best yet
This is honestly THE BEST mac & cheese I’ve ever made! I added the vegan shredded cheese, sprinkled vegan bacon bits through the sauce, and added the breadcrumbs to the top, and it turned out amazing! It’s the ultimate vegan comfort food, and hits all the right spots! Thank you so much for sharing this recipe! I will definitely be making this again and again 🙂
Our family been vegan for 10 years and I’ve tried at least 5-6 different vegan Mac n Cheeze recipes looking for a banger. This is by far the best. I used the Follow Your Heart cheddar shreds and the only thing I added was fresh ground pepper. I also used 16oz elbow macaroni instead of 12 ounces like the recipe called for. Even with the addition pasta, I thought it was saucy enough. I will definitely make this again and try using Chao Creamy Original shreds next time. Thank you Nora for another great family dinner.
Hi Alice. You are welcome! I’m glad your family loves my version of vegan Mac and cheese! Thanks for your wonderful feedback and review! Wishing you lots of happy cooking!
Hey Nora, thanks for this recipe, the cheese sauce is similar to our favorite from the Wicked Healthy cookbook by Chad and Derek Sarno. Super creamy and as spicy as you make it. Kids love mac & cheese with it and we use it on veggies and baked potatoes. Anxious to try yours too!
We made this mac n cheese with chao original shreds and everyone in our family, vegan and not vegan, loved it! Haven’t made a recipe of yours yet that wasn’t terrific!
Thank you, Chloe! I’m thrilled that you and your family are enjoying my recipes! Thank you for your fantastic feedback!
Easiest and best vegan mac and cheese I’ve ever made. What makes it different is blending the vegan shreds with the cashew cream! Really adds flavor depth and creaminess. I made this for some Omni friends and it was a huge hit. No one even knew it was vegan- even their 8 y/o son loved it. I used a mix of Chao creamy shreds and Follow your heart parmesan shreds. It worked like a charm! Also made your Vegan Chocolate Cake- also huge hit! Love your recipes!
Hi Aimee. I’m thrilled the Mac and cheese was a hit with your family and guests! Thank you for taking time to share your great feedback and ideas! Happy cooking!
So yummy! Very simple and easy. Took me like 20 minutes max. I used half the amount of cheese because it was all I had left, and used 1.5 cups of water since I added less cheese. Still came out perfect! Love the nutritional yeast taste and the creaminess. Will be making this again for sure! Another amazing recipe! You are saving my life right now as I am a new vegan. Thank you!!!
Hi Raven. Maybe you are new to my site then? If so, welcome! I’m glad you enjoyed the Mac and cheese! Thanks for sharing your great feedback! I hope you’ll enjoy your journey through my many recipes! Reach out with any questions you may have. Happy cooking!
It is was a hit when I brought it to a potluck. It was devoured and gone! Trust the recipe! My sauce seems thin when I mixed it with the cooked pasta but after it is baked and served, it came out perfect.
Actually I only have 1 cup of raw cashew on hand but it worked. I also used Follow Your Heart cheddar cheese. I made this with Tinkyada gluten free pasta and Ian’s gf panko breadcrumbs. It was a 16 oz pasta and I used it all, worked fine.
The topping is crunchy and pasta was creamy and cheesy. So goood!
Hi Debbie. Thanks for sharing your feedback, as well as your ideas! I’m thrilled that the Mac and cheese was a hit! Wishing you lots of happy cooking!
Question, Do i have to use shredded cheese? I dont have any… 😀
Nope, you can leave it out no problem. Enjoy!
Hi Nora! Love your recipes. I don’t know what I did wrong but I made the cheese sauce without the shredded cheese and it came out very watery. I added two cups of water. Should I have decreased it because I was t using the shreds? Thanks so much.
Hi Louise. The shredded vegan cheese is crucial to thickening the sauce, which is probably why yours came out too watery. Decrease the water by 1 cup next time!
So delicious! This was a hit at my family’s Mother’s Day potluck. I followed the recipe except I didn’t have molasses. I used Nora’s substution suggestion. I also increased the cheese sauce recipe to 1.5x the standard recipe and used 16 ounces of elbow noodles. This made it extra saucy before baking and I have extra sauce to make more mac and cheese or pour over roasted veggies. Ok, back to the baked mac and cheese…so cheesy, delicious and satisfying. In a group of 20 I was the only vegan and this tray was completely gone. Rave reviews from everyone.
What wonderful things to read about my Mac & cheese recipe! Thank you for sharing your fantastic feedback and review, Linda! I’m so glad the dish was a hit at your gathering! Happy cooking!
This Mac N Cheese is INSANE. We are big fans of your lentil lasagna too, and your vegan mozzarella recipe has actually changed our lives. Thank you!
You are so welcome! Thank you for using my recipes! I am so honored, and am glad you are loving them! Happy cooking to you!