This vegan macaroni and cheese recipe is delightfully creamy and rich. It’s an excellent alternative to boxed versions, which are often made with super-processed ingredients.
This dish uses our general-purpose Vegan Cheese recipe. The cheese takes about 10 minutes to make, so it’s perfect if you’re looking for a quick meal.
You can customize this dairy-free mac and cheese, too. Blend it with Vegan BBQ sauce for a smoky twist or top it with Coconut Bacon. Toss it with cooked vegetables or spices, like paprika or everything bagel spice.
From there, this vegan mac and cheese can be served as a side dish or entrée. We love pairing it with Vegan Sloppy Joes or Vegan Green Bean Casserole as part of a holiday spread.
Table of Contents
Key Ingredients
- Vegan butter. You will need vegan butter to make a roux, or thickener.
- All-purpose flour. When mixed together, flour and butter create a roux. You can use regular or gluten-free all-purpose flour.
- Nutritional yeast. Nutritional yeast offers a cheesy and umami flavor.
- Plant-based milk. Be sure to use plain unsweetened milk. We used oat milk for this vegan cheese.
- Pasta. You can use gluten-free pasta, if needed.
How to Make Vegan Mac and Cheese
The following steps explain how to make basic vegan mac and cheese. It can be easily customized with other ingredients, like hot sauce or sautéed vegetables. Here’s how to make this dish:
1. In a small skillet over medium heat, melt the butter. Add the flour and whisk until combined and thick.
2. Add the remaining ingredients. Whisk well.
3. Simmer for 7 to 9 minutes or until thick, whisking frequently. Taste and add more spices if necessary. If it’s too thin, slowly add milk or broth, one tablespoon at a time. Keep in mind that the sauce will thicken as it cools.
4. Cook the pasta according to the package’s directions. Drain well. You can save some of the pasta water to thin the cheese sauce, if necessary.
5. Toss the pasta and cheese. Add your favorite toppings, if using.
Recipe Tips, Variations, and Substitutions
- Thin the cheese with liquid. If the cheese is too thick, or if you’re reheating it, add a splash of reserved pasta water. You can also use vegetable broth or non-dairy milk.
- Use less pasta. For extra saucy mac and cheese, use less pasta per batch of vegan cheese.
- Mix with other sauces. Stir in BBQ sauce, hot sauce, salsa, or vegan pesto for added flavor.
- Top with spices and herbs. Try garnishing your mac and cheese with everything bagel spice, crushed red pepper flakes, or fresh herbs.
- Add vegetables. Elevate your mac and cheese with roasted or sautéed vegetables.
- Serve with vegan bacon. Vegan bacon is the perfect partner for homemade mac and cheese.
Can I store leftovers?
Yes, you can store leftover Vegan Mac and Cheese in the refrigerator in a sealed container. Enjoy it within 3 days. When reheating the dish, rehydrate the cheese with broth or liquid.
Can I freeze it?
Yes, you can freeze Vegan Mac and Cheese, though the texture of the cheese might change slightly. Again, you’ll need to rehydrate the cheese with broth or liquid to make it smooth again.
Serving Suggestions
- Coconut Bacon — Top this mac and cheese with coconut bacon for an extra crunch.
- Vegan Chickpea Meatloaf — For a hearty dinner, serve this mac and cheese alongside chickpea meatloaf.
- Vegan BBQ Sauce — Stir in some BBQ sauce for a smoky and tangy entrée.
For another great mac and cheese variation, be sure to try our Creamy Avocado Mac & Cheese.
Vegan Mac & Cheese with Nutritional Yeast (No Cashews)
Ingredients
- 3 tbsp vegan butter
- ½ cup vegetable broth
- 1 ¼ cup non-dairy milk unsweetened, plus more as needed
- ¼ cup nutritional yeast
- 1 tsp vegan Worcestershire sauce
- 8 ounces pasta gluten-free, if needed
- vegan bacon, chopped scallions, or spices for topping, optional
- 3 tbsp all-purpose flour gluten-free, if needed
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper ground
Instructions
- In a small skillet over medium heat, melt the butter. Add the flour and whisk until combined and thick.
- Add the remaining ingredients. Whisk well.
- Simmer for 7 to 9 minutes or until thick, whisking frequently. Taste and add more spices if necessary.
- Cook the pasta according to the package’s directions. Drain well. You can save some of the pasta water to thin the cheese sauce, if necessary.
- Toss the pasta and cheese. Add toppings, if using.
Notes
- If the cheese is too thick, or if you’re reheating it, add a splash of reserved pasta water. You can also use vegetable broth or non-dairy milk.
- For extra saucy mac and cheese, use less pasta per batch of vegan cheese.
- Stir in BBQ sauce, hot sauce, salsa, or vegan pesto for added flavor.
- Top with coconut bacon, chopped scallions, or vegetables.
- You can store leftovers in the refrigerator in a sealed container. Enjoy it within 3 days.
- When reheating the dish, rehydrate the cheese with broth or liquid.
- The total number of servings will depend on how you serve the mac and cheese.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
This was delicious! I didn’t have enough nutritional yeast so I added some miso paste and the flavor was very deep and rich! I’m impressed. Perfect comfort food on this rainy day (: