This is the best vegan mac and cheese. It's so flavorful, creamy, and made with simple ingredients. Make it on the stovetop or baked, both versions are out of this world.
The vegan cheese is made without cashews, I've used potatoes and carrots instead, among other healthy and easy-to-get ingredients.
Mac and cheese is a classic comfort food recipe, but this version is also super healthy, so you can enjoy it daily, and the vegan cheese sauce tastes like real cheese!
It's also perfect for Thanksgiving, Christmas, or any special occasion, and pairs really well with any vegetable side dish, like this sautéed Brussels sprouts, roasted broccoli, or roasted cauliflower.
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🌟 You’ll love this recipe because it is
- Ready in just 30 minutes if you make the stovetop version.
- Made with only 10 simple and easy-to-get ingredients if you make it on the stovetop, or 12 if you make it baked.
- Healthier than the classic recipe and also than other vegan alternatives.
- Inexpensive as it's basically made with potatoes and carrots, and no store-bought cheese is required!
- So comforting, delicious, satisfying, and perfect for the Holidays!
🧾 Ingredients
- Dried pasta: I used elbow macaroni, but any type will do.
- Potatoes: I like Yukon gold, but please use any type you have on hand.
- Carrots.
- Extra virgin olive oil: this is my favorite oil for this recipe, but pretty much any oil will work.
- Unsweetened non-dairy: soy milk is my favorite choice, but any type is okay as long as it's unsweetened.
- Nutritional yeast: this gives this dish a cheesy flavor.
- Lemon juice: I prefer to use freshly made lemon juice, but store-bought is also a good alternative.
- Salt: I used ionized salt, but any salt will do.
- Garlic powder.
- Onion powder.
- Panko breadcrumbs: this ingredient is not necessary if you're going to make it on the stovetop.
- Vegan butter: same as above.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain and set aside.
Step 2: In the meantime, cook the pasta according to the package directions. Drain and set aside.
Step 3: Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Step 4 (stovetop version): Mix the cooked pasta and the vegan cheese in the pot. Reheat the mixture for 1 or 2 minutes if needed and serve immediately.
Step 5 (baked version): Preheat the oven to 400ºF or 200ºC and lightly grease a 9x13-inch (about 23x33 cm) baking dish. Add the drained pasta, pour in the vegan cheese, and stir until well combined.
Step 6 (baked version): To make the breadcrumb topping just mix the breadcrumbs and melted vegan butter in a small bowl until well combined. Set aside.
Step 7 (baked version): Sprinkle the breadcrumb topping onto the pasta.
Step 8 (baked version): Bake uncovered for 15-20 minutes, or until the topping is golden brown and crispy. Serve immediately.
📋 Substitutions & variations
- If you can't find the nutritional yeast, you could use brewer's yeast instead. If you can't find it either, use ¼ cup of beer and ¼ cup of milk.
- Panko breadcrumbs are the best choice, but any type of breadcrumbs will do.
- Use vegan butter if you can, but it can be replaced with oil (extra virgin olive oil is my favorite one).
- Use gluten-free pasta and breadcrumbs if needed.
- If you're soy-free, use any other unsweetened non-dairy milk. I would use milk with a higher content of fat, like cashew or almond milk, but anyone will work.
- For an oil-free version of this recipe, add vegetable stock instead of oil, or even more milk. Also, omit the vegan butter and I would go for the stovetop version in that case.
- Feel free to add other spices like ground black pepper, paprika, or cayenne flakes.
- You can also add other ingredients like tempeh bacon, jalapeño peppers, or fresh or dried herbs (oregano, basil, thyme, parsley, etc.).
🍽 Equipment
To make this recipe you need a high-speed blender to make the vegan cheese, but also a pot to cook the potatoes and carrots, and another one to cook the pasta.
You also need a strainer to drain the veggies and the pasta, a 9x13-inch (about 23x33 cm) baking dish, and a wooden spoon to mix the sauce with the pasta.
In addition to the measuring tablespoons, and the measuring cups or the scale you need to weigh your ingredients, but also a cutting board, a knife, and a peeler to chop and peel the veggies.
❄️ Storage
- Refrigerator: store in an airtight container (ideally before adding the breadcrumb topping and also before baking) in the refrigerator for 3-5 days.
- Freezer: store in an airtight container (ideally before adding the breadcrumb topping and also before baking) in the freezer for up to 2-3 months.
- Defrost: thaw in the refrigerator overnight.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water, or unsweetened non-dairy milk if needed.
💭 Expert tips
- Peel the potatoes and the carrots if you like your vegan cheese with a smoother texture.
- Don't over bake or it will dry out. You can also broil it for a few minutes until the breadcrumbs turn golden brown.
- You really need to use a high-speed blender to get a really smooth vegan cheese sauce, you could also use an immersion blender if it's all you have on hand, but it won't be the same.
- Cook the pasta al dente. Keep in mind that the pasta will continue to cook in the oven so make sure it’s a little bit underdone to prevent it from getting mushy.
- Bulk up this dish by adding some steamed or roasted veggies, or some plant-based protein foods like tofu, tempeh, or seitan.
❓Recipe FAQs
Of course! Just cook the vegan cheese sauce and the pasta up to 2 days before, then mix until well combined and transfer to a 9x13-inch (about 23x33 cm) baking dish. Cover with foil and keep refrigerated.
Add the breadcrumb topping just before baking and bake for an extra 5 minutes, since it's going into the oven cold from the refrigerator.
Any non-dairy milk with a higher content of fat will be best for this recipe as it will be more similar to cow's milk.
I think soy milk is the best choice, but any non-dairy milk made of nuts or seeds is also a good choice.
I find coconut milk has a strong coconut flavor that can ruin the taste of this recipe, but if you like it, go for it!
But in the end, use what you have on hand, pretty much any type will do, as long as it's unsweetened.
Yes, you can. However, pasta water will be a better choice (instead of plain water), which is the leftover water that you drain off the pasta after boiling it.
Using pasta water, you'll get a creamier texture, but non-dairy milk is always the best choice if you want your mac and cheese to be super creamy and cheesy.
Classic macaroni and cheese should be made with macaroni.
The two main types of macaroni, straight or elbow, are great options thanks to their cylindrical shape that is perfect for holding the creamy, cheesy sauce.
However, any type of pasta is okay, so use what you like or have on hand. Short pasta is more convenient, though, because its size is ideal for each bite.
Yes, you can, but your sauce will be a little bit sweeter. I prefer to use white potatoes, though. However, you can use sweet potatoes instead of carrots, it works great, but carrots are my favorite choice.
🍝 More vegan pasta recipes
⭐️ Did you like this vegan mac and cheese? Please consider giving it a 5-star rating and comment below!
📖 Recipe
BEST Vegan Mac and Cheese
Ingredients
- 16 ounces dried pasta of choice
For the vegan cheese:
- 2 cups potatoes, peeled and chopped
- 1 cup carrots, peeled and chopped
- ⅓ cup extra virgin olive oil
- ½ cup unsweetened non-dairy milk, I used soy milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the breadcrumb topping (optional):
- 1 and ½ cups panko breadcrumbs
- ¼ cup vegan butter, melted
Instructions
- Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
- In the meantime, cook the pasta according to the package directions. Drain and set aside.
- Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Stovetop version:
- Mix the cooked pasta and the vegan cheese in the pot. Reheat the mixture for 1 or 2 minutes if needed and serve immediately.
Baked version:
- Preheat the oven to 400ºF or 200ºC and lightly grease a 9x13-inch (about 23x33 cm) baking dish. Set aside.
- To make the breadcrumb topping just mix the breadcrumbs and melted vegan butter in a small bowl until well combined. Set aside.
- Transfer the drained pasta to the prepared casserole dish, and pour in the vegan cheese. Stir until well combined.
- Sprinkle the breadcrumb topping onto the pasta and bake uncovered for 15-20 minutes, or until the topping is golden brown and crispy. Serve immediately.
Notes
- If you can't find the nutritional yeast, you could use brewer's yeast instead. If you can't find it either, use ¼ cup of beer and ¼ cup of milk.
- Panko breadcrumbs are the best choice, but any type of breadcrumbs will do.
- Use vegan butter if you can, but it can be replaced with oil (extra virgin olive oil is my favorite one).
- Use gluten-free pasta and breadcrumbs if needed.
- If you're soy-free, use any other unsweetened non-dairy milk. I would use milk with a higher content of fat, like cashew or almond milk, but anyone will work.
- For an oil-free version of this recipe, add vegetable stock instead of oil, or even more milk. Also, omit the vegan butter and I would go for the stovetop version in that case.
- Refrigerator: store in an airtight container (ideally before adding the breadcrumb topping and also before baking) in the refrigerator for 3-5 days.
- Freezer: store in an airtight container (ideally before adding the breadcrumb topping and also before baking) in the freezer for up to 2-3 months.
- Defrost: thaw in the refrigerator overnight.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water, or unsweetened non-dairy milk if needed.
Amanda says
Is this a revamp of the butternut Mac you used to have on your site? I can’t seem to find it and I’m sad I never printed it off because my kids love it and I make it several times each fall. If so, do you recall how much butternut was in the recipe?
Iosune says
Hi Amanda! We've deleted some old recipes, I'm sorry for the inconvenience. You can find it here: https://web.archive.org/web/20221205142018/https://simpleveganblog.com/butternut-squash-mac-cheese-vegan-gf/ Have a nice day!
Michelle says
Thanks so much for this recipe! As a vegan with BOTH an intolerance to chickpeas and an unfortunate nut allergy this recipe has totally scratched my Mac n cheese itch. I added some jalapeños and a spinach/chard/kale mix for some extra nutrition but the recipe really is perfect as is. Thanks!
Iosune says
Hi Michelle! Sounds amazing 🙂 SO glad you liked it!
Meri Tomasulo-Pellow says
I added a little Franks RedHot original cayenne pepper hot sauce on my serving...yummy!
Iosune says
Hi Meri! Sounds great 🙂
V says
Came here to say I forgot salt and threw in Slap Ya Mama at the end. Great minds think alike! Also added a fat squirt of yellow mustard because it makes it taste cheesier.
Iosune says
Hi V! Sounds great 🙂 Hope you enjoyed it!
Michaela says
best vegan mac and cheese recipe I have ever tried and I have been vegan for almost a decade.
Iosune says
Hi Michaela! Wow, thank you so much 🙂 Have a nice day!
Jocelynn Richard says
Is it possible to use stock instead of plant milk?
Adriana @ Simple Vegan Blog says
Hi Jocelynn! I haven't tried it myself, but I think it could work well 🙂
Linda says
Can you suggest a healthy pasta to use in this recipe?
Iosune Robles says
Hi Linda! I don't use any specific brand, sorry!
Melissa says
Wow! I really do not enjoy cooking. But I very much enjoy eating Mac and Cheese 😀 So I thought I'd give this recipe a go. This recipe definitely needs to be renamed. I suggest Super Yummy Mac and Cheese for the Kitchen Challenged 😀 It was so easy to make and tasted delicious. Next up, meatloaf! Thank you!
Iosune Robles says
Hi Melissa! So glad you liked it 🙂 Thanks for your kind comment!
Brigitte says
Good starter recipe , I added 1/2 onion with the potatoes , I did half sweet half white , reduced the oil and the nutritional yeast ….after all those alteration it was still blend I added sriracha and what truly made a huge difference is 1 to 2 tsp to your taste liquid smoke that was it ! It tasted like smoked Gouda ..yum I added brocoli and it was very satisfying.
Iosune Robles says
Hi Brigitte! Sounds so good 🙂
Hannah says
I also added sriracha and it does take it to the next level!
Cheryl Dunn says
Love this recipe! Thank you, my family can finally enjoy a dairy free Mac and cheese
I added lobster to one and it was delicious…
Iosune Robles says
Hi! I encourage you to make it vegan next time 🙂
Nicole says
This turned out great, I substituted in a bit of pumpkin cause I didn’t have enough potatoes. I also added half a teaspoon of ground mustard seeds. My five year old nephew said it’s half good and half bad - from him that’s a compliment. I’ll definitely make this again.
Iosune Robles says
Hi Nicole! Thanks for your kind comment 🙂 I'm glad you liked it!