This is The Best Vegan Mac and Cheese: flavorful, creamy, and made with simple ingredients. Cook it on the stovetop in just 30 minutes or opt for the baked version, both are out of this world!
I've got a secret in my cheese sauce: no cashews, just potatoes, carrots, and other easy-to-find ingredients. So, not only is this recipe delicious, but it's also super healthy.
Mac and cheese is a timeless comfort food favorite, and with this version, you can indulge worry-free every day, savoring a vegan cheese sauce that tastes just like real cheese!
Looking for more vegan Thanksgiving recipes? Try my Vegan Gravy, Vegan Mashed Potatoes, and Vegan Meatloaf for a memorable, delicious, and entirely plant-based holiday feast!
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🌟 Why you'll love this recipe
- Quick and Convenient: Ready in just 30 minutes when prepared on the stovetop, making it a perfect option for a speedy and satisfying meal.
- Minimal Ingredients: Made with only 10 simple ingredients in its stovetop version, or 12 if you opt for the baked version, ensuring an effortless cooking experience.
- Healthier Choice: This recipe offers a healthier twist compared to the classic version and other vegan alternatives, thanks to its wholesome ingredients.
- Budget-Friendly: It's an economical choice since it's all about affordable stuff like potatoes and carrots and no pricey cheese substitutes are needed.
- Ultimate Comfort: This dish is the epitome of comfort food, it's comforting, delicious, and deeply satisfying, making it the perfect addition to your holiday menu!
🧾 Ingredient notes
Dried Pasta: While I used elbow macaroni, feel free to get creative and experiment with various pasta shapes and sizes to add your unique twist to this recipe.
Fusilli, penne, or even spirals can bring a delightful change to your dish.
Potatoes: While I personally like the creamy texture of Yukon Gold potatoes, when it comes to making the perfect vegan cheese sauce, you can't go wrong with russet or red potatoes.
Their starchy goodness adds an irresistible silkiness to the mix.
Extra Virgin Olive Oil: My personal favorite for this recipe, but you can certainly use almost any cooking oil available, such as canola, grapeseed, or avocado oil.
Unsweetened Non-dairy Milk: Although I prefer the creaminess of Soy Milk in this recipe, you have the flexibility to opt for any unsweetened non-dairy milk, like Almond Milk, Oat Milk, or Coconut Milk.
Nutritional Yeast: Essential for achieving that cheesy flavor in this recipe. 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 (60 milliliters) of beer and ¼ cup (60 milliliters) of unsweetened non-dairy milk instead of the ½ cup (120 milliliters) of milk called for in the recipe.
However, nutritional yeast remains the top choice for the best results.
Panko Breadcrumbs: They add a delightful crunch when baked, but please note that they are not used in the stovetop version.
If you're out of Panko breadcrumbs, crushed crackers, toasted breadcrumbs, or even finely chopped nuts can step in as satisfying alternatives for that added texture and flavor.
Vegan Butter: It's also not necessary for the stovetop version of this recipe. You can substitute it with melted coconut oil, olive oil, or even vegan margarine.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Mac and Cheese: Add 1-2 diced jalapeños or ½-1 teaspoon of red pepper flakes for a zesty kick.
- Vegan Mac and Cheese with Caramelized Onions: Incorporate 1-2 finely sliced and caramelized onions for a touch of natural sweetness and depth.
- Vegan Mac and Cheese with Broccoli: Toss in 1-2 cups (150-300 grams) of steamed broccoli florets for a vibrant and nutritious upgrade.
- Mushroom and Spinach Vegan Mac and Cheese: Sauté 1-2 cups (150-300 grams) of sliced mushrooms and 1-2 cups (150-300 grams) of fresh spinach for an earthy flavor profile.
- Mexican-Style Vegan Mac and Cheese: Add 1 cup (240 grams) of diced tomatoes, ½ cup (85 grams) of black beans, and a sprinkle of 1-2 teaspoons of Chili Powder.
🔪 Instructions
Step 1. Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain them and set them aside.
Step 2. In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
Step 3. Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Step 4 (stovetop version). Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Step 5 (baked version). Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish. Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
Step 6 (baked version). To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
Step 7 (baked version). Sprinkle the breadcrumb topping over the pasta.
Step 8 (baked version). Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
💭 Expert tips
- Smooth Vegan Cheese Sauce: For an ultra-smooth vegan cheese sauce, consider peeling the potatoes and carrots before blending. This helps achieve a silkier texture.
- Avoid Overbaking: Be cautious not to overbake the dish, as it can lead to dryness. If using breadcrumbs, you can also broil the top briefly to achieve a golden brown, crispy finish.
- High-Speed Blender: For the creamiest sauce, opt for a high-speed blender. While an immersion blender can work too, it may not achieve the same silky texture.
- Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
- Let It Rest: Allow the mac and cheese to rest for a few minutes after baking. This allows the flavors to meld, and it becomes easier to serve in neat portions.
❓Recipe FAQs
It can typically last in the fridge for up to 3-5 days when stored in an airtight container.
To maximize its freshness, it's essential to let it cool to room temperature before refrigerating it.
When reheating, you may need to add a splash of non-dairy milk to restore its creamy consistency, as pasta dishes can thicken when refrigerated.
Always use your best judgment and check for any signs of spoilage, such as an off smell or unusual texture, before consuming leftovers.
Yes, you can freeze it by letting it cool, portioning it into airtight containers, and labeling them with the date.
It can stay frozen for about 2-3 months. To enjoy, simply thaw in the fridge and reheat as needed.
Microwave: To reheat leftovers, microwave a portion in a microwave-safe container, covered, on medium power for 1-2 minutes, pausing to stir halfway through until hot.
Oven: Alternatively, preheat your oven to 350°F (180°C), bake the leftovers covered with foil for 15-20 minutes, and uncover for a crispy topping during the final minutes.
Stovetop: Warm the leftovers in a non-stick pan with a splash of non-dairy milk over low to medium heat, stirring until hot. Add extra milk for creaminess if required.
The nutritional yeast really enhances the cheesy flavor in this sauce. While you can omit it without completely ruining the recipe, I highly recommend keeping it for the best cheesy experience.
If you can't find nutritional yeast, you can use brewer's yeast as an alternative.
If that's unavailable as well, you can substitute it with a mixture of ¼ cup (60 milliliters) of beer and ¼ cup (60 milliliters) of unsweetened non-dairy milk instead of the ½ cup (120 milliliters) of milk specified in the recipe.
Another option to consider is adding a bag of vegan cheese as an alternative.
Absolutely! You can make it gluten-free by using gluten-free pasta and breadcrumbs, and the good news is that the rest of the ingredients are naturally gluten-free.
🥧 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Mac and Cheese (Stovetop or Baked)
Ingredients
- 16 ounces dried pasta of choice, I used elbow macaroni
For the vegan cheese sauce:
- 2 cups potatoes, I used Yukon Gold, 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. Drain them and set them aside.
- In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
- Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Stovetop version:
- Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Baked version:
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
- Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
- To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
- Sprinkle the breadcrumb topping over the pasta.
- Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
Video
Notes
- Smooth Vegan Cheese Sauce: For an ultra-smooth vegan cheese sauce, consider peeling the potatoes and carrots before blending. This helps achieve a silkier texture.
- Avoid Overbaking: Be cautious not to overbake the dish, as it can lead to dryness. If using breadcrumbs, you can also broil the top briefly to achieve a golden brown, crispy finish.
- High-Speed Blender: For the creamiest sauce, opt for a high-speed blender. While an immersion blender can work too, it may not achieve the same silky texture.
- Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
- Let It Rest: Allow the mac and cheese to rest for a few minutes after baking. This allows the flavors to meld, and it becomes easier to serve in neat portions.
Heidy Santos says
This is the best vegan Mac and Cheese recipe!! It’s so simple and fast, perfect for the work week.
Iosune says
Hi Heidy! So glad you liked it 🙂
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 🙂