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.
Riley says
Incredible!!! I tried so many different vegan cheese recipes and am so happy with yours! It actually tastes like cheese!! And it is so affordable! I am in heaven because of you!!!
Thank you so much!!!
Iosune says
Hi Riley! You're so welcome 🙂 So glag you enjoyed it so much!
Michelle says
Sooooo GOOD ! Not just for mac and cheese. Made today and topped our lasagne with it. Healthy ingredients and easy to make. THANK YOU . Will use many more times as we go more and more plant based.
Iosune says
Hi Michelle! So glad you enjoyed it 🙂 Have a nice day!
Shelly says
This was really good! I used the orange sweet potato, added a bit on onion to the potato and carrots when steaming them. I used unsweetened almond milk, Half powder mustard and half dejon mustard, some paprika and a couple of table spoons of cashews. It turned out amazing!! Will make this again. I was wondering if it would be OK to freeze the extra sauce? Thanks for the receipt!
Iosune says
Hi Shelly! Sounds so good 🙂 Yes, you can freeze it. You're so welcome!
Amanda says
I had high hopes going in but the main issue is the potato is too much, and it’s a little bland. I think it needs some more acidity to balance out the starch.
Iosune says
Hi Amanda! I'm sorry the recipe didn't work for you. Did you use the same ingredients and follow all the steps?
Amaranth says
The holy grail. I’m lactose intolerant but mac and cheese was my fave. After loads of “meh” attempts with vegan cheese, I tried making this recipe. It’s SO GOOD. I know this sounds cliché but it genuinely tastes creamy and cheesy. If you’re vegan or not able to eat dairy, definitely give this one a shot.
Iosune says
Hi Amaranth! So glad you liked it so much 🙂 Thanks for your comment!
Andrea remigio says
I just made this tonight for dinner! I’m blown away at how similar it looks like to Mac and cheese , and it’s just as delicious thank you angel!!🙏🏼☺️
Iosune says
Hi Andrea! You're so welcome 🙂 I'm so glad you liked it so much!
Jen says
SO CREAMY! New to the vegan cheese thing, but tried another blog's recipe that did not hold up. It was edible but not very good. This one is so very smooth, creamy and just utterly delicious!
*do you think the sauce alone would freeze well? I made the sauce separately and haven't mixed it all in pasta. Just checking. Thanks for the great recipe!
Iosune says
Hi Jen! So glad you liked it 🙂 I've never frozen it myself, but some readers did and it worked for them...
Elisha says
I like it. I added some mustard powder to it and used white sweet potato. Next time I will add a bit of paprika.
Thanks for this recipe.
Iosune says
Hi Elisha! Sounds great 🙂 You're so welcome!
Rachel says
I used this recipe because I didn't have cashews on hand for my favorite Mac and cheese recipe. My husband I both were able to finish but had trouble getting it down the potatoes made for a really heavy starchy consistency to the sauce. I would not make it again.
Iosune says
Hi Rachel! I'm so sorry the recipe didn't work for you. However, this recipe is so popular on the blog. If you could tell me more, I could help you... Have a nice day!
McKay says
Unfortunately the cheese is not cheesy. It LOOKS convincing but tastes more like veggie broth than dairy. I like this recipe as its own thing, though. Add roasted carrots, some green bell pepper, some hot sauce. It easily transforms into a kickass meal, but I have to highlight the veggies and not think of it as mac and cheese at all. A Tbsp of tahini stirred in makes it truly creamy.
Iosune says
Hi Mckay! As you can read in the comments this recipe works and tastes like real cheese. Did you use the same ingredients and follow all the steps?
Nancy says
This is delicious. I’m gluten free and dairy free and this is heavenly. Now I’m going to plot other uses for this “cheese” sauce.
Iosune says
Hi Nancy! Thanks a lot 🙂 So glad you liked it!
Hi says
can u use regular milk too if u don't mind it not vegan
Iosune says
Hi! Any type of milk will do, but you should give plant-milk a try. It's healthier and better for the planet and the animals 🙂
Karrie says
We all loved this recipe. My girls had third helpings. I omitted oil and used the vegetable water instead.
Iosune says
Hi Karrie! I'm so glad you and your girls enjoyed it 🙂
Leda says
Hi,
Long time i'm searching a vegan mac&cheese and today, finally I found today. I made for my lunch today and was amazing. The color of the cream is like non vegan cream m&c and the flavor as well. Congratulations for your recipe.
Iosune says
Hi Leda! Thanks a lot 🙂 So glad you liked it!
Shalay says
This was my first vegan Mac n cheese I made from scratch and it was so simple and delicious. I was surprised how creamy it was. My whole family loved it. Thank you! 🙂😁
Iosune says
Hi Shalay! So glad you liked it 🙂 You're so welcome!
Tan says
I made this tonight and it's one of the best simple vegan recipes I've found! So delicious, we finished the whole lot!
Iosune says
Hi Tan! Thanks a lot 🙂 So glad you liked it so much!
Katie Fedor says
Amazing! This is a delicious vegan cheese.
Iosune says
Hi Katie! Thanks a lot 🙂