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!
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.
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!
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 🙂