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Home > Recipes > Thanksgiving

The Best Vegan Mac and Cheese (Baked or Stovetop)

Modified: Oct 26, 2023 · Published: Jul 28, 2022 by Iosune Robles · This post may contain affiliate links

4.82 from 54 votes
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Baked vegan mac and cheese on a plate with a fork.
Baked vegan mac and cheese served in a white dish.

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!

A plate of baked vegan mac and cheese with a fork.

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!

Jump to:
  • 🌟 Why you'll love this recipe
  • 🧾 Ingredient notes
  • 📋 Variations
  • 🔪 Instructions
  • 💭 Expert tips
  • ❓Recipe FAQs
  • 🥧 Other delicious vegan Thanksgiving recipes
  • The Best Vegan Mac and Cheese (Stovetop or Baked)

🌟 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

Ingredients needed to make vegan mac and cheese.

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

Boiled potatoes and carrots in a pot.

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.

Draining cooked pasta in a strainer.

Step 2. In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.

Vegan cheese sauce blended in a blender.

Step 3. Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.

Vegan mac and cheese in a pot.

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.

Vegan mac and cheese in a baking dish.

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.

Bowl with panko breadcrumbs and melted vegan butter mixed 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.

Baking dish with vegan mac and cheese topped with breadcrumbs before baking.

Step 7 (baked version). Sprinkle the breadcrumb topping over the pasta.

Baking dish with baked vegan mac and cheese topped with breadcrumbs.

Step 8 (baked version). Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.

💭 Expert tips

  1. 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.
  2. 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.
  3. 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.
  4. Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
  5. 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

How long can it last in the fridge?

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.

Can I freeze it?

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.

How do I reheat leftovers?

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.

Can I make it without nutritional yeast?

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.

Can I make it gluten-free?

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.

Baked vegan mac and cheese in a white dish.

🥧 Other delicious vegan Thanksgiving recipes

  • Photo of a vegan turkey
    Vegan Turkey
  • Photo of an individual portion of vegan shepherd's pie
    Vegan Shepherd's Pie
  • Sliced vegan lentil loaf adorned with fresh oregano.
    Easy Vegan Lentil Loaf
  • Baking dish of vegan green bean casserole with a serving spoon.
    Vegan Green Bean Casserole

Did you like this recipe? Please leave a rating and comment below!

Vegan mac and cheese, baked in a white dish.
4.82 from 54 votes

The Best Vegan Mac and Cheese (Stovetop or Baked)

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!
Prep: 10 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
Servings: 8
PRINT PIN COMMENT


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
Prevent your screen from going dark

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.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 442mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2732IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Main Dish, Side Dish
Cuisine: American
Author: Iosune Robles

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2.7K shares

Comments

  1. Layla Lewis says

    July 24, 2020 at 11:49 am

    Really want to try this recipe as it looks fantastic.
    I cant find onion or garlic powder in the shops however I do have onion and garlic granules in my pantry - can I use those instead?

    Thank you 🙂

    Reply
    • Iosune Robles says

      July 24, 2020 at 12:02 pm

      Hi Layla! Yes, feel free to use onion and garlic granules 🙂 Hope you like our mac and cheese!

      Reply
  2. Gigi says

    July 09, 2020 at 10:11 pm

    5 stars
    I just made this recipe and it is great! I have tried cashew-based recipes, but I like this one better. I used a high speed blender to make it really creamy, added turmeric and black pepper, and poured over half pasta/half steamed cauliflower. Thanks for the recipe!

    Reply
    • Iosune Robles says

      July 10, 2020 at 12:26 pm

      Hi Gigi! So glad you liked it 🙂 Have a nice day!

      Reply
  3. Mati says

    July 02, 2020 at 7:21 pm

    5 stars
    Loved it! First time making a mac and cheese without cashews, and I much prefer this one. Creamy and flavoursome, it’s going to be eaten at home again and again. Thank you so much for all your recipes, I have made a few of them and they are all fantastic. Greetings and thanks from Valencia, Spain!

    Reply
    • Iosune Robles says

      July 03, 2020 at 10:21 am

      Hi Mati! So glad you enjoyed our vegan mac and cheese 🙂 Thank you so much for writing us! Have a nice day!

      Reply
  4. katie says

    June 14, 2020 at 8:29 am

    5 stars
    tasted delicious! I added some vegan cheese to the top and baked it a bit so it would be crunchy. This is the best vegan mac n cheese recipe i've seen to date. I will definitely be making this again. Thanks for the great recipe!

    Reply
    • Iosune Robles says

      June 19, 2020 at 11:08 am

      Hi Katie! Thanks for your kind words 🙂 So glad you liked it!

      Reply
  5. Aideen Caruana says

    May 27, 2020 at 2:15 pm

    5 stars
    I have been a vegan for over 10 years so I have tried out a few of mac and cheeses This is defiantly my fav.

    I have never made one without nuts (which can be awkward as you have to remember to soak them the night before) and this was such a quick and easy dish.

    Thank you so much, I cannot wait to try out other recipes on your blog!

    Reply
    • Iosune says

      October 24, 2023 at 1:42 pm

      Hi Aideen! You're so welcome 🙂 So glad you enjoyed it!

      Reply
  6. Christel says

    May 23, 2020 at 12:35 pm

    I absolutely love this recipe! I made it for my brother and my mother and my mother is not vegan and told me she'd rather have real mac and cheese, but I like this one better. I have lots of potatoes and carrots leftover, so I will surely have some mac and cheese for lunch soon! I made the recipe x0,5 but didn't have enough for 3 people and my brother doesn't even eat that much.

    Reply
    • Iosune Robles says

      May 27, 2020 at 1:40 pm

      Hi Christel! So glad you and your family liked it 🙂 Have a nice day!

      Reply
  7. Kimmy says

    May 15, 2020 at 4:55 pm

    5 stars
    I tried it and it was delicious. My daughter is not a big fan of mac and cheese and she enjoyed it very much. We will definitely make it again

    Reply
    • Iosune Robles says

      May 21, 2020 at 10:48 am

      Hi Kimmy! So glad you and your daughter liked it 🙂 Have a nice day!

      Reply
  8. Cindy says

    May 09, 2020 at 9:22 pm

    can I use sweet potato instead of white?

    Reply
    • Iosune Robles says

      May 13, 2020 at 5:46 pm

      Hi Cindy, I haven't tried it with sweet potato. But, feel free to do it and tell me if it works 🙂 Have a nice day!

      Reply
  9. Avice says

    May 06, 2020 at 12:19 am

    Made parmesan cheese recipe, excellent taste, so easy to make and no perservatives!
    Will no longer buy.
    Looking forward to trying other recipes!
    Thanks you so much for sharing!
    Also, on queso cheese recipe, have you ever used sweet potatoes instead of white?

    Reply
    • Iosune says

      October 24, 2023 at 1:43 pm

      Hi Avice! You're so welcome 🙂 It works just fine, but I prefer white potatoes.

      Reply
  10. Dann Hagstrom says

    April 24, 2020 at 6:02 am

    4 stars
    This was fantastic. I could not resist adding a touch of turmeric for color and my kids INHALED it because they thought it was that *kraftystuff*.

    Reply
    • Iosune Robles says

      April 24, 2020 at 2:16 pm

      I am glad your kids and you like this recipe 🙂

      Reply
  11. sylvia says

    April 15, 2020 at 11:32 pm

    Oh Kara... I am sorry. My earlier comment appeared as a reply to your question. I didn't intend that, but since I'm here, I'll take a stab at your question! I assume veggie broth would work. I would use the broth that resulted from cooking the potatoes adn carrots.

    Reply
  12. Kara says

    April 09, 2020 at 10:44 pm

    Hello, I don’t know if anyone else asked this, but do you think that veggie broth instead of plant milk would suffice? All I have is unsweetened coconut milk, and I’m worried it’ll make it taste coconut-y.

    Reply
    • sylvia says

      April 15, 2020 at 11:27 pm

      5 stars
      Delish... and so quick to make! I reduced the oil, and added smoked paprika as others suggested. Thank you for this very clever recipe!!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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