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    Home > Recipes > Thanksgiving

    BEST Vegan Mac and Cheese (Baked or Stovetop)

    Published: Jul 28, 2022 · Modified: Dec 15, 2022 by Iosune · This post may contain affiliate links · 119 Comments

    Jump to Recipe Print Recipe
    Baked vegan mac and cheese in a white baking dish.
    Baked vegan mac and cheese in a white dish.

    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.

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

    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.

    Jump to:
    • 🌟 You’ll love this recipe because it is
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📋 Substitutions & variations
    • 🍽 Equipment
    • ❄️ Storage
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🍝 More vegan pasta recipes
    • 📖 Recipe

    🌟 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

    Cooked 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 and set aside.

    Cooked pasta in a strainer.

    Step 2: In the meantime, cook the pasta according to the package directions. Drain and set aside.

    Vegan cheese sauce in a blender.

    Step 3: Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.

    Vegan mac and cheese in a pot.

    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.

    Vegan mac and cheese in a baking dish.

    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.

    A bowl with panko breadcrumbs and melted vegan butter mixed 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.

    Baking dish with vegan mac and cheese with a breadcrumb topping before baking.

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

    Baking dish with vegan mac and cheese with a breadcrumb topping after baking.

    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.

    Baked vegan mac and cheese in a white dish.

    ❄️ 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

    Can I make this vegan mac and cheese in advance?

    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.

    What vegan milk is best for vegan mac and cheese?

    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.

    Can I use water instead of milk to make vegan mac and cheese?

    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.

    What is the best noodle for vegan mac and cheese?

    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.

    Can I use sweet potatoes instead of white potatoes?

    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

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      Vegan Alfredo Sauce
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      Vegetable Pasta
    • Vegan pasta salad on a plate with a fork.
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    • Overview of two dishes with a serving of vegan mozzarella.
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    ⭐️ Did you like this vegan mac and cheese? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

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

    BEST Vegan Mac and Cheese

    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!
    4.70 from 49 votes
    PRINT PIN RATE
    Course: Main Dish, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    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.
    • 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

    Substitutions:
    • 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.
    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.

    Nutrition

    Serving: 1serving | Calories: 446kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 440mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2706IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

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    2.7K shares

    Reader Interactions

    Comments

    1. Brooke Ashley says

      July 16, 2021 at 9:18 pm

      5 stars
      SO good! Baby and adult approved.

      Reply
      • Iosune Robles says

        July 26, 2021 at 6:02 pm

        Hi! I'm so glad you all liked it 🙂

        Reply
    2. Rene Serball says

      July 15, 2021 at 12:45 am

      5 stars
      So far I have tried general tsos tofu and this. I am beyond shocked at how good these are. I just started eating cleaner and of course my biggest issue is learned new recipes. Thank you so very much!

      Reply
      • Iosune Robles says

        July 26, 2021 at 6:00 pm

        Hi Rene! Thanks for writing to us 🙂 I'm so glad you liked it 🙂

        Reply
    3. Gratia Taft says

      June 29, 2021 at 11:46 pm

      5 stars
      I don't normally leave recipe comments, but for this I just had to. We've made it 3 times so far...in about a 2 week time span. I'm obsessed with this recipe. The first time we followed the recipe to a T and it was delicious but my boyfriend and I weren't sure if we like nutritional yeast or not. The next time we made it we omitted the yeast and used Worcestershire sauce instead (NOT vegan fyi, for anyone interested in trying our substitutions) but that didn't hit the spot (tasted like Chef Boyardee). So on our third time we added a little less nutritional yeast and a splash of soy sauce instead and that hit the spot! We also roasted our veggies and left the skins on. I love how easy and cost effective this recipe is, we're still on our first bags of potatoes and carrots, and how guilt free it is. I'm not vegan but just trying to make healthier choices and with this recipe I know I'll be eating a lot less mac and cheese.

      Reply
      • Iosune Robles says

        July 01, 2021 at 8:23 am

        Hi! Thanks for your kind comment 🙂 I'm so glad you both liked it!

        Reply
      • Rene Serball says

        July 15, 2021 at 12:48 am

        Thank you for this! I like the nutritional yeast, but may have to cut back here. I am going to try the Worcester and soy sauce. Appreciate the idea!

        Reply
    4. Riley says

      April 22, 2021 at 5:47 am

      5 stars
      Phenomenal! Much quicker, easier, and tastier than cashew-based cheese sauces! We added some diced jalapeños and tomatoes to our leftover sauce for a nacho cheese dip the next day — I recommend that as well!

      Reply
    5. Tyler says

      March 15, 2021 at 7:58 am

      Hello, I had some leftovers so I put it in the fridge, can you please give me directions for warming it up? I worry it will be dry if I put it in the microwave. Thank you.

      Reply
      • Iosune Robles says

        March 15, 2021 at 9:11 am

        Hi! You only need to heat them in the microwave 🙂 If you see them dry, feel free to add a dash of olive oil!

        Reply
    6. Mardi Find says

      February 01, 2021 at 8:04 pm

      5 stars
      We love this recipe. We tweak it a bit each time. Sometimes our potato and carrot ratio is heavier on the carrot just because that is what we had. We have doubled and tripled the recipe with great results. Sometimes I cut back on the oil and yeast flakes, sometimes we add horseradish or jalapeños. It freezes well. I cut the oil in half if I plan to freeze it and then add some oil when I thaw and remix. Thank you for sharing.

      Reply
      • Iosune Robles says

        February 03, 2021 at 1:56 pm

        Sounds so good Mardi 🙂 Have a nice day!

        Reply
    7. Tina says

      January 18, 2021 at 5:19 am

      4 stars
      Love this recipe!!! It’s quick, easy and tastes great. I substituted unsweetened apple sauce for the oil and omitted the salt and it’s still delicious! Even my skeptical hubby was amazed at how cheesy it is considering there is no cheese in it!

      Reply
      • Iosune Robles says

        January 18, 2021 at 1:03 pm

        Hi Tina 🙂 I'm so glad you liked our vegan mac and cheese recipe!

        Reply
    8. Gail says

      December 01, 2020 at 9:09 am

      So so good. But definitely add mustard to the sauce. I used some of the cooking liquid too. 1/2 cooking water 1/2 soy milk.

      Reply
      • Iosune Robles says

        December 04, 2020 at 8:00 am

        Sounds good 🙂 I'm glad you liked it!

        Reply
    9. Anne says

      November 05, 2020 at 1:20 am

      5 stars
      Hooray! Mac and cheese without cashews! So simple and delicious. Thank you. PS In case anyone is wondering, it's still delicious without the oil.

      Reply
      • Iosune Robles says

        November 05, 2020 at 7:23 am

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

        Reply
    10. Yolanda Giddens says

      September 14, 2020 at 4:37 pm

      5 stars
      Made this yesterday and it's a hit! Love it! Added more spices for my own liking but what a nice surprise!! Thank you!!

      Reply
      • Iosune Robles says

        September 15, 2020 at 9:14 am

        So glad you enjoyed it Yolanda! Have a nice day 🙂

        Reply
    11. Eddie says

      August 30, 2020 at 7:28 pm

      We want to make this

      Reply
      • Iosune Robles says

        September 01, 2020 at 10:22 am

        Hope you liked it!! Have a nice day Eddie 🙂

        Reply
    12. Patty says

      August 25, 2020 at 12:09 am

      5 stars
      This is fantastic! But I didn’t realize how much this recipe makes. Does this Mac and cheese freeze well?

      Reply
      • Iosune Robles says

        August 25, 2020 at 11:33 am

        Hi Patty! So glad you liked it 🙂 You can freeze it all together once it’s cold or you can split it into portions. Also, you can also freeze the vegan cheese separately!

        Reply
    13. Marshley says

      August 03, 2020 at 12:27 am

      5 stars
      Thank you! I’m allergic to nuts so finding a cashew free mac and cheese recipe was very difficult. I only had one cup of potatoes so I used 1 cup of sweet potatoes to complete the recipe. It came out amazing!! Thank you again!

      Reply
      • Iosune Robles says

        August 11, 2020 at 9:28 am

        Hi Marshley! So glad you liked our vegan mac and cheese 🙂 Have a nice day!

        Reply
    14. 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
    15. 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
    16. 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
    17. 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
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