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.
Layla Lewis says
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 🙂
Iosune Robles says
Hi Layla! Yes, feel free to use onion and garlic granules 🙂 Hope you like our mac and cheese!
Gigi says
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!
Iosune Robles says
Hi Gigi! So glad you liked it 🙂 Have a nice day!
Mati says
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!
Iosune Robles says
Hi Mati! So glad you enjoyed our vegan mac and cheese 🙂 Thank you so much for writing us! Have a nice day!
katie says
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!
Iosune Robles says
Hi Katie! Thanks for your kind words 🙂 So glad you liked it!
Aideen Caruana says
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!
Iosune says
Hi Aideen! You're so welcome 🙂 So glad you enjoyed it!
Christel says
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.
Iosune Robles says
Hi Christel! So glad you and your family liked it 🙂 Have a nice day!
Kimmy says
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
Iosune Robles says
Hi Kimmy! So glad you and your daughter liked it 🙂 Have a nice day!
Cindy says
can I use sweet potato instead of white?
Iosune Robles says
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!
Avice says
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?
Iosune says
Hi Avice! You're so welcome 🙂 It works just fine, but I prefer white potatoes.
Dann Hagstrom says
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*.
Iosune Robles says
I am glad your kids and you like this recipe 🙂
sylvia says
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.
Kara says
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.
sylvia says
Delish... and so quick to make! I reduced the oil, and added smoked paprika as others suggested. Thank you for this very clever recipe!!