Amazing Vegan Mac and Cheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won't believe how delicious dairy-free mac and cheese can be.
Updated by Kathryne Taylor on May 22, 2024
Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.
From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.
Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
The Best Vegan Mac and Cheese
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!
I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.
Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.)
Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.
Watch How to Make Vegan Mac and Cheese
Amazing Vegan Mac and Cheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Ingredients
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of red pepper flakes
- ⅔ cup raw cashews**
- 1 cup water, more as necessary
- ¼ cup nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
Instructions
- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Notes
Recipe adapted from my vegan queso.
Make it gluten free: Simply use your favorite gluten-free noodles.
*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.
**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Could I do the sauce in the food processor if I don’t have a blender? So excited to try this!
That should work! Let me know what you think, Lisa.
This was delightful! Probably my favorite vegan Mac n cheese of all time! My two teenagers also really enjoyed it! I added the broccoli and the only thing I did differently was add the garlic in with the onion by accident, but it worked out well! With the leftovers, I did add some uncooked frozen peas to them the night before. The next day I just nuked it and the peas added a really nice touch and still had a nice toothsome-ness to them since I didn’t pre-cook them. My 13 yr old asked for seconds. The leftovers were not soggy at all! And I think it would be perfectly great cold as well. Thank you for this delicious recipe! It will be on regular rotation for sure.
Would love to try this. Would pine nuts works as a replacement for cashews?
I’m not sure without trying it, sorry! You could check the other review to see what other readers may have tried.
This is an extremely easy recipe to make. I had all ingredients readily available. Turned out so delicious. Thank you for sharing it
This is awesome!!! It also makes plenty of sauce. I had so much fun making it.
Wonderful, Tayla! Thank you for your review.
When your vegan self craves some comfort food, this was delicious! I added chopped mushrooms to the mix and blended in, which gave it a funky color, but enhanced the flavor.
Sounds interesting, Lisa! Thank you for sharing.
DANG! I don’t usually leave comments on recipes, but Man, that was so good. I have recently had to remove all dairy from my diet. I am a MacN’Cheese lover, lol, so I have been in search of a vegan Mac that actually tastes good. And this is the one!! Thank you! My 7 and 5 year olds at their whole helping as well and even said how good they thought it was.
I love to hear that, Kate! Thanks for sharing.
Its a good vegan cheese.
Wow! Just made this for dinner. It’s BOMB! I added some smoked paprika and black pepper, and some cooked peas instead of broccoli. It’s creamy without being too “HI-I-AM-CASHEW-CHEESE” in your face lol. Thanks for the recipe!
Winning! Thank you for sharing. I’m happy you loved it that much.
My family loves it, we’ve been plant based for about six weeks now and although it seems easy for me to change over it has been quite challenging for my kids. So your Mac and cheese recipe has been a great addition to my family along with your nacho cheese recipe!! We love them both!! Thank you
You’re welcome, Christina! Thank you for your review.
Im going dairy and gluton free so I was excited to try this one. Its good!
I love the broccoli and that there is potatoes in the “cheese” sauce.
I used extra garlic and chili flakes because I love spice.
Will be making again ☺☺
Wonderful to hear, Kathy!
Does the sauce taste like cheese?
I think it is very cheese-like! I’m a cheese lover, so I think that’s high praise. Let me know what you think!
Looks amazing! Will it change the consistency if I use roasted cashews?
Just made this!!! Delicious!!,
I typically dislike “vegan cheese” substitutes, but this one is amazing! I doubled up the recipe, and topped each bowl off with bread crumbs. I had to add quite a bit of salt which I find you have to do anyway with potato based things (or maybe it was because I doubled the recipe). Next time I would add more chili flakes or vinegar to give it a bit more of a punch. I’d definitely make again.
Hooray! I’m happy to hear that, Natalie!
This macaroni and cheese is amazing! Not too hard to make and absolutely worth the effort. The only thing I’ll do differently next time is add more garlic, vinegar, and nutritional yeast.
I’m glad you loved it, Ashely!
I often experiment with cooking vegan mac and cheese and go out and try it at vegan restaurants and OMG this is one of the best I’ve ever had! I added sautéed frozen kale and it turned out fantastic. Will totally be making this again.
I’m glad you loved it, Adi!
OMG!!!! This is ridiculously good. I made a breadcrumb mix out of vegan breadcrumbs and olive oil and then topped it with that, and broiled it at the end. This is honestly better than my tried and true Fannie Farmer mac n cheese with butter and cream that i used to make before I went vegan. Thank you so much I am never making a different mac n cheese EVER!
I’m so glad you loved it! And I love your breadcrumb idea, delicious!
:( I found this too onion-y. Tried to trick my Annie’s mac and cheese loving 4 year old, and he was not having it either. All the positive reviews made it seem promising.
I’m sorry to hear that, Caitlin!
My partner and I whipped this up last night. I was amazed by how creamy the texture was! Delicious.
Great, Christine! Thank you for your review.
This is amazing and I will have it again. It was my first ever vegan recipe. Thank you for working it out the details and sharing it. My wife and daughter groaned when I told them I was going vegan, they liked it too. I was a bit taken back by the calorie count. I though vegan was lighter on the calories.
In my opinion, this makes enough sauce for 16 oz of pasta – although I didn’t have broccoli to add to pasta – this time. I’m boiling another 8oz of pasta to use up the sauce.
Hi Estes! I’m glad you enjoyed it. Just because it’s vegan, doesn’t mean the calories change or are less. It means there aren’t animal products. If you want to decrease the calories, you can always have smaller portions. More on my nutrition information here: https://sooka.info/nutrition-disclaimer/%3C/a%3E%3C/p%3E
How is everything you create so delicious and easy to make? Love this recipe- never thought I’d like vegan mac and cheese this much. I seriously love every recipe I’ve ever tried from you.
Thank you, Maddie! I’m happy to hear you enjoy them.
best vegan mac and cheeseie tried so far !!
Hooray!
This was creamy and delicious! 3 kids liked it too. I’ve been a vegetarian for years but hubby recently went vegan so am learning a whole new world of cooking. I made the recipe as written, with the broccoli and soaked cashews, but added a bit of turmeric for color and realize now I forgot the vinegar.
This was amazing! I’ve never had great luck with turning out good vegan pasta sauce that would normally have dairy products in it, even when I follow recipes to a T. Due to that I didn’t have super high expectations for this recipe but oh my gosh…it is delicious. I’m standing here writing this review while shoving the pasta in my face.
I didn’t have onion or mustard powder so I doubled the garlic powder instead and it still turned out great.
My cashews had been sitting in the fridge so I did add quite a bit more than 1 cup of water and let the cashews cook a little longer than 5-7 minutes so they would get nice and soft.
This gets 5 stars for taste, for being a pretty easy and quick recipe and of course for being vegan.
My girlfriend made this for dinner tonight and it was fantastic! The consistency was perfect and the flavors were similar to that of aged cheddar topped with Parmesan. I’d highly recommend including the broccoli because the broccoli tasted fantastic with the cheese. It was a large amount as well so for the next two days at work we’re going to have it as a side to a vegan hot dog. Thanks so much for sharing. :)
I’ve literally made this like 50 times. Whenever someone doubts vegan or dairy free I make them this!! So satiating and delicious.
what would happen if we made this for a picnic and had it 5 hours later?
Hey Seth, can you keep it refrigerated until then? It’s generally not safe to keep food out for longer than 2 hours. Flavor/texture-wise, I think it would hold up well!
Very impressed! I used almond milk in place of water just because I had it on hand. I also halved the recipe, served it with chickpea shell pasta, and sriracha baked broccoli. AMAZING. Thank you for all your recipes!
Oh my, Kate, you’ve done it again! This was a hit with my non-vegan picky eater children. And, they didn’t know it wasn’t real cheese sauce. My husband and I loved it, too! I also love that this recipe is much less time consuming and has a simpler ingredient list than other vegan cheese sauce recipes I’ve read and tried. I already had all of the ingredients on hand! The only change I made was swapping out the broccoli for cauliflower because that’s what I had. Thank you for sharing this awesome recipe!
What a find. Thank you for doing all the trials necessary to bring us a recipe that actually works and tastes good. We really liked this one and simply followed directions.
The next time I make this, I will reverse the order of broccoli and pasta cooking. Smarter cooks, than I, won’t have to do this, but because I am such an amateur cook, I don’t know when the pasta is done until it is done, so I am constantly checking. So I don’t overcook my broccoli, my plan is to first, cook the broccoli too my liking, then fish the broc out with a strainer (and rinse to stop cooking). Using the same water I I will bring it to boil and toss the pasta in.
I’m not vegan, but my breastfeeding baby is intolerant to milk proteins and I’ve been craving cheese so bad! I can’t say that this tastes like regular mac and cheese, but the texture is amazing and it is really yummy. Definitely a keeper recipe!
Made this last night and my conventional mac & cheese loving husband loved it! I used gluten free (chickpea) pasta shells, and added peas instead of broccoli. I did do a quick soak of the cashews because I do not have a high-power blender. The sauce was very creamy and abundant! Thanks so much for this delicious recipe.
So good!!! Taste like real cheese!!! Love it for ever my favorite recipe!!!
The “cheese sauce” is truly awesome. Made this for vegan neighbors. They went back for seconds! I will definitely make this for our vegetarian grand-daughter.
Wonderful to hear, Tom! Thanks for your review.
Hi Kate,
This was excellent, a ten for me. Your recipes are always on point which I find to be rare amoung recipe sites. Lots of pretty pics out there with not so great recipes to back them up – just my opinion :) My family of 5 agreed that we will thin this out a bit next time to try this as an “Alfredo” sauce on linguine. Only sub I made was to use Dijon in place of mustard powder and d’Italia pasta in place of macaroni because it’s what I had. Thanks for the great recipe! -Holly
Tastes good, but tastes more like an alfredo sauce than it does a mac & cheese sauce. Followed the recipe exactly.
Delicious mac and cheese, a big hit with non-vegans too! Next time I’ll double the recipe, made it for 4 and it was gone way to quickly.
I made this yesterday — so good! I added a couple of grated carrots to the sauce and left out the broccoli. I think it’s way better than regular mac n cheese.
Better than regular? I love it! Thank you for sharing, Sarah.
I am vegan and have recently been on a cheese phase, eating lots of boxed daiya. This was way better and surprisingly easy to make! Doesn’t taste like the kid’s stuff, tastes like something fancy you would get at a restaurant.
Also! I did not grate the potatoes– small cubes worked fine!
Thank you for this great recipe!
Every time I make this I’m surprised by how insanely good it is!! Better than any non-vegan cheese sauce I’ve tasted. And the recipe is so easy to follow. Only change I make is I don’t bother with onion powder or garlic powder as I prefer the flavour of fresh =)
Thank you so much for this recipe!!
Made it just now and it’s amazing! Will make it again for sure!
This recipe was horrible :(
Awesome recipe! At first, the idea of potatoes seemed an odd partner for a mac and cheese dish but they marry perfectly with the other ingredients! The sauce is rich, flavorful, and creamy…I haven’t had too many other vegan dishes of this type before, but I don’t see how you’d get better than this! Thank you!
You can make Awesom Mac ad cheese out of butternut squash blended its very creamy. Use the same ingreadents with out nuts.
Amazing recipe! My husband, who has has been very tolerant of my gradual switch over to vegan cooking, loved it, though I did leave out the broccoli because he isn’t a fan. I made a double batch so we would have leftovers. I reheated the leftovers by first warming them in the microwave. I then topped them with seasoned panko (including some red pepper flake) and sprayed the top with a bit of olive oil. I then finished them under the broiler for a couple of minutes . We were both sad when we were done eating, since it meant we didn’t have any more.
The taste wasn’t bad. That being said the texture was slightly chunky. My mixer probably the problem. I mixed it for 10 minutes added two tablespoons of water and it still had super tiny bumps.
If I could of gotten it to the cheesy runny consistency I would have given 4 stars.
It cost $33 dollars for all the ingredients too.
Very expensive. This was my first time attempting vegan Mac and cheese. I have bought prepackaged ones and the smell of those made me vomit.
Still searching for the best Mac and cheese
Wowowow! This dish was outstanding! I subbed the red pepper flakes with cayenne, and didn’t include mustard powder (didn’t have on-hand), but this still was delicious and SO creamy!
I’m happy you loved it, Taylor!
I found this to be pretty bland
Kate, I love your recipes. I saw you had a vegan mac and cheese recipe and just had to try it and I was certainly not disappointed! This recipe is so delicious. I’ve never had creamier vegan mac, and after 13 years of veganism, I’ve tried a lot! And for those of you who don’t have a russet potato in their cupboard, I used a yukon gold instead and it turned out great. Just scrumptious. (And my omnivore boyfriend loved it too and went back for seconds!)