Vegan Mac and Cheese Recipe

If you’ve been searching for a creamy, comforting, and utterly delicious mac and cheese without any dairy, you’re going to fall head over heels for this Vegan Mac and Cheese Recipe. I absolutely love how this version hits all the right notes—velvety sauce, cheesy flavor, and just the perfect hint of tang from lemon juice. Plus, it’s surprisingly easy to whip up, whether you’re making it on the stovetop or baking it with a crunchy breadcrumb topping. Stick around, and I’ll share all my kitchen secrets so you nail it every single time.

this …

Ingredients You’ll Need

These ingredients come together in perfect harmony to create that rich, cheesy flavor you crave—without the dairy. I like buying raw cashews in bulk because they soak up the flavors so well, and nutritional yeast is a must-have pantry staple if you’re into vegan cooking.

• Raw cashews: Soaking these softens them for a smooth sauce finish; fresh is best.
• Water: Adjust the amount to control sauce thickness.
• Fresh lemon juice: Adds brightness and balances richness.
• Nutritional yeast: The secret to that savory, cheesy flavor.
• Turmeric: Just a pinch for a beautiful color and subtle earthiness.
• Garlic powder: For gentle warmth and depth.
• Salt: Essential for bringing out all the flavors.
• Shredded vegan cheddar cheese (optional): For an extra cheesy punch, but the sauce works great without it too.
• Elbow pasta: Classic and perfect for holding onto the sauce.
• Panko breadcrumbs: To add that irresistible crunch on top.
• Vegan butter: Melted to mix with breadcrumbs for a golden crust.
• Smoked paprika: Gives the topping a gentle smoky note.

Variations

I love making this recipe my own depending on the occasion—sometimes I leave out the vegan cheese for a lighter touch, other times I pile on spices to make it bolder. You should definitely experiment to find your favorite twist!

• Spicy Kick: Adding a pinch of cayenne or some diced jalapeños gave it a fun, zesty upgrade that my spice-loving friends adored.
• Herb Infusion: Mixing fresh herbs like thyme or chives into the sauce brightens the flavor profile beautifully.
• Gluten-Free: Swap elbow pasta and panko breadcrumbs with gluten-free versions to make it friendly for gluten-sensitive guests.
• Extra Creamy: Blend in a little soaked cauliflower alongside cashews for an even richer, silky texture I discovered pretty recently—totally worth trying!

How to Make Vegan Mac and Cheese Recipe

Step 1: Prepare Your Oven or Get Your Sauce Ready

If you’re baking your mac and cheese with the crispy breadcrumb topping, go ahead and preheat your oven to 350°F (175°C) now and grease a casserole dish—9×13 inches works perfectly. If you’re keeping it stovetop-style, you can skip this step and just relish how quick dinner will come together!

Step 2: Soak Your Cashews

Here’s a trick I discovered early on—you don’t need to soak cashews overnight; 5 minutes in boiling water works wonders. I pour hot water from my kettle directly over the cashews in a measuring cup, and that softens them just right so your sauce blends silky smooth. Don’t skip this step—it’s crucial for that creamy, no-grit texture.

Step 3: Cook the Pasta Perfectly

Cook your elbow pasta as the package directs, but be careful not to overcook—it should be al dente to avoid mushy mac and cheese. Once it’s done, drain and set aside while you work on the sauce.

Step 4: Blend the Cheese Sauce to Velvety Perfection

Drain your cashews and discard that soaking water, then toss them into a high-powered blender with fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and the shredded vegan cheddar cheese if you’re using it. Blend it until ultra smooth—this sauce is the heart of the dish, so patience here pays off big time.

Step 5: Combine Pasta and Sauce

Pour your luscious sauce over the cooked pasta and stir gently until every elbow is lovingly coated. If you’re stopping here for stovetop mac, it’s ready to serve—super creamy, cheesy, and absolutely satisfying!

Step 6: (Optional) Add the Crispy Breadcrumb Topping and Bake

To add that irresistible golden crunch, mix panko breadcrumbs with melted vegan butter and smoked paprika, then sprinkle over your mac and cheese in the casserole dish. Bake at 350°F (175°C) for about 15 minutes or until the top is perfectly golden. Trust me, this step takes your mac and cheese to new heights!

How to Serve Vegan Mac and Cheese Recipe

Garnishes

I love sprinkling chopped fresh parsley or chives over this mac and cheese—it adds a lovely pop of color and freshness. Sometimes I dust just a pinch more smoked paprika on top to amp up the smoky vibe, especially if I’m serving it for guests.

Side Dishes

This vegan mac pairs perfectly with a simple green salad dressed in lemon vinaigrette or roasted seasonal veggies like broccoli or Brussels sprouts. For something heartier, my family also loves it alongside crispy tofu nuggets or BBQ jackfruit.

Creative Ways to Present

For special occasions, I’ve served this mac and cheese in little ramekins topped with extra breadcrumbs for individual portions—everyone felt so fancy digging into their own cheesy little dish. It’s a fun way to impress and keeps things tidy at the dinner table!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, add a splash of water or plant milk to loosen it up if it thickened too much in the fridge—it really helps bring back that creamy texture.

Freezing

I have frozen this mac and cheese successfully by adding it to a freezer-safe container. When thawed, the sauce separates a bit but blending it gently while reheating restores its creaminess nicely. Freezing is perfect for meal prep or busy weeknights.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring often and adding a splash of water or plant milk. Microwave works too, but go easy and stir every 30 seconds to avoid drying out or uneven heating.

FAQs

Final Thoughts

I’ve been making this Vegan Mac and Cheese Recipe for years, and every time I do, it feels like a little celebration of comfort food done right—without any dairy or fuss. Whether you’re vegan, dairy-free, or just someone who appreciates a good cheesy sauce, this recipe delivers on flavor and texture, every single time. I honestly can’t recommend it enough, and I hope it becomes a staple in your kitchen too. So grab those cashews, warm up your blender, and get ready to make some memories with this crowd-pleaser!

Print