Vegan Mac and Cheese

Who says you need dairy to enjoy creamy, dreamy mac and cheese? This Vegan Mac and Cheese is so rich, velvety, and satisfying that even non-vegans will be going back for seconds! Made with wholesome, plant-based ingredients and packed with cheesy flavor (without the cheese), this is the comfort food you didn’t know you needed.

Why You’ll Love This Vegan Mac and Cheese

Ultra creamy and cheesy (without any dairy!)

100% plant-based and kid-approved

Comes together in under 30 minutes

Great for weeknight dinners or lunch leftovers

Easily gluten-free with the right pasta

Key Ingredients

Cashews: Soaked and blended to create a creamy, smooth sauce. The secret to that luscious texture.

Nutritional Yeast: Adds that nutty, cheesy flavor. A must-have for vegan cheese sauces.

Garlic & Onion Powder: Boost the savory depth.

Turmeric: Adds a natural yellow color and anti-inflammatory benefits.

Lemon Juice or Apple Cider Vinegar: Brightens the flavor and balances the richness.

Dijon Mustard (optional): Adds a tangy kick and rounds out the “cheesy” profile.

Plant Milk: Unsweetened almond, oat, or soy milk works great for blending everything into a silky sauce.

Your favorite pasta: Elbow macaroni, shells, or gluten-free options.

How to Make Vegan Mac and Cheese

Step 1: Soak the Cashews

If you don’t have a high-speed blender, soak 1 cup raw cashews in hot water for 15–20 minutes, or in cold water overnight. This softens them for blending.

Step 2: Cook the Pasta

Boil your macaroni (or pasta of choice) according to package instructions. Don’t forget to salt your water for flavor! Drain and set aside.

Step 3: Blend the Cheese Sauce

In a blender, combine:

1 cup soaked cashews

1 cup plant milk

3 tbsp nutritional yeast

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp turmeric

1 tbsp lemon juice or ACV

1 tsp mustard (optional)


Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

Step 4: Combine and Heat

Pour the sauce into a pan over medium heat. Stir until warmed through and slightly thickened (about 3–5 minutes). Then stir in your cooked pasta and mix well until every noodle is coated in sauce.

Serve hot with cracked black pepper, paprika, or a sprinkle of vegan parmesan if desired.

Variations & Add-Ins

Veggie Boost: Add sautéed spinach, broccoli, or peas for a nutrient punch.

Spicy Kick: Mix in hot sauce or a pinch of cayenne for heat.

Baked Mac: Pour into a baking dish, top with breadcrumbs, and bake for 10–15 mins for a crispy top.

Smoky Flavor: Add smoked paprika or a touch of liquid smoke.

Protein Upgrade: Stir in cooked lentils, chickpeas, or vegan sausage.

Storage & Meal Prep

Store: Leftovers keep well in the fridge for up to 4 days.

Reheat: Warm gently on the stove or in the microwave with a splash of plant milk to loosen the sauce.

Make-Ahead Tip: You can make the sauce in advance and store it separately, then combine with freshly cooked pasta when ready to eat.

Why It Works (Without the Dairy)

Thanks to the magic of cashews and nutritional yeast, you get that luscious, cheesy taste and texture—completely plant-based. This is the perfect alternative for anyone avoiding dairy, looking to reduce saturated fat, or simply trying to eat more plants.

Unlike boxed mac and cheese, this version is made from real ingredients you can feel good about. No artificial flavorings, no mystery powders—just clean, wholesome comfort food.

Perfect For:

Weeknight comfort dinners

Vegan kids meals

Potlucks and picnics

Make-ahead lunches

Dairy-free diets or allergies

Final Thoughts

This Vegan Mac and Cheese is proof that comfort food can be nourishing, delicious, and totally dairy-free. With its silky smooth texture and rich cheesy flavor, it’s the kind of recipe you’ll want to keep in your weekly rotation.

Whether you’re 100% plant-based or just experimenting with meatless meals, this mac and cheese delivers all the nostalgic vibes with none of the compromise.

Vegan Mac and Cheese

Creamy, cheesy, and completely dairy-free, this Vegan Mac and Cheese is comfort food at its finest. Made with cashews, nutritional yeast, and spices, it offers all the flavor of traditional mac and cheese — without the animal products. Perfect for weeknight dinners, meal prep, or guilt-free indulgence!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Comfort food, Main Course

Cuisine: American, Vegan

Calories: 420

Ingredients Method Notes

Ingredients

  

• For the Pasta:
• 8 oz elbow macaroni or any pasta shape
• Salt for boiling water
• For the Vegan Cheese Sauce:
• 1 cup raw cashews soaked in hot water for 15–20 minutes
• 3/4 cup unsweetened almond milk or any plant milk
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp mustard Dijon or yellow
• Salt and pepper to taste

Method

 

1. Boil pasta:
2. Cook pasta in salted boiling water according to package directions. Drain and set aside.
3. Blend sauce:
4. Drain soaked cashews. Add them to a blender with almond milk, nutritional yeast, lemon juice, mustard, and seasonings. Blend until completely smooth and creamy.
5. Combine:
6. Return drained pasta to the pot. Pour in the cheese sauce and mix well over low heat until heated through and creamy.
7. Serve:
8. Garnish with black pepper, fresh herbs, or breadcrumbs if desired. Serve hot!

Notes

To make it nut-free, use sunflower seeds or silken tofu instead of cashews. Add cooked broccoli, peas, or sautéed mushrooms for extra veggies. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of plant milk.