Vegan Mac and Cheese Recipe
Ultra-creamy, cheesy-tasting vegan mac and cheese made from simple wholesome ingredients—ready in just 25 minutes for a cozy, crowd-pleasing comfort meal.
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Why This Vegan Mac and Cheese Just Works
There’s something unbeatable about digging into a bowl of mac and cheese. Especially when it’s made with a creamy, dairy-free sauce that hits all those nostalgic notes. Over the years, I’ve tried plenty of vegan alternatives, but this one hits the mark for flavor, texture, and pure comfort.
The blend of cashew nuts and nutritional yeast is a game-changer. The sauce has a rich, tangy flavor with an afternote of cheese. Smoky paprika, garlic, and a touch of lemon give it a rich flavor in just a few steps.
Why is this recipe a total weeknight winner?
Here are the highlights:
- Quick and easy—on the table in about 25 minutes
- No processed vegan cheese required—just real pantry staples
- Gluten-free friendly if you choose gluten-free pasta
- Leftovers reheat beautifully, so it’s meal-prep approved
Honestly, this is the mac and cheese I crave on chilly nights or whenever I want to show people how delicious plant-based comfort food can be. No one misses the dairy—promise!
Creamy Vegan Mac and Cheese
Ultra-creamy vegan mac and cheese with a rich cashew-nutritional yeast sauce for all the comfort you crave—dairy-free, quick, and delicious.
Ingredients
Instructions
- 1
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- 3
In the pot with the drained macaroni, pour the creamy sauce over the pasta and stir well to combine. Heat over low heat for a few minutes until warmed through.
- 4
Spoon the vegan mac and cheese into bowls and garnish with chopped parsley if desired. Enjoy your deliciously creamy meal!
Notes
You can prepare the sauce in advance and refrigerate for up to 3 days.
Leftovers can be stored refrigerated and reheated with a splash of plant-based milk.
For extra umami, add a teaspoon of miso paste to the sauce before blending.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 280
Frequently Asked Questions About This Recipe
Absolutely! Just use your favorite gluten-free elbow macaroni to make this recipe fully gluten-free.
Cashews work best for a creamy texture, but some people have success with blanched almonds or sunflower seeds (for a nut-free option). The taste and texture may vary.
Soaking helps soften the cashews for easier blending and a super creamy sauce. If you have a high-speed blender, you might get away with using unsoaked cashews, but soaking is recommended.
Yes! Reheat gently on the stove or in the microwave. Add a splash of non-dairy milk to loosen the sauce if necessary.
