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
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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!
I tried this recipe out last night! It does require a good bit of ingredients but most are common household seasonings and vegetables so I had everything I needed on hand. The sauce is creamy and delicious! For next time, I would have added a touch of water to the sauce (like recommended) before mixing with the noodles & broc so the sauce is a little thinner. My daughter and I both ate a large portion and could have kept going! I cant wait to reheat leftovers! Thank you! #Ivycooksvegan
Our family didn’t like this. It tastes like a creamy onion sauce with overpowering vinegar. It was very very creamy and we enjoyed that aspect. If I were to make again, I would halve the onion (or even use 1/3) and omit vinegar. I’ve had vegan Mac and the “cheesy” flavor from nutritional yeast comes through but the other things were too overpowering.
I’m sorry this wasn’t a hit. I appreciate your feedback.
This is a delicious recipe. I used green peas instead of broccoli, added 3T shredded carrots for color (and adds a touch of sweetness), and 1/8tsp black pepper (in addition to red pepper flakes). I didn’t need to thin it, but if I did I was going to use unsweetened non-dairy milk.
It does taste good with higher salt level. We have been substituting potassium salt for 1/2 of the regular and love the flavor. 50:50 worked well here!
Thank you!
Bonnie (another one; not the same one who previously posted)
Thank you for sharing how you made it, Bonnie!
I accidentally forgot to peel the potato before grating it. Should I compost it and grate another one? Or can it be used if it wasn’t peeled?
What did you decide to do? I think it would still turn out.
Hi, will a regular white potato work or does it need to be russet? Thanks
This is best as written. I hope you try it, KP!
Delicious! Was craving mac and cheese and was gonna head to the shops to buy a box vegan pack. I don’t really like them though as they sometimes make me feel ill. This recipe was delicious and healthy. My only fault was the GF pasta and brocolli were overcooked, even though I took then out before 9 mins. Next time I’ll be more careful. Will make again, thank you!
I’m glad you loved it, Renee!
thank you for this recipe. I recently cut out cheese and this recipe helped with my craving for mac n cheese. I messed up a little in not softening the cashews enough. Next time I will cook and blend them better. I didn’t have vinegar. So I added light miso, mostly because I just discovered miso… It was really good, and makes a good leftover
My 5-year-old daughter is OBSESSED with the box Mac and cheese – and she is currently gobbling this down. I let her try the sauce and she very seriously gave her nod of approval. First time I’ve found a vegan cheese substitute that my kids don’t question. Thank you!
I love to hear that! Thank you for sharing, Emily.
Would it work if I used sweet potatoes?
I didn’t test it with sweet potatoes so I can’t say for sure. Sorry!
This was RIDICULOUSLY good!
I’m glad you loved it, Julie! Thank you for your review.
Love a good vegan mac & cheese!
Thank you for sharing, Rae! I appreciate your review.
I usually never leave comments on recipes but this was so good! I made it for dinner and it came out amazing. It was easy to prep and quick to come together
I’m so glad you did, Annabelle! Thank you for your review.
This was so good. Thank you! I had tried a vegan mac and cheese recipe that I got elsewhere that was made with cashews, and it seemed a bit too heavy for me. The addition of the potato makes all the difference. It’s brilliant! I diced the potato very small instead of shredding it because I didn’t want to have to wash a food processor. Otherwise, I followed your recipe as written and it turned out great! Thank you for another wonderful recipe.
You’re welcome, Luisa!
This is delicious! I added a bit more salt and some lemon juice to mine, but that’s just my personal taste.
Question: any thoughts on how long this should last in the fridge?
Leftovers keep well, chilled and covered, for 3 to 4 days. G
I can’t eat dairy because it breaks me out. The sauce sounds like it would be very good. However, I do have a question. Is it imperative that I use raw cashews? Can I just buy a can of planters cashews instead?
To get the best results, I recommend this recipe as written.
This came out amazing! This is the most delish Mac n cheese I have ever tasted
Great to hear you loved it, Ali!
Family members with nut allergies…what to substitute ?
I don’t have a great substitute yet for cashews to achieve the same cheese-like consistency and flavor. Sorry!
I I LOVE IT! I started eating healthier and cut out a lot of foods that were making me sick.. dairy and wheat flour were among them…no more mac and cheese. I discovered Tinkyada noodles but could not find a good mac and cheese recipe. Thanks to you I found it!
You’re welcome, Anne!
Another fantastic recipe by Kate (and Cookie)! The sauce is superb! I’ve made different versions of vegan mac and cheese before using raw/soaked cashews and/or boiled potatoes and raw garlic, but I much prefer this stewed version, it was tastier, the texture was better, and it was easier! I used lemon juice instead of the vinegar but otherwise followed exactly. I think the only thing I would do differently next time is to make double the sauce and freeze some for a quick meal another time. Thank you for another winner!!
I’m glad you loved it, Chisti! I appreciate your review.
This has been a weekly staple in our household for many years now. Love the flavor! Thank you so much for sharing this recipe.