There’s nothing quite like a creamy, comforting bowl of mac and cheese—and yes, you can absolutely make it vegan! This Best Vegan Mac n Cheese recipe proves that dairy-free doesn’t mean flavor-free. With a silky cashew-based sauce, nutritional yeast for that umami depth, and perfectly al dente pasta, this dish rivals any traditional version.
The secret to nailing vegan mac and cheese lies in building layers of flavor. We’re talking caramelized onions, garlic, smoked paprika, and a touch of Dijon mustard to create complexity that keeps people coming back for seconds. Whether you’re vegan, dairy-free, or just looking to expand your cooking repertoire, this recipe is absolutely foolproof and incredibly satisfying.
I first discovered the magic of cashew-based sauces years ago when exploring plant-based cooking, and I’ve been perfecting this mac and cheese version ever since. The beauty of this dish is its versatility—you can add roasted vegetables, crispy breadcrumb topping, or even some roasted peppers for extra character. It’s comfort food that doesn’t compromise on taste or texture.
Making this vegan mac and cheese at home is not only easier than you’d think, but it’s also more economical and allows you to control the quality of ingredients. The cashews create an incredibly creamy sauce without any gritty texture, and when combined with pasta water, they achieve the perfect consistency. This recipe serves 4-6 people as a main course and comes together in about 30 minutes—perfect for weeknight dinners or meal prep.
For those exploring more creamy pasta dishes, check out our Delicious Heavy Cream Pasta Recipe for inspiration. And if you’re interested in other cashew-based sauces, our Best Heavy Cream Alfredo Sauce Recipe shows similar technique adaptations. You might also enjoy pairing this with sides like our Best Garlic Shrimp Scampi Recipe for non-vegan guests, or explore Easy Chicken Alfredo Recipe variations.
For more detailed techniques on vegan cooking, check out Serious Eats’ Vegan Cooking Guide and Bon Appétit’s Vegan Recipe Collection. The New York Times Cooking section also has wonderful vegan pasta inspiration. These resources have influenced my approach to plant-based cooking tremendously.
Ingredients
- 1 pound elbow pasta or small pasta shapes
- 1 cup raw cashews (soaked in hot water for 10 minutes, then drained)
- 3 cups vegetable broth or pasta water
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt (plus more for pasta water)
- 1/2 teaspoon white miso paste (optional, for depth)
- Juice of 1/2 lemon
- 1/4 cup panko breadcrumbs (optional topping)
- 2 tablespoons melted vegan butter (optional topping)
- Fresh chives or parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Set the cooked pasta aside in a large mixing bowl.
- While the pasta cooks, heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.
- Add the minced garlic to the pan with the onions and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
- In a high-powered blender, combine the soaked cashews, 2 cups of vegetable broth (or pasta water), nutritional yeast, Dijon mustard, smoked paprika, garlic powder, onion powder, white miso paste if using, and lemon juice.
- Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy. There should be no visible chunks of cashew remaining. If needed, add a bit more broth to reach a pourable consistency.
- Add the cornstarch to a small bowl with 2 tablespoons of cold water and whisk together until you have a smooth slurry with no lumps.
- Pour the cashew mixture from the blender into the pan with the cooked onions and garlic. Stir well to combine.
- Add the cornstarch slurry to the sauce and stir constantly as the mixture heats. The sauce should begin to thicken as it approaches a simmer.
- Bring the sauce to a gentle simmer over medium heat, stirring frequently for about 3-4 minutes. The sauce will continue to thicken and should reach a consistency similar to traditional cheese sauce.
- Season the sauce with sea salt, black pepper, and cayenne pepper if desired. Taste and adjust seasonings as needed—you may want additional nutritional yeast for more cheesy flavor or more lemon juice for brightness.
- Pour the thickened cashew sauce over the cooked pasta in the mixing bowl and fold gently until every piece of pasta is coated with the creamy sauce.
- Transfer the mac and cheese to a serving dish or individual bowls. If making a crispy topping, combine panko breadcrumbs with melted vegan butter and a pinch of salt, then sprinkle over the top.
- For a baked version with crispy topping: transfer the mac and cheese to a greased baking dish, top with the breadcrumb mixture, and bake at 375°F for 12-15 minutes until the top is golden brown.
- Garnish with fresh chives or parsley and serve immediately while hot and creamy. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Pro Tips
- **Cashew Quality Matters**: Use raw, unsalted cashews for the best results. Roasted or salted cashews can alter the flavor profile of your sauce.
- **Soaking the Cashews**: Soaking helps them blend more smoothly and creates a creamier sauce. If you have a high-powered blender like a Vitamix, you may be able to skip soaking, but it’s worth the extra step for optimal texture.
- **Nutritional Yeast is Essential**: This ingredient provides the umami and cheesy flavor that makes this vegan mac and cheese taste authentic. Don’t skip it or substitute it—it’s truly the star ingredient here.
- **Pasta Water Magic**: Reserving pasta water is crucial because it contains starch that helps the sauce cling to the pasta and creates a silkier texture. Use it if your sauce seems too thick or if you need to loosen leftovers.
- **Cornstarch vs. Arrowroot**: Cornstarch works perfectly fine, but arrowroot powder creates an even silkier texture and doesn’t break down as easily when reheated. Choose based on your preference.
- **White Miso Paste**: This optional ingredient adds incredible depth and umami without making the sauce taste fishy. Find it in the Asian section of most grocery stores.
- **Make It Your Own**: Add roasted broccoli, cherry tomatoes, crispy tempeh bacon, or sautéed mushrooms to customize your mac and cheese.
- **Reheating Instructions**: Vegan mac and cheese can separate slightly when refrigerated. Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or plant milk to restore creaminess.
- **Freezing**: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
- **Sauce Consistency**: The sauce should coat a spoon but still be pourable when hot. It will thicken as it cools, so don’t make it too thick initially.
- **Lemon Juice**: This brightens the sauce and prevents it from feeling heavy. Don’t skip it, even if you think you don’t like lemon in mac and cheese.