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Home » Recipes » Pasta

The Best Vegan Mac and Cheese

Published: Jul 22, 2020 · Modified: Sep 28, 2020 by Lexi

16.2K shares
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This is the best vegan mac and cheese you'll ever make: it's easy to make (7 ingredients!), only takes 20 minutes from start to finish, nut free, and just like the real thing! Our version is super cheesy, creamy, gluten free and doesn't contain any weird ingredients. The ideal weeknight comfort food!

overhead view of creamy vegan mac and cheese in large pot

Want to learn how to make the BEST vegan mac and cheese without cashews, nutritional yeast, a blender, potatoes, carrots or any other weird ingredients?

You've come to the right place!

This insanely cheesy, comforting, delicious mac and cheese is made in one pot with just 7 simple ingredients. It tastes just like the real thing!

Don't get me wrong, I love a good cashew cream-based pasta sauce. We even have a recipe for a vegetable-based vegan mac and cheese that's surprisingly cheesy.

But nothing – and I mean nothing – compares to this recipe when it comes to cheesy, comforting deliciousness.

The secret? We took grandma's classic mac and cheese recipe and made it vegan! (We all know grandma's mac and cheese is the best.)

Anybody can make this recipe. Even better, anybody can make it on a busy weeknight! Even better, your family might not even know that it's vegan!

Excited?! Me too. Let's get started!

close up view of vegan mac and cheese in white bowl

Ingredients

As we mentioned above, there are no cashews or nutritional yeast in this recipe. Just a few simple pantry ingredients that you probably already have on hand!

  • Macaroni pasta: gluten free or regular macaroni both work fine.
  • Vegan Butter
  • Gluten free all purpose flour: or regular all purpose flour if you're not gluten free.
  • Vegan milk: Opt for plain, unsweetened plant-based milk. (Be sure to check the ingredient label as some unsweetened nut milks still contain vanilla flavoring!) We prefer oat milk in this recipe for its neutral flavor.
  • Salt
  • Pepper (optional)
  • Vegan cheese: we use shredded vegan cheddar cheese in this recipe. You can use a mix of cheddar and mozzarella, or one or the other. We've tried this recipe with a few different store-bought options and they've all worked well!
    • A few of our favorite brands for shredded vegan cheese that actually melts: VioLife, Daiya, Miyoko's and Follow Your Heart. *Note: some vegan cheeses contain nuts so be sure to read the label if you have an allergy.
overhead view of creamy vegan mac and cheese in large pot

Instructions

  1. Get your macaroni cooking in salted water. We use 1 teaspoon of salt for every 4 cups of water. Cook until al dente.
  2. Meanwhile, start the cheese sauce by melting the butter in a large pot over medium heat. Once it's melted, add in the gluten free flour and whisk well until it forms a smooth paste.
  3. Slowly pour in the milk, whisking while you add it, until no lumps remain. Let simmer for a few minutes to thicken, stirring occasionally so the bottom doesn't burn.
  4. Whisk in the salt, pepper and vegan cheese. Vegan cheese takes a bit longer to melt and fully incorporate, so be patient and keep stirring! After a few minutes of whisking over medium-low heat, you'll have a super smooth, creamy, velvety cheese sauce.
  5. Add in the cooked macaroni and stir well until fully coated.

That's it! Perfect vegan mac and cheese in 5 simple steps.

If you so desire, you can top it with some toasted breadcrumbs for extra texture. To do so, melt 1-2 tablespoon of vegan butter and stir together with ⅓-1/2 cup breadcrumbs of choice. Perfect easy topping!

overhead view of easy vegan mac and cheese with breadcrumbs in white bowl

Does it taste cheesy?

YES. So, so cheesy.

Thanks to an increased number of high quality vegan cheeses on the market, this super easy mac & cheese actually tastes like the real thing! It also has the same gooey texture. Your guests seriously might not realize it's dairy free!

close up view of the best easy, cheesy vegan mac and cheese

Is this vegan mac and cheese creamy?

Another enthusiastic YES.

This is by far the creamiest vegan mac and cheese we've ever tried (and we've tried A LOT). I find that cashew and potato based sauces tend to seize up when they start to cool down, but this version stays super creamy!

Storage

If you don't eat the whole pot at once (it's hard not to!), let cool completely before storing in the refrigerator in an airtight container. It will last for about 5 days in the fridge.

Can you freeze it?

Yep! Transfer the mac and cheese to a freezer-friendly container or a plastic or reusable bag. It will keep for up to 6 months.

Note: if you plan to freeze a large batch, you may want to slightly undercook the pasta as it will cook more when you reheat it.

overhead view of easy vegan mac and cheese with breadcrumbs in white bowl

How to reheat

For best results, transfer to the refrigerator to thaw overnight. Then, reheat in a saucepan over low heat, stirring frequently, until warmed all the way through.

More favorite vegan comfort food recipes:

  • Mushroom Stew with Mashed Potatoes
  • Creamy Mushroom Alfredo
  • White Bean and Vegetable Pot Pie
  • Creamy Polenta with Mushrooms
  • Ricotta and Spinach Stuffed Shells
  • Lemon Rice Soup
overhead view of creamy vegan mac and cheese in large pot

If you make this vegan mac and cheese recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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overhead view of vegan mac and cheese in pot

The Best Vegan Mac and Cheese


★★★★★

4.7 from 10 reviews

  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Diet: Vegan
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Description

This is the best vegan mac and cheese you'll ever make: it's easy to make (7 ingredients!), only takes 20 minutes from start to finish, nut free, and just like the real thing! 


Ingredients

Scale
  • 12 oz macaroni pasta, cooked in salted water (gluten free or regular)
  • ¼ cup vegan butter
  • ¼ cup gluten free all purpose flour (or regular AP flour)
  • 2 ½ cups plain unsweetened oat milk (or other unsweetened plant-based milk)
  • 3 cups shredded vegan cheddar cheese
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Instructions

  1. Cook pasta in salted water according to package directions. We use 1 teaspoon of salt per 4 cups of water. 
  2. In a medium pot, melt butter over medium heat. Once completely melted, whisk in gluten free flour until it forms a smooth paste. 
  3. Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning. 
  4. Add in salt, pepper and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a thick, smooth, cheesy sauce. 
  5. Add in cooked pasta and stir well until fully coated. Enjoy!

Notes

Can use a mix of vegan cheddar and mozzarella if desired.

For texture, add an optional breadcrumb topping. To make, stir together 1-2 tablespoon melted vegan butter and ⅓-1/2 cup breadcrumbs of choice. Sprinkle on top of mac and cheese.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 468
  • Sugar: 2.3 g
  • Sodium: 642.9 mg
  • Fat: 11.9 g
  • Saturated Fat: 3.2 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 71.7 g
  • Fiber: 3.3 g
  • Protein: 17 g
  • Cholesterol: 12 mg

Keywords: vegan mac and cheese

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Gluten Free and Vegan Pasta Recipes

  • Pasta with Pea Sauce
  • Quick Hummus Pasta with Veggies
  • Vegan Lasagna
  • Vegan Mushroom Pasta

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Chelsea

    January 17, 2023 at 9:02 pm

    I have been looking for the best vegan mac and cheese for a few years, and this is seriously it. I've tried cashews and nutritional yeast, and while they were good, they didn't hit the spot like how I remembered mac and cheese growing up. This recipe hit the spot. I loved how creamy and thick it came out, it was so good. I did a little dance. Thank you so much for sharing your recipe!

    ★★★★★

    Reply
  2. shingo

    December 18, 2022 at 2:45 pm

    Not made yet but will for Xmas for my hubby who loves mac'n'chz.. totally agree, the cashew macs I make for him seize up and dry quick so it's annoying. I hope this transfers well, have to make at home then transport to another location. BTW.. carrots, potatoes & cashews are not weird ingredients.. lol.. I'm sure you said it tongue in cheek. Can't wait to try this!

    ★★★★★

    Reply
  3. Susan

    September 01, 2022 at 9:42 am

    I want to try this for my church potluck. Do you think it will hold up well if I bake it the day before and then re-bake to warm it the day of? Or would it be best to keep the cheese sauce separate from the cooked noodles then incorporate and bake on the day of?

    Reply
    • Lexi

      September 06, 2022 at 12:14 pm

      I would keep separate and bake day of!

      Reply
  4. KB

    July 19, 2022 at 8:18 am

    Turned out perfect, thick creamy and delicious!

    ★★★★★

    Reply
    • Brent Harrison

      July 20, 2022 at 11:29 am

      Great, glad you enjoyed!

      Reply
  5. Tammy

    April 10, 2022 at 5:07 pm

    It is definitely delicious!
    It made double the amount of sauce for the 12 oz of pasta.
    So, I’m coming up with some ideas for the other half of the sauce.
    Maybe as a sauce for some roasted veggies, like a primavera.

    Reply
  6. Beverly

    December 13, 2021 at 4:31 pm

    I am planning to make this Christmas Day, serving dinner about 1:30 Can I put it all together in the morning, top it with bread crumbs and bake it for 15 minutes at 350 degrees to reheat it?

    Reply
    • Brent Harrison

      December 15, 2021 at 11:51 am

      That should definitely work! Enjoy.

      Reply
    • Barbara shearer

      April 06, 2022 at 2:19 pm

      I just made this and worked out calories and it was 984 calories. Dont know where i have gone wrong

      Reply
      • Lexi

        April 06, 2022 at 2:22 pm

        Hi Barbara, is that for the whole batch or a single serving? The nutritional info on our site is for 1 serving and the recipe makes 4 servings.

        Reply
  7. Heather

    October 04, 2021 at 3:28 pm

    I've been trying to find the best homemade Vegan/GF Mac N Cheese... and here it is!! This recipe is simple and tastes the most like my moms I've been trying to recreate but Vegan. I caramelized onions in butter in the pot then removed onions before starting recipe. I later folded the onions in at the end. I made my own almond milk with JOI and used VioLife Cheddar and Colby shredded cheese. This recipe was so good, my picky Godson even loved it!

    ★★★★★

    Reply
    • Lexi

      October 04, 2021 at 3:35 pm

      I LOVE the idea of adding in caramelized onions. Will definitely try that next time I make it. So glad you enjoyed, thank you so much for your comment!

      Reply
    • Amir

      November 06, 2021 at 4:18 pm

      Omg, caramelised onions. Why didn't I think of that? Totally trying that next time!!!

      Reply
      • Lexi

        November 10, 2021 at 1:55 pm

        I'm with ya!

        Reply
  8. tristan

    September 20, 2021 at 11:40 pm

    What kind/Brand of Cheese would you suggest? I am doing an elimination diet for my allergies and Have no clue what brands are good or not.

    Reply
    • Lexi

      September 22, 2021 at 11:45 am

      Hi! We love the following brands: Miyoko's, Follow Your Heart, VioLife and Chao (Field Roast).

      Reply
    • Heather

      October 04, 2021 at 3:33 pm

      What are you eliminating?

      Reply
  9. Jamie

    July 24, 2021 at 1:48 pm

    What is vegan cheese made out of, if neither nuts nor yeast? I live in a part of the world that does not have vegan butter or cheese.

    Reply
    • Lexi

      July 26, 2021 at 1:17 pm

      Hi! A lot of popular vegan cheeses here use potato starch and coconut instead of nuts.

      Reply
  10. SJ

    June 21, 2021 at 7:00 pm

    My mac 'n cheese turned out thick and lumpy and I don't know why.

    ★★

    Reply
    • Lexi

      June 21, 2021 at 7:18 pm

      Hi there, what kind of vegan cheese did you use? Depending on the type of cheese, the sauce may need more time and more whisking over heat. We've made this with several different varieties of vegan cheese and it takes longer with some varieties. It takes quite a bit longer than you might think - usually 5+ minutes.

      Reply
    • Nicole

      July 17, 2021 at 11:24 am

      Make sure the the milk is room temperature if not the roux will seize up.

      Reply
  11. Kendall

    June 03, 2021 at 3:58 pm

    The best vegan Mac I’ve ever made!!!!!

    ★★★★★

    Reply
  12. Natalie

    March 15, 2021 at 7:05 pm

    Hi!! This is by far the best and easiest Mac n cheese I’ve ever had!! If I wanted to bake it with bread crumbs in the oven would I just do the same thing as non vegan baked Mac n cheese? Or is there something special I should do for the vegan version? Thank you so much for this recipe!!

    ★★★★★

    Reply
    • Lexi

      March 20, 2021 at 10:40 am

      So glad you enjoyed!! Yes, you could definitely bake this with breadcrumbs. Since this recipe makes quite a bit of sauce, it shouldn't dry out or anything. Let me know how it goes!

      Reply
  13. Jasper

    January 18, 2021 at 1:44 pm

    I'm 14 and I'm trying to go vegan, and I've been looking for recipes to do on my own. This recipe was simple, quick, and delicious !! I'll be trying more 🙂

    ★★★★★

    Reply
    • Lexi

      January 18, 2021 at 1:45 pm

      That's so awesome! So glad you enjoyed. Please feel free to reach out if you ever have any questions 🙂

      Reply
      • sabrina

        March 07, 2021 at 5:15 pm

        thank you! every mac n cheese recipe I've seen uses nuts, carrots, nutritional yeast, etc. I just wanted a simple recipe to use with vegan shreds. Making for dinner tonight.

        Reply
        • Terri

          March 15, 2021 at 3:57 pm

          I’ve made the other kinds with nuts and nutritional yeast. They are fine, but I’ve always had to add more, which means vegan shreds. This isn’t much different than how I’d make my non-vegan Mac and Cheese -using shredded cheese. You’re doing great for making this!

          I added garlic and onion, plus dry mustard, nutmeg, and cayenne, in case you’re looking for ways to doctor it up. Then I bake it, but I eat it unbaked too.

          Reply
          • Lexi

            March 20, 2021 at 10:41 am

            Love your additions to the recipe!! Especially the dry mustard - I'll have to try that next time. Thanks so much for your comment and so glad you enjoyed!

  14. Madi

    January 07, 2021 at 5:44 pm

    This recipe is really yummy! It makes a lot of sauce for only 12 ounces of noodles, so I would suggest making more noodles. Also, I added some garlic powder to my batch and it turned out great. I will definitely be using this recipe again.

    ★★★★★

    Reply
    • Lexi

      January 11, 2021 at 9:17 am

      So glad to hear that! Thanks so much for your comment!

      Reply
  15. Josie Collins

    December 17, 2020 at 8:50 pm

    This is a delicious and easy recipe, even my non-vegan eaters enjoyed it. Tip: save it and eat the following day. For some reason, the texture of the cheese is even better. And this is coming from someone who hates left over food. I find a combination of Violife and Parmela’s is perfect. Overall, highly recommend you try this!

    ★★★★★

    Reply
    • Lexi

      December 18, 2020 at 10:40 am

      Thank you so much, Josie! So glad you enjoyed and great tip!

      Reply
  16. Erin

    August 31, 2020 at 6:00 pm

    What is your favorite vegan cheddar? We can generally only find Daiya but, don’t care for the flavor/smell. On the hunt for another option.

    Reply
    • Erin

      August 31, 2020 at 6:02 pm

      Oh gosh, you totally say above and I missed it. Sorry to be a bother!

      Reply
      • Lexi

        September 01, 2020 at 10:12 am

        No problem at all, Erin!! Hope you can find one of those options to try soon!

        Reply
      • Heather s

        April 15, 2021 at 4:12 pm

        We use the vegan cheddar from Whole Foods their brand and Kroger vegan simple truth cheddar

        Reply
      • Nicole

        July 17, 2021 at 11:51 am

        I love this recipe I use it as my dump recipe. Cheeses I buy and don't like, typically I use 3-five in it with no issues. Blocks and slice that I shredded, melt better then pre-shredded product. I always put violife feta and parm, 2 slices each of chao creamy and spicy and then the rest is what ever cheddar I am trying. I don't haven't found 1 I like tried everything on the market. That is why they get hidden in this. My 2yr and 7yr will eat it and so will husband.
        Thank you. Now to find lasagna

        Reply
    • Lisa

      June 08, 2021 at 3:34 pm

      Wondering about adding in broccoli. Suggestions for amount and size of pieces.

      Reply
      • Lexi

        June 09, 2021 at 10:28 am

        Broccoli would be a great addition! I would definitely cut the pieces pretty small – probably about 1 1/2 cups total would be a good amount for this much pasta.

        Reply
  17. Caitlin Havener

    July 29, 2020 at 4:34 pm

    Can't wait to serve this to my kids! It looks sooo creamy and delicious. Real comfort food! Thank you for sharing this simple and healthy recipe with us, and for
    tips for buying cheese, so we don't have to wander 🙂

    ❤ Caitlin
    cleancookingcaitlin.com

    Reply
    • Lexi

      July 31, 2020 at 11:20 am

      Thanks so much, Caitlin! Enjoy!!

      Reply
  18. Pauline @ I Really Like Food

    July 24, 2020 at 12:45 pm

    Might try this recipe the next time one of my kids friends tries to convince me to make them a Kraft dinner!

    Reply
    • Lexi

      July 31, 2020 at 11:21 am

      Yes, love that! Let me know what you think 🙂

      Reply

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