This Vegan Mac and Cheese is a creamy, dreamy twist on a classic comfort food that’s ready in just 30 minutes.
Silky cashew-based sauce, infused with nutritional yeast and a hint of garlic, coats tender pasta for a dish that’s rich, indulgent, and entirely plant-based.
The velvety texture and cheesy flavor will surprise even the most skeptical taste buds, making it a crowd-pleaser for vegans and non-vegans alike.
With a prep time of 20 minutes and a quick 10-minute cook, this recipe is perfect for busy weeknights or last-minute cravings.
Each bite delivers a satisfying blend of smooth, luscious sauce and perfectly al dente pasta, topped with a golden, crispy breadcrumb finish.
It’s comfort food that’s as nourishing as it is delicious, proving that plant-based eating can be both easy and extraordinary.
Ingredients for Vegan Mac and Cheese
- For the vegan cheese sauce:
- ¾ cup peeled and diced Yukon Gold potato (or substitute with russet potato)
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews (soak in hot water for 10 minutes if not using a high-speed blender)
- 1 tablespoon apple cider vinegar (or substitute with lemon juice)
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water
- For the mac and cheese:
- 12 ounces elbow macaroni (or any pasta of your choice)
- Sea salt, to taste
Step-by-Step Instructions
- Make the vegan cheese sauce:
- Place the Yukon Gold potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- Drain the potatoes and transfer to a high-speed blender. Add the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth and creamy.
- Make the mac and cheese:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
- Drain the pasta and return it to the pot. Stir in the vegan cheese sauce, adding the reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season with additional salt to taste, if needed. Serve immediately and enjoy!
Elevate Your Mac and Cheese with Toppings
Add a crunchy or flavorful twist to your vegan mac and cheese! Try sprinkling breadcrumbs toasted with olive oil, or toss on some crispy fried onions for extra texture. For a fresh touch, garnish with chopped chives or parsley. Feeling adventurous? Add a drizzle of hot sauce or a handful of roasted veggies like broccoli or cherry tomatoes.
Perfect Pairings for Serving
This creamy vegan mac and cheese pairs beautifully with a simple green salad or steamed greens like kale or spinach. For a heartier meal, serve it alongside grilled tofu or vegan sausages. Don’t forget a slice of crusty bread to soak up every last bit of sauce!
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of plant-based milk or water to the mac and cheese and warm it on the stovetop over low heat, stirring occasionally. Avoid microwaving, as it can dry out the sauce.
Quick Tips for Busy Cooks
Save time by prepping the veggies ahead—peel and dice the potatoes the night before and store them in water in the fridge. Use a high-speed blender for the smoothest cheese sauce, and don’t skip the reserved pasta water—it’s key for achieving the perfect creamy consistency.
Vegan Mac and Cheese
Ingredients
For the vegan cheese sauce
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water
For the mac and cheese
- 12 ounces elbow macaroni
- sea salt, to taste
Instructions
- Make the vegan cheese: Place the Yukon Gold potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- Drain the potatoes and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
- Make the mac and cheese: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve ½ cup of the pasta cooking water before draining.
- Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce, adding up to ½ cup pasta water to loosen the sauce, as necessary. Season to taste and serve.