This easy coconut milk mac and cheese is a simple vegan recipe made from a can of coconut milk and spices. Coconut milk makes the richest, creamiest, and most delicious dairy-free mac and cheese that you will ever eat!

Two bowls of mac and cheese made from coconut milk and spices with a red and white tea towel in the background.

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This dairy-free mac and cheese recipe works great for people on a plant-based or oil-free diet. Use gluten-free pasta for a gluten-free casien-free mac and cheese too.

❤️ Why make mac and cheese with coconut milk

I started using canned coconut milk to make my coconut alfredo sauce years ago and it is consistently one of the most popular recipes on my site with numerous 5-star reviews. I used this alfredo sauce recipe as the base of the recipe but modify it to make it even cheesier for this mac and cheese.

Macaroni & cheese made with a can of coconut milk is super quick and easy, plus it’s unbelievably rich and creamy. If you are looking for a great substitution for a dairy cheese sauce, this recipe is it. This is the best vegan mac and cheese you will ever eat!

🧾 Ingredients and substitutions

  • Macaroni – You can also use any other small pasta like shells, or ditalini.
  • Coconut Milk – a 13.5 oz can of full-fat coconut milk or coconut cream will make your cheese sauce rich and creamy plus 1/2 cup of water. (You can use soy milk, almond milk, oat milk, or any other plant-based milk if you choose, but full-fat canned coconut milk will give you the richest and creamiest vegan cheese sauce.
  • Nutritional Yeast Flakes – This is a yellow flaky powder that has a cheese flavor. This is a key ingredient to give it a cheesy flavor and cannot be omitted. You can read more about it in this article about nutritional yeast.
  • Tapioca Starch – For a stretch to your cheese sauce. This is also referred to as tapioca flour. If you don’t have this, you can swap it out with more corn starch, but it won’t have a stretchy texture.
  • Corn Starch – to thicken the cheese sauce and give it a creamy texture.
  • Salt – To give it flavor.
  • Lemon Juice –  For the tang.
  • Paprika – For flavor and color. (The red paprika mixed with the yellow turmeric gives it a beautiful orange color!) You can also use smoked paprika for a delicious smokey flavor.
  • Onion Powder – For flavor.
  • Garlic Powder – For flavor.
  • Turmeric – For color. (optional)
  • Optional for more flavor – black pepper, red pepper flakes, cayenne pepper, hot sauce, or vegan buffalo sauce.

Did you know that not all brands of coconut milk use ethical treatment of animals and therefore not truly vegan? Read more about it and see which brands of coconut milk are vegan.

A white bowl filled with coconut mac and cheese with another bowl in the background and a fork on the side.

🔪 Helpful tools

  • Sauce Pan
  • Whisk

🥄 How to make mac & cheese from coconut milk

Step 1 – Boil the macaroni in salted water according to package directions then drain in a colander.

Step 2 – While the pasta cooks add a can of coconut milk, 1/2 cup of water, 1/3 cup nutritional yeast, 1 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1/4 teaspoon salt, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon of turmeric and give it a stir with a whisk until all of the starch is dissolved.

A red saucepan with coconut milk, nutritional yeast, tapioca starch, corn starch, salt and spices to make mac and cheese sauce.

Step 3 – Turn the stove to medium heat and stir frequently until your cheese sauce thickens and starts to boil. Then turn down the heat and stir constantly for 1 minute before taking off the heat.

Cheese sauce made from canned coocnut milk that has been cooked and ready to combine with macaroni.

Step 4 – Add the cooked macaroni to the cheese sauce, stir well and serve hot.

👩🏻‍🍳 Pro tips for coconut mac

  • Use full-fat coconut milk for the creamiest cheese sauce.
  • Add the tapioca and cornstarch to cold coconut milk. If you try to add this after you start heating the sauce, it will clump and not dissolve.
A pot full of creamy coconut mac and cheese with a wooden spoon scooping up a spoonful.

❓ Frequently asked questions?

How can I make this coconut mac and cheese gluten-free?

This coconut cheese sauce is naturally gluten-free so all you need to do is use gluten-free pasta to turn this into a GF meal.

Does coconut mac taste like coconut milk?

Since you are using coconut milk, the mac and cheese will have a slight coconut flavor. I have found that different brands of coconut milk have a stronger coconut flavor. Organic coconut milk has the strongest coconut flavor. More processed coconut milk has less coconut flavor.

🥘 How to make baked coconut mac & cheese?

Step 1 – Preheat the oven to 350° F.

Step 2 – Follow the steps above then add an additional 1/2 cup of water to the stovetop mac and cheese. (To account for evaporation in the oven).

Step 3 – Transfer the mixture to a lightly greased casserole dish.

Step 4 – Top with 3/4 cup panko bread crumbs mixed with 3 tablespoons melted vegan butter and 1/4 tsp garlic salt or simply top with shredded vegan cheese.

Step 5 – Bake at 350° F for 20 minutes until it starts to bubble and the bread crumbs have turned slightly golden.

A white casserole dish filled with baked vegan mac and cheese with a large spoon in it.

🥡 How to store coconut milk mac and cheese

This mac & cheese will keep well in the fridge for 3 – 5 days in an airtight container.

❄️ How to freeze your mac & cheese?

Coconut mac freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

🔥How to reheat plant-based mac & cheese?

Reheat the leftover mac and cheese in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A fork in a bowl of vegan mac and cheese with parsley sprinkled on top.

🌟 More dairy-free mac and cheese recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Coconut mac & cheese recipe

A top view of a bowl of coconut milk mac and cheese with parsley sprinkled on top and a fork in the bowl.
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5 from 20 rating

Coconut Milk Mac and Cheese

This easy coconut milk mac and cheese is a simple vegan recipe made from a can of coconut milk and spices.

Ingredients

  • 2 cups macaroni, (uncooked) (use GF if needed)
  • 1 13.5 oz can coconut milk
  • 1/2 cup cold water
  • 1/3 cup nutritional yeast
  • 1 tablespoon tapioca starch , (aka tapioca flour) use cornstarch if you don't have tapioca starch
  • 1 tablespoon corn starch
  • 1 1/4 teaspoons salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika, or smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric

Equipment

Instructions
 

  • Boil the macaroni in salted water according to package directions then drain in a colander.
  • While the pasta cooks, to a medium-sized saucepan, add a can of coconut milk, 1/2 cup of cold water, 1/3 cup nutritional yeast, 1 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1/4 teaspoon salt, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon of turmeric and give it a stir with a whisk until all of the starch is dissolved.
  • Turn the stove on to medium heat and stir frequently until your cheese sauce thickens and starts to boil. Then turn down the heat and stir constantly for 1 minute before taking off the heat.
  • Add the cooked macaroni to the cheese sauce, stir well and serve hot.

Notes

  • Use full-fat coconut milk for the creamiest cheese sauce.
  • Add the tapioca and cornstarch to cold coconut milk. If you try to add this after you start heating the sauce, it will clump and not dissolve.
Serving: 1cup, Calories: 395kcal, Carbohydrates: 42g, Protein: 12g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1097mg, Potassium: 336mg, Fiber: 1g, Sugar: 1g, Vitamin A: 82IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 4mg
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