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. Coconut milk makes the richest, creamiest, and most delicious dairy-free mac and cheese that you will ever eat!

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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.

🔪 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.

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.

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.

❓ Frequently asked questions?
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.
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.

🥡 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.

🌟 More dairy-free mac and cheese recipes
- Vegan Mac and Cheese without Nuts
- Easy Vegan Mac and Cheese for One
- Veggie Mac and Cheese
- Spicy Vegan Mac and Cheese – Southwest Style
- Pumpkin Mac & Cheese
- Tofu Mac & Cheese
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Coconut mac & cheese recipe

Coconut Milk Mac and Cheese
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
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.
I LOVE THIS RECIPE!
I am very picky when it comes to Mac and cheese and thought that I was going to have to give it up or only purchase it from a local restaurant for the rest of my life.
But I made your recipe and I have to say, it might eat this every day! Very easy, no ingredients that I am not likely to use again and OMG, tastes so good!
Thank you!
I’m so happy that you liked the recipe. It is my favorite version of vegan mac and cheese!
Best vegan Mac and cheese recipe I’ve found! Will make again! Thank you for sharing! I used chickpea pasta and it was delicious. I also added 1/2 tsp garlic salt!
You’re welcome! So happy that you liked it, Anna!
I can’t have Garlic/ or Onions, I know taste buds crushed. Will it effect the overall recipe?
It should still taste okay without it, you may want to add some other herbs or spices that you can have to flavor it. Mushroom umami powder my be a good replacement. Enjoy!
I have had this on my “Try This” list since your original post and just got around to trying it tonight. Oh my. This sauce is wildly good! I put it over macaroni just like the recipe calls for, but now I’m so excited to also try it over rice, or scalloped potatoes, or cauliflower, or broccoli. . .
AMAZING! Thank you so much!
I’m so happy that you like it, Heather. This sauce is good over pretty much anything! 🙂
Thank you, Monica, for all your wonderful recipes but especially this one. Definitely the best vegan Mac ‘n cheese and I’ve tried quite a few! It will very be made many times down here in Australia.
You’re welcome, Sue. I’m so happy that you like it! It’s my favorite mac and cheese too!
Love this recipe. Want to make it for church but was thinking of baking it after I’ve added the sauce like your other recipe “vegan Mac and cheese without cashews”. I haven’t made that one yet but I know I love this one with coconut milk. Can I bake this recipe like the other one with panko on top?
I’m so happy that you like the recipe! The other one is very similar, but for people who don’t like coconut or can’t have it. The coconut version is my favorite. It’s the creamiest for sure. Yes, you can bake it with the panko on top just like the other. (Add a 1/2 cup of extra water to the sauce before baking so it doesn’t dry out too much in the oven. 🙂
Is the yeast necessary or a substitute available?
The nutritional yeast gives it a cheesy flavor. It is a key ingredient for the flavor. There really isn’t any vegan substitute that tastes the same.
This is truly the best Vegan Mac ‘n Cheese recipe I have ever made!! Even non vegan friends have said how much they enjoyed it!! Thank you for all the recipes you make available.
I’m so happy that you and your friends like the recipe! It’s my favorite mac and cheese too! 🙂
My first recipe I’ve tried of yours and it turned out great! I figured the first time I’d maybe mess something up but it was so easy and worked the first time. It has a more Indian flavor to it which was very tasty. I added cayenne, lawry’s salt, pepper and upped the paprika.
I’m so happy that you liked it, Nadia! 🙂
Can I use 2 TBS of tapioca starch instead of both tapioca and corn starch? I don’t have any corn starch on hand.
Thanks
Yes, that will also work Nicole, it will just have a stretchier texture. Enjoy!
This Mac and cheese just made my day. Absolutely delicious.
I’m so happy that you liked it, Diane! 🙂
Coconut Milk Mac and Cheese is the best ever!! A non- vegan friend tried it and loved it!! She is now making it!! Thank you for such wonderful recipes!!
Thank you, Sandra! I love that even a non-vegan likes the recipe! 🙂
Made the cheese sauce – everyone ate it with chips! I didn’t get to add the noodles. It was a huge hit!
I’m so happy that you all liked it! It’s just a great all around cheese sauce! 🙂
Great recipe! It was so tasty…new fave.
I’m so happy that you liked the recipe, Jerry! 🙂
I just tried this recipe. It’s very tasty and so easy to make. Thank you!
You’re welcome, Joyce! I’m so happy that you liked it!
This really is an amazing recipe and so simple! The ultimate comfort food that you can feel good about!
Thank you, Kim! I’m so happy that you liked it! 🙂