This super-easy 1-pot vegan mac & cheese recipe is made with just a few simple ingredients and without nutritional yeast!

Two white bowls filled with easy vegan mac and cheese made without nutritional yeast.

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Why make this recipe

This may be the easiest vegan mac and cheese recipe ever made. Plus, it’s rich, creamy, and delicious! Even if you have no kitchen skills, this mac and cheese will come out perfectly delicious every time! This tastes like real mac and cheese, and I promise your kids will love it!

I have many vegan mac and cheese recipes on my site, like tofu mac & cheese, coconut milk mac & cheese, baked vegan mac & cheese, and more, but I’m always getting the question, “How can I make it without nutritional yeast?” So I created this method, and my family went crazy over it!

Ingredients and substitutions

  • Macaroni – or any other small pasta that is a similar size to macaroni.
  • Salt – to season the water that you will cook the pasta in. (Use less for a lower-sodium option.)
  • Garlic Powder – to season with mac and cheese. You can use onion powder instead if you prefer.
  • Vegan Cheese – You can use any shredded vegan cheese you have. I even like mixing 2 or 3 types of vegan cheese to achieve different flavors. My favorite cheese to use is Violife cheddar shreds.
  • Vegan Butter (optional) for a richer, creamier mac and cheese; feel free to leave it out if you want a lower-fat option or use olive oil instead.

Helpful tools

  • A Medium-Sized Sauce Pan – to cook the mac and cheese.
  • A Wooden Spoon – to stir the mac and cheese.

How to make vegan mac & cheese

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Add 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a pot and bring to a boil.

Step 2 – Add 2 cups of uncooked macaroni noodles and stir well.

A pot filled with water and uncooked macaroni.
Add the macaroni.
Macaroni cooked in water in a small pot.
Cook until tender and water is below the pasta.

Step 3 – Simmer over medium heat for about 7-8 minutes until the noodles are al dente and the liquid has dropped below the pasta. (Do not drain the pasta cooking water.)

Step 4 – Stir in 1 1/2 cups of vegan shredded cheese of your choice, stir well, and continue to simmer for another 2-3 minutes until a thick, creamy cheese sauce forms.

Vegan shredded cheese added to cooked macaroni and cooking liquid.
Add shredded vegan cheese.
Vegan cheese melting in cooked macaroni.
Stir until the cheese has melted and formed a creamy sauce.

Step 5 – Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.

A pot full of super easy to make vegan mac and cheese made in 1 pot.

Note: You just need to follow the liquid-to-pasta-to-cheese ratio, and you can make as much or as little as you want, so you will have the amount you need for your family. Feel free to add in peas, carrots, tomatoes, spinach, or any other veggies to make it more of a meal.

Pro Tips

  • Don’t drain the cooking water. The starches in the water help to thicken the sauce and flavor the pasta.
  • Feel free to omit the vegan butter to reduce the fat and calories in this dish.
  • If you are using a mild-flavored cheese, like mozzarella, I like to mix it with a sharper-flavored one as well, like vegan parmesan cheese.
  • Be sure to use a vegan cheese that melts well for the creamiest result.
  • You can use a gluten-free pasta if you wish, but be sure to use a corn-based pasta or one that holds up well and doesn’t get mushy when cooked.

Storage and reheating

Refrigerate: This one-pot vegan mac and cheese will keep well in the fridge for 3 – 5 days in an airtight container.

Reheating: Reheat leftovers in the microwave for about 2 minutes or add a few tablespoons of water and reheat them in a saucepan on the stovetop.

A top view of 2 bowls of easy vegan mac and cheese made without nutritional yeast.

More creamy pasta recipes

Easy vegan mac & cheese recipe

Two white bowls filled with easy vegan mac and cheese made without nutritional yeast.
Diet
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5 from 4 rating

1-Pot Vegan Mac and Cheese without Nutritional Yeast

Yield: 4 bowls
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Monica Davis
A super easy way to make a delicious vegan mac & cheese in 1 pot from shredded vegan cheese and no nutritional yeast
Print Leave a Review Pin Recipe

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 cups macaroni
  • 1 1/2 cup shredded vegan cheese
  • 2 tablespoon vegan butter

Instructions
 

  • Add 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a pot and bring to a boil.
  • Add 2 cups of uncooked macaroni noodles and stir well.
  • Simmer at a medium boil for about 7-8 minutes until the noodles are al dente and the liquid has dropped below the pasta. (Do not drain the pasta cooking water.)
  • Stir in 1 1/2 cups of vegan shredded cheese of your choice, stir well, and continue to simmer for another 2-3 minutes until a thick, creamy cheese sauce forms.
  • Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.

Notes

  • Don’t drain the cooking water. The starches in the water help to thicken the sauce and flavor the pasta.
  • Feel free to omit the vegan butter to reduce the fat and calories in this dish.
  • If you are using a mild-flavored cheese, like mozzarella, I like to mix it with a sharper-flavored one as well, like vegan parmesan cheese.
  • Be sure to use a vegan cheese that melts well for the creamiest result.
Serving: 1.75cup, Calories: 437kcal, Carbohydrates: 63g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 1063mg, Potassium: 163mg, Fiber: 4g, Sugar: 2g, Vitamin A: 267IU, Vitamin C: 0.01mg, Calcium: 52mg, Iron: 1mg
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