This is the best vegan mac and cheese you will ever eat! Rich and creamy, cheesy, and stretchy, made without nuts, dairy, gluten, or soy. Kids and adults alike will love this mac and cheese and may never even guess that it’s vegan! Make it quick and easy on the stovetop or bake it for extra cozy comfort food!
You will love this vegan Mac and cheese because it’s…
- Rich, creamy and cheesy!
- Gluten free, nut free, and dairy free!
- Easy to make in just a few minutes!
- Kid friendly.
Everyone I know loves a classic bowl of mac and cheese! This vegan version is surprisingly similar to the real deal and even non-vegans with love it!
I’ve been tweaking and perfecting this vegan mac and cheese recipe for about 19 years now. I’ve adapted it from a recipe in an old school vegan cookbook called “The New Farm Vegetarian Cookbook.” (It was my vegan bible years ago before blogs and online recipes were a thing).
What you will need to make the best stovetop vegan mac and cheese…
- Pasta – Macaroni, shells, or any small pasta shape works great. Use gluten-free pasta if need too.
- Plant-Based Milk – Any PLAIN flavored plant milk like soy milk, almond milk or oat milk, will work great in this recipe. For an extra rich and creamy mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup water in place of the 2 cups of milk.
- Nutritional Yeast – Aka nooch. This is a yellow powder found in most health food stores. It has a cheesy umami flavor and without it, your vegan mac and cheese just won’t be cheesy tasting. You can learn more about nutritional yeast here.
- Tapioca Starch – Aka tapioca flour. This is essential for a creamy, stretchy texture that won’t get gloppy once it cools off. You can sub it with corn starch or potato starch, but nothing else gives your cheese sauce the same great texture as tapioca starch.
- Corn Starch – This helps to thicken up your sauce and make it the right consistency. (You can swap potato starch for this equally if you prefer).
- Salt – for flavor.
- Turmeric – Just a dash for color.
- Oil – To give it a richer flavor (Optional). Refined coconut oil, vegan margarine, or my vegan butter recipe all work great in this mac and cheese.
- Miso or Tahini – (optional) For a cheesy bite. If you want your mac and cheese to have more or a cheddar taste, add 1 tsp of white miso paste or tahini to your cheese sauce.
- Saucepan – To cook the “cheese sauce.”
- Pot – To boil the macaroni or pasta.
- Whisk – To stir your vegan cheese sauce into a creamy masterpiece!
How to make the ultimate creamy, vegan mac and cheese on the stovetop…
- Boil pasta of choice according to package directions. (Cook it al dente if you are going to make baked mac and cheese).
- Put all the cheese sauce ingredients to a saucepan. (Plant-based milk, nutritional yeast, tapioca starch, corn starch, salt).
- Stir with a whisk.
- Turn on heat to medium low stirring frequently until it boils, then stir constantly for about 30 seconds.
- Add the drained and rinsed pasta to the vegan cheese sauce.
- Stir well and serve hot.
How do I make baked vegan mac and cheese?
- Pre-heat oven to 350° F.
- Follow the steps above then add an additional 1/4 cup of water to the stovetop mac and cheese. (To account for evaporation in the oven).
- Pour the mac and cheese into a lightly greased casserole dish.
- Top with panko breadcrumbs, or crumbled vegan crackers mixed with melted vegan margarine and 1/4 tsp garlic salt or simply top with shredded vegan cheese.
- Bake at 350° F for 20 minutes until it starts to bubble and the breadcrumbs have turned slightly golden.
Tips for making perfect vegan mac and cheese:
- Make sure to use plain plant-based milk. Vanilla flavored milk will ruin your dish.
- Don’t turn on the heat until you have mixed the dry ingredients with the milk. (It will get lumpy if you add starch to warm liquid).
- Stir your cheese sauce frequently. It will firm up quickly once it reaches a certain temperature and goes from a runny liquid to a thick sauce in just a few seconds.
How can I make this vegan mac and cheese healthier?
- You can add 1/2 cup of boiled and pureed carrots, squash, or sweet potatoes to the cheese sauce for extra hidden nutrients.
- Macaroni and cheese is also delicious with added steamed broccoli, peas or kale.
- If you want this mac and cheese to be fat-free, simply leave out the oil or margarine. It is not essential in this recipe.
I hope you enjoy this family favorite for years to come!
Looking for a vegan mac and cheese recipe that is perfect for a quick lunch or snack? Check out my super easy vegan mac and cheese, you will not be disappointed!
If you like cheesy vegan comfort foods, be sure to check out my Alfredo Sauce with Coconut Milk, Vegan Nacho Cheese Sauce – Cheddar Style, or let me show you how to make vegan cheese from scratch. (It’s easier than you think)!
Be sure to follow me on Instagram or Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
The best vegan mac and cheese recipe made without gluten, dairy or nuts!
- 8 oz macaroni pasta or any other small sized pasta (Use gluten free if desired).
- 2 cups soy milk or any other PLAIN plant-based milk
- 1/3 cup nutritional yeast
- 1 tbsp tapioca starch aka tapioca flour
- 1 tbsp corn starch or potato starch
- 1 tsp salt
- 1/4 tsp turmeric
- 1/4 cup water
- 3 tbsp vegan butter or vegan margarine (melted)
- 3/4 cup panko bread crumbs (Gluten-Free or regular)
- 1/4 tsp garlic salt
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Boil pasta of choice according to package directions. Drain, rinse and set aside. (Cook it al dente if you are going to make baked mac and cheese).
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Add all the cheese sauce ingredients to a saucepan. (2 cups Plant-based milk, 1/3 cup nutritional yeast, 1 tbsp tapioca starch, 1 tbsp corn starch, 1 tsp salt, and 1/4 tsp turmeric).
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Stir with a whisk while cold.
-
Turn on heat
to medium-low stirring frequently until it boils. Then stir constantly for about 30 seconds.
-
Mix the drained pasta in with the vegan cheese sauce.
-
Stir well and serve hot.
-
Pre-heat oven
to 350°F (177°C).
-
Follow the steps above then add an additional 1/4 cup of water to the stovetop mac and cheese. (to account for evaporation in the oven).
-
Pour the mac and cheese into a lightly greased casserole dish.
-
Melt 3 tbsp of vegan butter in a small bowl. Add the breadcrumbs and garlic salt to the melted butter and stir well.
-
Top with panko breadcrumb mixture or simply top with shredded vegan cheese.
-
Bake at 350°F (177°C) for 20 minutes
until it starts to bubble and the breadcrumbs have turned slightly golden.
Recipe Video
Tips for making perfect vegan mac and cheese:
- Make sure to use plain plant-based milk. Vanilla flavored milk will ruin your dish.
- Don't turn on the heat until you have mixed the dry ingredients with the milk. (It will get lumpy if you add starch to warm liquid).
- Stir your cheese sauce frequently. It will firm up quickly once it reaches a certain temperature and goes from a runny liquid to a thick sauce in just a few seconds.
- To make a richer tasting mac and cheese add 2 tbsp of vegan butter to the sauce after cooking.
How can I make this vegan mac and cheese healthier?
- You can add 1/2 cup of boiled and pureed carrots, squash, or sweet potatoes to the cheese sauce for extra hidden nutrients.
- This macaroni and cheese is also delicious with added steamed broccoli, peas or kale.
- If you want this mac and cheese to be oil-free, simply leave out the oil or margarine. It is not essential in this recipe.
* For an extra rich and creamy, oil free mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup water in place of the milk.
