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!
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)!
Don’t forget to Follow Me on Pinterest for more family-friendly gluten-free/ vegan comfort foods!
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
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).
Add all the cheese sauce ingredient 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).
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.
- 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 and add the breadcrumbs and garlic salt to it and stir well.
- Top with panko breadcrumb mixture 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.
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.
This stovetop mac & cheese was just the touch of comfort food I needed to night. Thanks – it was delicious!
So happy that you liked it, Ginny! 🙂
Is there a way to make this recipe lower in sodium?
Hi Sara, You can simply reduce the salt that you use to suit your needs and taste. However, salt is part of that traditional cheesy flavor you would get from a traditional mac and cheese, so it won’t be the same if you omit it completely. Enjoy! 🙂
What can I use instead of tapioca starch?
You can use corn starch or potato starch instead, however, the consistency will not be as stretchy. It will also get thick once it’s cooled off with the corn or potato starch. Tapioca is the only thing that I’ve found that gives it a truly great cheesy consistency. Hope that helps! 🙂
I’m posting this comment literally 10 minutes after me and my non-vegan dad as good as inhaled this vegan mac and cheese! I added in some broccoli florets and baked it with breadcrumbs on top. It was delicious, cheesy, and both me and my dad loved it! I’ll surely be making this again 🙂
So happy that you and your Dad loved it! I make the stove-top method a lot for my kids since it’s so quick, but I love it when I take the extra step to bake it with breadcrumbs! 🙂
I am trying to make this recipe with ingredients I have on hand and it seems that I have everything except corn starch/potatoes starch, as I have somehow run out. Is it possible to use kappa carrageenan, agar agar, flour, or more tapioca starch to thicken the sauce instead?
You can use more tapioca starch instead or even omit it for a little runnier sauce. Hope you enjoyed it! 🙂
Which brand of nutritional yeast do you use? I havent had great luck with the generic brand im using.
Hi Lani, I usually use the KAL Nutritional yeast flakes. I find that they have the cheesiest flavor. Hope you enjoy the mac and cheese! Here’s a link… https://www.amazon.com/gp/product/B00020HV1E/ref=as_li_tl?ie=UTF8&tag=thehiddenvegg-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00020HV1E&linkId=cbbbc01e6307bd2c9571ca5ea4721253
My 3 and 5 year old loved it!! THANK YOU! I don’t think there will be any left for me, next time I’ll make a bigger pot.
You’re welcome! So happy that your kids liked this mac and cheese! My kids love it too! Enjoy! 🙂
Hi Monica! I made the vegan mac and ! It was amazing! But, how can i avoid the small balls that are formed as a result tapioca starch? Thanks!!!
Thanks, I’m glad that you liked it. Be sure to add the tapioca starch while the milk is still cold. It should dissolve completely in the cold liquid and it will be completely smooth. 🙂
Made this last week, and my non-vegan husband asked for it again two days later! Definitely a hit in my house! I think I’ll double the recipe next time!
So happy that you love it as much as we do! 🙂
Just made this recipe. This was AMAZING!!😊😊
Finally a vegan recipe with no tofu, soaked cashews or nuts, carrots and potatoes required. This really reminded me of how macaroni and cheese is supposed to taste like: rich, creamy and satisfying.
Thank you for sharing this recipe.
You are very welcome! I’m not a big fan of the cashew, carrots, and potatoes recipes either. This is how I’ve been making it for years and it never fails me! 🙂
This really is the BEST vegan mac and cheese! I have tried so many other recipes but this one is a keeper! My boyfriend usually rolls his eyes when I say I’m making mac and cheese, but he said this is the best one I’ve made so far!
Love this recipe! Made it last night and we chowed it down. Thanks for making these recipes so simple, easy to follow and best of all….delicious!
Thanks Jessica! So happy that you liked it!
This is a recipe that many people would be waiting for, as a lot of people follow vegan diet. I love mac and cheese, and love it more topped with ketchup. Can a lactose intolerant person eat this mac and cheese? Or does it need to be amended for him or her?
Thanks! Since it’s totally dairy free, it’s also lactose-free, so no need to amend it. (I love ketchup on mine too! I thought that I was the only one)! 🙂