This Vegan Mac and Cheese is easy to make with 10 ingredients in only 30 minutes! Pasta is tossed with a silky smooth cashew cheese sauce and topped with golden breadcrumbs to leave you with a great family dinner or dairy-free holiday side dish.
Why you’ll love this family favorite recipe!
Vegan comfort food – This mac and cheese may be 100% dairy-free, but you’d never know it! The smooth, silky sauce coating every noodle makes it feel just as indulgent and comforting as classic mac and cheese.
Quick and easy – All you need are 10ish ingredients and 30 minutes to make it!
Kid-friendly – Even the kids and picky eaters won’t be able to say no to a big bowl of dairy-free mac and cheese.
There’s no such thing as too much mac and cheese, right?
That philosophy could explain why I have so many recipes on my blog, like my buffalo mac and cheese, truffle mac and cheese, and cottage cheese mac and cheese. It’s just one of those meals that checks all my boxes: cheesy, simple, delicious, and a breeze to customize.
I even love the dairy-free version, like this vegan mac and cheese recipe. It’s made with a creamy cashew-based sauce, everyday pasta, and a crunchy breadcrumb topping. You’d never guess it’s vegan, though, because it’s still ultra-“cheesy” and tastes just like the real deal.
Whether I’m eating it all to myself or feeding it to vegans and meat eaters, everyone is always obsessed with how good it is!
Vegan Mac and Cheese Ingredients
Pasta – Macaroni would be the obvious choice, but this recipe works with any short pasta! I personally love using shells because they scoop up the “cheese” sauce.
Cashews – Softened and blended cashews are what make the sauce so rich and creamy. I recommend using raw, unsalted cashews. Roasted cashews might throw off the flavor in the sauce.
Milk – I like almond milk, but any unsweetened non-dairy milk will work.
Nutritional yeast – Don’t skip this! It’s what gives the sauce its cheesy flavor. I buy my nutritional yeast from the bulk or health food section at my local well-stocked grocery store.
Breadcrumbs – I like sprinkling panko breadcrumbs over the mac and cheese, then throwing it under the broiler for a crunchy, golden topping. Sometimes, I’ll amp up the crispy topping by combining the panko with a little melted butter, red chili flakes, dried herbs, and/or vegan parmesan cheese.
This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list.
Variations
- Gluten-free – Use your favorite gluten-free pasta and top it with gluten-free panko.
- Nut–free – The cashews can be swapped for an equal amount of softened sunflower seeds. A brick of silken tofu or a can of white beans should also work.
- Add veggies – Sometimes, I’ll sneak in roasted broccoli, sautéed spinach, roasted mushrooms, or frozen peas for a little more nutrition and texture.
- Protein boost – Bulk up the mac and cheese by using protein pasta or stirring in vegan sausage crumbles, tempeh bacon, or chickpeas.
- Extra “cheesy” – Fold 1 or 2 tablespoons of vegan cream cheese into the “cheese” sauce or top the mac and cheese with vegan parmesan just before serving.
How to Make the Best Vegan Mac and Cheese
Step 1: Cook the pasta. Cook the pasta according to the package instructions until al dente. Reserve some of the pasta cooking water, then drain the rest. Set the pasta aside.
Step 2: Soak the cashews. While the pasta cooks, add the cashews to a medium saucepan and cover them with water. Heat to a boil, then reduce the heat and simmer for 10 to 15 minutes.
Step 3: Sauté aromatics. Next, sauté the onion, garlic, and smoked paprika in a large, oven-safe skillet until they are soft and fragrant.
Step 4: Make the sauce. Add the butter and milk, then heat to a gentle simmer. Whisk in the nutritional yeast, salt, pepper, and red pepper flakes. Remove the skillet from the heat.
Step 5: Blend. Drain the softened cashews and transfer them to a high-speed blender. Pour in the “cheesy” milk mixture and blend until smooth.
Step 6: Combine pasta and sauce. Pour the sauce back into the skillet, add the cooked pasta, and toss until the noodles are coated. Thin the sauce with a little pasta water, if needed.
Step 7: Top with breadcrumbs. Sprinkle the panko evenly over the top and place the skillet under the broiler until the breadcrumbs are golden and crisp. Enjoy!
Erin’s Tips and Tricks
- The pasta needs to be al dente, AKA tender with a slightly firm bite. Overcooked noodles can become mushy when mixed with the sauce, especially after broiling.
- You can soften the cashews ahead of time by fully submerging them in a bowl of water and keeping them in the refrigerator for at least 4 hours.
- A high-powered blender will be your BFF. It breaks down the cashews and turns them into a rich sauce, no problem. If you’re using a regular blender, just blend the sauce a little longer or until it’s completely smooth.
- The sauce may look a little thin or runny at first, but that’s okay! Just keep simmering over medium-low heat until it thickens. It will also thicken as it cools.
My Pro Tip
Taste as you go
The key to a well-balanced vegan cashew cheese sauce is to adjust the seasonings as you go. Taste it after blending, then again after simmering it in the skillet. Adding a little more salt, milk, smoked paprika, or even lemon juice can help balance it out.
Macaroni and Cheese FAQs
Absolutely. After combining the pasta and sauce, transfer everything to a greased baking dish. Toss the panko with some melted vegan butter to prevent them from burning, then sprinkle them over the mac and cheese. Bake at 375°F for 10 to 15 minutes or until golden and bubbly.
Just like my other favorite comfort foods, I love pairing mac and cheese with veggies on the side. Usually, I’ll toss an arugula salad together or quickly cook some roasted root vegetables.
There’s nothing wrong with keeping this meal 100% cozy and indulgent, too. There’s always room for vegan garlic bread and potato wedges on the side!
Storage
Make-ahead: A great way to save time here is to blend the cheese sauce and keep it in the refrigerator for 2 to 3 days. Then, all you need to do is reheat the sauce and toss it with freshly cooked pasta.
Refrigerator: Transfer the leftovers to an airtight container and refrigerate for up to 4 days. Warm up the whole batch in a 350ºF oven or zap the individual portions in the microwave.
Freezer: For the best texture, I recommend freezing the cheese sauce without the pasta. It should freeze well for about 2 months. Thaw it in the fridge overnight, then reheat and toss with fresh pasta the next day.
More Vegan Comfort Foods
If you made this recipe, please leave a comment and star rating below. Thanks!
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If you haven’t already, cook the pasta according to the package instructions.
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At the same time, add the cashews to a medium saucepan, cover with water then bring to a boil. Reduce heat to a simmer and simmer for 10-15 minutes, which will soften the cashews.
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Meanwhile, heat 2 tablespoons of the butter in a large, deep skillet over medium heat. Once melted, add the onion, garlic and smoked paprika and sauté for 2-3 minutes. Then add the remaining butter, along with the milk and bring the mixture to a slow simmer.
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Slowly whisk in the nutritional yeast, salt, pepper and red pepper flakes, then remove from the heat.
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Once the time is up for the cashews, drain them, then immediately transfer to a high-power blender. Pour in the cheesy milk mixture, then blend together for 1 minute.
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Pour the sauce back into the skillet, then add in the cooked pasta and stir to combine. The sauce will thicken as it cools a bit, but if it seems really runny, heat the sauce and stir frequently until it thickens a bit.
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Last, sprinkle the panko over top, then place the skillet under the broiler and broil for 2-3 minutes until the breadcrumbs are golden brown on top. Enjoy!
- To keep this gluten free, be sure to use gluten free pasta and gluten free breadcrumbs
- Adjust spices to your liking
- If you’re in a hurry and don’t have time to soak the cashews, add them to a pot of water and bring them to a boil for 15 minutes. That will do the trick!
*Calories are per serving and are an estimation
Calories: 280kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 305mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
