Best Creamy Vegan Mac and Cheese (Without Cashews)

Sink your teeth into the best vegan mac and cheese! It's creamy, dairy-free, and easy to make in just 30 minutes for a comforting plant-based dish the whole family will love.

So here's the thing: vegan macaroni and cheese isn't exactly a health food, but it is the ultimate comfort food.

This dairy-free mac recipe uses store-bought vegan cheese, which is an ingredient I don't use often since I tend to make most of my food from scratch. However, it does help it taste more like classic mac and cheese (which makes it worth using in my opinion!)

You can always omit the vegan cheese if you want, and the sauce will still be delicious and creamy, but I recommend using it for the best results.

If you're looking for more yummy and comforting vegan recipes the whole family will love, check out my vegan almond flour pancakes and garlic hummus!

And be sure to try out my dairy-free Alfredo sauce and vegan pesto as well if you're a fan of pastas.

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Recipe

Ingredients

You'll need a few simple ingredients to make this creamy mac.

• elbow pasta (I used large elbows, but you can also use the regular small ones.)
• unsweetened almond milk (I prefer unsweetened almond milk in savory recipes like this because the flavor does not shine through. You could swap this with another unsweetened plant-based milk like oat milk if you have a nut allergy, but I wouldn't use soy milk as the flavor is too strong.)
• vegan butter (Miyokos is the best! But if you're using this recipe because it doesn't have cashews due to an allergy, just keep in mind that Miyokos butter contains cashews.)
• all-purpose flour
• nutritional yeast (not to be confused with yeast used in bread-making - nutritional yeast is a vegan ingredient that adds a cheesy flavor to foods and also provides a nice boost of vitamin B12 and protein.)
• white wine vinegar
• salt (I almost always use iodized salt in my cooking because it's a nutrient that most vegans need more of!)
• vegan cheddar cheese (I used Follow Your Heart vegan cheddar cheese for this recipe.)

See recipe card for quantities.

Instructions

Here's how to make it.

This cheesy sauce is very similar to my vegan Alfredo sauce recipe, so make sure to check that one out too!

I also have a fettuccine Alfredo recipe that's a more balanced full meal by adding tofu and green beans on the side.

I always try to find ways to add protein and veggies to carb-heavy meals to increase the nutrition while still indulging in delicious comfort food (aka have my cake and eat it too!)

Variations

Here are some ways to switch things up!

• Different Noodles - I used large elbow macaroni noodles, but you could also use small elbows, shells, or any other pasta shape you prefer. You could even make it gluten-free by choosing a chickpea or brown rice pasta and switching to a gluten-free flour.
• Baked Version - after making the mac and cheese, you could place it in a casserole dish, top with panko breadcrumbs, vegan parmesan, salt, and oregano and bake at 350-375F until golden brown.
• Spicy - try it out with jalapeños, red pepper flakes, or buffalo sauce for a delicious spicy mac. I also love to pair this mac and cheese with my high protein vegan buffalo wings for a more balanced (although still rich and comforting) full meal.
• Nut-Free Vegan Mac - I don't use raw cashews as the base of the sauce, but the recipe still contains nuts. To make this fully nut-free, you'll need to find a vegan butter and cheese that don't contain nuts and use a different dairy free milk like oat or rice milk.
• More Flavor - for extra flavor, you can add some garlic powder, onion powder, chili powder, or black pepper.
• Veggies - add in green peas, broccoli, sautéed mushrooms, caramelized onions, roasted garlic, or bell peppers. Or you can serve some veggies like roasted sweet potatoes, Brussels sprouts, or green beans on the side.
• High Protein - To make this dish more balanced with a good source of protein, I love to add in these vegan chorizo crumbles (made from seitan). They add 17g of protein in just a small 2 oz serving and they taste great. It also requires no prep work on the days you're busy or feeling more lazy - just stir it in!

Equipment

I love my Cuisinart pots and pans set. I use the medium pot and the large deep skillet for this recipe, along with a colander and a whisk. You really can't get more simple than that!

Storage

This mac and cheese is best when eaten fresh and hot. But you can also store the leftover mac and cheese in an airtight container in the fridge for 3-5 days or in the freezer for 1-3 months. I love these glass meal prep containers.

When you're ready to eat it, you can thaw in the fridge overnight and nuke it in the microwave until warmed through. (Of if you're extra, you can reheat it on the stove or as a baked mac and cheese!) You may need to add a touch of non-dairy milk to it if it dries out.

Recipe