Creamy, cheesy, yet entirely dairy & nut-free, this vegan mac and cheese is comfort food at it's finest! This mac and cheese is made without cashews, with nutritional yeast, and is ready to eat in under 30 minutes, making it the perfect easy weeknight meal!
This is truly the best vegan mac and cheese - it's not like the typical vegan mac and cheese recipes out there. The majority of them use cashews, potatoes, and/or carrots whereas this one does not. Those versions are delicious and totally have their place but I'm sorry, that's not a classic mac and cheese.
This one, however, is the same rich, creamy, full of flavor, and actually cheesy mac and cheese that you know and love. It's truly the ultimate comfort food! Similar to a bechamel, we're getting that creamy sauce by using a roux as our base. This dairy-free mac and cheese is made with nutritional yeast and some of the best vegan cheese on the market.
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Why you'll love this recipe
- It's the perfect comfort food! This mac and cheese is the best during the colder fall and winter months. It's quick and easy to make and only calls for 8 simple ingredients.
- Ultra creamy without cashews! A lot of other recipes use raw cashews to make the cheese sauce but I promise, this recipe is still creamy, cheesy and rich without them.
- It's ready in less than 30 minutes making it the perfect weeknight meal after a busy day, for a lazy Sunday, or a quick side dish for Thanksgiving.
- It's allergen-friendly! This mac and cheese is dairy-free, vegan, nut-free and can be easily made gluten-free with 2 simple swaps.
- No high-speed blender is required for this vegan macaroni and cheese, just a pot or two!
Equipment
You truly do not need any special tools to make this dairy-free mac and cheese! Here's the short list of basic equipment that you definitely already own:
- Saucepans or 5-quart dutch oven: one to boil the pasta in and one to make the vegan cheese sauce in
- Wooden spoon and whisk: to ensure a smooth, lump-free cheese sauce
- Kitchen scale: to most accurately measure all ingredients for best results (measuring cups and measuring spoons are suitable for this recipe as well!)
- Optional - Baking dish: if you decide to make baked vegan mac and cheese
Ingredients
- Pasta: you can use any pasta shape you like! I personally love using shells, elbows, or cavatappi. Feel free to use regular, gluten-free, or protein pasta.
- Non-dairy milk: I used soy milk, but you can use any plant-based milk you prefer! Almond milk, oat milk or coconut milk work perfectly, too. Just make sure whatever plant milk you use, it's unsweetened and unflavored.
- Nutritional yeast (aka 'Nooch'): to add a cheesy flavor, thickness to the sauce, and to add plant-based protein and fortified vitamins!
- Vegan cheese: I use shredded vegan cheddar cheese in this recipe! I usually use VioLife, as I love the way the taste and melt, and they're free from nuts, keeping this mac and cheese recipe nut-free. Feel free to use a blend of vegan mozzarella shreds and vegan cheddar shreds, or one or the other.
- Flour: just a small amount to create a roux, which will thicken the cheese sauce.
- Vegan butter: to add some flavor and to sauté the garlic and shallot in. Olive oil works too, I just love the flavor vegan butter gives to the cheese sauce.
- Garlic & Shallot: a must! You can use a regular white or yellow onion instead of a shallot, but I do think a shallot adds the perfect flavor. I recommend using fresh garlic as well but garlic powder & onion powder will work in a pinch!
- Mustard: this might seem strange, but don't skip it! Homemade mac and cheese is seriously bland without a small dollop of dijon mustard.
- Spices: salt, pepper, and the optional pinch of paprika.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Change up the cheese! Luckily, there are so many vegan cheeses on the market now. Feel free to throw in some vegan mozzarella or vegan pepper jack cheese to change up the flavor.
- Make this vegan mac and cheese without nutritional yeast by removing it entirely and increasing the amount of vegan cheese.
- Easily make this recipe gluten free by using gluten free macaroni and gluten free all-purpose flour. You could also use brown rice pasta or lentil pasta instead of plain gluten free pasta.
- Add your favorite veggies! I personally love to add cauliflower, broccoli, sweet potatoes, butternut squash, and/or mushrooms. To be sneaky and keep this recipe kid-approved, you can blend the veggies into the sauce! Your children will get their dose of veggies and never know it.
- Swap out the vegan butter with a splash of vegetable oil and use only nutritional yeast to make this recipe totally oil-free.
- Make baked vegan mac and cheese by pouring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking for 15-20 minutes until golden at 350 degrees Fahrenheit.
- Spice it up by adding a generous shake of cayenne pepper, a few dashes of hot sauce or sriracha, red pepper flakes, or a diced jalapeño pepper.
- Add tempeh or tofu! It'll make this dish more filling because we're boosting the amount of plant-based protein! You could even add vegan bacon bits for a smokey flavor and some crunch.
- Make buffalo mac and cheese by adding ½ cup of buffalo sauce at the end of cooking.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Other than how it tastes, the best thing about this easy mac and cheese is how quick it is to make!
Start by cooking the pasta in salted water according to the package instructions. If you are making this ahead of time or for meal prep, slightly undercook the pasta so that when you reheat it, the pasta will be perfectly al dente.
Serving Suggestions
This creamy vegan mac and cheese is great alone, topped with toasted breadcrumbs, or it could be made even better when served with:
- Kale caesar salad
- Steamed or sautéed vegetables (broccoli, mushrooms, green beans, etc)
- Grilled portobello mushrooms
- Vegan meatloaf
- Dinner rolls
Expert Tips
- Make the roux on low heat. If you burn it, there's no going back! It will not only ruin the flavor of the cheese sauce but it won't get nice and smooth to yield a velvety sauce.
- Whisk quickly and constantly when adding the milk to the roux. This will ensure that the roux gets broken down smoothly and the sauce will thicken.
- Simmer and stir until the cheese fully melted. Vegan cheese takes a bit longer to melt than dairy cheese, so be patient and allow it to fully melt for optimal creaminess!
- For a thicker cheese sauce, add more cheese or leave as is and stand for 5-10 minutes. The sauce will naturally thicken as it sits! For a thinner sauce, add more dairy-free milk until desired consistency is reached.
How to Store
Refrigerator: Leftovers can be stored in an airtight container for up to 3-5 days.
Freezer: This mac and cheese is freezer friendly! I recommend freezing the mac and cheese in single serve airtight containers for up to 3 months. The mac and cheese sauce can be made ahead of time by itself and can be frozen for up to 3 months.
Note: if you plan to freeze a large batch, I recommend slightly undercooking the pasta, as it will cook more when you reheat it.
How to Reheat
Stovetop: Warm on the stovetop over low heat, adding a splash of non-dairy milk, vegetable broth, or water to bring back its creaminess.
Microwave: Using 30 seconds intervals, microwave until warmed through, stirring between each interval.
Oven: Heat in the oven at 350 degrees for 10 minutes, or until warmed through.
If you're reheating after you've frozen the mac and cheese, be sure to thaw in the refrigerator first then follow the above instructions!
FAQ
Yes! You can use any plant-based milk, just make sure it's unsweetened and unflavored.
Yes! You don't need nutritional yeast or cashews to make vegan mac and cheese. This recipe does use nutritional yeast, but feel free to omit it and only use vegan cheeses.
This recipe will stay fresh in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
It's surprisingly easy to transform this into baked mac and cheese! Follow the steps above, just add an additional ½ cup of water or milk to the mac and cheese to account to evaporation. Next, transfer the mac and cheese to a greased 9x13 baking dish and top with either breadcrumbs, crushed crackers mixed with vegan butter, or more cheese. Finally, just bake at 350F for 20 minutes, or until it bubbles and the breadcrumbs are golden brown!
More vegan comfort food recipes!
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📖 Recipe
Vegan Mac and Cheese without Cashews
Ingredients
- 12 oz pasta of your choice
- 1 (55 g) shallot diced
- 4 (18 g) garlic cloves minced
- 2 tablespoons (30 g) vegan butter
- 2 tablespoons (15 g) all-purpose flour
- 1 ½ cups (360 mL) plant-based milk
- 2 teaspoons (14 g) Dijon mustard
- ¼ cup (17 g) nutritional yeast
- 2 cups (225 g) vegan cheddar shreds
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start by cooking the pasta in salted water according to the package instructions.12 oz pasta
- In a large pot or dutch oven, melt butter over medium heat. Add the shallot and sauté for 3 minutes, or until translucent. Then add in the garlic and sauté until fragrant.1 shallot, 2 tablespoons vegan butter, 4 garlic cloves
- Sprinkle the flour over garlic and shallot and stir to coat and create a roux. Keep combining until the mixture becomes like a thick paste/dough and cook for 1 minute to cook down the flour.2 tablespoons all-purpose flour
- Slowly stir in your plant-based milk, whisking constantly, until smooth and slightly thickened.1 ½ cups plant-based milk
- Bring to a low simmer and stir in the nutritional yeast, vegan cheese, mustard, salt, and pepper.2 teaspoons Dijon mustard, ¼ cup nutritional yeast, 2 cups vegan cheddar shreds, 1 teaspoon salt, ½ teaspoon black pepper
- Remove from heat and add in the cooked pasta, mixing well to combine.
- Taste and adjust the seasonings to your liking and enjoy!
Michele Jones says
I made this delicious Mac and Cheese ! It was so easy and tasted so good. I love that Lauren gives you so many tips, substitutions and serving suggestions. It's definitely a five star dish. I'm sure I will be finding many more 5 stars also as I try her recipes!
Pinch of Parsley says
Hi Michele, I'm so so glad you liked it! Thanks so much for your review and feedback. Can't wait for you to try more 🙂
Bianca says
So happy to finally have a a nut-free vegan mac and cheese recipe!!! Thank you! 10/10
Pinch of Parsley says
Thanks Bianca!! So glad you like it and that it works for you/your family.