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With a velvety vegan cheese sauce that’s ready in just a few minutes, this stovetop vegan mac and cheese recipe is a weeknight winner! Mimicking the flavor and look of traditional mac and cheese, it’s an irresistible vegan macaroni that everyone will love!
save this recipe!I love mac and cheese. For reference, when I was little, my mom once asked me what my favorite food was that “started with a P” (hoping I would say “pizza”). My answer? “Pah-macaroni-and-cheese!”
And I don’t discriminate when it comes to my macaroni and cheese. I love butternut squash mac and cheese, truffle mac and cheese, and cauliflower mac and cheese, and today…we make vegan mac and cheese.
In just 25 minutes, you’ll be savoring a velvety, dairy-free delight that’s every bit as luscious as its traditional counterpart. Ready to dive in (because I know I am!)? Let’s get cooking!
Here’s what you’ll need
Jump to the recipe card for exact measurements!
- Cashews: These creamy nuts form the base of our cheese sauce, providing a rich, buttery texture and a subtle nuttiness that mimics the creaminess of traditional mac and cheese without any dairy. Soaking them softens them for easy blending.
- Nutritional Yeast: A superstar in vegan cooking, nutritional yeast lends a cheesy, umami flavor to the sauce. It’s also a great source of nutrients like B vitamins.
- Salt: Essential for enhancing flavors, the salt balances all the other flavors.
- Onion Powder: Adding depth, onion powder gives it that subtle savory note that complements the other seasonings.
- Turmeric: This is mostly added for color! You could also use a blended-up carrot for a similar color.
- Apple Cider Vinegar: The vinegar’s acidity provides a bright contrast to the cashews’ richness.
- Dijon Mustard: This zesty condiment brings a touch of tanginess and pungency, elevating the overall flavor profile of the sauce. It’s the secret ingredient in all of my macaroni recipes!
- Garlic: Fresh minced is always best!
- Elbow Macaroni: The pasta of choice for classic mac and cheese! Feel free to experiment with other pasta shapes like shells, penne, or fusilli (gluten free works too).
How to make vegan mac and cheese
Making a vegan mac n cheese is even easier than traditional macaroni because the sauce requires zero cooking and is virtually foolproof! Jump to the recipe card for full instructions!
- Soak the cashews to help them blend better.
- Blend the vegan cheese sauce together.
- Cook the pasta.
- Stir it all together!
how to make it ahead of time
Once assembled, this vegan mac does not store well. If you’re making it ahead, keep the noodles and the vegan cheese sauce separate until right before serving! Yes, you can prepare the cheese sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, gently reheat it on the stovetop or microwave.
Can I freeze the cheese sauce?
Yes, the sauce can be frozen for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Level It Up
This mac and cheese is amazing as is, but you can level it up if you’re feeling fancy:
- Make Truffle Mac: Add a touch of truffle oil to totally level up this dish
- Add Vegan Bacon Bits: The salty, crunchy bits compliment this velvety vegan macaroni perfectly!
- Add Vegan Chorizo: Just stir in the crumbled before serving for a spicy, high-protein kick!
Stovetop Vegan Mac And Cheese Recipe
Ingredients
- 2 cups cashews, 1 8.5-oz package, 240 g
- ½ cup nutritional yeast, 80 g
- ½ tsp salt
- ¼ tsp each onion powder and turmeric
- 1 Tbsp apple cider vinegar, 15 mL
- 1 tsp dijon mustard, 5 g
- 2 cloves garlic
- 1 cup water, 236 mL
- 16 oz uncooked elbow macaroni, 453 g
Instructions
- Soak: Soak 2 cups cashews in hot water for 10 minutes (if you don't have a strong blender, soak them for longer – up to 24 hours). When finished, drain water.
- Blend: In a blender, combine 2 cups cashews, ½ cup nutritional yeast, ½ tsp salt, ¼ tsp each onion powder and turmeric, 1 Tbsp apple cider vinegar, 1 tsp dijon mustard, 2 cloves garlic, and 1 cup water until smooth.
- Cook: Cook 16 oz uncooked elbow macaroni according to instructions on package.
- Serve: Stir together cooked macaroni and vegan cheese sauce. Serve immediately.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
You can’t store it combined but can you store the cheese sauce separately?
Yep! Otherwise the sauce soaks into the pasta and just isn’t nearly as delicious later.
AMAZING!!! I added a box of silken tofu for extra protein and some broccoli for greens and bammmm….it’s my new favorite comfort food! Thank you!
I love that you made it your own! Adding silken tofu and broccoli sounds like the perfect way to pack in even more goodness. So happy it’s your new favorite comfort food!
It was pretty good-the texture of the cashews wasn’t great though
Appreciate you taking the time to leave a review Maddie!