Author: This vegan mac and cheese is everything a classic stovetop mac should be: ultra-creamy, cozy, cheesy, and incredibly easy to make. There are no nuts, no blender, and no complicated steps, just a silky, perfectly seasoned sauce that comes together on the stovetop and clings to every noodle.
Instead of cashews, this recipe uses a simple roux and freshly grated vegan cheddar to create that nostalgic, gooey mac and cheese texture we all want. It's rich, comforting, kid-friendly, and ready in about 25 minutes, making it perfect for weeknights, picky eaters, and anyone craving a truly classic vegan mac and cheese.
Why This Vegan Mac and Cheese Hits Every Comfort Food Craving
- Ultra-creamy without nuts: This recipe starts with a classic roux, just like traditional mac and cheese, creating a rich, silky sauce with no cashews. It's allergy-friendly, budget-friendly, and school-safe.
- Stovetop and fast: Ready in about 25 minutes from start to finish, with no baking required.
- Classic mac and cheese flavor: Using store-bought vegan cheddar that actually melts gives this mac that familiar, comforting taste and texture.
- Easy to customize: Add veggies, protein, or bake it with a crunchy topping if you want to switch things up.
Ingredients for Vegan Mac and Cheese
- Elbow macaroni: The classic choice, but any short pasta with curves or ridges works well. Gluten-free pasta also works.
- Vegan butter: I like to use my homemade vegan butter.
- All-purpose flour: Or a 1:1 gluten-free flour blend if needed.
- Plant-based milk: Soy or oat milk are the best for a rich, creamy sauce.
- Seasonings: Salt, garlic powder, onion powder, and mustard powder. The mustard powder doesn't make the sauce taste like mustard, it simply boosts the cheesy flavor!
- Freshly grated vegan cheddar: Blocks melt much more smoothly than pre-shredded cheese, which contains starches that prevent a silky sauce. I like Violife, or Daiya. No block? No problem, see the recipe notes for easy swaps.
How to Make Vegan Mac and Cheese
- Boil the noodles: Cook the pasta until al dente, reserving some of the pasta water before draining.
- Make the roux: Melt the vegan butter in a pot over medium heat and whisk in flour to form a roux.
- Build the sauce: Once the flour smells nutty, slowly add the plant-based milk and seasonings. Simmer, whisking often, until slightly thickened.
- Make it cheesy: Lower the heat and whisk in the grated vegan cheddar until smooth.
- Combine with pasta: Stir the cooked pasta into the cheese sauce until fully coated. Add a splash of reserved pasta water or extra plant-based milk if needed to loosen the sauce.
- Serve: Taste and adjust seasoning if needed, then serve hot and enjoy!
Tips and Variations
- Gluten-free option: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. The sauce will be slightly thinner but still creamy.
- Use block-style cheese: Freshly grated vegan cheese melts smoothly into the sauce, while pre-shredded cheese tends to stay grainy.
- Add-ins: Stir in peas, broccoli florets, vegan sausage, or sprinkle on tofu bacon bits for extra texture and flavor.
- Spice it up: A dash of hot sauce or smoked paprika adds warmth and depth.
- Baked version: Transfer to a casserole dish, top with breadcrumbs and/or extra cheese, and bake at 400°F until bubbly and golden. Perfect for holiday feasts.
Serving Suggestions
- Serve as a main dish with a simple green salad and Vegan Green Goddess Dressing.
- Pair with a veggie side like Quick Roasted Cauliflower.
- Add a side of Cheesy Vegan Garlic Bread.
- Serve alongside Quick & Easy BBQ Tofu. Or add the tofu on top of vegan mac and cheese for a one-bowl meal!
Storage and Reheating
- To store: Store leftover vegan mac and cheese in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm gently on the stovetop or in the microwave with a splash of plant-based milk to bring the sauce back to its creamy consistency.
More Cheesy Vegan Recipes
- Easy Vegan Cheddar Biscuits
- Vegan Pepperoni Pizza Recipe
- Cheesy Vegan Scalloped Potatoes
- Vegan Cheese Bread
If you try this vegan mac and cheese, let me know by leaving a comment and rating it. And if you share it on Instagram, tag @itdoesnttastelikechicken so I can see!
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Mac and Cheese (Ultra Creamy, Stovetop, No Nuts!)
This Vegan Mac and Cheese is the cozy, ultra-creamy, stovetop classic you've been craving and so easy to make! No nuts, no blender, and no fuss. Just a silky, cheesy, perfectly seasoned sauce that comes together in minutes and clings beautifully to every noodle. Freshly grated vegan cheddar makes this the BEST version, and it's guaranteed to satisfy kids, adults, and picky eaters alike.
Servings: - 6
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Ingredients
Pasta
- 1 lb elbow macaroni, (or other short pasta)
Cheese Sauce
- 3 tablespoons vegan butter
- 2 tablespoons all-purpose flour, (see gluten-free note)
- 2 ¼ cups plant-based milk, (soy or oat work best)
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 7 oz (200 g) freshly grated vegan cheddar, (not pre-grated!), such as Violife Cheddar Block or Daiya Cheddar Block.
Instructions
- Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
- Make the roux: In a large pot over medium heat, melt the vegan butter. Sprinkle in the flour and whisk constantly for about 1 minute, until it smells slightly nutty (don't let it brown).
- Build the sauce: Slowly whisk in the plant-based milk. Add the salt, garlic powder, onion powder, and mustard powder. Bring to a gentle simmer and cook for 5-6 minutes, whisking often, until the sauce thickens slightly (it will thicken more once the cheese is added).
- Add the cheddar: Reduce heat to low. Add the grated vegan cheddar a handful at a time, whisking each handful in fully before adding the next. Keep whisking until completely melted and smooth.
- Add the pasta: Stir in the cooked pasta and toss until fully coated. If the sauce becomes too thick, stir in a splash of reserved pasta water (or extra plant-based milk) to thin to your perfect consistency. Taste and season with additional salt and pepper if desired. Enjoy hot!
Notes
Gluten-Free Option: Use gluten-free pasta and replace the flour with a 1:1 gluten-free flour blend. The sauce thickens slightly less but still turns out delicious and creamy.
Best Cheese for Melting:
For the creamiest, smoothest sauce, I highly recommend using a block of vegan cheddar and grating it yourself. Pre-shredded vegan cheese often contains starches that prevent smooth melting. No block? No problem:
For the creamiest, smoothest sauce, I highly recommend using a block of vegan cheddar and grating it yourself. Pre-shredded vegan cheese often contains starches that prevent smooth melting. No block? No problem:
- Sliced vegan cheese: Stack the slices and shred them like a block, finely chop, or pulse them in a food processor to create shreds or small crumbles.
- Pre-shredded vegan cheese: You can still use it, just give it a quick rinse in a strainer and pat dry to remove some of the starchy coating. This helps it melt more smoothly.
- Peas
- Broccoli florets
- Vegan sausage or bacon bits
- Hot sauce or smoked paprika
- Panko topping (for baked version)
- If using extra cheese: cover the dish with foil and bake for 10 minutes to help it melt. Then uncover and bake for an additional 5-10 minutes, until the top is golden and bubbling.
- If using only breadcrumbs: no need to cover. Bake uncovered for 10-15 minutes, until golden and crisp.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 488kcal | Carbohydrates: 70g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 716mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 2mg
Ann says
I made this last night for the first time and was blown away! I have tried other recipes (most of them much more complicated, and all unimpressive), and expensive but disappointing boxed brands because mac and cheese is one of those comfort foods we just need now and then! This recipe is simple and fast and the results are outstanding! I had violife cheddar shreds in the fridge, so I rinsed them like you suggested, and my cheese sauce was wonderfully thick, creamy, velvety and gooey! I could not believe how amazing this came out. I used soy milk and added a little red pepper flakes
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, thank you so much, Ann! 😊 I’m thrilled it hit that mac and cheese comfort food spot, and I love that the rinsed Violife worked so well.