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.
What Makes this Vegan Mac and Cheese the Best
- 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, 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
April Schofield says
I attempted to make the macaroni and cheese, but it didn’t go so well for me. I used bowtie pasta, because I like that best. I had the vegan cheddar slices, so I tried grating them, but that was a disaster! They do not grate well. They’re way too soft. I ended up having to break them into tiny crumbs with my hands. Even though I used a whole package, it still wasn’t enough to coat all the pasta. And it definitely wasn’t creamy! I don’t like to use a lot of vegan cheese, because it has too much saturated fat for me. I have high cholesterol, so I try to limit myself to one slice a day, if that.
Since my pasta was still a bit bare, and you said things could be added to it, well, I added A LOT of things to it. I don’t know at what point it morphed into something other than macaroni and cheese, but it definitely did! I added nutritional yeast, hempseeds, flaxseed meal, liquid smoke, olive oil, vegan bacon bits, black pepper, parsley, Italian seasoning, paprika, rosemary, bread crumbs, shredded vegan mozzarella, vegan sour cream, vegan garlic pâté, vegan red pepper pâté, and a mixture of almond milk and extra vegan butter. It looked like some sort of dog food casserole, but it tasted pretty good, surprisingly. Oh! I also baked it.
So, I hope that still counts as macaroni snd cheese. I mean, those ingredients were in there…somewhere.
Amber says
This is an amazing Mac & Cheese recipe, and works perfectly with gluten free pasta & flour! I couldn't get a block of cheese, so the rinsing shredded cheese trick was totally genius. I added vegan bacon & chives on top for a little extra something, and it was SO good! This will be my go-to recipe from now on, so thank you Sam! 🙂
Barbi Lynn Lazarus says
This mac and cheese is CREAMY and LUXURIOUS! I always thought to myself, why don't people just mix vegan milk and daiya cheese and voila, easy mac and cheese. Now I understand that making a roux and adding additional flavours really does make a huge difference. This mac and cheese actually reminded me a lot of my favourite one from Veggie Grill! Totally restaurant quality!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Barbi! 😊 Love that it gave you that restaurant-style vibe!
Trish says
I made the Vegan Mac & Cheese this month and we loved it! The recipe makes a ton, but it kept so well over several days in the fridge and we ended up eating it every day as a main or a side dish. I loved the tip about rinsing the shredded vegan cheese so it would melt. I'd bought it by mistake, but it melted well after the rinse. So delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Trish! 😊 And yes, that rinse trick makes such a difference!
Alex says
Love this recipe. I make it extra decadent by using homemade cashew cream for the plant based milk. I've made it a few times now and it never disappoints! Some baked tofu bites on top were just perfect 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Alex! 😊 Love the idea of cashew cream and tofu bites on top!
Stephanie says
This mac and cheese is so creamy and rich. Loved the texture. I used Violife mature cheddar slices and the taste was good. I did have a little snafu: my store was out of my regular soymilk and I bought an unfamiliar brand instead. The replacement ended up being pretty sweet, which I didn't realize until after I'd made the mac. We added salt and it tasted delicious. Advice: check your plant milk to make sure it isn't too sweet. In the end, I loved this easy, creamy, yummy mac and cheese! Thanks, Sam! Can't wait for the May Cook with Sam Club recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Stephanie! 😊 Great tip about the plant milk too, that can definitely make a difference!
Barb says
Delicious, creamy, cheesey sauce. I poured it over Catellie Protein Plus elbow macaroni ( which has great nutrition). With a salad this makes a great quick meal.
Another of your winners. Thank you!!! As others said the shredded vegan cheese melted well. It looked very stretchy for a while but with continued stirring turned out fine.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Barb! 😊 So glad it all came together perfectly!
Maria Russo says
Hi Sam. I made this almost exactly as written. The only changes I made were to use 2 tablespoons of vegan butter and cavatappi pasta, which turned out to be a little big. The sauce was super smooth and the flavor was very mild, almost too mild for me. The garlic was very pronounced. Next time I might try a different cheese or add some nutritional yeast and maybe some acid for a bit of zip. Thank you for a very good recipe. My non vegan husband ate it without complaint, which is a big win. I will send a photo too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Maria! Adding a bit of nutritional yeast or a splash of lemon juice sounds like a great way to boost the flavor 🙂
Stephanie Wilson says
A simple, quick, delicious, comfort meal was exactly what I needed tonight and this ticked off all the requirements! 10/10 would make a again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Stephanie! 🙂
Rose says
This makes a really good lunch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Rose! 🙂
Trina says
Delicious recipe that’s quick and easy! I’ve tried a couple of other vegan Mac n cheese recipes that my family thought were ok. I tried this recipe and my family kept saying how delicious it is! I also made the Quick and Easy Seitan bites to serve along with this dish. It’s such a great combination! My husband went for seconds. Everyone thoroughly enjoyed this dish. It will definitely be made many more times in my kitchen.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Trina! Love that combo with the seitan bites 🙂