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
PRINT
PIN
Video
COMMENT
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
Dana Whitekus says
WOW! This is super easy and absolutely delicious! So creamy! This will be a regular meal in our house. It's pretty amazing as is, but I topped mine with some jalapeños and a bit of chipotle chili powder for some smokey heat. My husband put tempeh bacon and chopped tomatoes on his.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Dana! Love those toppings 🙂
Jay says
Thanks Sam, this was so deliciously creamy! I topped mine with some tempeh bacon. I’ll definitely be making it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds amazing, Jay! So glad you enjoyed it 🙂
Michelle says
This was definitely so good! I only had almond milk on hand so I used just a tad less because it is thinner than the other milks. I did not have any mustard powder so I just added a that small squirt of spicy mustard. I did add quite a bit of black pepper because I do like mine with a lot of pepper. And I topped it with vegan bacon bits. so good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Michelle! So glad you enjoyed it 🙂
Sheree Brooks says
This one is the “it”!! I’ve tried different vegan mac & cheese before, but I wanted one that was simple, easy no soaking cashews or time-consuming, and I have finally found one. No frills, wonderful taste, just what I was looking for!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Sheree! So glad you loved it 🙂
Berenika says
At first I was a little worried it would turn out too watery so I added some nooch before whisking in the cheddar and it turned out great! I also topped it with tofu bacon bits for more protein
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds amazing, Berenika! 🙂
Robin says
This turned out great! It’s a great easy and delicious base recipe to get creative with. I topped mine with Sam’s baked tofu nuggets and roasted brussels sprouts. The sauce didn’t initially thicken up as much as I would have liked but it was just fine once I put the cheese in. I used Daiya pre-shredded because it’s what I had on hand and it melted up just fine.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Robin! 🙂
Tyler says
Super easy to make and tastes great! Goes well with ketchup and cut up vegan hotdogs - reminds me of my childhood!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So happy you enjoyed it, Tyler! 🙂
julane vitarelli says
simple and easy to make. very flavorful . will definitely be making again and again:)
Lindsay says
Great tip about the shredded cheese! The cheese sauce was so silky!
I topped this dish with BBQ soy curls, because BBQ mac and cheese is a favorite in my household, and it was amazing...thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Lindsay! So glad you enjoyed it 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Julane! 🙂
Cara says
This was easy and very good! I live in a very non-vegan friendly area, so couldn't find the block cheddar so had to use shreds. It still turned out very creamy. Even my non-vegan husband liked it. I'm going to continue trying to find the block cheddar to see if it makes a difference. I also only had almond milk, and I noticed that oat or soy is recommended, so I'll try that next time too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Cara! Glad it worked well with the shreds too 🙂
Tory says
Relatively quick and easy, tasty and uses stuff you've already got in your pantry.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Tory! 🙂
Carrie says
This is the best recipe! I made it today for lunch and loved the creamy cheesiness of the sauce. While it was delicious on its own, I added some Tajin seasoning to it. I also made some of Sam’s chicken wings with buffalo sauce to have on the side with brownies for dessert. The perfect weekend lunch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This sounds like the perfect meal, Carrie! So glad you enjoyed it 🙂
Kurt says
Easy to make! Tastes good. Looks good. I have tried many plant bases mac and cheese recipes and this is a good one!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Kurt! 🙂
Jessie says
Absolutely loved this one! I halved the recipe and also reduced the cheese even further to make it a bit lighter for our household, then added a little nutritional yeast for extra cheesy flavour and turmeric for colour. It still turned out so creamy, cheesy and full of flavour. Honestly one of the simplest and tastiest vegan cheese sauces I’ve made. Such an easy recipe and definitely one I’ll be making again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Jessie! I love how you made it your own. So happy you enjoyed it 🙂
Todd says
It’s so hard to find block cheese here, so I was glad to see the pre-shredded option. I’ve never rinsed cheese before, but what a difference, it melted quick and smooth.
Definitely adding to the weekly meal rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad that worked well for you, Todd! 🙂
Julie D. says
I've been making Sam's Mac & Cheese for two years. Over that time, I've made a few modifications: I use small size shell pasta as then the sauce pools in the inside of the shell (yum!); I use Sam's Mac & Cheese Powder recipe which I make a big batch of and store in a jar as I make this so often it saves measuring out the individual ingredients each time :); and I too add ketchup but I put it in when I'm making the sauce as that way it's blended in and doesn't cool down the meal when adding it from the fridge after.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Julie! I love those tips, especially the shells 🙂
Darlene Tychansky says
We made this last night as I needed a meal fast. It was easy to follow and I had everything in the house that was needed. That alone made me happy. We too put ketchup on it. Next time we are adding something vegetables wise to it. thanks for creating and sharing this yummy recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Darlene! Adding veggies sounds like a great idea 🙂
Sarabeth Emet says
Looks absolutely fabulous and delicious! I offer some thoughts as someone who tends not to like store bought vegan processed food, I prefer to make my own vegan cheese, And!, your Melty Stretchy Gooey Mozzarella and Nacho cheese recipes satisfy many of my needs, including the all time comfort food, Mac & Cheese! However it does use nuts. I vary the spices and use plant milk in the recipe instead of water, which softens the sauce. It makes a great garlic Alfredo also! Just wanted to share your own already very good recipe! That tapioca cheese sauce is a life saver! I'm planning a batch soon with which to smother french fries as a personal reward! Also finding cut oats, and oat flour as great and easy to use vegan cheese base. Nice for an overnight cheese recipe, rested in the refrigerator, as the oats like to soak and absorb liquid and flavor. 💚
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much for sharing this, Sarabeth! I love how you’ve adapted it and made it your own. That sounds absolutely delicious 🙂
Brit says
If I were to use potato starch or cornstarch instead of flour. What recommendations would you make in terms of quantity and any other modifications I would want to be mindful of?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brit! I wouldn’t recommend swapping the flour 1:1 for potato starch or cornstarch in this recipe, as it can make the sauce a bit gummy or overly thick. If you need a gluten-free option, I’d be more inclined to try an all-purpose gluten-free flour blend instead.
Dennis says
Hi Sam, Thanks for this recipe. Followed your directions and turned out great! I did use Daiya Cheddar Shreds (7 oz) bag, and didn't notice a problem with it melting in the sauce. I did use Oat milk, as we are Almond milk fans, and it worked wonderfully. I added about 1/8 cup of nutritional flakes and about 1/4 tsp. of turmeric. Finally, I added thawed-out frozen peas for some color. Great recipe, our new go-to recipe for Vegan Mac and Cheese!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds so good!! I love all your additions, especially the peas for a pop of color. So happy it’s your new go-to!
Kat says
Some or all (only all if really necessary) of the milk can be substituted with the pasta water. Have done many times. I think the pasta starches in the water do something that works for the cheese sauce.
Sometimes I only make pasta just so I can scoop it out (and use it of course) and use the water to make a batch or bigger batch of cheese sauce. 😄
Make the pasta, scoop it out, stick a ladle in the water, start the sauce or roux in another pot, ladle in pasta water as needed, lol.
Rice flour can work for a gluten free roux just fine on its own if a gf mix is not available. Have not tried with brown rice however.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kat! Love these tips, especially the pasta water trick! Thanks so much for sharing 😊
TofuAnnie says
Violife Block Cheddar is no longer available in the US or on Violife's website or Amazon for sale. So sad, it was the best for a quick mac and cheese fix. I can always make my own non-dairy cheese, but for the quick fix, I can't even find Follow you Heart Block either.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Annie! Oh no, that’s so frustrating, that one was a great option. Thanks for the heads up! I used Daiya block and it worked great here 🙂