{"id":21122,"date":"2025-12-18T05:00:18","date_gmt":"2025-12-18T10:00:18","guid":{"rendered":"https:\/\/thealmondeater.com\/creamy-vegan-mac-and-cheese\/"},"modified":"2026-02-02T14:04:41","modified_gmt":"2026-02-02T19:04:41","slug":"creamy-vegan-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/creamy-vegan-mac-and-cheese\/","title":{"rendered":"Vegan Mac and Cheese"},"content":{"rendered":"\n

This Vegan Mac and Cheese<\/strong> is easy to make with 10 ingredients in only 30 minutes! Pasta is tossed with a silky smooth cashew cheese sauce and topped with golden breadcrumbs to leave you with a great family dinner or dairy-free holiday side dish.<\/p>\n\n\n\n

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Why you’ll love this family favorite recipe!<\/h2>\n\n\n\n
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Vegan comfort food<\/strong> – This mac and cheese may be 100% dairy-free, but you’d never know it! The smooth, silky sauce coating every noodle makes it feel just as indulgent and comforting as classic mac and cheese.<\/p>\n\n\n\n
Quick and easy <\/strong>– All you need are 10ish ingredients and 30 minutes to make it!<\/p>\n\n\n\n
Kid-friendly<\/strong> – Even the kids and picky eaters won’t be able to say no to a big bowl of dairy-free mac and cheese.<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this family favorite recipe!<\/a><\/li>
Vegan Mac and Cheese Ingredients<\/a><\/li>
How to Make the Best Vegan Mac and Cheese<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Taste as you go<\/a><\/li>
Macaroni and Cheese FAQs<\/a><\/li>
Storage<\/a><\/li>
More Vegan Comfort Foods<\/a><\/li>
Vegan Mac and Cheese Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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There’s no such thing as too much<\/em> mac and cheese, right? <\/p>\n\n\n\n
That philosophy could explain why I have so many recipes on my blog, like my buffalo mac and cheese<\/a>, truffle mac and cheese<\/a>, and cottage cheese mac and cheese<\/a>. It’s just one of those meals that checks all my boxes: cheesy, simple, delicious, and a breeze to customize.<\/p>\n\n\n\n
I even love the dairy-free version, like this vegan mac and cheese recipe. It’s made with a creamy cashew-based sauce, everyday pasta, and a crunchy breadcrumb topping. You’d never guess it’s vegan, though, because it’s still ultra-“cheesy” and tastes just like the real deal.<\/p>\n\n\n\n
Whether I’m eating it all to myself or feeding it to vegans and<\/em> meat eaters, everyone is always obsessed with how good it is!<\/p>\n\n\n\n
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Vegan Mac and Cheese Ingredients<\/h2>\n\n\n\n
Pasta<\/strong> – Macaroni would be the obvious choice, but this recipe works with any short pasta! I personally love using shells because they scoop up the “cheese” sauce.<\/p>\n\n\n\n
Cashews<\/strong> – Softened and blended cashews are what make the sauce so rich and creamy. I recommend using raw, unsalted cashews. Roasted cashews might throw off the flavor in the sauce.<\/p>\n\n\n\n
Milk<\/strong> – I like almond milk, but any unsweetened non-dairy milk will work.<\/p>\n\n\n\n
Nutritional yeast<\/strong> – Don’t skip this! It’s what gives the sauce its cheesy flavor. I buy my nutritional yeast from the bulk or health food section at my local well-stocked grocery store.<\/p>\n\n\n\n
Breadcrumbs<\/strong> – I like sprinkling panko breadcrumbs over the mac and cheese, then throwing it under the broiler for a crunchy, golden topping. Sometimes, I’ll amp up the crispy topping by combining the panko with a little melted butter, red chili flakes, dried herbs, and\/or vegan parmesan cheese.<\/p>\n\n\n\n
This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Gluten-free<\/strong> – Use your favorite gluten-free pasta and top it with gluten-free panko.<\/li>\n\n\n\n
Nut<\/strong>–free<\/strong> – The cashews can be swapped for an equal amount of softened sunflower seeds. A brick of silken tofu or a can of white beans should also work.<\/li>\n\n\n\n
Add veggies <\/strong>– Sometimes, I’ll sneak in roasted broccoli<\/a>, sautéed spinach, roasted mushrooms<\/a>, or frozen peas for a little more nutrition and texture.<\/li>\n\n\n\n
Protein boost <\/strong>– Bulk up the mac and cheese by using protein pasta or stirring in vegan sausage crumbles, tempeh bacon<\/a>, or chickpeas.<\/li>\n\n\n\n
Extra “cheesy”<\/strong> – Fold 1 or 2 tablespoons of vegan cream cheese into the “cheese” sauce or top the mac and cheese with vegan parmesan just before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make the Best Vegan Mac and Cheese<\/h2>\n\n\n\n
Step 1: Cook the pasta.<\/strong> Cook the pasta according to the package instructions until al dente. Reserve some of the pasta cooking water, then drain the rest. Set the pasta aside.<\/p>\n\n\n\n
Step 2: Soak the cashews. <\/strong>While the pasta cooks, add the cashews to a medium saucepan and cover them with water. Heat to a boil, then reduce the heat and simmer for 10 to 15 minutes.<\/p>\n\n\n\n
Step 3: Sauté aromatics<\/strong>. Next, sauté the onion, garlic, and smoked paprika in a large, oven-safe skillet until they are soft and fragrant.<\/p>\n\n\n\n
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Step 4: Make the sauce. <\/strong>Add the butter and milk, then heat to a gentle simmer. Whisk in the nutritional yeast, salt, pepper, and red pepper flakes. Remove the skillet from the heat.<\/p>\n\n\n\n
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Step 5: Blend. <\/strong>Drain the softened cashews and transfer them to a high-speed blender. Pour in the “cheesy” milk mixture and blend until smooth. <\/p>\n\n\n\n
Step 6: Combine pasta and sauce. <\/strong>Pour the sauce back into the skillet, add the cooked pasta, and toss until the noodles are coated. Thin the sauce with a little pasta water, if needed.<\/p>\n\n\n\n
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Step 7: Top with breadcrumbs.<\/strong> Sprinkle the panko evenly over the top and place the skillet under the broiler until the breadcrumbs are golden and crisp. Enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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The pasta needs to be al dente<\/strong>, AKA tender with a slightly firm bite. Overcooked noodles can become mushy when mixed with the sauce, especially after broiling.<\/li>\n\n\n\n
You can soften the cashews ahead of time <\/strong>by fully submerging them in a bowl of water and keeping them in the refrigerator for at least 4 hours. <\/li>\n\n\n\n
A high-powered blender will be your BFF<\/strong>. It breaks down the cashews and turns them into a rich sauce, no problem. If you’re using a regular blender, just blend the sauce a little longer or until it’s completely smooth.<\/li>\n\n\n\n
The sauce may look a little thin or runny at first<\/strong>, but that’s okay! Just keep simmering over medium-low heat until it thickens. It will also thicken as it cools.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Taste as you go<\/strong><\/h2>\n\n\n\n
The key to a well-balanced vegan cashew cheese sauce is to adjust the seasonings as you go<\/strong>. Taste it after blending, then again after simmering it in the skillet. Adding a little more salt, milk, smoked paprika, or even lemon juice can help balance it out.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Macaroni and Cheese FAQs<\/h2>\n\n\n\n
<\/strong>Can I turn this into a baked mac and cheese?<\/strong>
Absolutely. After combining the pasta and sauce, transfer everything to a greased baking dish. Toss the panko with some melted vegan butter to prevent them from burning, then sprinkle them over the mac and cheese. Bake at 375°F for 10 to 15 minutes or until golden and bubbly.<\/p> <\/div>
<\/strong>What should I serve with vegan macaroni and cheese?<\/strong>
Just like my other favorite comfort foods, I love pairing mac and cheese with veggies on the side. Usually, I’ll toss an arugula salad<\/a> together or quickly cook some roasted root vegetables<\/a>.

There’s nothing wrong with keeping this meal 100% cozy and indulgent, too. There’s always room for vegan garlic bread<\/a> and potato wedges<\/a> on the side!<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Make-ahead: <\/strong>A great way to save time here is to blend the cheese sauce and keep it in the refrigerator for 2 to 3 days. Then, all you need to do is reheat the sauce and toss it with freshly cooked pasta.<\/p>\n\n\n\n
Refrigerator: <\/strong>Transfer the leftovers to an airtight container and refrigerate for up to 4 days. Warm up the whole batch in a 350ºF oven or zap the individual portions in the microwave.<\/p>\n\n\n\n
Freezer: <\/strong>For the best texture, I recommend freezing the cheese sauce without the pasta. It should freeze well for about 2 months. Thaw it in the fridge overnight, then reheat and toss with fresh pasta the next day.<\/p>\n\n\n\n
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More Vegan Comfort Foods<\/h2>\n\n<\/div><\/header>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Easy Vegan Chili<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Creamy Vegan Pasta Bake<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Vegan Baked Ziti<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
The BEST Vegan Lasagna<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, please leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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