Vegan Mac and Cheese

This homemade vegan mac and cheese is the perfect weeknight comfort meal: quick, creamy, and totally satisfying. Whether you're new to plant-based cooking or a longtime vegan, this recipe will become a staple.

Lot's of vegan mac and cheese recipes include cashews. While I love a cashew-based sauce, it can be a little cumbersome to blend them together when you just want a quick, comforting meal.

This sauce is made using a buttery roux, nondairy milk and nutritional yeast. This combination is perfect for creating the creamiest, cheesiest sauce.

Topped with seasoned breadcrumbs and baked to perfection, vegans and non-vegans alike will line up to try it!

If you love it, be sure to check out my other pasta recipes!

Ingredients You'll Need

• elbow macaroni: Classic pasta shape for mac and cheese-its curved tubes hold onto the creamy sauce perfectly.
• vegan butter: Adds richness and flavor while helping create a smooth base for the roux.
• all purpose flour: Combines with the butter to form a roux, which thickens the sauce and gives it that classic creamy, velvety texture.
• tomato paste: Enhances color, adds subtle savory depth, and gives a hint of tang that balances the richness.
• salt: Brings out flavor in both the pasta and the cheese sauce.
• garlic powder: Adds a warm, savory note that enriches the overall flavor.
• paprika: Provides gentle smokiness and enhances the golden color of the sauce.
• nondairy milk: Creates the liquid base of the sauce-use unsweetened milk for the best flavor and creaminess.
• nutritional yeast: The MVP of vegan cheese flavor! It adds umami, cheesiness, and helps give the sauce its signature taste.
• agave nectar: A tiny touch of sweetness balances the acidity from the tomato paste and rounds out the savory flavors.
• panko bread crumbs: Adds irresistible crunch to contrast with the creamy pasta.
• vegan butter: Helps the breadcrumbs brown beautifully and develop rich flavor.
• dried thyme: Adds subtle herbal warmth and makes the topping more aromatic and flavorful.

Why You'll Love This Pasta

• Ultra creamy and comforting - The dairy-free cheese sauce is silky, rich, and coats every noodle perfectly.
• Made with simple pantry ingredients - No fancy vegan cheeses required; this recipe uses everyday staples like flour, nondairy milk, and nutritional yeast.
• Big, bold cheesy flavor - Nutritional yeast, paprika, and tomato paste create incredible depth without any dairy.
• Kid-approved and crowd-pleasing - Even non-vegans won't believe this mac and cheese is completely plant-based.
• Customizable and versatile - Add veggies, baked toppings, herbs, or mix-ins to make it your own.
• Quick enough for weeknights - Comes together fast, with minimal prep and simple steps.

How to Make Vegan Mac and Cheese (step-by-step)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by bringing a large pot of salted water to a boil. Cook macaroni for 7-8 minutes or until al dente.

Make the roux by melting the vegan butter in a saucepan on the stove. Whisk in the flour and cook for about a minute. Whisk in the tomato paste and spices.

Pour the nondairy milk into the saucepan slowly, whisking continuously to prevent clumps. Whisk in the nutritional yeast.

Bring sauce to a boil and reduce heat to low. Simmer for about 10 minutes or until sauce has thickened slightly.

Pour the sauce over the cooked noodles and toss to coat. Pour mac and cheese into a 2 quart casserole dish. Toss the breadcrumbs together with the melted vegan butter and thyme. Sprinkle over the pasta and bake at 375 F (190 C) for 15 minutes.

Recipe Tips

1. Salt your pasta water generously. This is your first chance to add flavor to the noodles, and it makes a big difference.
2. Cook the roux slowly. Let the butter and flour cook for at least 1 minute before adding liquid-this prevents a raw flour taste and creates a smoother sauce.
3. Add nondairy milk gradually. Pour it in slowly while whisking to avoid lumps and ensure a silky sauce.
4. Don't skip the tomato paste. It adds color, richness, and savory depth-your "secret ingredient" for cheesy flavor.
5. Taste and adjust the seasonings. Different nondairy milks vary wildly, so add more salt, garlic powder, or nutritional yeast if needed.
6. Cook pasta slightly al dente for baked mac. It will continue cooking in the oven and absorb sauce, staying pleasantly firm.
7. Let it rest after baking. Just 5-10 minutes allows the sauce to thicken and cling to the pasta even better.
8. Add a splash of broth or milk when reheating. This brings the sauce back to life and keeps it creamy.

What to Serve with Vegan Mac and Cheese

Vegan Mac and Cheese goes great with anything you would traditionally serve with regular mac and cheese. Nevertheless, here are a few of my favorite ways to eat it.

• Roasted Vegetables: Brussels sprouts, broccoli, cauliflower, or a mix of seasonal veggies add color, texture, and balance to the creamy pasta.
• Crispy Green Salad: A fresh salad with lemon vinaigrette or balsamic dressing cuts through the richness and brightens the whole plate.
• Garlic Sautéed Greens: Kale, spinach, or Swiss chard cooked with garlic makes an easy, nutrient-packed side.
• BBQ Tofu or Tempeh: The smoky-sweet flavors pair perfectly with cheesy pasta and make the meal more filling.
• Vegan "Chicken" Cutlets or Nuggets: Crispy plant-based protein is a classic comfort food pairing.
• Roasted Tomatoes: Their juicy acidity complements the creaminess of the mac and adds a burst of flavor.
• Simple Steamed Peas or Broccoli: Quick, kid-friendly, and always a hit.

Want to make it a Thanksgiving feast? Serve with out vegan sweet potato casserole, vegan green bean casserole and traditional vegan stuffing.

Frequently Asked Questions

Common Mistakes and How to Fix Them

1. Sauce is grainy or clumpy
   Fix: Whisk constantly while adding nondairy milk and make sure the flour is fully incorporated. Using room-temperature milk helps prevent clumping.
2. Mac and cheese is bland
   Fix: Taste the sauce before combining with pasta. Add extra salt, nutritional yeast, garlic powder, or a splash of soy sauce for depth.
3. Breadcrumbs are still pale after baking
   Fix: Switch the oven to broil and watch very carefully. The top should be golden brown in about 1 minute.
4. Mac sticks together or is mushy
   Fix: Don't overcook the pasta; cook it just al dente. Toss cooked pasta with a little olive oil if you're not baking immediately to prevent sticking.
5. Sauce separates after baking
   Fix: Avoid overbaking. Stir in a splash of nondairy milk after reheating to bring it back together.
6. Pasta is dry after baking
   Fix: Reserve a bit of pasta cooking water or extra milk to mix into the sauce before baking. This keeps the mac creamy.

Recipe Variations

Here are a few ideas to spice up your vegan mac and cheese - literally!

1. Spicy Buffalo Mac & Cheese - Stir in 2-3 tablespoons of vegan buffalo sauce and a pinch of smoked paprika for a tangy, spicy twist. Top with vegan ranch drizzle before serving.
2. Mushroom & Spinach Mac - Sauté mushrooms and fresh spinach, then fold them into the mac and cheese for a hearty, savory option.
3. Smoky BBQ Mac - Add 2 tablespoons of vegan BBQ sauce and 1 teaspoon liquid smoke to the cheese sauce. Top with crispy fried onions for extra flavor.
4. Vegan "Cheddar" Mac - Boost the cheesy flavor by adding ¼ cup vegan cheddar shreds or extra nutritional yeast to the sauce.
5. Pesto Mac & Cheese - Swirl in 2-3 tablespoons of vegan pesto for a fresh, herby flavor twist.
6. Buffalo Cauliflower Mac - Roast cauliflower florets tossed in buffalo sauce and fold them in for a protein-packed, spicy variation.
7. Loaded Vegan Mac - Add cooked vegan sausage, caramelized onions, and sautéed bell peppers for a "loaded" comfort food experience.
8. Gluten-Free Option - Swap the elbow macaroni with your favorite gluten-free pasta and use gluten-free flour or cornstarch for the sauce.

Storage and Reheating

• Refrigerator: Store leftover mac and cheese in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating on the Stove: Gently reheat in a saucepan over low heat, adding a splash of nondairy milk to loosen the sauce and restore creaminess. Stir frequently to prevent sticking.
• Reheating in the Oven: Preheat oven to 350°F (175°C). Cover the mac and cheese with foil and bake for 15-20 minutes, stirring halfway through if possible. Remove foil for the last 5 minutes to crisp up the topping.
• Microwave: Reheat individual servings in the microwave in 30-45 second intervals, stirring between intervals and adding a small splash of nondairy milk to maintain creaminess.

If you make this recipe please tag @censoredbaker on Instagram!

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More vegan sides:

• vegan mashed potatoes
• traditional vegan stuffing

More vegan pasta recipes: