We might be biased, but this super creamy, vegan mac and cheese is hands down the best vegan mac and cheese recipe you’ll ever make. Made with a seriously delicious vegan cashew cheese sauce with nutritional yeast, this stovetop vegan mac and cheese is pretty much the best thing we’ve ever made.

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

The Best Vegan Mac and Cheese

You guys. Say hello to possibly my favorite savory recipe of all time: this Mind-blowing Vegan Mac and Cheese.

Before you pass this off as some vegan alternative to the “real deal,” let me just say I love cheese. 1-year aged Manchego. Humboldt Fog. Triple cream brie. Espresso Bellavitano. Vermont Creamery Goat.

I mean…I love cheese ok?! And yet, I still LOVE THIS VEGAN MAC AND CHE ESE.

So let’s break it down.

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

What is Vegan Mac and Cheese Anyway?

Vegan mac and cheese is essentially the same thing as regular mac and cheese, so…pasta with a cheese sauce, duh. BUT it isn’t made with cheese. That being said, it still tastes like macaroni and cheese. And as long as it tastes good, we don’t care what you make it with.

We’re spilling the beans on how to make cheese sans cheese and hint…it’s cashews.

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

How Do You Make Vegan Mac and Cheese?

So how do you make cheesy pasta without cheese? The answer is cashews and nutritional yeast.

I know, I know, it sounds crazy, but hear me out. The creamy, dreamy texture of this vegan cheese comes from soaked cashews, while nutritional yeast gives this cheese sauce all the cheesy goodness of the traditional version.

  • Nutritional Yeast: We love Bob’s Red Mill Nutritional Yeast. It’s what gives this sauce it’s cheesy flavor and it’s packed full of vitamins and minerals!
  • Raw cashews: The cashews will give this sauce that dreamy creaminess that usually comes from cheese and milk. Simply soak the cashews to soften them up and they’ll blend right up into a thick and creamy sauce.
  • Dairy free milk: We used almond milk, but any neutral flavored nondairy milk would work! Cashew milk or pea milk would be great, but I’d steer clear of
  • The perfect blend of spices: We used garlic powder, chili powder, onion powder, and paprika to give this vegan mac and cheese the kind of deep flavor profile that you would get from using a blend of cheeses.

It has that home cooked, stovetop mac and cheese taste without any dairy cheese.

You could also easily make this vegan macaroni and cheese gluten free by subbing gluten free pasta and breadcrumbs!

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

What is Nutritional Yeast?

What makes this mac and cheese so special is the nutritional yeast. My absolute favorite is Bob’s Red Mill’s Nutritional Yeast, because the flavor is unbeatable. It mimics the taste of real cheese more than any other nutritional yeast I’ve tried, and the umami flavor is really pronounced, meaning even though it’s technically vegan, it has a deep, rich flavor.

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

And if you’re into this vegan mac and cheese, you’ll love this vegan queso too!

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

This mac is the creamiest, dreamiest pasta ever. And this cheese-lover is, well, obsessed.

I’m pretty sure you will be too.

Print

Mind-blowing Vegan Mac and Cheese

An epic Vegan Mac and Cheese that will have even the most discerning meat eaters will go crazy for! Made with a creamy cashew cheese sauce. 

This is the best vegan mac and cheese you’ll ever eat. Creamy, dreamy and delicious this easy vegan mac and cheese will please cheese eaters and vegans alike!

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan
Scale

Ingredients

  • 2 cup raw unsalted cashews
  • 16 oz large elbow noodles
  • 3 cups unsweetened almond milk
  • 1 cup Bob’s Red Mill Nutritional Yeast
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon vegan butter
  • 1 teaspoon dried thyme

Instructions

  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a rolling boil for the pasta. Carefully scoop out a cup of water and pour it into a smaller bowl over your cashews. Soak cashews for 15 minutes in water until soft.
  3. Cook pasta for 7 minutes, until al dente. You don’t want your pasta to be fully cooked, as it will continue to cook when you bake it later on. Drain pasta and set aside.
  4. In a small bowl stir together all the spices and salt.
  5. Drain cashews and transfer to a blender or food processor. Add in the spices, nutritional yeast and 2 cups of the almond milk. Blend on high speed until creamy. Add in remaining cup of almond milk and blend again. Mixture will be thin, but this is correct!
  6. Toss pasta with vegan cheese sauce, then pour mixture into a baking pan (we used an 8″x11″ oval baking pan). Set aside.
  7. To make the breadcrumb topping, heat the vegan butter in a small saucepan over medium heat. Add in panko breadcrumbs and thyme and cook until fragrant and lightly golden. Sprinkle over macaroni.
  8. Cook for 10 minutes, then remove from oven and allow to cool slightly before devouring!!!!!!

Keywords: best vegan mac and cheese, easy vegan mac and cheese, gluten free vegan mac and cheese, healthy mac and cheese

This post is sponsored by Bob’s Red Mill. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

Introducing the dreamiest, cheesiest, most delicious vegan mac and cheese you'll ever have

30 comments

Sarah | Well and Full
Reply

This mac and cheese looks BOMB! I love all the spices you used in the sauce! 🙂

Ariella Greenfield
Reply

How many servings is this?

Sofi | Broma Bakery
Reply

Hey Ariella! If you’re eating this as the main dish, it serves about 6!

Alexie Swanston
Reply

Hi,

I want to make your mac and cheese, but I am not sure of the measurements. the recipe for 16 oz pasta noodles ask for 2 cups of cashew. Then I clicked on the 1X measurements button because I wanted to see the measurements for a single recipe because I thought 2 cups was a lot. But now it said 1 cup of cashew for 16 ox pasta. So now I am confused is it 1 or 2 cups of cashews?

thanks!

Sofi | Broma Bakery
Reply

Hey Alexie! So strange–It should be 1 cup for 16 ounces of pasta, 2 for 32 ounces. Sorry about the confusion 🙂

Shelly
Reply

so, if it’s 1 cup cashews to 16 oz pasta, shouldn’t the recipe be changed? it currently says 2 cups cashews to 16 oz pasta.

Sofi | Broma Bakery
Reply

Hey Shelly! It’s 2 cups of cashews for 16 ounces of pasta. The recipe feature is fixed now!

Darby
Reply

Hi! Can this be made with gluten free pasta? Are the measurements still the same? Most boxes are typically 10 or 12 oz.

Sofi | Broma Bakery
Reply

Hey Darby! Definitely–we make this with gluten free pasta all the time!We usually do have some leftover cheese sauce if we just do one box of gfree pasta, so sometimes we’ll do one and half boxes or we just have some leftover sauce that we’ll keep in the fridge to use for another recipe! Hope this helps 🙂

Sharon P.
Reply

This was incredible. My kids loved it. I shared this recipe with all my coworkers. I plan to make this weekly. Love it!!

Sofi | Broma Bakery
Reply

Ahh this makes me SO happy! So glad you loved this vegan mac and cheese as much as we do!

Andreza Owens
Reply

Have you tried making it with unsalted roasted cashews?

Sofi | Broma Bakery
Reply

Hey Andreza! We haven’t, but I’m sure it would be fine!

Natalie
Reply

This was amazing! I couldn’t find nutritional yeast in my supermarket, so I used Parmesan instead. For the breadcrumbs I made some using rice cakes. As per previous comment, the recipe says 2 cups cashews for 16oz of pasta, but when you select the 1x button it says 1 cup cashews for 16oz pasta. I made way too much sauce, but it was still good.

Sofi | Broma Bakery
Reply

Oh no! We’re so sorry about that fluke in our recipe card! You can always freeze that extra sauce for a rainy day and more vegan mac and cheeeeeeese

Chad
Reply

Didn’t have any chili powder so utilized Chipotle powder. Instead of oven utilized crock pot to finish. Incredible recipe!!!! Thank you for sharing

Sofi | Broma Bakery
Reply

YAY! so so happy to hear that you enjoyed this just as much as we did ????

Willa simmons
Reply

Hi, I didn’t TRY it yet. But will over the weekend. I trusted it’s going to be DELICIOUS. Then definitely make it for Christmas. Can’t wait. Lol

Sofi | Broma Bakery
Reply

Yay! Let us know how it goes 🙂

Larissa
Reply

YES for this recipe!!!!!!! Will be making it very soon!!! Thanks!

Miriam
Reply

Deeeelicious!
Thanks so much for the recipe!
I had no mustard at home and the taste was still fantastic,
My mum is vegan and I made it for her. She is still talking about it a couple of days later.

Sofi | Broma Bakery
Reply

Hey Miriam! We are SO happy to hear that you and your mom enjoyed this vegan mac and cheese!

Suzanne
Reply

Made this for a potluck and everyone asked for the recipe. We loved it!

Elizbaeth
Reply

OBSESSED. The sauce was definitely y thin at first but thickened in the oven to the perfect consistency! Even the cheese eaters liked it!

Kelly
Reply

Hello! How much almond milk do I need if I am making the 1x recipe? When I click on 1x it says 1 cup cashews, 16 oz pasta, and 1 cup almond milk, however the recipe instructions reference 3 cups of almond milk no matter if you click 1x, 2x, or 3x. Thanks for your help! Can’t wait to try this!

Sofi | Broma Bakery
Reply

Hey Kelly! I’m so sorry about that confusion! It is THREE cups of almond milk! And I’m looking at the wonky thing going on with the recipe card right now, so thanks for bringing this to my attention!

Heather
Reply

Hi! I’ve heard great things about coconut milk being used instead of other non-dairy milks. Have you ever tried making a mac n’ cheese with that instead? I’m excited to try this recipe but am not always a fan of almond milk.

Sofi | Broma Bakery
Reply

Hey Heather! You could use any neutral flavored non dairy milk. The coconut milk might give the mac and cheese a little bit of a coconut-y taste, but it should work just fine! Let us know how it goes!

Heather
Reply

I tried it with full fat coconut milk and it was AMAZING. The first time I tried it with cashew milk and it was okay (this was just the test run), but I would have probably put less noosh in it. The second time (For the 2x recipe), I put less noosh and the coconut milk instead, and I didn’t even get to bring home any leftovers! It was a hit. Thanks for this recipe!

Sofi | Broma Bakery
Reply

So happy you enjoyed this, Heather!

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