As a child of the ’90s, I can think of no dish more universally comforting than mac and cheese. And this crispy baked vegan mac and cheese hits all the comfort food notes: creamy, cheesy, savory, salty, and even crispy thanks to the buttery breadcrumb topping.
No store-bought vegan cheese required, and it’s ready in 45 minutes.
Feed your inner child (or your actual children) with this indulgent and nostalgic dinner, or serve it up as a crowd-pleasing side for holiday dinners.
A Better Vegan Mac and Cheese
Even though this recipe has been a popular one (rated 4.9 of 5 stars with 200+ ratings as of this writing), I recently realized it was in need of an update.
When I tried it a few weeks ago, I found it wasn’t as savory or as cheesy as I was expecting, and the butternut squash added more sweetness than I wanted.
So I went back to the drawing board and came up with something far better (I tasted both versions side-by-side and the revamped version was the clear winner: more savory, more flavorful, and the best sign of all—I couldn’t stop eating it).
Without the squash, the recipe is also quicker (~45 minutes) and requires far less oven time.
If you liked the last version, I think you’ll LOVE this one. And if it’s your first time, prepare to enter comfort food heaven 😇
Ingredient Notes
- Raw Cashews. Soaked raw cashews, when blended up, rival the creamiest of dairy-based cheese sauces. Plus, their neutral flavor doesn’t interfere with any of the other sauce ingredient flavors.
- Nutritional Yeast. Given the wide variability of vegan cheeses in terms of meltability and flavor (and the unfortunate plastic taste in some 😭), I didn’t want this recipe to hinge on the quality of store-bought cheese. Luckily, nutritional yeast is a potent source of umami (thanks to its naturally occuring glutamic acid) and brings a nice cheesy flavor.
- Potatoes and Carrots. Yukon gold potatoes add the starch necessary to thicken the cheese sauce while keeping the flavor neutral, while carrots bring the light orange color our brains associate with mac and cheese. To avoid any sweet flavor, this recipe uses just one small carrot, which is plenty for color.
- Soy Sauce and Pickle Brine. These might sound like unusual additions, but without any actual cheese, our sauce needs more savoriness and a bit of tang to mimic the natural flavors of cheese.
- Vegan Butter. This is used to coat the macaroni and to make the buttery breadcrumb topping, and brings, well, the necessary buttery richness you’d expect in mac and cheese.
- Panko Breadcrumbs: The light, flaky texture brings an irresistible snappy crunch to the topping and works much better than standard breadcrumbs.
Substitutes
Live outside the U.S. / don’t have Yukon gold potatoes? Use any medium-starch, all-purpose potato.
Be sure to use the brine from dill pickles or kosher pickles. Don’t use the brine from sweet pickles, such as bread and butter pickles, as it will ruin the sauce. If you don’t have pickle brine, you can use white wine vinegar, but start with less.
Most vegan butters are salted, but if yours is unsalted, you may want to add a tad more salt to the cheese sauce and topping. Don’t want to use vegan butter? You can replace it with extra virgin olive oil.
Step by Step Instructions
- Add the raw cashews, sliced carrots, and chopped potatoes to a saucepan. Cover with water and bring to a boil.
- Boil for 15 minutes until the carrots and potatoes are soft and easily mashed with a fork, then drain and cool.
- Cook the macaroni in a large pot of generously salted boiling water until just shy of al dente.
- Drain but don’t rinse, then toss with vegan butter and set aside.
- Make the sauce: In a high-powered blender, combine the boiled cashews and carrots (but not potatoes), water, nutritional yeast, spices, salt/pepper, soy sauce, pickle brine, and olive oil.
- Blend the sauce on high until smooth, then add the potatoes and briefly blend until pureed. Pour the sauce into the buttered macaroni.
- Toss the sauce and macaroni until well coated (it will be quite saucy).
- Transfer the mac and cheese to a lightly greased 3-quart (3 L) baking dish.
- Sprinkle the buttered breadcrumb topping over the mac and cheese.
- Bake at 375ºF/190ºC for 20 minutes, then cool for 10 to 20 minutes to set.
Tips for making this recipe
Blend the potatoes separately
Raw cashews and potatoes make for a rich and luxurious cheese sauce, no dairy or store-bought vegan cheese needed. The only problem is they can cause the sauce to thicken too much and dry out a bit after the mac and cheese rests.
To prevent that, I blend the potatoes into the cheese sauce at the end on medium-low, after all the other cheese sauce ingredients have been blended. This prevents the potato from being overworked, keeping the sauce loose yet creamy as it sets.
Tip: Once the potatoes, carrots, and cashews are done boiling and have cooled off, simply pick out the potato pieces and set them aside.
Taste the cheese sauce
Before you pour the cheese sauce into the macaroni, give it a taste and assess. If desired, add more nutritional yeast for cheesy savorines, more soy sauce for savory saltines, more pickle brine for acidity/tang, or more salt to taste.
The sauce starts off thin, then thickens
After blending, the cheese sauce will not be very thick (more like the consistency of a smoothie). When you toss it with the cooked macaroni, it will look like too much sauce.
Don’t be alarmed! The pasta will absorb the water from the sauce as it bakes/rests, and the starch from the potato will swell and then set as it cools. So the sauce will thicken as it bakes and continue thickening as it rests.
Looking for more classic holiday side dishes? Try my Ultimate Crispy Roasted Potatoes, Mushroom Gravy, and Vegan Cornbread!
Frequently Asked Questions
For the best results, cook the macaroni and make the cheese sauce ahead of time, combine them, and spread them out in your baking dish. You can do this about 2 days ahead of time.
Make the crispy topping, but store it separately in an airtight container or ziplock bag on the counter for a couple days.
When you’re ready to bake:
(a) If possible, let the dish sit out at room temp so you’re not baking from cold, then sprinkle with the breadcrumb topping and bake as instructed in the recipe card.
(b) If baking the dish cold: Bake the plain mac and cheese for 5 to 10 minutes or until no longer cold, then sprinkle with the crispy bread topping. Bake for 15 to 20 minutes or until golden brown on top.
Once cooled, store the leftovers in an airtight container or tightly cover the baking dish and refrigerate for up to 5 days.
(a) Reheating the full dish or a large portion: Drizzle a few tablespoons of unsweetened soy milk/cashew milk around the edges of the dish, ideally so it can seep into the sauced pasta without wetting the breadcrumb topping. Cover with foil and bake at 350°F (175°C) for 20 minutes, until hot in the center. Uncover and bake 6 to 8 more minutes to re-crisp the top.
(b) Reheating a single serving: add your portion to an oven-proof dish, adding a teaspoon or two of plant milk at the edge. Cover with foil and bake at 350°F (175°C) for 5 minutes, then remove the foil and bake for another 3 to 5 minutes.
Blend the cashews and carrots with the water for several minutes in your blender or food processor, scraping down the sides as you go. Blend until you can get it as smooth as possible.
If you have little unblended cashew bits, strain the mixture over a fine-mesh sieve and discard the cashew bits.
Return this mixture to your blender and add in the remaining ingredients, blending until well-combined.
Unfortunately, I have not been able to come up with a nut-free version that is just as good, so I don’t have a good alternative to raw cashews.
While we haven’t tried this ourselves, you can try using gluten-free macaroni (or any small gluten-free pasta) and gluten-free panko breadcrumbs.
And replace the soy sauce with tamari or GF soy sauce.
If you love this vegan mac and cheese, please let us know by leaving a rating and review below 🫶🏽
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Mind-Blowing Vegan Mac and Cheese
Ingredients
Cheese Sauce
- 1 small carrot (2 oz / 56g)
- 8 oz (227g) Yukon gold potatoes (see Note 1)
- 115 g raw cashews (this is ¾ cup + 1 TBSP)
- 2 cups (480 mL) water
- 50 g nutritional yeast (this is ½ cup + 2 TBSP)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
- ⅛ tsp turmeric for color
- 3 to 4 tsp soy sauce
- 1 ½ TBSP dill pickle brine (don’t use brine from sweet pickles, see Note 2 for sub)
- 2 ½ TBSP (35g) extra virgin olive oil (or vegan butter, melted)
- Diamond Crystal kosher salt and freshly cracked black pepper (see Note 3)
Crispy Topping
- 2 ½ TBSP (35g) vegan butter, melted
- 65 g panko breadcrumbs (this is ~ ¾ cup + 2 TBSP)
- 1 TBSP (5g) nutritional yeast
- ⅛ tsp smoked paprika
Macaroni
- 12 oz (340g) elbow macaroni
- 1 ½ TBSP (21g) vegan butter
Instructions
- Bring a large saucepan of water to a boil for the macaroni.
- Peel the carrot, then slice into ¼” coins (6 mm). Peel the potatoes, then into 1” chunks (2.5 cm).
- Add carrots, potatoes, and cashews to a medium saucepan and cover with enough water to submerge. Bring to a boil and boil for 15 minutes, or until potatoes and carrots are soft and easily smash with a fork. Drain and let rest until no longer hot.Pick out the potato pieces and keep separate from the cashews/carrots (the potatoes get blended at the end).
- While the cashews/veg boil, make the Crispy Topping. Add 2 ½ TBSP (35g) butter to a small bowl and melt in the microwave. Mix in the panko, 1 TBSP (5g) nutritional yeast, ⅛ tsp smoked paprika, and 2 pinches of salt, stirring well until the butter is evenly distributed and there are no clumps. Set aside.
- Cook the pasta. When the water is boiling, salt it generously. Cook the macaroni 1 minute less than the time indicated on the box, or until just shy of al dente.Drain the pasta but do not rinse. Return the pasta to its pot, and toss with 1 ½ TBSP (21g) vegan butter (or olive oil). Set aside.
- Preheat the oven to 375ºF/190ºC. Lightly grease a 3-quart / 3L (13"x9") baking dish with softened/melted butter or olive oil.
- Blend the cheese sauce. In a high-powered blender, combine the 2 cups (480 mL) water, nutritional yeast, garlic powder, onion powder, smoked paprika, cayenne, turmeric, 3 teaspoons soy sauce, pickle brine, olive oil, several twists of black pepper, and 1 ½ teaspoons kosher salt (half if using sea salt/table salt). Add the boiled carrots and cashews (but not the potatoes). Blend on high until completely smooth and creamy and all cashew bits have been pulverized, scraping down the sides as you go.Now add the boiled potatoes and blend on medium-low for 15 to 30 seconds, just until combined and pureed (blending lightly at the end prevents the potatoes from turning gummy). NOTE: The sauce will be looser than seems right, like the consistency of a smoothie.
- Taste the sauce, adding more pickle brine for zing/tang, more nutritional yeast for cheesiness, or more soy sauce for savory saltiness (I usually use 4 teaspoons total). If adding any additional ingredients, blend on medium-low just to combine, taking care to not over-blend the potatoes.
- Pour the cheese sauce into the pot of cooked macaroni, tossing well. NOTE: It will feel like too much sauce now, but it thickens as it bakes.
- Transfer the mac and cheese to the prepared baking dish and sprinkle the Crispy Topping evenly over the top. Bake for 20 minutes or until the topping is golden brown. Cool for 10 to 20 minutes to help set up, then slice and serve.
Notes
- If you live outside of the U.S. or Yukon Gold potatoes are not available, use a medium-starch, all-purpose potato. Try to avoid a high-starch potato or a low-starch potato.
- Don’t use pickle brine from sweet pickles, such as bread and butter pickles. If dill or kosher pickles aren’t available, sub the brine with white wine vinegar, but start with 2 to 3 teaspoons, then add more as needed.
- I use Diamond Crystal kosher salt, which is a lot less salty than other salts. If using table salt, use half the amount of salt listed in the recipe. If using sea salt or Morton’s kosher salt, use slightly more than half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this dish for this thanksgiving. It was very tasty and looked so pretty! All my friends loved it. I made vegan Mac and cheese from the pick up limes recipe last year for thanksgiving and it was ok( used sweet potato) no offense. So far this is the best vegan Mac and cheese for me!
We are so happy to hear that, Kana! Thanks for trying the recipe!
Hi Nisha,
This is the second veg based ‘cheeze’ sauce that I have used so far on my year-long vegan journey. Was looking for a more creamy sauce and decided to give this a go. I have say that the coconut milk addition was not the flavor profile that I loved. I tried masking it with more mustard, salt, lemon juice but that lovely sweet coconut flavor still hangs in there.
So, I think I will try in the future with almond milk. I make my own so I can just make an extra thick batch to go in this dish.
I made this with Oatly Full Fat and it worked out great.
Thanks for sharing!
Hi Paula, did you use canned unsweetened coconut milk? It shouldn’t taste too coconutty using the right kind of lite coconut milk. Maybe next time try unsweetened soy or oat milk? We hope you have better luck next time around!
Can you recommend a brand or type of unsweetened light coconut milk? Canned or boxed? I find while they are both unsweetened they have a different flavor profile (canned vs boxed).
Hi Lori, any brand will do! Just make sure to grabbed the canned variety, as it’s much different from the coconut milk that comes in tetra paks 🙂
Since I’m Paleo I don’t keep miso paste on hand, so I utilized 1/2 TBSP organic tahini and 1/2 TBSP organic coconut aminos mixed together. I used Cybele’s gluten free rotini the lentil, cauliflower, and parsnip flavor. I also cheated and used frozen organic butternut squash and this was still amazing!!! Definitely a holiday keeper!
Omg!!! Incredible, fabulous, amazing macaroni and cheese, it will go perfect on my table, thank you sincerely, Josephine
Enjoy, Josephine!
Made this last Thanksgiving and making it again. I looove this mac and cheese, even when i ate dairy i would make a butternut squash version with fancy cheese. I dont miss the dairy at all. 2 years vegan. I probably wouldnt be able to fool my family. Just call it a cheesy butternut pasta and they’ll love it(:
Yum, Jay! Thanks for sharing. We’re thrilled you love the mac and cheese!
Today is the second time we will enjoy this recipe. I doubled all ingredients and used the entire butternut squash (two baking dishes reqired, used one after the other to save energy). A wonderfull family meal served with some salad and fresh tomatos.
Thank You Nisha!
Thanks for sharing, Katharina!
It tastes so good and definitely has that cheesy taste. However, I probably wouldn’t be able to passit off as mac & cheese but it’s really filling and tasty! Even my non-vegan friends like it 🙂
Good to hear everyone loved the recipe, Raihanah!
This was fantastic! My husband who is a basic dairy Mac and cheese guy even loved this! Thank you for another awesome recipe!
Awesome, David. Thanks for your comment and for taking the time to review!
Only part I changed is I didn’t bake. I wanted the mac and cheese all creamy and gooey. Hmmmm
Hi there, the mac still should be creamy and gooey, the baking is meant to help crisp up the breadcrumb topping! Glad you liked the Mac and Cheese though 🙂
The only words I have for this are “Oh my sweet Lord!” This is the best thing I’ve put in my mouth since turning vegan 2 years ago. You are a genius.
Aw thank you for the wonderful compliment, Jenny! Thanks for trying the Mac and Cheese!
I just made this delicious recipe for the third time, and it has turned out perfectly every time! The original recipe was the ultimate indulgent side dish.The first time was with Banza Chick Pea Elbow Pasta: excellent. The second time, I added sautéed broccoli for a more complete meal and tonight, an enhanced full meal with sautéed onion, broccoli, green bell pepper and Beyond Meat Italian Sausage and traditional Barilla Elbows, all baked as a casserole. This was full on, cold weather, ultimate comfort meal. Thank you, again, Nisha!
The casserole idea sounds so interesting and innovative, Scott! Thank you so much for sharing!
Hands down best vegan Mac and cheese I have made. My mom (who is a cheese fanatic) even said that it was really good and didn’t miss the “cheese” part. This is now a staple in my dinner rotation. It’ll definitely make an appearance at Thanksgiving.
Awesome, Erica. Thanks for your comment and for taking the time to review!
Love your recipes Nisha! Would you recommend a sub for the cashews? Have a nut allergy at home. Thanks so much!
Thanks, Kavli! We think boiled russet potatoes might work. Won’t be as creamy or indulgent but would likely still give you a nice texture. You can also try replacing half the cashews with potatoes and half with raw sunflower seeds (that have been soaked for ~30 minutes). We don’t like using all sunflower seeds in lieu of cashews because they have a stronger taste. Hope that helped!
The sauce was very creamy in the other mac and cheese recipe you gave us. There was a flavor I didn’t care for. I believe it was the miso. Have you tried it without?
Have your book. Love your lentil curry!
Claire
Hi Claire, we’re glad you love the recipes! We personally think miso is a delicious addition to this recipe but you’re welcome to make it without and let us know if that was it!
More of a question than a comment – I’m excited to make this but is there a way to sub out the coconut milk with another nut milk?
Hi, if you’re not allergic to coconut, please use the coconut milk! It makes for the creamiest and dreamiest mac and cheese.
If you are allergic to coconut, substitute with a creamy, full-fat milk, such as oat milk or cashew milk. We don’t recommend almond milk – it’s too thin. We also don’t like using soy milk because even the unsweetened versions are slightly sweet, which is off putting to our tastebuds.
This is our go-to vegan mac & cheese. Just amazing.
Has anyone tried freezing it? Before or after bake?
I’d really like to have a couple of trays in the freezer over the Christmas holidays when my daughter is home from school. She has been asking for it already!
Any tips would be most appreciated!
Glad you love it, Dianne! Pasta unfortunately doesn’t freeze well but you could try. If you want to freeze the full thing, cook the noodles until they are very al dente so when they reheat they don’t break apart. Otherwise you could make a batch of the cheese sauce, freeze in individual portions and put them with some unsweetened plant based milk in a blender to make the sauce smooth again.
Made this Mac n cheese today and I am very pleased with it (I am a new vegan- fresh on the journey) . I will for sure make again but will cut down on the amount of nutritional yeast used, maybe 1/2 cup or less next time? Nutritional yeast has a very strong flavor to me so I don’t need quite so much in the sauce. Thanks for the recipe 🙂
I can’t wait to try this recipe. I have found that using unfortified nutritional yeast tastes better.
Meghan, we use quite a bit of nutritional yeast to help add a ton of cheesy flavor. Feel free to cut back on the amount you use, you could even add in store bought vegan cheese if you’d like. Enjoy!
This wins the Best Vegan Mac and Cheese award by far!! SO delicious and SO satisfying! I’m bringing this to my non-vegan family’s Thanksgiving. Even if there’s nothing else there I can eat, I’ll be happy just pigging out on this! 🙂
Amber, So glad to hear you loved this recipe! Glad you found a recipe to bring to your family’s Thanksgiving 🙂
Absolutely the very best vegan cheese sauce!!! I’ve tried tons of different recipes and this one is #1 by miles. Thanks!!! I think I will omit the tapioca starch next time around as the sauce was quite thick so I don’t think it’s needed.
Thrilled you love the recipe, Julie!
Yum!! This was so good! My husband can be hesitant to try some vegan recipes because they “won’t taste the same/as good” to dairy recipes. He actually loved this! Nice and creamy, and the topping is delicious. Thank you!
Thanks for sharing, Cassidy!