Ever wonder how to make a vegan mac and cheese that’s as creamy and cheesy as the real deal? What if you could whip up a Vegan Mac and Cheese that’s so delicious it earns a 4.92 rating from 109 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a plant-based dinner that’s perfect for weeknights, family meals, or satisfying comfort food cravings. With a luscious sauce made from sweet potatoes, potatoes, and cashews, it’s a crave-worthy dish that’s as healthy as it is indulgent. Grab your blender, and let’s make some vegan magic—your kitchen’s about to smell like cheesy heaven!
Why This Vegan Mac and Cheese Recipe Rocks (And Quick Stats)
This Vegan Mac and Cheese is a total game-changer: it delivers a rich, creamy sauce with a cheesy flavor, thanks to a genius blend of potatoes, sweet potatoes, cashews, and nutritional yeast. It’s 100% vegan, quick to make, and perfect for cozy dinners or meal prep. With a stellar 4.92 rating from 109 votes, it’s a crowd-pleaser that’s simple enough for beginners yet impressive enough for any occasion. Ready in just 30 minutes, it’s your go-to for a satisfying, plant-based meal.
- Time: 20 minutes prep, 10 minutes cooking. Total? 30 minutes.
- Difficulty: Beginner-friendly. If you can boil and blend, you’re set!
- Servings: 3-4 generous portions, perfect for small gatherings or leftovers.
- Why it shines: Creamy, cheesy, and vegan—customizable for any taste!
Essential Ingredients: The Heart of Your Vegan Mac and Cheese
Let’s dive into the ingredients that make this Vegan Mac and Cheese so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
For the Vegan Cheese Sauce
- ¾ cup peeled and diced Yukon Gold potato: Adds creamy texture and mild flavor. Sub: Russet potato or extra sweet potato.
- ¾ cup peeled and diced sweet potato: Brings sweetness and vibrant color. Sub: Butternut squash or carrots.
- 2 garlic cloves: Subtle savory depth. Sub: ½ teaspoon garlic powder.
- ¼ cup raw cashews: Creates rich, creamy body. Sub: Raw sunflower seeds for nut-free or silken tofu.
- 1 tablespoon apple cider vinegar: Tangy zing mimics cheesy flavor. Sub: Lemon juice or white vinegar.
- 2 tablespoons nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 1 tablespoon for less intensity.
- ½ teaspoon onion powder: Adds savory depth. Sub: ¼ cup sautéed onions or shallots.
- ½ teaspoon sea salt: Enhances all flavors. Adjust to taste.
- ¼ cup extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
- ¼ cup water: Thins the sauce to perfect consistency. Sub: Vegetable broth for extra flavor.
For the Mac and Cheese
- 12 ounces elbow macaroni: Classic shape for holding the sauce. Sub: Shells, rigatoni, or gluten-free pasta.
- Sea salt, to taste: For pasta water and seasoning.
With about 10 ingredients, this dish is simple yet decadent. Nutritional yeast and cashews are the secret to its cheesy magic.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Vegan Cheesy Perfection
Ready to make this Vegan Mac and Cheese? It’s a quick, one-pot-plus-blender recipe that’s as fun to create as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re cooking tonight or prepping for later. Let’s do it!
Step 1: Make the Vegan Cheese Sauce (12-15 Minutes)
- Place ¾ cup diced Yukon Gold potato and ¾ cup diced sweet potato in a saucepan. Cover with cold water by 1 inch and add a few pinches of sea salt. Bring to a boil, then reduce heat and simmer, uncovered, for 8-12 minutes until fork-tender. Tip: Dice potatoes small for faster cooking.
- Drain the potatoes and transfer to a high-speed blender. Add 2 garlic cloves, ¼ cup raw cashews, 1 tablespoon apple cider vinegar, 2 tablespoons nutritional yeast, ½ teaspoon onion powder, ½ teaspoon sea salt, ¼ cup olive oil, and ¼ cup water. Blend until smooth and creamy. Tip: Scrape down the sides as needed for a silky texture.
Step 2: Cook the Pasta (8-10 Minutes)
- Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
- Reserve ½ cup pasta cooking water, then drain the pasta.
Step 3: Combine and Finish (3 Minutes)
- Return the drained pasta to the pot. Stir in the vegan cheese sauce, adding up to ½ cup reserved pasta water to loosen the sauce if needed. Tip: Add water gradually for the perfect creamy consistency.
- Taste and adjust with more sea salt or a splash of apple cider vinegar for extra tang.
(Word count: ~750. Time to serve!)
Assembly and Serving: Making Your Vegan Mac and Cheese Shine
Your Vegan Mac and Cheese is ready to steal the show! Serving is simple—about 2 minutes—and makes every plate a creamy masterpiece. Here’s how to do it:
- Plate It Up: Divide the mac and cheese among 3-4 plates or bowls, ensuring each gets plenty of sauce. Aim for ~1 cup cooked pasta per serving for 4, or 1½ cups for 3.
- Garnish with Flair: Sprinkle with extra nutritional yeast or chopped fresh parsley for a pop of color and flavor. Tip: A pinch of smoked paprika adds a smoky vibe.
- Serve with Sides: Pair with a green salad, roasted broccoli, or garlic bread for a complete meal. Hot sauce or chili flakes on the side add a fun kick.
- Presentation Hacks: Use wide, shallow bowls to show off the creamy sauce. Serve family-style in a colorful dish for a cozy vibe. Swirl the sauce for a picture-perfect plate.
Pro tip: Let guests add their own garnishes like nutritional yeast or herbs at the table for a fun, interactive meal.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Vegan Mac and Cheese is best enjoyed fresh, but it can be prepped for quick meals. Here’s how to store it for max flavor and freshness, plus make-ahead hacks.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store in an airtight container for up to 4-5 days. The sauce may thicken, so stir well before reheating.
- Freezer: Freeze the sauce separately for up to 2 months in an airtight container. Pasta is best cooked fresh to avoid mushiness.
Reheating Tricks
- Stovetop: Reheat in a pot over medium heat for 3-5 minutes with a splash of water, plant-based milk, or broth to revive creaminess.
- Microwave: Heat in 1-minute bursts, stirring between, until warm (1-2 minutes). Add a drizzle of olive oil or water to prevent drying.
- Tip: Refresh with a splash of apple cider vinegar or nutritional yeast after reheating to restore cheesy flavor.
Make-Ahead Magic
- Sauce: Make the vegan cheese sauce up to 3 days ahead; store in the fridge. Reheat gently, whisking in a splash of water if thickened.
- Pasta: Cook macaroni al dente up to 1 day ahead; toss with olive oil and store in the fridge. Reheat in boiling water for 30 seconds before combining.
- Veggies: Boil potatoes up to 2 days ahead; store in the fridge and blend fresh for best texture.
- Tip: Prep sauce and pasta separately for meal prep, then combine fresh for optimal creaminess.
This dish’s creamy nature makes it best fresh, but smart prep keeps it quick. Health bonus: It’s packed with protein (about 10g per serving), fiber (3g from potatoes), and vitamins A and C from sweet potatoes for a balanced meal (~400 calories per serving for 4).
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
This Vegan Mac and Cheese is a canvas for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and prepare the same way.
- Spicy Kick: Add ¼ teaspoon cayenne or chili flakes to the sauce. Top with sliced jalapeños. Health perk: Capsaicin boosts metabolism.
- Veggie Boost: Stir in ½ cup sautéed spinach, broccoli, or roasted mushrooms when combining. More nutrients and texture. Health perk: Extra antioxidants.
- Smoky Vibes: Add ½ teaspoon smoked paprika to the sauce and top with vegan bacon bits. Rich and smoky!
- Herb Infusion: Blend 2 tablespoons fresh basil or parsley into the sauce. Garnish with extra herbs for freshness.
- Crunchy Topping: Sprinkle with crushed vegan crackers or toasted breadcrumbs before serving. Adds texture without baking.
These variations make every batch feel new. Mix and match to find your fave Vegan Mac and Cheese style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a creamy bowl of Vegan Mac and Cheese, you’ve got a recipe that’s plant-based, healthy, and oh-so-versatile. With its luscious potato-cashew sauce and cheesy flavor, it’s perfect for weeknight dinners, cozy lunches, or impressing friends. So grab your blender, scoop out that creamy goodness, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
Print
Vegan Mac and Cheese
Description
Ever wonder how to make a vegan mac and cheese that’s as creamy and cheesy as the real deal? What if you could whip up a Vegan Mac and Cheese that’s so delicious it earns a 4.92 rating from 109 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a plant-based dinner that’s perfect for weeknights, family meals, or satisfying comfort food cravings
Ingredients
For the Vegan Cheese Sauce
- ¾ cup peeled and diced Yukon Gold potato: Adds creamy texture and mild flavor. Sub: Russet potato or extra sweet potato.
- ¾ cup peeled and diced sweet potato: Brings sweetness and vibrant color. Sub: Butternut squash or carrots.
- 2 garlic cloves: Subtle savory depth. Sub: ½ teaspoon garlic powder.
- ¼ cup raw cashews: Creates rich, creamy body. Sub: Raw sunflower seeds for nut-free or silken tofu.
- 1 tablespoon apple cider vinegar: Tangy zing mimics cheesy flavor. Sub: Lemon juice or white vinegar.
- 2 tablespoons nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 1 tablespoon for less intensity.
- ½ teaspoon onion powder: Adds savory depth. Sub: ¼ cup sautéed onions or shallots.
- ½ teaspoon sea salt: Enhances all flavors. Adjust to taste.
- ¼ cup extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
- ¼ cup water: Thins the sauce to perfect consistency. Sub: Vegetable broth for extra flavor.
For the Mac and Cheese
- 12 ounces elbow macaroni: Classic shape for holding the sauce. Sub: Shells, rigatoni, or gluten-free pasta.
- Sea salt, to taste: For pasta water and seasoning.
With about 10 ingredients, this dish is simple yet decadent. Nutritional yeast and cashews are the secret to its cheesy magic.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Make the Vegan Cheese Sauce (12-15 Minutes)
- Place ¾ cup diced Yukon Gold potato and ¾ cup diced sweet potato in a saucepan. Cover with cold water by 1 inch and add a few pinches of sea salt. Bring to a boil, then reduce heat and simmer, uncovered, for 8-12 minutes until fork-tender. Tip: Dice potatoes small for faster cooking.
- Drain the potatoes and transfer to a high-speed blender. Add 2 garlic cloves, ¼ cup raw cashews, 1 tablespoon apple cider vinegar, 2 tablespoons nutritional yeast, ½ teaspoon onion powder, ½ teaspoon sea salt, ¼ cup olive oil, and ¼ cup water. Blend until smooth and creamy. Tip: Scrape down the sides as needed for a silky texture.
Step 2: Cook the Pasta (8-10 Minutes)
- Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
- Reserve ½ cup pasta cooking water, then drain the pasta.
Step 3: Combine and Finish (3 Minutes)
- Return the drained pasta to the pot. Stir in the vegan cheese sauce, adding up to ½ cup reserved pasta water to loosen the sauce if needed. Tip: Add water gradually for the perfect creamy consistency.
- Taste and adjust with more sea salt or a splash of apple cider vinegar for extra tang.
(Word count: ~750. Time to serve!)
FAQs: Your Vegan Mac and Cheese Questions Answered
Got questions? I’ve got friendly answers to keep your vegan cheesy game strong.
How long does it take to make Vegan Mac and Cheese?
Just 30 minutes! 20 minutes prep, 10 minutes cooking. Perfect for quick weeknight meals.
Is Vegan Mac and Cheese healthy? What are the benefits?
Yes! It’s got 10g protein, 3g fiber (from potatoes), and vitamins A and C from sweet potatoes. Vegan, gluten-free (with GF pasta), and balanced (~400 calories per serving for 4).
Can I make it without cashews?
Yes! Swap cashews for raw sunflower seeds or ½ cup silken tofu for a nut-free option. Blend well for creaminess.
How do I store leftovers to keep them fresh?
Fridge for 4-5 days in an airtight container. Freeze sauce (not pasta) for 2 months. Reheat with a splash of water or plant-based milk.
Can I use other pasta?
Absolutely! Swap elbow macaroni for shells, rigatoni, or gluten-free pasta. Zucchini noodles work for low-carb.
Can I make it spicier?
Yes! Add ¼ teaspoon cayenne or chili flakes to the sauce, or blend in a small jalapeño for extra heat.