This is the best vegan mac and cheese you’ll ever make! It is so easy to make (only 7 ingredients), takes 20 minutes from beginning to end, is nut-free, and just like the real thang. If you are anything like me, you are going to love this super cheesy, creamy, gluten-free pasta dish. Talk about comfort food!
Want to learn how to make the BEST vegan mac and cheese WITHOUT cashews, nutritional yeast, a blender, potatoes, or any weird ingredients.
If you would rather make mac and cheese with nutritional yeast, I got you covered! And it is still super cheesy!
The Best Vegan Mac and Cheese Ingredients
There are no cashews or nutritional yeast in this recipe! You just need a few simple pantry ingredients that you may have on hand already!
- Elbow/ macaroni pasta: gluten free or regular macaroni both work fine.
- Gluten free all purpose flour: or regular all purpose flour if you’re not gluten free.
- Vegan cheese: I used vegan cheddar cheese for this recipe. You can mix mozzarella. One of my favorite vegan cheeses is Vevan! In would try it out!
- Vegan butter
- Almond milk (other dairy free milk): opt for nunsweetened milk
- Salt
- Pepper (optional)
Instructions
- Start cooking your macaroni in salted dwater. Cook until al dente
- In a medium pot, melt butter over medium heat. Once completely melted, whisk in flour until it forms a smooth paste.
- Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.
- Add in salt, pepper and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a cheesy sauce.
That’s it! Perfect vegan mac and cheese in a few simple tests!
If you want to, you can top it off with some toasted breadcrumbs for extra texture.
Frequently Asked Questions
Can I prep this easy vegan mac and cheese ahead of time?
Yes! You can make this a few days ahead of time and store it in an air-tight container in the fridge. Heat it up in the microwave or on the stove. You may need a little splash of milk when reheating.
Can I make this gluten-free & dairy-free?
For sure! You can choose your favorite gluten-free pasta for this dish! Then you can use oat milk or your favorite dairy-free milk alternative. Also always double-check to see your oat milk is gluten-free if you decide to use it.
How do I store this?
Let your pot cool completely before storing it in the refrigerator in an airtight container. It will last for about a week.
Can I freeze it?
Yes! transfer the mac and cheese to a freezer-friendly container or plastic. This can keep for up to 6 months.
If you plan to freeze a large batch, you might want to slightly undercook the pasta so it tastes better when your reheat.
More Savory Dishes on the Blog:
- Creamy Mushroom Quinoa Risotto
- Keto Spinach Balls
- Easy Tofu Stir Fry
- Keto Garlic Herb Biscuits
- Vegan Mac And Cheese (with nutritinal yeast)
If you make the best vegan mac and cheese recipe, I’d love for you to leave a comment and rating below. Also don’t forget to tag me @cleaneaterr so I can see your creations!
The Best Vegan Mac and Cheese
Ingredients
- 1/2 cup vegan butter
- 1.5 pounds elbow pasta
- 1/2 cup gf all purpose flour
- 5 cups plain unsweetened almond milk
- 6 cups shredded vegan cheddar cheese
- 2 ttsp kosher salt
- 1 tsp black pepper
Instructions
- Cook pasta in salted water according to package directions.
- In a medium pot, melt butter over medium heat. Once completely melted, whisk in flour until it forms a smooth paste.
- Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.
- Add in salt, pepper and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a cheesy sauce.
