Vegan Mac and Cheese

This creamy mac and cheese recipe is the perfect piping hot comfort food to get you through those cold winter nights, or just a warming treat any time of the year. The silky-smooth rich sauce and filling macaroni are a heavenly combination. You won’t even be able to tell it’s vegan! Why not make it for your non-vegan pals or family and slyly mention afterward that it’s dairy-free? They won’t suspect a thing! We’re not promising you’ll be able to let anyone else touch this dish though as it’s so tasty.

Feel free to substitute the macaroni for another pasta, we’d recommend pasta shells (conchiglie), bows (farfalle), penne, or fusilli. These are the best pasta shapes to ensure the sumptuous sauce coats each piece liberally. If you want to level up your mac and cheese, sprinkle it with vegan parmesan, dairy-free cheddar, or chopped meat-free sausages.

Recipe yield
4 servings
Total time
20 minutes

Ingredients

For the macaroni

  • 2⅓ cup macaroni (or 350 g)

For the sauce

  • ¾ cup coconut milk (or 170 g)
  • 2 tbsp tapioca flour or arrowroot flour
  • 1½ tbsp nutritional yeast
  • ¼ cup finely grated vegan cheese (or 50 g)
  • 1 tsp dijon mustard
  • Salt and pepper to taste
  • Turmeric (optional)
  • Onion powder (optional)

Instructions

  1. Cook the macaroni according to packet instructions.
  2. In the meantime, add all sauce ingredients to a pan and whisk constantly as you bring to a boil.
  3. Simmer for about one minute until the sauce thickens, then stir in salt and pepper.
  4. Add a little water if the mixture is too thick.
  5. Stir the sauce into the drained pasta and serve.

Prefer a cheesy sauce made entirely with basic vegan ingredients? Try this one!

On the lookout for more pasta dishes? How about our Spaghetti Bolognese?

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