Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.
From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.
Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
The Best Vegan Mac and Cheese
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!
I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.
Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.)
Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.
Watch How to Make Vegan Mac and Cheese
Amazing Vegan Mac and Cheese
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Vegan
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Ingredients
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of Frontier Co-op red pepper flakes
- ⅔ cup raw cashews**
- 1 cup water, more as necessary
- ¼ cup Frontier Co-op nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
Instructions
- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Notes
Recipe adapted from my vegan queso.
Make it gluten free: Simply use your favorite gluten-free noodles.
*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.
**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Amy
We just made this recipe and it’s so delicious!! I FINALLY found a vegan mac & cheese! We added Beyond Meat’s grilled “chicken” to ours! Wonderful!! Thank you!
Kate
Hooray! Thank you, Amy!
Liz
Mac and cheese is my all time favorite food, and I was so afraid to go vegan for fear of missing cheese. This recipe provides such a great alternative, though! I don’t think I would have known it was dairy-free if I hadn’t made it myself!
Heather
This was so delicious. So tangy, so creamy, so comforting, so (mostly) guilt-free. The ACV was a perfect complement to the nooch.
I used shells (because old habits die hard and because they capture so much sauce in their belly), and steamed broccoli. I added a touch more vinegar to add “sharpness.” It was great! I gave hubs a double portion and he still asked if there was more. (Yes, but then you’d be depriving me of lunch tomorrow)… ;)
Thanks for another great recipe!
Kate
Lovely, Heather! Thanks so much for sharing. I appreciate the comment and review!
Lorrie
Made it! Loved it. Still learning to go a little lighter on the red pepper flakes but otherwise outstanding. Thank you.
Lorrie
Kate
Thank you for sharing!
Chrys
I need to make a vegan recipe for a birthday party, I am wondering how does this recipe taste cheesy without cheese? I am not a vegan or a vegetarian myself, but I will try it for our party.
Kate
Yes! It’s very creamy and will surprise you just how cheese-like it is.
Eliza
In answer to your question – nutritional yeast has a cheesy taste. And if you’ve never tried it, it is chock full of nutrients and is not an active yeast so no candida worries.
Jen
Hi Kate,
You are right, this is absolutely the BEST vegan mac and cheese I’ve ever tasted! More-ish is the best way to describe it. Made it for my boyfriend who couldn’t believe it wasn’t real cheese. Mac and cheese is my all-time comfort dish and after going vegan I really missed it. You have turned that around for me, thank you!
Kate
;Hooray! If you would like to leave a review since you loved it that much, I would appreciate it. :)
Cathy
Hi! I’m interested in this recipe but the link to the nutritional yeast is broken. When I searched the website there were 3 options — mini flakes, large flakes and powder. Which would you recommend? Thanks in advance. :)
Kate
Hi Cathy! Thank you for the bringing that broken link to my attention. I just fixed it by linking to their nutritional yeast on Amazon. I have the mini flakes, but any size will work since we’re blending the mixture!
Marti
After making and loving so many recipes from your blog and cookbook, this is the first that is not a keeper. I think it’s because we all expected it to be more like real mac and cheese. If it had just been called macaroni with vegan sauce, maybe we wouldn’t have been disappointed. Thanks for all the other recipes that we love!
Kate
I’m sorry to hear that! Try my real stovetop mac and cheese recipe. Will likely be more up your alley! https://cookieandkate.com/2018/stovetop-mac-and-cheese-recipe/
Blair
So many vegan dishes require yeast which is restricted from my diet. Would this recipe be Iifeless without it? Is there something else that can be used to replace the yeast and enhance flavor? Many thanks.
Kate
Unfortunately, the yeast is really key to the cheese flavor. Sorry!
Blair
Thanks Kate. I was afraid that would be the case. Thanks for all ofthe great recipes.
Amy
Hey Blair, Annie’s vegan mac and cheese doesn’t use yeast. Just wondering if you’ve tried it; it’s pretty cheesy flavored!
Amy
Blaire, Daiya mac and cheese also doesn’t have yeast. Their vegan alfredo mac and cheese is so creamy and tastes like real cheese!
Blair
Amy, thanks for the info! At first glance the ingredients seemed ok. I contacted Annie’s directly to determine what comprises the “natural flavors” ingredient. There is a range of flavors used and unfortunately among them, yeast. Bummer! This finding underlines the need to be cautious about vague ingredients listed on prepared foods, such as natural or artificial ingredients. These are black boxes that need to be opened, especially for those with allergies or sensitivities. Thanks again for taking the time to submit your comment.
Alexandra Phillips
wow looks yummy!! i will definetly try this recipe
Kate
Let me know what you think, Alexandra!
Claudia
Made this last night. It was really good. It needs more broccoli though, or definitely add some peas. Maybe a pinch of nutmeg? Or, some smoked paprika. I will definitely make it again. My non-vegan, non-vegetarian husband was skeptical but ended up liking it and went back for more.
Kate
Thank you, Claudia for sharing. Sure, add additional veggies if you like! It will be a little less creamy.
Teresa
I am allergic to cashews, is there another item that I can use in place of them?
Kara
After reading all the reviews for this, I had to try it myself. I was very skeptical (I’m a cheese-lover), but this was really really good! Even my picky toddler and husband liked it. Totally impressed and totally making this again- bravo!
Kate
Thank you! It is surprisingly cheese-like. :)
Lesley
This is my first attempt at making my own “cheese” and it came out GREAT! I’m pleasantly surprised at how it tasted and even my 3 year old boy loved the Mac n cheese. Thanks!
Kate
You’re welcome! Thank you for sharing, Lesley!
Rebecca
I’m planning on making this recipe this weekend. I don’t normally cook with vinegar but I have rice vinegar on hand. Could I use that instead of white vinegar or apple cider vinegar?
Kate
You could try it, but your flavors will vary.
Rebecca
Hey, thanks Kate! I don’t want to risk it… I’ll go ahead and pick up some apple cider vinegar.
BTW, every recipe I’ve tried from your blog has been delicious… your lentil soup recipe is the only one I make now. I’m a huge fan! Absolutely LOVE your blog.
Emilie
This is unbelievably tasty! I made it last night – I only lacked the mustard powder, and I subbed grape tomatoes & spinach for the broccoli. I can’t believe how tasty it came out. I recently made the switch from vegetarian to vegan and mac & cheese was one of the dishes I was worried about having to give up, but now I can rest easy. Thank you, Kate (& Cookie)!
Kate
You’re welcome! Thank you, Emilie for sharing and your review.
Violet
I followed this recipe to a T and it just didn’t turn out right. Neither my boyfriend or myself could even eat this.
Kate
I’m so sorry to hear it didn’t turn out for you! If you aren’t vegan, maybe you would like this real mac and cheese version better: https://cookieandkate.com/2018/stovetop-mac-and-cheese-recipe/
Sarah O.
This is the first time I’ve ever left a comment on a recipe in my 29 years of life. I stumbled on this recipe looking for vegan recipes for my wife who recently had to give up dairy. I love mac and cheese. So. Dang. Much. Today was one of our first blustery days in Portland, OR and I was ready to come home and veg out with some boxed mac and cheese. Then I remembered my wife. She would have been so sad if I had enjoyed that without her. So I went searching for a good vegan mac and cheese recipe. Honestly, I didn’t think any existed. But then I saw C&K and knew I had to try it.
AND I’M SO GLAD I DID. Y’all. This doesn’t need any dang dairy in it. It’s creamy. It’s flavor is complex. And it’s comforting AF. As a mac aficionado, I am SHOOK that this is as good as it is. I made a few alterations:
–I skipped onion powder because I didn’t have any and it has a lot of onions anyway.
–I added tumeric and cayenne pepper to get a more cheesy color and for some zing.
–I put a smidge more nutritional yeast in it because why the heck not.
–Instead of broccoli, I added roasted cauliflower.
Honestly, make this. It takes a little longer than traditional stove-top mac, but it’s definitely worth it.
Kate
I’m so glad you did too, Sarah! Love your descriptions SO much. :)
Casey
Hi. I made it. Super disappointed.It was more like gravy with all the sauteed onions. Creamy? Yes, indeed, but not cheesy. My kids wouldn’t eat it. I’m so frustrated after laboring over healthy good meals for my kids and then watch them turn in disgust. lol (not your fault) I guess that’s a mom thing. I’ve made a number of vegan mac n cheese, sadly, this was not one of the better ones. That said, I think you’ve done something special here by adding the potatoes. I like it. And if you called it gravy and made a vegan Chicken Marsala, you’d really be on to something. Thank you.
Kate
Hi Casey, I’m sorry to hear this mac and cheese wasn’t a hit with your family. To be sure, you added the nutritional yeast, right? That’s the key ingredient that makes this mac and cheese taste cheesy. Perhaps you’d like it with even more nutritional yeast than I called for here.
Ami
Hi Kate, can I make the sauce a day ahead and combine it with the pasta the following day for a quick lunch preparation in the morning? Will the sauce get separated or too thick after a day? Thanks!
Kate
I would combine it all and then reheat the dish as necessary. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce. Hope this helps some!
Ami
Thanks for the tip!
By the way… your recipes are like none other. The results prove the care and time you put into perfecting them!
KG
This was seriously amazing! It was my first time making vegan mac and cheese and it did not disappoint. I soaked the cashews beforehand because I’m not sure my blender is the strongest. Next time I’ll also measure out the potato per your instructions instead of just picking a “small” one to make sure I cook everything properly – I kept adding water to the pot while cooking because it didn’t seem like enough. My husband said the leftovers were just as good today. Will definitely make again!
Kate
So happy to hear it didn’t disappoint, KG! Thank you for your comment and review!
Danielle
I tried this recipe last night and I really loved it! I took the suggestion in the recipe and added third teaspoon of apple cider vinegar – it definitely gave it more zip and reminded me of old cheddar. I’m not vegan but I can’t eat dairy, so I’m always looking for alternative meal ideas. This recipe also worked well as leftovers (I brought it to work today for lunch)!
Kate
I’m happy to hear that! Thanks for giving this recipe a try, Danielle!
Michael
I made this dish tonight using the exact recipe. My wife and I loved it and will for sure prepare it again. Thanks for the vegan recipe.
Kate
You’re welcome, Michael!
annora
Why isn’t there a nutritual facts list on here? I’m using this for a health assingment and need the list. Thank you in advance.
Kate
Hi Annora! The nutrition information is below the notes section. You need to click to expand. Make sure you allow cookies so the plug-in appears. Hope this helps!
Courtney
Do you think this could be baked with bread crumbs like some regular mac and cheese recipes (but without butter obviously)? I’m trying to make a vegan mac and cheese for my dairy intolerant friend for Thanksgiving.
Kate
I haven’t tried it, but it may work!
Ivy
Hi Kate! I wanted to know if you knew how I could adapt this to be an oven Mac? I love an oven Mac with a nice breadcrumb crust, but not sure if it would work!
Kate
Unfortunately without testing it out, I’m not sure. Sorry!
Jaroslaw99
I have made a number of things with nutritional yeast and to me it is nothing like cheese taste. It overpowers everything. I really tried to like it since it is very healthy but I don’t. I will try the recipe eventually since another poster liked it without the yeast. When I had genetics class at college we had an experiment. We were given a harmless chemical on a test strip. 60% could taste it and 40% couldn’t. Or close to that which is what was expected. So “taste” often isn’t just a matter of preference, things really taste vastly different to different people.
Kate
I’m sorry you aren’t a fan! But thanks for trying it anyway!
Monica
I am very glad I tried this recipe – it is delicious and I will be bringing it to a vegan Thanksgiving meal this week. Thank you!
Kate
I’m happy you tried it, too! Thanks for letting me know what you thought, Monica.
Lilly
Made this recipie for Thanksgiving. So delicious! Definitely the best vegan cheese sauce I’ve made so far! I recommend adding paprika for more flavor and some more mustard powder. Definitely will make it again!
Kate
Thanks for sharing, Lilly!
Adrika
It tasted very cashew-y when I made this and a little on the sweeter side. What can I do to “fix” the dish?
Kate
Sorry to hear that, Adrika! You used raw cashews, right? You could add a tiny bit more vinegar and/or salt, or even a little pinch of cayenne pepper.
Olivia
Just made this and it’s delicious creamy and filling. Definitely cheesy!!!
Kate
Thanks for sharing, Olivia!
Deborah Pace
This vegan mac & cheese really was amazing! I used peas instead of broccoli. Creamy comfort food. Perfect for winter. Thanks!
Kate
You’re welcome! Thanks for the review, Deborah.
Lexikay
Hello I am very excited to try this but what should I do if I am allergic to nuts. Are they necessary in the recipe or can I replace it with something else?
Kate
I’m sorry to hear that! This one the cashews are really key, sorry I don’t have a great non-nut alternative to get a similar recipe.
Megan
I made this on Monday—it’s Friday, and my newly vegan husband (well, he’s vegan at home) is still talking about how good this was! I ate the rest of the leftovers on Wednesday for breakfast. I will definitely be giving this recipe to new (and old) vegans!
Kate
Wining! Thanks for sharing. I’m really glad you love it!
Robin
So creamy and delicious! I added sautéed shiitake mushrooms to it as well as finely chopped purple kale that I had steamed and lightly salted and peppered. Thank you for this delicious dairy-free mac and cheese!
Kate
Thanks for sharing, Robin!
Maggie
Hello! A friend recommended this recipe to me and I’d love to try it. Can I use cashew milk instead of cashews + water?
Kate
Hi Maggie! Happy to hear that this recipe was recommended to you. I’d suggest using raw cashews and water as designed. Sometimes nut milks get weird when boiled, and the ratio of cashews to water used in the milk will likely be different than this recipe. Hope this is helpful!
Grace4Kids2
You can also soak cashews for 20 minutes in boiling water, rinse before adding them to the pot.
I can’t wait to try this!
Kate
Thank you!
Kara
Just made this recipe. WAY more time consuming than stated. It doesn’t taste anything like cheese (in my opinion). It’s good however it doesn’t taste anything like your typical macaroni and cheese.
We’re trying to be fair in judging this recipe but it’s NOT what we expected at all.
My brother said “it’s not bad, but it’s not cheese.”
Kate
I’m sorry it wasn’t what you expected, Kara! Thanks for trying it and letting me know your thoughts. My real stovetop mac and cheese might be more what you are looking for (if you don’t need vegan.).
Freddie Miller
Made this tonight and it was great. I added asparagus tips to the broccoli. It would work with many different vegetables. Really loved it! I think the grated potato was a great binder.
Kate
Thanks for sharing, Freddie.
Kaylieann
Hi! For the grated potatoes, would I be able to use store bought frozen hash browns?
R
This looks awesome! Can I omit the nutritional yeast and sheds? I have neither.
Kate
This one really needs it for the flavor of the ‘cheese’.
OGvegan
First off thank you for this recipe sounds delicious!!!! and has great reviews.
Will the recipe taste just as well without the onions? I have a vegan friend who has an onion allergy, but I really want to make this recipe for our dinner. Is there a substitute i can use for the onion ?
Kate
Hi there! I’m sorry for the slow response. I’m afraid there is no substitute for the onion, but I believe you could omit the onion and onion powder and still achieve delicious results.
Cindy B
Small amounts of Asafoetida give a comforting onion-garlic flavour, which is especially good in stews, curries and vegetarian dishes. A ½ teaspoon of the powder can be substituted for 2-minced garlic gloves, or 2/3 of a cup of minced onion.
Melissa Flink
Delicious!!
Kate
Thank you, Melissa!
Yunji
Hi! I love this recipe. It satisfies the needs of my vegan husband and 2 year old daughter. Today I made it with pine nuts because I didn’t have any cashews and the result was amazing. I’m planning to try pine nuts on other recipes that call for cashews.
Kate
Thank you for sharing!
Andrea
Hello! I just made this recipe and made way too much “cheese” sauce. Do you think it will survive freezing? Thanks!
Kate
I don’t typically recommend freezing recipes like this, but if you try it, let me know!
BN
The cheese sauce has become a weekly ‘must make’. I use it for so many things that call for a cheese sauce.
So glad I found this recipe.
Kate
I’m happy you found it too! Thanks for your feedback.
Kate
I’m happy you found it too! Thanks for your feedback.
Jean
I recently started an all plant base diet and I’m still trying to find my footing around delicious but still healthy recipes. This recipe was absolutely delicious! Thank you for the great share. My partner and I thoroughly enjoyed it. YUMMM!!!
Kate
Great that you loved it Jean! Thanks for your feedback.
yves
kate….you’ve hit the bull’s eye AGAIN. this is my first time making vegan mac & cheese, i’m sure glad i started with your recipe. is’s a keeper.thank you so much for all your great recipes.
Kate
You’re welcome! Thanks for your review.
Emma
Hi, I’m planning to go on holiday, and want to prep some food in advance. Does the sauce freeze well? Thank you, looking forward to making it.
Marion
OMG!! That’s all!! Family’s fighting over it!
Diana
I don’t have a blender, but was thinking of just using cashew butter? thoughts?
Lissette
Do you know the calories or nutritional value per serving?
Kate
The nutritional information is below the notes section of the recipe. :)
Shane
Holy buckets this is good! I decided recently to incorporate more vegetarian/vegan recipes in my repertoire, and your blog came up near the top of a google search for “vegan dishes”. The fact that mac and cheese was first on the list of 29 vegan recipes definitely caught my attention; but it was Cookie posing with a broccoli stem that sealed the deal :)
If someone handed me a bowl of this and said nothing about it I would have thought it was an awesome white cheddar mac and cheese. I’ll definitely be making this again. Thanks!
Kate
Love to hear that, Shane! Thanks for taking time to comment and review.
Cindy B
Small amounts of Asafoetida give a comforting onion-garlic flavour, which is especially good in stews, curries and vegetarian dishes. A ½ teaspoon of the powder can be substituted for 2-minced garlic gloves, or 2/3 of a cup of minced onion.
Kate
Thanks for sharing, Cindy!
Sethlina Amakye
I don’t typically leave reviews but I had to. I have been SEARCHING for the perfect Vegan Mac and Cheese recipe for over a year. THIS IS PERFECT. It’s soooo good! THANK YOU!!!!
Kate
I’m so glad you did too! Thanks for the review and trying this recipe.
Audrey V
What a nice, easy comfort food! I made mine with 16 oz of butternut squash pasta and both the broccoli and peas. For the sauce I just added a little extra of everything and it made the perfect amount. I should have used more vinegar for the larger quantity, but was too hungry to bother any more. Instead of salt, I used about a tablespoon of miso paste (healthier alternative). This dish came out great, and we sprinkled a pinch of chili and lime seasoning on top.
Kate
Thanks for sharing, Audrey! I appreciate the review.
Ceci
Hi! Super excited to try this! The nutritional yeast links to hemp hearts-is this right? Just wanna make sure before getting it!
Thanks!
Kate
Thanks for bringing that to my attention! Nutritional yeast is correct; I’ve just fixed the link.
Stacey
This recipe did not work out for me. The sauce was clumpy, but that may have been the result of my blender. I also think using less noodles would have been better. Did add a vegan “meat” crumble to the dish and that was helpful.
Kate
I’m sorry this didn’t turn out perfect fo you! Thank you for your feedback, Stacey.
Linda Weber
I read your comment policy, and was relieved that you review/edit comments before they’re posted. You probably won’t want to publish this comment, but I wanted to share it and possibly get your feedback. I really wanted to make this recipe, as I am seriously thinking about becoming a vegan, and my love for cheese is the only reason that’s stopping me. I started by using your link to the Frontier Co-op nutritional yeast, and it all stopped there. The most recent product review was terrible, as are many others. Apparently there have been one or more bad batches that smelled of chemicals. Do you know if the company has explained or apologized for the problem? I realize that life (industry) isn’t perfect, but to build any kind of trust, it’s important that something like this be at least acknowledged for those of us who are committed to healthy eating. Thank you for taking the time to read this. Please feel free to write back to me directly at my email below. (Fellow dog lover)
Jordan G
Delicious! Didn’t have dry mustard so replaced with Dijon.
Sprinkled lemon pepper seasoning on top and that brought it to a whole new level!
Would make again :).
Kate
Thanks for letting me know you liked it with Dijon! I appreciate the review, Jordan.
Irene
Just made this and it tastes great!! Best vegan cheese sauce I’ve tried so far :)
I didn’t have mustard powder, but I added some black pepper and a little extra nutritional yeast at the end. Would definitely recommend this recipe!
Kate
Thank you, Irene!
Erin
OMG! I have been on the hunt for a good vegan mac and cheese recipe for awhile and have made many of them that were just okay. I cannot stop eating this – seriously addicting! Your recipes are always so on point and I’ve gotta say, out of all the vegan recipe books/websites I own and follow, yours are 100% my favorite. Your recipes are SO. DAMN. GOOD.
Thank you for this!
Kate
Hooray! I’m so happy to hear you loved this and are enjoying the recipes, Erin.
sarah
What can i use to replace the cashews? My daughter is allergic
Kate
I’m sorry to hear she is allergic! This one really needs the cashews to get the creaminess factor to resemble cheese.
Darlene Armitage
I was skeptical before I made this and was completely amazed at the results!! My vegetarian daughter recently went dairy-free and homemade mac and cheese was a staple at our house. I made it this afternoon for her and my husband to have for dinner. I had to stop myself going back for more when I made it so there was enough left for their meal! They both loved it!! I did soak the cashews since I don’t have a blender. I also doubled the recipe and forgot to double the apple cider vinegar so will correct that next time!
Kate
I’m glad you made it anyway and loved ti! Thanks for your review, Darlene.
Darlene
I was skeptical before I made this and was completely amazed at the results!! My vegetarian daughter recently went dairy-free and homemade mac and cheese was a staple at our house. I made it this afternoon for her and my husband to have for dinner. I had to stop myself going back for more when I made it so there was enough left for their meal! They both loved it!! I did soak the cashews since I don’t have a blender. I also doubled the recipe and forgot to double the apple cider vinegar so will correct that next time!
Kate
I’m glad it’s a favorite! I agree it is hard to stop going back for seconds. Thanks for your review, Darlene!
Mary
Hi. I’m excited to try your mac and cheese! I am allergic to potatoes though. I see that you originally just used the pasta liquid. What if I added some tapioca starch? Do you think that would replace the potato?
Kate
Hi Mary! You could definitely try that. I would use a very small amount, maybe 1/4 teaspoon.
Bobbie
Thank you soooo much for this recipe. I made this with my boyfriend and it was amazing!! Definitely a new favorite
Kate
Fantastic, Bobbie! Thank you for your review.
Pepper Smith
Thank you for this fine recipe. I made it last night, and it is almost gone–between two of us! It is SO good. I can’t wait to try another of your ideas tonight!
Kate
Wonderful to hear, Pepper! Thank you for your review.
Meghan Palmer
This is really, really good. I tried a vegan pizza recipe and the cheese on it wasn’t great, but this cheese sauce was INCREDIBLE, so flavorful and creamy.
I used an immersion blender so I wasn’t able to get all of the chunks out of the cashews, next time I’d crush them up before putting them in the pan. I also added about 3/4 cups of water and a bit more nutritional yeast. All in all, this was incredible and will definitely eb makgin ti agian!
Kate
Thank you for sharing, Meghan!
amy
Wow! Just made this for my family (most of them normal meat eaters) and my husband of almost 25 years told me it was the best flavor of any meal I’ve EVER made!
Kate
Great, Amy!
Kaylah
This is sooooooo delicious!!!
I’ve only been vegan for about six weeks and feel like I’ve been starving the whole time. My family and I are foodies from the Bay Area, so I’m a bit snobby and particular about what I eat. I thought the picture looked good, but so far, I don’t like vegan cheese substitutes, so figured I was going to tolerate this recipe at best. But my hunger inspired me to try it. Wow!! I can honestly say this is some of the best Mac and “cheese” I’ve ever had, with a gourmet flare that was so divine!! Also, it was as creamy, if not more so, than the real thing! No gritty bits that make me feel like I’m eating ground up vitamins!
Nice work Kate!!!
Kate
I’m so glad you tried it! Thank you for your review, Kaylah!
Cath
Wonderful, fed about 2 but could probably stretch to 3 if you aren’t greedy like me, I definitely put too much salt in, but will fix that next time! It’s so creamy and super adaptable, (how thick you like the sauce) would 100% recommend!
Kate
Thank you for recommending it, Cath!
Sean
Delicious but when I made it it came out very creamy like an Alfredo sauce as opposed to a Mac ‘n’ Cheese sauce — I can’t wait to try it on linguine!
Kate
Thanks for your review, Sean!
Donna
I made this today and it’s the best vegan mac and cheese I’ve found! I added the broccoli and some green chick peas just because I had some. It was very very good!
Kate
Hooray! Thanks for stopping to comment and review, Donna.
Orla
Delicious!
Kate
Thank you, Orla!
Bill
I made this recipe tonight for my wife and daughter and they LOVED it! Easy to make and cheesy AF.
Kate
Great! Thanks, Bill.
Grace
Why would anyone make Mac and cheese with real dairy when this deliciousness exists??? It takes like the real thing, I would not believe it didn’t contain dairy if I had not made it myself. Mind. Blown. My vegan boyfriend loves it. We doubled the recipe, added a 1/4 c more nutritional yeast, added fresh peas and topped it with a crunchy panko bread crumb topping toasted with olive oil. Seriously leave the cholesterol behind and try this recipe. Thank you thank you thank you for this recipe!
Kate
Glad you love this version, Grace! Thanks so much for your feedback and review.
Hollie
I am shifting towards veganism and this was really good! We mixed some leftover bean chili in the leftover mac for yummy chili “cheese” mac, which was also great!
I did not get the smooth texture I was hoping for It was still slightly grainy. Maybe I just need to keep it blending for a little longer? (I followed the recipe exactly, except I did not soak the cashews).
Thanks for all your efforts on these recipes! I am really enjoying your site! :)
Kate
It could be that you needed to blend longer, especially if you don’t have a high powered blender. It may help to soak the cashews next time, if you blended long enough.
julie Moore
I made this it was yummy, I think next time I will add a little more vinegar to add a bit more sharpness. Over all very satisfied will make again
Kate
Thank you for your feedback, Julie!
Camry
I followed this recipe to the letter and I have no idea where I went wrong, but it did not turn out the way the recipe says. It looks like puree food from a nursing home and tastes extremely bland to me. I’m sure the recipe itself is fine, I just have no idea where I messed it up.
Kate
I’m sorry to hear that, Camry! Did you allow the ingredients to simmer together?
Camry
In ammendment to my previous comment pondering what I had done wrong, I simply did not mix it with the noodles at that point so it looked off to me, but once I added the noodles it truly was the best vegan mac and cheese. My roomate didn’t even realize it was vegan!!
Kate
Ok good! I’m happy it ended up workin out well.
Ana Mercedes
Hola Kathryne, I am slowly embarking on my vegan journey and I wanted to take a moment to thank you so much for this recipe. I made the vegan Mac and Cheese last night and it was absolute perfection! I loved how rich, flavorful, and creamy the sauce was!You are amazing, I can’t wait to try more of your recipes. Muchas Gracias!
Kate
I’m excited you liked this one! Good luck on your new journey.
Alana
Can you freeze this and then reheat? Making this as a meal for someone who is moving and just wondering if it reheats well after being frozen.
Kate
I haven’t tried it, but typically dishes like this don’t reheat well. Sorry! I would recommend one of my soups or I have heard enchiladas freeze well.
Jonathan
This is trash. Absolute trash. I followed this recipe to the T. And it tastes soo bad. Like if you could transform the smell of your city disposal to taste this is how the recipe would taste. I don’t know how this recipe got such highly rated reviews.
Kate
Hi Jonathan, I’m sorry you didn’t love this recipe.
Chantelle
I made this recipe for my partner and I. The flavors were good but the texture was not my favourite. It could be that I do not have a high-powered blender but I did soak the cashews for about 5 hours before blending. I would recommend you have a high-power blender if you would like to try this recipe.
Kate
Hi Chantelle! I’m sorry the sauce wasn’t as creamy for you. I appreciate your review.
Nikki Johnston
I just cannot believe how good this was! I’m new to plant based eating, and I needed something to get my kids on board. They actually ate it! This is a new regular in our house!
Kate
Great to hear, Nikki!
Christine
Unbelievable! I was so impressed at how delicious and cheese-like this dish was. I’m looking forward to trying your vegan queso recipe and the various recipes in your cookbook. I began eliminating animal products from my diet the last few weeks and felt like most of my dishes were boring. Your recipes excite me because they’re so creative and I like how you have the various substitutes at the bottom of each recipe in your book. Thank you for showing me that being vegan doesn’t have to be boring!!
Kate
I’m happy to hear you think so, Christine!
Hayley
I love my old non-vegan baked Mac and cheese. Do you think this would hold up fine to dishing in a casserole dish, topping with breadcrumbs and broiling?
Kate
It would be worth trying! Let me know what you think, Hayley.
Yuki
This was AMAZING! Even the non vegan 13 year old loved it!
Kate
Hooray! I’m happy to hear that.
Vee
I made the recipe, but I will use less nutritional yeast, as the yeast taste was overpowering, and I’ll add some vegan butter to my recipe. Otherwise, it was great.
Kate
Thank you for your feedback, Vee! It can have a very distinctive taste sometimes.
Janice
Just wondering, can I use non sweetened cashew milk instead if water? Wouldn’t that make it creamier? I’m new to vegan cooking but I’m trying this recipe tonight.
Thanks!
Janice
Wonderful tasting “cheese” sauce. My son, the Vegan, loved it!!! Can’t wait to try your other recipes!!
Kate
This recipe is tricky. I would stick to the instructions for this one.
Joe
Oh my goodness this was soooo good! I bought sweet potatoes by mistake but it turned out OK. Thanks Kate (and Cookie)!
Kate
Oh no! I’m happy you still liked the end result.
Naomi
I love the flavor of this recipe, but I couldn’t get the sauce smooth and creamy. It remained kind of grainy. I blended it in a food processor, not sure if that made a difference. I thought about cooking the potato before grating. Any advice?
Kate
It could be your food processor couldn’t get it quite as smooth. Did you find there wasn’t enough volume in the food processor to help it blend?
Jacob
Surprisingly delicious… To be perfectly honest I had low expectations when preparing this, as usually vegan cheeses etc. tend to disappoint, but this dish is excellent. Of course it’s not ‘identical’ to regular cheese sauce, but whatever this is it’s damn nice.
P.S I added a touch of smoked salt to mine, and I also sprinkled some crispy fried onions on top.. would recommend!
Kate
Smoked salt sounds like a nice touch! Thank you for your review, Jacob.
Claudia Acevedo
Could the “cheese” sauce be made in advance?
Kate
It works best all made at once. I don’t find this one is great to make too far in advance.
Frida
I tried this recipe and I’ll warn y’all- it doesn’t taste like normal mac and cheese. It’s very different. I really don’t know how to feel about it.
Kate
I’m sorry you just didn’t love this one!
Arpi
Are the potatoes necessary in this? Wondering how it would taste if I omitted it?
Kate
I find they really help with the cheese-like texture and flavor.
Isis
I’ve been vegan for almost a month and I’m completely new to cooking. This was my first time trying a vegan mac and cheese recipe and it was shockingly amazing! All the work was worth it! I was a little nervous on how these ingredients would come to together but it came out perfect! 10/10 recommend, and shall do it again!
Kate
Wonderful to hear, Isis! I’m glad you loved it. I appreciate your comment and review.
Kim
This looks really good but I was curious if I could leave out the potato or use a sweet potato instead? Right now I’m off “white” food. Lol.
Kate
The potato stated here really helps with the cheese-like flavor and texture. I don’t know if you will get the same with a sweet potato. But, let me know if you try it!
Kim Mathie
Aha! Well, I did try it and I think it worked, although it did lend a note of sweetness, perhaps too sweet for cheesy mac and cheese! Otherwise, I thought it was great!
Jonathon Heymanson
bloody delicious mate
Kate
Thank you, Jonathon!
Ashley
What would you suggest for making this recipe nightshade free? ♀️
Ashley
Lol it didn’t post my emojis.
Sarah
This recipe is unique due to the grated potatoes. They give the sauce a thick and creamy texture. ACV isn’t tangy enough for my taste palate, so I added the juice of a lemon in addition to the ACV and added a bit more nooch than the recipe called for and it was yummy.
Kate
Thanks for sharing your variation, Sarah!