Best Rated Vegan Mac and Cheese Recipe for Creamy Flavor

Craving a creamy, cheesy mac and cheese that’s entirely plant-based? You’re in the right place!

This best rated vegan mac and cheese recipe delivers all the comforting, rich flavors of traditional mac and cheese — but without any dairy or animal products. Perfectly cooked pasta is enveloped in a velvety sauce made from wholesome ingredients like cashews, nutritional yeast, and spices.

Whether you’re a longtime vegan or just looking to try something new and delicious, this recipe offers the ideal balance of taste, texture, and nutrition.

What’s more, it’s incredibly easy to make and customizable to your preferences. From weeknight dinners to potlucks, this dish will quickly become a family favorite.

Plus, it’s a great gateway recipe for those skeptical about vegan food, proving that compassion and flavor can go hand in hand.

Why You’ll Love This Recipe

This vegan mac and cheese ticks all the boxes for comfort food lovers. Here’s why it stands out:

• Rich and creamy: The cashew base creates a luscious, smooth sauce that mimics traditional cheese perfectly.
• Nutty cheesy flavor: Nutritional yeast adds that classic cheesy tang without any dairy.
• Quick and simple: Ready in under 30 minutes with minimal prep.
• Customizable: Easily add veggies, spices, or proteins to suit your taste.
• Allergen-friendly: Gluten-free pasta options and nut-free substitutes can be used.

Plus, it’s a fantastic way to sneak extra nutrients into a family favorite.

Ingredients

• 8 ounces elbow macaroni (use gluten-free if desired)
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons refined coconut oil (or vegan butter)
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color)
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• Optional toppings: bread crumbs, fresh parsley, vegan cheese shreds

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Colander
• Baking dish (if baking with toppings)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Soak the cashews: While pasta cooks, soak the raw cashews in hot water for at least 20 minutes. This softens them for a creamy sauce.
3. Make the roux: In a medium saucepan, melt the refined coconut oil over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste and starts to bubble slightly.
4. Add plant milk: Slowly pour in the almond milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
5. Blend the sauce base: Drain the cashews and add them to a high-speed blender along with the thickened milk mixture, nutritional yeast, garlic powder, onion powder, Dijon mustard, smoked paprika, turmeric, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
6. Combine pasta and sauce: Pour the sauce back into the saucepan and warm over low heat. Stir in the cooked macaroni, making sure every piece is coated in cheesy goodness.
7. Optional baking: For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with bread crumbs or vegan cheese shreds, and broil for 3-5 minutes until golden and bubbly.
8. Serve hot: Garnish with fresh parsley if desired and enjoy your rich, comforting vegan mac and cheese!

Tips & Variations

“The secret to the creamiest vegan mac and cheese is soaking your cashews well and blending until ultra-smooth.”

• Nut-free version: Substitute cashews with cooked potatoes and carrots for a creamy, allergy-friendly sauce.
• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms for extra nutrition and flavor.
• Spicy kick: Add a pinch of cayenne pepper or hot sauce to the sauce for a subtle heat.
• Herbaceous twist: Mix in fresh herbs like thyme, chives, or basil for a fresh flavor boost.
• Cheese alternatives: Try adding a bit of vegan cheese shreds to the sauce before baking for an even cheesier experience.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs beautifully with a variety of dishes. Serve it as a standalone comfort meal or complement it with:

• Fresh green salads with lemon vinaigrette for a light contrast.
• Roasted vegetables like Brussels sprouts or asparagus.
• Garlic bread or crusty artisan bread for dipping.
• Protein sides such as baked tofu, tempeh, or seitan.
• For more vegan inspiration, check out our Jamaican Minced Beef Recipes or Julie Marie Eats Recipes.

Conclusion

This vegan mac and cheese recipe proves that you don’t need dairy to enjoy a rich, creamy, and satisfying bowl of cheesy pasta. With wholesome ingredients like cashews, nutritional yeast, and plant milk, you get a deliciously smooth sauce that coats every noodle perfectly.

It’s a recipe that’s not only easy to prepare but also versatile enough to suit any taste or dietary need.

Whether you’re serving it for a family dinner or bringing it to a potluck, this dish is sure to impress even the most skeptical eaters. Plus, experimenting with toppings and add-ins keeps the recipe fresh and exciting.

If you love this mac and cheese, don’t forget to explore more comforting recipes like our Meatballs And Alfredo Sauce Recipe or the indulgent Magic Dough Recipe. Happy cooking!

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