The ultimate Vegan Mac and Cheese! Cheesy, saucy macaroni topped with an irresistible buttery & golden crispy crumb topping, or omit the topping and making it on the stovetop. No dairy, no nuts & easily made gluten-free. Prepare to get saucy!
Let me introduce you to a really good vegan mac and cheese that's "cheesy", creamy, saucy and rich on the insides and garlicky, crispy and golden on the top.
And when you think of comfort food, mac and cheese has got to be right up there with the best of them, right?
Jump to:
This baked vegan mac and cheese features a surprising mixture of ingredients that all work together to give a really cheesy flavor and great texture.
You see, I have some requirements for my vegan mac and cheese and one of them is that it must be on-point texturally. For me, the ultimate plant-based mac and cheese should be saucy (but not too saucy) and buttery with a sharp cheesy taste and it must be baked and it must have a crispy topping. That's what the mac and cheese I grew up eating was like.
What is vegan mac and cheese made of?
You might be wondering how you can make mac and cheese without milk or cheese. Well, the base of this vegan mac and cheese sauce is made from cauliflower and sweet potato, then comes a combination of nutritional yeast, garlic powder, onion powder, smoked paprika, a tiny smidge of mustard and vinegar, plus some white miso paste. It's an unlikely collection of ingredients that really work, even though it might not seem like it at first glance. Trust me.
And don't be scared off by the veggies because you really do not know they are there once the sauce has been blended up and is mixed with tender macaroni and topped with crispy garlicky, buttery breadcrumbs. It’s all perfectly cheesy, saucy, crispy and comforting and satisfying in that way only mac and cheese can be. And, bonus, it’s totally dairy-free and nut-free.
Yes, we're talking vegan mac and cheese. No cashews. We all know they make a great creamy sauce, but I want this recipe to be accessible to everyone. This means that as well as being dairy-free and nut-free the recipe can easily be made gluten-free too just by using gluten-free macaroni.
This right here is mac and cheese heaven! ♡ It's got all the good things that I'm looking for:
- comfort food to the max
- family friendly
- all the textures - rich and saucy and crispy
- cozy and hearty
- cheesy but dairy-free
- packed with veggies but doesn't taste like it
- makes awesome leftovers!
How to make vegan mac and cheese from scratch
(For detailed measurements and instructions, see the printable recipe card).
As well as tasting fantastic, this Vegan Macaroni and Cheese is pretty straightforward to make. Here's how it's done:
Step 1: Blend up all of the sauce ingredients.
Step 2: Cook the macaroni, drain then stir in the sauce.
Step 3: Make the garlicky breadcrumb topping.
Step 4: Spoon the saucy macaroni into a dish, top with the breadcrumb mixture and bake.
How to cook on the stovetop
This recipe can be made on the stove top. Here's how:
Cook the macaroni as directed, then drain it and return it to the pan. While the macaroni is cooking make the sauce, transfer it to a pan and cook over a medium heat, stirring constantly for about 5 minutes until hot. Then mix the sauce and macaroni together. Keep it over the heat for a few minutes so that it becomes piping hot, then serve.
When cooking it on the stove top you can either skip the crispy breadcrumb topping, or prepare the crumbs as instructed in the recipe, then fry them in a frying pan on the stove top. You will need to do this in batches though for ultimate crispy goldenness.
Then sprinkle the crispy garlicky breadcrumbs over the mac and cheese as you serve it up.
Success tips
- White sweet potato gives the cheese sauce a better flavor than orange sweet potatoes because they aren't as sweet. It's still ok when made with the orange ones but doesn't taste as cheesy and is much sweeter. Look out for sweet potatoes with lighter, golden-colored skin and white flesh like the Hannah variety. If you aren't sure you can scratch the skin gently to see the color of the flesh underneath or check out this article about sweet potato varieties. The Hannah is the 3rd one in the list and is the kind you are looking for.
- Make sure the sauce is blended completely smooth.
- Don't omit any of the sauce ingredients. They all work together to provide the ultimate flavor.
Is almond milk good in mac and cheese?
I don't recommend almond milk for making vegan mac and cheese. It has a distinctive flavor which comes through in the sauce. I also don't recommend rice milk because it is naturally sweet. Unsweetened soy, oat and cashew milk are my go-tos for this and other savory sauces because their flavor is so neutral.
Tips for prepping ahead and freezing
This vegan mac and cheese is great for making ahead. The best way is to cook then cool the macaroni, cook and cool the sauce, then toss the two together. Spoon them into an oven proof dish and add the topping. Refrigerate for up to 3 days, then bake when needed. Or wrap well then freeze. Thaw overnight in the fridge and bake as per the recipe.
You can also just make the sauce up to 3 days ahead and store it in an airtight container in the fridge or for up to 3 months in the freezer.
Storage and reheating tips
Storing leftovers - Cover or place in an airtight container and refrigerate for up to 3 days.
Reheating leftovers - Leftovers can be reheated in a microwave or in an oven. When I reheat it I like to add a little drop of water or plant milk into the macaroni to loosen it up as it heats.
Variations
When mixing the cheese sauce and macaroni, make it your own by adding some yummy extras like:
- sliced vegan sausage or frankfurters
- vegan chorizo pieces
- vegan pepperoni
- sautéed onions
- sautéed bell peppers
- peas
- cherry tomatoes
- steamed broccoli
- steamed cauliflower florets
- chopped vegan steak
- vegan ground round
- sautéed mushrooms
- vegan bacon pieces
- tempeh
- leftover chili
- jalapenos
Feel free to switch up the kind of pasta you use too. Any pasta shapes are fine instead of macaroni. Just use whatever you have at home. You can also switch out the sweet potato in this vegan mac and cheese for butternut squash.
How to serve
As a side dish vegan mac and cheese will compliment most things and is great at festive gathering like Easter, Thanksgiving and Christmas served up alongside a great vegan roast or vegan meatloaf.
For everyday dinner purposes, I really like to keep it simple and serve mine with a big squeeze of my guilty pleasure which is tomato ketchup, but it is also great when served alongside my Easy Tomato Basil Soup, Instant Pot Tomato soup, chili, massaged kale salad, vegan sausages, veggie burgers, or a big crisp salad or veggies like broccoli, cauliflower, peas and grilled tomatoes.
Other ways to use the cheese sauce
The cheese sauce part of this recipe is really versatile. Make it on its own, warm it through in a pan then use it for drizzling, pouring over steamed veggies, or for making other recipes like lasagna, baked pasta dishes, cauliflower cheese, nachos, broccoli cheese and cheesy casseroles.
Hungry for more?
If you love this vegan mac and cheese recipe and you are looking for more "cheesy" meals, you might also enjoy my:
- Dairy-Free Mac and Cheese with Black Pepper & Broccoli
- Vegan Mac and Cheese Bites
- Vegan Cheese Sauce
- Vegan Broccoli Rice Casserole
📖 Recipe
Baked Vegan Mac and Cheese
Author:
Ingredients
- 400 g / 14 oz macaroni , use gluten-free if necessary
For the sauce
- 1 really packed cup / 290 g white sweet potato , cooked, cooled and skinned. (see notes for alternatives)
- 1 packed cup / around ¼ of a small / 175 g cauliflower , cooked and cooled
- 4 heaping tablespoons sweet white miso paste (see notes)
- Around 1¾ teaspoon salt , It might seem like a lot of salt but it really helps bring out the 'cheesy' flavour. Add it gradually though to get it just right for you.
- 12 tablespoons / ¾ cup nutritional yeast
- 1 teaspoon prepared wholegrain or Dijon mustard
- 1 tablespoon tapioca flour (see notes)
- 2 cups / 480 mls unsweetened neutral non-dairy milk
- 1 tablespoon apple cider vinegar , or white wine vinegar
- ¼ teaspoon onion powder Do not omit, it makes all the difference with the cheesy flavour
- ¼ teaspoon garlic powder Do not omit, it makes all the difference with the cheesy flavour
- ⅛ teaspoon smoked paprika or chipotle powder
- 1 tablespoon vegan butter (optional - and bear in mind that if you use my vegan butter recipe it is NOT nut-free)
For the crumb topping
- 3 thick slices bread , gluten-free if necessary
- 2 tablespoons vegan butter or olive oil (optional but recommended and bear in mind that if you use my vegan butter it is NOT nut-free)
- 1 clove garlic
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F (200 °C).
- Fill a large pan with water and bring to a rolling boil then cook the macaroni as directed on the packaging. Drain when tender and return to the pan.
- Add all of the sauce ingredients, starting first with just half of the salt to a blender and blend until completely smooth. If you have a smaller blender you might need to do it in 2 stages. Add more salt gradually to taste and blend a little in between each addition, tasting as you go. Salt really brings out the cheesiness so it is important to be generous with it. I use the full amount.
- Pour the sauce into the cooked macaroni and stir to combine. Transfer to an ovenproof casserole.
- Wash out and dry your blender, (or use a food processor instead), then break the bread into pieces and place in the blender with the butter or olive oil and garlic. The oil/butter is recommended for a crisper, more golden and more flavorful topping but you can omit it if you prefer. Pulse until breadcrumbs are formed then spread evenly over the mac and cheese in the casserole.
- Bake for 25 minutes or until piping hot and the crumb topping is golden brown and crispy. If you want the top even more golden broil it for a few minutes but keep a close eye on it because the breadcrumbs can turn from ok to black as a cinder very quickly! Serve immediately.
NOTES
If you can't find white sweet potatoes then use a regular potato or an orange fleshed sweet potato if you don't mind the sweetness. SWEET WHITE MISO PASTE - Lots of people ask what miso I use and it's a naturally aged organic Shiro Miso made by Amano. It's common across Canada and the US. Any sweet white miso will be fine though and use chickpea miso if you want to keep the recipe soy free. MILK - I like cashew milk, soy milk or oat milk for this recipe as they are very neutral.
The milk used must be unsweetened and unflavored. I don't recommend almond milk because the flavour comes through too much in savory dishes & takes away from the cheesiness in this recipe. Rice milk is naturally sweet and does not work well i savory sauces. BREAD - White or wholewheat, gluten-free if necessary. White tastes better in my opinion. TAPIOCA FLOUR - My thickener of choice in this recipe because it gives the sauce a texture like a sauce made with cheese. It really is the best option. However, if you need to sub it then I think arrowroot powder would be the next best option, followed by corn starch. TO COOK ON THE STOVE TOP Cook the macaroni then drain it and return it to the pan. While the macaroni is cooking make the sauce, transfer it to a pan and cook over a medium heat, stirring constantly for about 5 minutes until hot. Then mix the sauce and macaroni together. Keep it over the heat for a few minutes so that it becomes piping hot, then serve.
When cooking it on the stove top you can either skip the crispy breadcrumb topping, or prepare the crumbs as instructed in the recipe, then fry them in a frying pan on the stove top. You will need to do this in batches though for ultimate crispy goldenness.
Then sprinkle the crispy garlicky breadcrumbs over the mac and cheese as you serve it up.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was published originally on 14th April 2017 and was updated on March 9th 2020.
Sandy Bear says
How many days in advance can this recipe be made? I can’t wait to try this recipe!
A Virtual Vegan says
I wouldn't make all of this in advance as the pasta will get soggy and the breadcrumb topping would too. You could make the sauce 3 or 4 days in advance though and keep it in the fridge, and the breadcrumb topping can be made however far in advance you like as it freezes really well. It doesn't freeze into a hard lump so you can take it out of the freezer and sprinkle it on right away then bake. I would cook the macaroni at the time of cooking, mix it with the cold sauce, top with the breadcrumbs then bake. It might just need an extra couple of minutes in the oven to make up for starting off cold.
Danirlle says
I have wheat gluten in my cabinet can I use it instead of tapioca flour?
A Virtual Vegan says
Definitely not. That wouldn't work. Arrowroot flour or cornstarch will be ok instead though.
Melinda says
Hi! Have you ever tried either the sauce, or casserole, after it has been frozen? This seems like a fantastic recipe and I was just wondering if premaking and freezing with either step, is a viable option for my family. Thanks!
A Virtual Vegan says
I haven't. I am pretty sure the sauce would be absolutely fine to freeze though. Personally I'm not a fan of pasta that has been frozen as it gets a bit soggy but if you're ok with that then it would probably work. The breadcrumb topping certainly freezes really well. I often make up some of that when I have stale bread and keep it in the freezer for this and other baked pasta recipes. It stays loose when frozen so you can just pour it right on straight from the freezer then bake. Hope that helps!
Antonia says
I'm a bit confused with the grams to cup measurements used, as a packed cup or a really packed cup seems kinda of arbitrary to me? A cup is usually 128g, so could you please verify the different amts of grams used for the various maintain ingredients, thanks. Looking forward to trying this!
A Virtual Vegan says
The weight of something in a cup is different depending on what is in the cup. The grams given here are correct.
Heather says
Hey!!! Excited to make this for thanksgiving! I have both white miso and chickpea miso, however there is a baby in my family that is allergic to soy. Does the white miso give a different or better taste than chickpea?? I only want the best version of this recipe. Thanks!!
A Virtual Vegan says
There isn't too much difference. When I tested it though, the white miso had the edge, cheesy flavour-wise. But I am super critical and I doubt most people would notice. If you do use the white miso, you could make the sauce in the blender without the miso, scoop enough out for the baby in the family, then add the miso and blend again. Then just bake theirs up separately, or just mix it with some cooked macaroni and skip the baking of theirs to make life easier. I hope you enjoy it!
Heather says
You are awesome! thank you!!!
Megan says
Hey! So I want to make this for thanksgiving Thursday and I’m hoping you see this before then. I can’t find miso paste anywhere in any store near me. Is there any possible replacement you know of?
Thanks!!
A Virtual Vegan says
There really is no substitute for the miso. It's so unique and is what gives this recipe it's cheesy flavour. You could leave it out but it won't taste as good. Are you sure nowhere sells it there? I can pick it up in all the big grocery stores here. It's usually in the fridge near the tofu etc.
Have you time to order it from Amazon maybe? They sell it. If you have Prime it would arrive in time. Or do you have an Asian grocery store near you? They will be sure to have it.
Failing that, I can highly recommend this mac and cheese recipe if you like a bit of spice and it has no miso in it https://avirtualvegan.com/dairy-free-mac-and-cheese-black-pepper/
Megan says
Thanks so much for the reply!
Someone in my family was going somewhere kind of far that had a Whole Foods near it so luckily I was able to pick some up.
So psyched to make it!
Dani says
Sorry if this is a stupid question, but when you say that if we can't find yellow sweet potatoes, a white potato will work, do you mean to just use a regular russet potato? The sweet potatoes where I live are much more orange than yellow. I don't think I've come across a yellow sweet potato. Would a regular orange sweet potato be fine? Also, would red Miso paste work instead of white or would it mess up the flavors too much? Thank you!
A Virtual Vegan says
Not stupid at all. You could use a regular orange sweet potato, it will just make the sauce a bit darker and it will taste a bit sweeter. Or just use any old potato, russet will be fine if that's what you tend to have at home. I've also been known to use butternut squash when I'm out of potatoes. I wouldn't use red miso paste though. It won't give the cheesy flavour we are after. It does need to be the sweet white one. A pot will keep for up to a year in the fridge if you have to buy one especially. Hope that helps!
Dani says
Thank you so much you're very helpful! I just realized, I work at a trader Joe's market in New York and we do have a seasonal sweet potato in now called "Murasaki" sweet potatoes which are white on the inside, so I'm guessing I could totally use that? I'm excited now. It's too bad they're seasonal for us but I'm glad to know I can always use a regular orange sweet potato. Have a feeling I'm going to wanna make this over and over. Thanks again <3
A Virtual Vegan says
That was good timing then. I just looked them up and they would be perfect to use. I guess I'm spoiled here in BC as we have white sweet potatoes all year round. Hope you enjoy it!
Ladavia says
Baked mac & cheese is one of my favorite comfort foods. I'm excited to try this but am wondering if I can use Cassava Flour instead. Thanks!
A Virtual Vegan says
Tapioca flour give the best texture. Arrowroot is an ok sub. I have never used cassava flour though, so have no idea how it would work or taste.
Robert Grandy says
When you say mustard, do you mean ground mustard powder or the condiment traditional yellow mustard?
A Virtual Vegan says
Not mustard powder. Prepared mustard in a jar or squirty bottle. I use either wholegrain or Dijon when I make this. Yellow or powdered would be a little harsh. I just amended the recipe to make it a little clearer.
Kristen Hay says
Loved this recipe! My vegan daughter & her non vegan friends demolished it in seconds. The only change I made was substituting regular nutritional yeast for Pop Zest’s Artisan cheese flavored nutritional yeast seasoning.
A Virtual Vegan says
That's awesome Kristen. I'm so pleased you all enjoyed it. Now I'm off to Google Pop Zest NY... never heard of that before!
Chloe Carter says
This is amazing! Except I forgot the cooked cauliflower and sweet pots and had to try to blend them up separately then mash it in half way through baking ???? turned out pretty well considering!
A Virtual Vegan says
Oh no! Ha ha! I always do things like that. I had to scrape cake batter out of the pan earlier because I forgot something crucial. I'm glad it turned out well regardless. It will be even better next time!
Trish says
Stupid question: can I just double ingredients to make more? Feeding a larger family :) Going to try this this coming week. Looks so yummy!!!
A Virtual Vegan says
Yes you can. Bear in mind that my portion estimations are never small though. I say this serves 4 but it would probably feed 6 "normal" people easily ????
Holly says
Okay. Okay. I need a moment to gather myself.
...
If there is any way I can convince all of you out there, hesitating because ‘oh god, here comes another mac and cheese recipe that tastes like vegetables and nutritional yeast’, to please make this recipe, I’m going to make it my new life mission.
A little dramatic? Maybe. But boy, oh BOY, did this give me an existential crisis.
THIS RECIPE IS ALL YOU WILL EVER NEED. Nut free for my household, and vegan cheese free because we all know THAT tastes like feet too, this actually blew my mind. I tasted the sauce in the blender and I very nearly didn’t bake it because it took everything in me not to scoff it all there and then.
However, then I baked it: I didn’t even bother washing the blender out to make the breadcrumbs, and it STILL TURNED OUT CRISPY.
I can’t even.
I’mma add some jalepenos and red onion and tomato and make a nacho topping next time (probably tomorrow, hehe), because, well, jalepenos.
Virtual Vegan, you are GENIUS!!!! I hope you get the recognition you deserve for this mastery, because I bet it took so much trial and error to get the sauce measurements exacty as they are. I’m going to go and eat the cold leftovers now, even though they’re meant to be tomorrow’s dinner...
A Virtual Vegan says
Ha ha..Vegan cheese that tastes like feet...you made me spit out my coffee! You've made my day Holly. Thank you. I am thrilled that you enjoyed the mac and cheese so much. Jalapeños would make a great addition. I keep meaning to make a roasted jalapeno version. I love them so much and it would be amazing. I clearly need to get on that. Thank you so much for coming back to leave your brilliant and very funny feedback. I really appreciate it!
Stephanie says
I made this for dinner tonight and it's my new favorite mac and cheese recipe! The only changes I made were to 1) add broccoli, 2) I used red miso instead of white because that's what I have, and 3) reduce salt (kosher) to 3/4 teaspoon. Very tasty!
A Virtual Vegan says
So glad you enjoyed it Stephanie and thank you for stopping by to leave feedback!
Leanne says
Can i use coconut milk?
Its either that or almond milk
A Virtual Vegan says
I wouldn't personally use coconut milk or almond milk because their flavour comes through in sauces. If you are happy with that though feel free to use them. Cashew or soy milk are my favourites for sauces.