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?
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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.
Emilie says
Excellent recipe! My new favourite mac and cheeze! I didn't have sweet potato, so I replaced it with white potatoes and a few carrots for a colour. Yummmy!
A Virtual Vegan says
So pleased you enjoyed it Emilie!
Govind says
How should I cook the sweet potato beforehand? Is baking or boiling better?
A Virtual Vegan says
It doesn't really matter to be honest. I usually just microwave one or cook them in my Instant Pot. If you've got the oven on for something else you could pop it in there. Boiled would be fine too though.
Sherry says
I don't keep white miso around since I have no recipes which use it. Is there anything I can safely substitute for it? And if so what amount should I use? I have all the other ingredients and am anxious to try the recipe.,
A Virtual Vegan says
The miso is really what makes this sauce so good. It won't be at its best without it and there's really nothing else you could use instead. If it makes a difference, because miso is fermented and high in salt, it keeps for months and months in the fridge. The brand I buy says it lasts for up to a year. Hope that helps!
Kathleen says
I have never used miso and made this recipe many times. I use tahini and coconut aminos instead. I think it’s still delicious! See my comment below from awhile back- “ substituted 1 TBSP tahini and 1 TBSP coconut aminos for the white miso paste”
Carolyn says
I make this Mac and cheese all the time, I love it. I always double the recipe and freeze half.
For freezing, I actually recommend just freezing the sauce, and then making your pasta fresh. Cooking pasta doesn’t take long, and meanwhile takes less room in your freezer.
I do have a question though...I had saved this recipe on my computer and used it there. Today when I came back to your site, I realized you had changed the steps! It’s no longer necessary to precook the cheese sauce before mixing with pasta and then baking? Now it’s even easier (that’s dangerous!)
So when do you add the butter now?
A Virtual Vegan says
Yes, it got an update at the beginning of the year. The recipe was improved slightly (just a little more milk in the sauce I think was the only difference) and the method is simpler as you've noticed. As per the instructions the butter goes in the blender with all of the sauce instructions.
I do constantly go back to my old recipes and update them if I find better ways of making them so it's worth checking on your favourites from time to time!
I'm so pleased you're enjoying the recipe!
Carolyn M Lefebvre says
Thank you for pointing out the milk increase...I see you've doubled it. I always added more too!
I do regularly go back to recipes, especially when referring them to people (which is often done with this recipe!) Congrats on such a winner.
I will put in another plug for giving a weight measurement on the miso...I think I made that suggestion a few years ago!
Love your site... I find great items here that are different than everywhere else. Congratulations.
Doris R Smith says
I want to try this but was wondering if I can use frozen, riced cauliflower rather than fresh. I have some in the freezer that needs to be used. Would the amount be the same?
A Virtual Vegan says
I think that would be fine. If you have a scale, weighing it would be the best option then you know for sure you've got the exact right amount, but if not it doesn't matter too much if it's a bit off in this case. If you've only got cups I'd still use a packed cup but measure it straight from the freezer. It doesn't take much cooking so I would just cover it with boiling water from the kettle, leave it for probably 2 minutes then drain through a sieve. Then you'll be good to go!
Kristen says
AMAZING, I make this all the time! The miso is a genius ingredient here. I also love that there’s a generous sauce-to-mac ratio. It was also a hit with chopped jalapeños stirred through as suggested.