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The Best Vegan Mac and Cheese
5 from 201 votes

The Best Vegan Mac and Cheese

This Vegan Mac and Cheese uses a blend of vegan butter, olive oil, garlic, cashews, provolone-style and other vegan cheeses, miso, nutritional yeast, and spices to create a creamy, cheesy sauce. Cooked macaroni is tossed with the sauce and optional sautéed kale, delivering a rich, dairy-free comfort food with a balance of savory and tangy flavors enhanced by mild nutmeg and dry mustard. An optional breadcrumb topping adds a crispy contrast when baked.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Calories: 450 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • ½ cup cashew nuts see Note 1, raw
  • 14 ounces provolone see Note 2, or Mature Cheddar, or Chao Creamy Original, or Follow Your Heart Provolone, or Smoked Gouda
  • 1¾ cups water
  • 2 tablespoons nutritional yeast optional
  • 1½ tablespoons chickpea miso or white miso; see Note 3
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dry mustard powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt fine sea salt
  • 1 pinch of nutmeg just 4 or 5 passes over a microplane zester, freshly grated
  • 16 ounces macaroni gluten-free, if needed, or other pasta, dry
  • 1 large bunch kale optional, thick stems removed, chopped
OPTIONAL breadcrumb topping for baked mac and cheese:
  • 1½ cups panko breadcrumbs regular or GF
  • 3 tablespoons olive oil or melted vegan butter
  • pinch of salt sea salt
  • ½ teaspoon Italian seasoning or paprika
  • 1 cup vegan cheese such as Violife mozz, shredded

Instructions

    Cup of Yum
  1. Preheat a large saute pan over medium/low heat (if not including kale, you can use a small pan). Add the butter, olive oil, and garlic and sauté slowly, for about 5 minutes. Lower the heat if necessary so the garlic doesn't brown. 
  2. In a high speed blender combine the garlic mixture, cashews, cubed cheeses, water, miso, nutritional yeast, vinegar, mustard powder, onion powder, salt, and nutmeg. Blend until completely smooth. Then blend for another 20 seconds for good measure!
  3. Heat a large pot of water for the pasta. Generously salt the water, and cook pasta according to package directions.
  4. If including kale in your mac and cheese, saute it in the same pan used to cook the garlic. Stirring occasionally, cook the kale over medium heat for about 5 minutes or until softened and dark green. Remove from heat.
  5. While the pasta drains in a colander, pour the cheese sauce into the pasta pot. Bring to a simmer. Stirring occasionally, cook until hot and slightly thickened, about 5 minutes.
  6. Add the pasta and kale to the cheese sauce, and stir to coat. Remove from heat, and let stand 10 minutes (for baked version, skip the 10 minute rest). Stir again, serve and enjoy!
For Baked Vegan Mac & Cheese:
  1. Preheat oven to 350 degrees F and oil a 13 x 9 baking dish. After combining the pasta and cheese sauce in the pot, transfer to the prepared dish.
  2. Combine the panko and oil (or butter). Add a pinch of salt, a few dashes of Italian seasoning or paprika, and shredded vegan cheese, if using. Mix well. Sprinkle over the mac and cheese.
  3. If you included shredded cheese, cover the dish with foil (this helps it melt). Otherwise, bake uncovered. Bake for 15 to 18 minutes. Remove foil. Switch the oven to broil, and arrange oven rack so the top of the dish is about 8 inches away from the broiler. Broil for 3 to 5 minutes or until the breadcrumbs are golden.

Notes

  • If not using a high-speed blender, soak cashews in boiling water for 1 hour before blending to achieve smooth sauce.
  • For cashew allergies, substitute with raw sunflower seeds or additional vegan cheese.
  • Recommended vegan cheeses include Chao Original and Violife smoked provolone for best flavor results.
  • Check miso paste labels for gluten-free certification if needed.
  • Store leftovers in an airtight container refrigerated up to 5 days; reheat gently to maintain texture.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 55g (18%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 0mg (0%) Sodium 710mg (30%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 0IU (0%) Vitamin C 1.7mg (2%) Calcium 20mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 55g 18%
Protein 10g 20%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 0mg 0%
Sodium 710mg 30%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 0IU 0%
Vitamin C 1.7mg 2%
Calcium 20mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.