Vegan Crockpot Mac and Cheese

Name: Vegan Crockpot Mac and Cheese
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 3 ½ cups water, divided; ½ cup raw cashews or ⅓ cup raw sunflower seeds; 3 tablespoons nutritional yeast; 3 tablespoons lemon juice; 2 to 3 tablespoons vegan butter, optional; 1 tablespoon plain rice vinegar; 2 small cloves garlic, peeled; 2 teaspoons tapioca starch, optional; 1 ½ teaspoons fine mineral or sea salt; ½ teaspoon onion powder; ½ teaspoon mustard powder, optional; dash of ground nutmeg; 16 ounces dry elbow macaroni; ¾ to 1 ½ cups shredded vegan mozzarella; up to ¾ cup plain, unsweetened non-dairy milk

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
305 kcal
Course
Side Dish
Cuisine
American

Vegan Crockpot Mac and Cheese

Finn Russell

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Vegan Crockpot mac and cheese is versatile, rich, and so simple! It starts with dry macaroni (no need to boil first). Then simply blend the vegan cheese sauce and combine everything in the slow cooker. It's an easy vegan slow cooker recipe and perfect for parties, holidays, and cozy nights in! Gluten-free and nut-free options.

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Ingredients

Servings

For the cheese sauce:

3 ½ cups water, divided
½ cup raw cashews or ⅓ cup raw sunflower seeds see Notes for other options
3 tablespoons nutritional yeast
3 tablespoons lemon juice
2 to 3 tablespoons vegan butter, optional
1 tablespoon plain rice vinegar
2 small cloves garlic, peeled
2 teaspoons tapioca starch, optional omit if using cashews & cheese
1 ½ teaspoons fine mineral or sea salt
½ teaspoon onion powder
½ teaspoon mustard powder, optional
dash of ground nutmeg

Other ingredients:

16 ounces dry elbow macaroni
¾ to 1 ½ cups shredded vegan mozzarella I used Daiya
up to ¾ cup plain, unsweetened non-dairy milk as needed for consistency

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Instructions

If not using a high-speed blender, soak the cashews (or seeds) overnight OR in hot water for 2 hours. Drain before using. See Note 1.
Plug in the slow cooker and let it preheat on low while you prepare the cheese sauce.
In a blender combine 1 ½ cups of water with the cashews/seeds and the remaining sauce ingredients (nutritional yeast - nutmeg). Blend on high speed until smooth. Add the remaining 2 cups water and blend to incorporate.
Dump the dry pasta into the slow cooker, and pour the sauce over top. Stir well. Cover with the lid, and cook on low for 1 hour, stirring occasionally. After 1 hour, add the shredded cheese, if using, and stir very well. If not including cheese, simply check for doneness, taste and adjust the seasonings/liquid if needed. Cover and cook for another 20 to 30 minutes or until the pasta is tender and the cheese is melted.
The sauce will thicken as the pasta continues to soak up liquid. Add a splash or two of non-dairy milk as needed for creaminess. Serve hot.

Notes

Note: alternatively, you can experiment with using 1 to 2 cups plain, unsweetened non-dairy milk such as soy or cashew instead of the whole nuts/seeds. Also reduce the water by the same amount. Just make sure it's a milk that is completely plain and doesn't taste sweet or vanilla-ish.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. Freezing not recommended.
*Nutrition was calculated using ¾ cup shredded cheese and 2 tablespoon butter.