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Vegan Crockpot Mac and Cheese
5 from 21 votes

Vegan Crockpot Mac and Cheese

This Vegan Crockpot Mac and Cheese uses an easily blended mixture of cashews or sunflower seeds with nutritional yeast, lemon juice, spices, and optional vegan butter to create a creamy cheese sauce. Combined with dry elbow macaroni and cooked slowly in a crockpot, it results in tender pasta coated in a rich sauce. The recipe includes options to add vegan mozzarella-style cheese and adjust texture with plant milk, producing a comforting, dairy-free take on classic macaroni and cheese.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 305 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the cheese sauce:
  • 3 ½ cups water divided
  • ½ cup cashews see Notes for other options, raw, or ⅓ cup raw sunflower seeds
  • 3 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 2 to 3 tablespoons vegan butter optional
  • 1 tablespoon rice vinegar plain
  • 2 small cloves garlic peeled
  • 2 teaspoons tapioca starch omit if using cashews & cheese, optional
  • 1 ½ teaspoons mineral salt or sea salt, fine
  • 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 mozzarella cheese I used Daiya, vegan, shredded
  • up to ¾ cup plant milk as needed for consistency, plain, unsweetened, non-dairy

Instructions

    Cup of Yum
  1. 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.
  2. Plug in the slow cooker and let it preheat on low while you prepare the cheese sauce.
  3. 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.
  4. 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.
  5. 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

  • Soak cashews or sunflower seeds overnight or in hot water for 2 hours for a smoother cheese sauce.
  • Alternatively, replace part of the water with plain, unsweetened non-dairy milk, reducing water by the same amount, ensuring it is not sweetened or flavored.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently on stovetop or microwave.
  • Freezing this dish is not recommended as it may alter the texture.
  • Nutrition facts are calculated using ¾ cup shredded vegan cheese and 2 tablespoons vegan butter.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 47g (16%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 0mg (0%) Sodium 540mg (23%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 47g 16%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 540mg 23%

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