This vegan mac and cheese is everything a classic stovetop mac should be: ultra-creamy, cozy, cheesy, and incredibly easy to make. There are no nuts, no blender, and no complicated steps, just a silky, perfectly seasoned sauce that comes together on the stovetop and clings to every noodle.
Instead of cashews, this recipe uses a simple roux and freshly grated vegan cheddar to create that nostalgic, gooey mac and cheese texture we all want. It’s rich, comforting, kid-friendly, and ready in about 25 minutes, making it perfect for weeknights, picky eaters, and anyone craving a truly classic vegan mac and cheese.
What Makes this Vegan Mac and Cheese the Best
Ultra-creamy without nuts: This recipe starts with a classic roux, just like traditional mac and cheese, creating a rich, silky sauce with no cashews. It’s allergy-friendly, budget-friendly, and school-safe.
Stovetop and fast: Ready in about 25 minutes from start to finish, with no baking required.
Classic mac and cheese flavor: Using store-bought vegan cheddar that actually melts gives this mac that familiar, comforting taste and texture.
Easy to customize: Add veggies, protein, or bake it with a crunchy topping if you want to switch things up.
Ingredients for Vegan Mac and Cheese
Elbow macaroni: The classic choice, but any short pasta with curves or ridges works well. Gluten-free pasta also works.
Vegan butter: I like to use my homemade vegan butter.
All-purpose flour: Or a 1:1 gluten-free flour blend if needed.
Plant-based milk: Soy or oat milk are the best for a rich, creamy sauce.
Seasonings: Salt, garlic powder, onion powder, and mustard powder. The mustard powder doesn’t make the sauce taste like mustard, it simply boosts the cheesy flavor!
Freshly grated vegan cheddar: Blocks melt much more smoothly than pre-shredded cheese, which contains starches that prevent a silky sauce. I like Violife, or Daiya.
Tips and Variations
Gluten-free option: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. The sauce will be slightly thinner but still creamy.
Use block-style cheese: Freshly grated vegan cheese melts smoothly into the sauce, while pre-shredded cheese tends to stay grainy.
Add-ins: Stir in peas, broccoli florets, vegan sausage, or sprinkle on tofu bacon bits for extra texture and flavor.
Spice it up: A dash of hot sauce or smoked paprika adds warmth and depth.
Baked version: Transfer to a casserole dish, top with breadcrumbs and/or extra cheese, and bake at 400°F until bubbly and golden. Perfect for holiday feasts.
Serving Suggestions
Storage and Reheating
To store: Store leftover vegan mac and cheese in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm gently on the stovetop or in the microwave with a splash of plant-based milk to bring the sauce back to its creamy consistency.
More Cheesy Vegan Recipes
If you try this vegan mac and cheese, let me know by leaving a comment and rating it. And if you share it on Instagram, tag @itdoesnttastelikechicken so I can see!
Bon appetegan!
Sam Turnbull
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Vegan Mac and Cheese (Ultra Creamy, Stovetop, No Nuts!)
This Vegan Mac and Cheese is the cozy, ultra-creamy, stovetop classic you’ve been craving and so easy to make! No nuts, no blender, and no fuss. Just a silky, cheesy, perfectly seasoned sauce that comes together in minutes and clings beautifully to every noodle. Freshly grated vegan cheddar makes this the BEST version, and it’s guaranteed to satisfy kids, adults, and picky eaters alike.
Servings: – 6
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Instructions
Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
Make the roux: In a large pot over medium heat, melt the vegan butter. Sprinkle in the flour and whisk constantly for about 1 minute, until it smells slightly nutty (don’t let it brown).
Build the sauce: Slowly whisk in the plant-based milk. Add the salt, garlic powder, onion powder, and mustard powder. Bring to a gentle simmer and cook for 5-6 minutes, whisking often, until the sauce thickens slightly.
Add the cheddar: Reduce heat to low. Add the grated vegan cheddar a handful at a time, whisking each handful in fully before adding the next. Keep whisking until completely melted and smooth.
Add the pasta: Stir in the cooked pasta and toss until fully coated. If the sauce becomes too thick, stir in a splash of reserved pasta water (or extra plant-based milk) to thin to your perfect consistency. Taste and season with additional salt and pepper if desired. Enjoy hot!
Notes
Avoid Pre-Grated Cheese: Freshly grated vegan cheddar melts significantly better. Pre-shredded vegan cheese contains starches that prevent smooth melting.
Add-Ins:
Peas
Broccoli florets
Vegan sausage or bacon bits
Hot sauce or smoked paprika
Panko topping (for baked version)
To Bake (optional):
Preheat the oven to 400°F (200°C). Transfer the finished mac and cheese to a lightly greased casserole dish. Top with breadcrumbs, extra freshly grated vegan cheese, or both.
If using extra cheese: cover the dish with foil and bake for 10 minutes to help it melt. Then uncover and bake for an additional 5-10 minutes, until the top is golden and bubbling.
If using only breadcrumbs: no need to cover. Bake uncovered for 10-15 minutes, until golden and crisp.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 488kcal | Carbohydrates: 70g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 716mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 2mg
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