The Best Vegan Mac and Cheese

Indulge in the ultimate comfort food with this irresistibly creamy vegan mac and cheese, ready in no time and packed with wholesome ingredients. Achieving that classic cheesy richness without any dairy or oil, this recipe transforms humble pantry staples into a mouthwatering meal everyone can enjoy. The smooth sauce is a velvety blend of tender potatoes, carrots, onions, and cashews, infused with nutritional yeast for a savory, cheese-like flavor and a touch of lemon for brightness. Perfect for busy nights, this mac and cheese is a lifesaver for families—kids and omnivores alike will devour it, making it a go-to meatless favorite!

Best of all, this recipe is quick to prepare with simple steps and minimal fuss. Whole wheat macaroni serves as the hearty base, coated generously in the golden, luscious sauce, while broccoli florets add pops of color and texture. Serve it as a main dish or a comforting side, and feel free to customize it with extra veggies or spices for variety. With a fast prep and cook time, you’ll have a crave-worthy vegan meal on the table without sacrificing flavor or nutrition.

The Best Vegan Mac and Cheese

Print Recipe

By Malini Serves: 4 Prep Time: 20 m Cooking Time: 45 m

Ingredients

• 1 3/4 cups whole wheat elbow macaroni
• 2 potatoes
• 1 small onion, chopped
• 1/2 carrot, finely chopped
• 1 clove garlic, minced
• 2 tablespoons water, or as needed
• 3/4 cup water
• 1/2 cup cashews
• 1/4 cup soy milk
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 dash ground paprika
• 1 dash cayenne pepper
• 2 tablespoons water
• 2 cups chopped broccoli florets

Instructions

1

Cook macaroni in a large pot of lightly salted boiling water until al dente, about 8 minutes, then drain and set aside.

2

Boil the potatoes in salted water until just tender, about 20 minutes. Drain, peel, and chop the potatoes when cool enough to handle.

3

In a small saucepan, sauté the chopped potatoes, onion, carrot, and minced garlic with 2 tablespoons of water over medium heat for about 3 minutes, until vegetables are softened and water mostly evaporates.

4

Transfer sautéed vegetables to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, sea salt, paprika, and cayenne. Blend until smooth and creamy.

5

In a nonstick pan, heat 2 tablespoons of water and cook the broccoli florets for about 5 minutes until bright green and just tender.

6

Combine cooked pasta, warm broccoli, and the blended sauce in a large bowl. Toss until everything is evenly coated. Serve immediately.

Notes

Tips:
For extra creaminess, soak the cashews in warm water for 20 minutes before blending., Add a spoonful more nutritional yeast if you prefer a bolder cheesy flavor., Swap broccoli for peas or spinach for variety., Leftovers can be refrigerated and gently reheated with a splash of soy milk to restore creaminess.