Creamy Vegan Mac and Cheese
Look, I get it—there are a lot of vegan mac and cheese recipes out there made with potatoes, carrots, tofu, and all kinds of plant-based magic. And honestly, I respect that.
I’ve made plenty of those versions myself. But let’s be real— when I’m really craving that classic, creamy, cheesy mac and cheese that takes me straight back to childhood? None of those even come close.
Are the veggie-based versions healthier? Absolutely.
Should you make this mac and cheese I’m about to share with you every week. Hell no.
If you're someone who loves mac and cheese on the regular, then sure, those lighter versions might be your go-to recipes.
But if you’re looking for a mac and cheese that’s perfect for special occasions, holidays, or when you just want to wow everyone at the table—including your non-vegan friends—then you’ve found the right recipe.
This mac and cheese is indulgent, super creamy, and totally omnivore-approved. It's the kind of dish you’ll crave and go back for seconds (maybe even thirds).
Ready to make the best vegan mac and cheese of your life?
Shopping List for Vegan Mac and Cheese
Shells or elbow macaroni
Flour
Vegan butter (unsalted if possible)
Vegan cheddar cheese (block or shredded)
Vegan mozzarella cheese (block or shredded)
Plain, unsweetened plant milk
Plain, unsweetened yogurt
Dijon mustard
Nutritional yeast
Garlic powder
Kosher salt
Fresh cracked black pepper
Products Used for Vegan Mac and Cheese
Violife Unsalted Vegan Butter: Available at Albertsons, Vons, and many health food stores or online through retailers like Amazon or Thrive Market.
Marukome Miso Paste: Found in the international aisle of most grocery stores, or you can order it from Amazon or specialty Asian markets.
Forager or Trader Joe’s Cashew Yogurt: Forager is available at most grocery stores, health food stores, and online. Trader Joe’s brand is, of course, at Trader Joe’s locations.
Follow Your Heart or Violife Vegan Cheddar & Mozzarella: Both are stocked in most major grocery stores, including Whole Foods, Sprouts, and online retailers like Amazon or Thrive Market.
Bragg Nutritional Yeast: You can find Bragg’s at almost any grocery store, health food store, or order online .
Please note that these are just some of my personal favorites, but feel free to use whatever products you love, are affordable, and easily available to you. The most important thing here is that it works for you, so don’t stress if you can’t find these exact brands—this mac and cheese will still be delicious with your go-to ingredients!
Equipment Needed for Vegan Mac and Cheese
Large pot
Colander
Whisk and large spoon
Grater (if using block vegan cheese)
Scale or measuring cups, and spoons
13 x 9-inch casserole dish, small Dutch oven, or 10-inch cast iron pan
Foil or lid
Oven mitts or pot holders
Notes and Tips for the Best Vegan Mac and Cheese
Choosing the Best Pasta for Vegan Mac and Cheese:
The type of pasta you use can significantly impact the texture of your dish. Classic choices like shells or elbow macaroni hold the creamy sauce well. Want more sauce coverage? Try pasta shapes like rotini or cavatappi for an extra cheesy bite.
Using Vegan Butter:
For the creamiest vegan mac and cheese, choose unsalted vegan butter. If you can only find salted, simply reduce the amount of salt in the recipe to avoid an overly salty dish.
Vegan Cheese Selection:
The quality of your vegan cheese will make or break the flavor and creaminess of your mac and cheese. Opt for high-quality, meltable vegan cheeses. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can affect the sauce's texture. But don’t worry—if pre-shredded is all you can find, your mac and cheese will still be deliciously melty!
Best Plant Milk for Vegan Mac and Cheese:
To avoid any unwanted flavors, use plain, unsweetened plant milk. Oat milk, cashew milk, and soy milk are all creamy, mild options that perfectly complement the cheese sauce. Avoid coconut milk, as its strong flavor may overpower the dish.
Yogurt - The Secret Ingredient for Mac and Cheese Like You Remember:
Here’s the secret ingredient that takes this mac and cheese to the next level—unsweetened plain yogurt. Adding a bit of yogurt gives the sauce a luscious creaminess and a subtle tang that mimics the flavor of traditional dairy mac and cheese. Be sure to use plain, unsweetened yogurt without any added flavors or sugars to keep the dish savory. It blends seamlessly into the sauce, creating a rich, decadent texture that will have everyone guessing what your secret is!
Dijon Mustard for Depth:
Dijon mustard adds a touch of sharpness and depth to the sauce. It enhances the overall flavor, balancing the richness of the cheese. If you’re unsure about mustard, start with a smaller amount and adjust to your taste.
Miso Paste for Umami Richness:
Miso paste is another secret ingredient that elevates your mac and cheese. A small amount of mild miso adds a deep, savory umami flavor, giving the dish a richer, more complex taste. It complements the cheesy flavors perfectly without overpowering the dish. If you’ve never cooked with miso before, don’t worry—it blends right into the sauce and brings out the best in every bite.
Nutritional Yeast for Umami Flavor:
Nutritional yeast is optional, but it's perfect for adding a cheesy, umami flavor to your vegan mac and cheese. It’s a staple in vegan cooking that helps enhance the cheesy taste.
Don’t Forget to Season to Taste:
Before mixing the sauce with the pasta, taste the cheese sauce. Adjust the salt, pepper, and garlic powder as needed. The flavors will deepen during baking, but don’t be shy—season generously!
Baking Options for Vegan Mac and Cheese:
For a crispy top, broil the dish during the last 2-3 minutes of baking. Just keep a close eye on it to avoid burning. If you prefer a softer, meltier top, simply bake as directed.
The Importance of Resting Time:
Letting the mac and cheese rest for 20 minutes after baking allows the sauce to thicken and the flavors to meld. Trust me, this step makes the dish even richer and more cohesive. Skip this, and you might end up with a runny sauce—so be patient, it’s worth it!
Reheating Leftovers:
Vegan mac and cheese tends to thicken as it cools. When reheating, add a splash of plant milk to loosen up the sauce and restore its creamy texture.
INGREDIENTS:
2 cups shells or elbow macaroni
2-3 teaspoons kosher salt (for salting pasta water)
2 tablespoons flour
½ cup (113 g) vegan butter, unsalted if possible
1 cup (200 g) vegan cheddar cheese, shredded (packed)
1 cup (200 g) vegan mozzarella cheese, (packed)
1 cup (240 g) plant milk, plain and unsweetened
⅔ cup (150 g) plain, unsweetened yogurt
1 teaspoon Dijon mustard
¾ teaspoon mild miso paste
1 tablespoon nutritional yeast (optional)
1 teaspoon garlic powder
1-2 teaspoons kosher salt
⅛ - ¼ teaspoon freshly cracked black pepper
PREPERATION:
Preheat your oven to 350°F (175°C).
Grate the Cheese: If you’re using blocks of vegan cheese, grate them now and divide into two separate bowls, one for each type of cheese.
DIRECTIONS:
Cook the Pasta:
Bring a large pot of water to a rolling boil.
Add 2-3 teaspoons of kosher salt to the water.
Add the pasta and cook until al dente—firm but not crunchy (about 2 minutes less than your package instructions).
Drain the pasta and set it aside.
Make the Cheese Sauce:
In the same pot used for the pasta, melt the vegan butter over medium heat.
Once the butter is fully melted, sprinkle in the flour.
Whisk the flour and butter together for about 2 minutes until the mixture thickens slightly. It should be golden and smell nutty, but avoid browning it.
Slowly stir in the plant milk, whisking constantly. Bring the mixture to a gentle bubble, then reduce the heat to medium-low.
Add the Dijon mustard, garlic powder, miso paste, 1-2 teaspoons of kosher salt, and freshly cracked pepper.
Gradually add half of the grated vegan cheddar and mozzarella to the pot, stirring until the cheese melts and the sauce becomes smooth and thick, about 2 minutes.
Combine Everything:
Remove the pot from the heat.
Stir in the cooked pasta, yogurt, and the remaining cheese until everything is well combined or alternatively, mix in the yogurt with the cheese sauce and pasta then layer the extra cheese on top.
Bake the Mac and Cheese:
Pour the mac and cheese mixture into a 13 x 9-inch casserole dish, a small Dutch oven, or a 10-inch cast iron pan.
Evenly spread the remaining cheese over the top or lightly mix into the mixture.
Cover the dish with foil or a lid and bake in the preheated oven for 20-25 minutes.
Finish and Serve:
After baking, remove the foil or lid and continue to bake for an additional 5 minutes, or until the cheese on top is fully melted and golden.
Once done, take the mac and cheese out of the oven and let it rest for about 20 minutes. This allows the butter and oil to settle back into the dish, creating a rich, creamy texture.
Serve: Scoop out portions and enjoy your creamy, delicious vegan mac and cheese!
