You'll be surprised at how creamy this homemade vegan macaroni and cheese recipe is! Not only is it dairy-free, but this recipe does not use cashews like most vegan recipes do. It is quick, easy to make and there is no roux required.
This recipe was originally published on July 21, 202. It was updated with helpful step by step photos and republished on January 8, 2025.
This easy stovetop recipe uses simple, plant-based ingredients to create a luxurious, velvety dish. This is the perfect recipe to make when you want to impress your vegan guests!
Homemade vegan macaroni and cheese is popular throughout the year, but especially during the holidays. It pairs well with roasted brussels sprouts with glaze, arugula lentil and feta salad, and lentil sloppy joes.
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Why You'll Love This Recipe
- This quick weeknight dinner comes together in just 20 minutes!
- It's creamy but not heavy; it'll leave you feeling satisfied and full.
- This macaroni and cheese sauce is made without cashews, butter or flour.
- Most mac and cheese recipes require you to make a roux out of butter and flour, but not this recipe!
Ingredient Notes
- Elbow macaroni - this is your classic mac and cheese pasta shape!
- Extra creamy oat milk- you can use regular oat milk or another type of plant-milk if desired. I try to use the extra creamy version when possible!
- Cornstarch - this helps thicken up the sauce making it velvety in texture.
- Coconut milk- full-fat coconut milk helps achieve the classic rich and creamy flavor.
- Nutritional yeast - also known as nooch, adds cheesy flavor to this dish.
- Spices - onion powder, garlic powder, mustard powder, paprika, salt, black pepper.
Substitutions and Variations
- Milk- you can use your favorite plant milk such as soy milk or almond milk. Make sure to use oat milk or soy milk in order to keep this recipe nut-free.
- Hot sauce - add a few dashes of hot sauce.
- Broccoli - stir in steamed broccoli to make a cheesy broccoli pasta.
- Green peas - add in 1 cup of green peas.
- Breadcrumbs - toast 1 cup of breadcrumbs in a pan.
- Gluten-free - use gluten-free pasta.
Step by Step Instructions
Cook the pasta according to package directions. Make sure to reserve ½ cup of pasta water before draining it.
Whisk together the cornstarch and oat milk to make a slurry.
Combine the nutritional yeast, onion powder, garlic powder, mustard powder, paprika, and salt in a bowl.
Add the cornstarch and oat milk slurry, coconut milk, and spices to a large saucepan. Whisk it together while heating over medium heat. Bring the sauce to a simmer until it begins to thicken and turn off the heat.
Stir in the cooked mac and cheese. Add ¼ cup to ½ cup of reserved pasta water as needed.
Hint: Make sure to reserve ½ cup of pasta water before draining the pasta. This extra starchy water is perfect to add to the sauce which helps it stick better to the macaroni.
Top Tip
Make sure not to use vanilla flavored oat milk! It will be too sweet and give a weird flavor to the dish.
Storing and Reheating
Store vegan mac and cheese in an airtight container in the fridge for up to 5 days. I do not recommend freezing this dish.
The sauce will thicken up as it sits in the fridge and may start to appear dry. Add a few dashes of oat milk before warming the pasta up again in the microwave or on the stove top.
Frequently Asked Questions
Yes, feel free to use almond milk instead of oat milk. Just note that it will no longer be nut-free.
To make this vegan recipe gluten-free simply use gluten-free pasta. The cornstarch in the recipe is already gluten-free.
Vegan Macaroni and Cheese without Cashews
Ingredients
- 1 lb elbow macaroni pasta
- 3 tablespoons cornstarch
- 1 cup extra creamy oat milk
- 1 (15 oz) can coconut milk
- ⅓ cup nutritional yeast
- ½ teaspoon salt
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- ½ cup reserved pasta water
Instructions
- Cook the pasta according to package directions. Make sure to reserve ½ cup of pasta water before draining it.
- Whisk together the cornstarch and oat milk in a bowl to make a slurry.
- Add the cornstarch and oat milk slurry, coconut milk, nutritional yeast, onion powder, garlic powder, mustard powder, paprika, and salt to a large saucepan. Whisk it together while heating over medium heat.
- Bring the sauce to a simmer and turn off the heat when it begins to thicken.
- Stir in the cooked mac and cheese. Add ¼ cup to ½ cup of reserved pasta water as needed until the sauce is your desired consistency.
Video
Notes
- Make sure not to use vanilla flavored oat milk! It will be too sweet and mess up the flavors.
- Make sure to reserve ¼ cup to ½ cup of pasta water before draining the pasta. This extra starchy water is perfect to add to the sauce which helps it stick better to the macaroni.
Ann says
I tried this recipe and my husband and I enjoyed it! I used almond milk and threw in a bag of cooked broccoli. Will keep this in the rotation!
Emily Toshiko says
Adding broccoli is a great idea. I'm so happy you're enjoying the Mac and cheese!
Em says
Whenever I make this I'm always pleasantly surprised with how quickly it comes together. I've made this for both vegans and non-vegans and everyone loves it!
Cathy says
I can’t wait to try it!!’
Emily Toshiko says
Let me know when you do 🙂