This creamy Vegan Mac and Cheese (without cashews) is so cheesy and tastes just right! A few simple ingredients and less than 30 minutes are all you need. Enjoy it as a classic stovetop dish or bake it in the oven for a crispy golden-brown top!
This is it! This is the vegan macaroni and cheese of your comfort-food dreams!
No need to search any longer for the perfect recipe because this one is all the things! It’s rich, cheesy, creamy, velvety smooth, and tastes just like mac and cheese should.
Such a decadent meal that's so easy to whip up and with just 10 ingredients! There are no cashews to soak, nothing to blend, no odd, hard-to-find ingredients, and no wild steps to follow.
In fact, we even skip the flour and butter roux here. This vegan mac and cheese without cashews dish isn’t stiff, greasy, or paste-like. This is more of a saucy dish of noodles.
I also leave out the nutritional yeast. As much as I love “nooch,” I didn’t want it to overpower the flavor in the cheese sauce.
The rich and creamy sauce is made with a simple combination of vegan cheeses, plant-based milk, and mouthwatering spices. All you need to do is add them to a pan and stir. That’s it!
This recipe makes enough to feed a bigger group, although it can easily be halved if you want a smaller portion. I like to make it in a large batch to share with others around the holidays like Thanksgiving, Christmas, or Easter.
It’s also a wonderful make-ahead meal that freezes well. You can divide it into individual servings and reheat them for quick lunches similar to Amy’s frozen mac and cheese!
You have the option of eating it as a creamy bowl like Kraft, or topping it with breadcrumbs and baking it in the oven for a traditional southern baked mac and cheese.
Reasons To Love This Recipe
- Dairy-free
- Kids love it!
- Quick & easy
- Skips the roux
- Freezer-friendly
- Creamy & cheesy
- No cashews to soak
- Nothing to purée in a blender
- Can be gluten-free and nut-free!
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Ingredients and Substitutions
- Pasta - Use any bite-sized pasta such as elbow, shells, etc. Gluten-free pasta works too!
- Vegan Butter - Any type of vegan butter works. I like to use the salted variety. If yours isn’t, you may want to add a pinch of salt to the pasta along with the butter.
- Plant Milk- Regular plant-based milk works great here. Make sure to get the kind that’s unsweetened, unflavored, and full-fat. I like soy best because it produces a smooth consistency. Vegan creamer, half and half, or heavy cream work as well.
- Seasoning - Salt, pepper, garlic powder, onion powder, and paprika make quite a powerful flavor combination.
- Vegan Cheddar - I like good old vegan cheddar in this recipe, but feel free to have fun with others such as mozzarella or colby jack! My favorite brand here is the one made by Violife.
- Vegan Cream Cheese - Cream cheese such as Kite Hill or Violife adds a delicious cheesy flavor and velvety smooth texture.
- Herbs - Garnish with fresh herbs such as chives or parsley to take this over the top.
If you want to make this meal nut-free, use soy milk and nut-free cheddar cheese and cream cheese such as Violife.
How to Make Vegan Mac and Cheese Without Cashews
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Boil the pasta in salted water until it’s cooked to your desired level of softness. I prefer al-dente.
- Drain the water from the pasta and stir in the butter until it’s spread throughout and melted.
- Meanwhile, add the plant milk, vegan cheddar, vegan cream cheese, and seasoning to a large pan such as a cast iron skillet. Place the pan over medium-low heat.
- Smash the cream cheese and stir the sauce occasionally for 10-15 min. Turn the heat off once the cheese has fully melted into a thick sauce.
- Add the buttered noodles to the pan and toss to coat.
Garnish with fresh herbs such as chives or parsley and enjoy!
How to Make Vegan Southern Baked Mac and Cheese
- After following the steps above, bake it in the oven for a crunchy top. If it’s already in a cast-iron pan you can keep it in that for the oven. If not, transfer it to a large casserole dish.
- Either top it with more vegan cheese (about a cup) or a mixture of 1 cup of breadcrumbs with 2 tablespoons of melted vegan butter. (Adding a cheese or breadcrumb layer on top helps to keep the pasta from drying out in the oven.)
- Bake it at 350°F on the top rack for 15 minutes or until it’s golden brown.
Recipe Variation Ideas
- Toss in some veggies such as peas, cauliflower, or broccoli.
- Make it heartier with tofu, vegan chicken, or plant-based sausage.
- Top it with bread crumbs, vegan parmesan, or soy-based bacon bits.
- Give it a Southwest bite with pinto beans, jalapeños, and chili powder.
- Try it with different vegan cheeses like mozzarella, gouda, or colby jack.
- Add kimchi for a Korean-dish feel or Creole seasoning for a Cajun flavor.
- Give it a spicy kick with cayenne, red pepper flakes, or a splash of hot sauce.
Storage
Place the macaroni and cheese in a covered dish for 5 days in the refrigerator. Or store it for 3 months in an air-tight container in the freezer.
Reheat
Reheat frozen or refrigerated mac and cheese in the microwave (covered) at 30-second intervals, stirring in between. Or reheat it on the stovetop over medium-low heat until it’s heated through. Add some plant milk, water, or broth if needed to loosen up the sauce.
Make-Ahead
Make this vegan mac ahead of time and store it in the refrigerator for 3 days. Simply pop it in a 350°F heated oven for 15-20 minutes, or until it’s hot and bubbling. Keep it covered while baking it in the oven to maintain its creaminess unless you’ve added a cheese or breadcrumb topping.
Related Vegan Pasta Recipes
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Vegan Mac and Cheese Without Cashews
Equipment
Ingredients
- 1 lb elbow pasta, (~4 cups uncooked)
- 2 tablespoon vegan butter, salted
- 1 ½ cups soy milk, (or another full-fat plant based milk)
- 14-16 ounce vegan cheddar cheese, (2 bags of vegan shreds)
- 7-8 ounce vegan cream cheese
- 1 teaspoon garlic powder
- 1 tsp salt
- ¾ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- optional herb garnish: chives, parsley, etc.
Instructions
- Boil the pasta in salted water until it’s cooked to your desired level of softness. I prefer al-dente.
- Drain the water from the pasta and stir in the vegan butter until it’s spread throughout and melted.
- Meanwhile, add the plant milk, vegan cheddar, vegan cream cheese, and seasoning to a large pan such as a cast iron skillet. Place the pan over medium-low heat.
- Smash the cream cheese and stir the sauce occasionally for 10-15 min. Turn the heat off once the cheese has fully melted into a thick sauce.
- Add the buttered noodles to the pan and toss to coat.
- Garnish the mac and cheese with fresh herbs such as chives or parsley and enjoy!
Optional Baked Instructions
- After the steps above, bake it in the oven if you want a crunchy top. If it’s already in a cast-iron pan you can keep it in that for the oven. If not, transfer it to a large casserole dish.
- Either top it with more vegan cheese (about a cup) or a mixture of 1 cup of vegan breadcrumbs with 2 tablespoons of melted vegan butter. (Adding a cheese or breadcrumb layer on top helps to keep the pasta from drying out in the oven.)
- Bake it at 350°F on the top rack for 15 minutes or until it’s golden brown.
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
LaNell Gill
This is my absolute favorite vegan Mac & Cheese recipe! It’s super easy to make and taste delicious. Sometimes I bulk my portion up with a cup or more of steamed vegetables (i.e. broccoli, cauliflower, English peas, or mushrooms). Whenever I feel the need for a hot, creamy, luscious bowl of comfort food I go to this recipe.
Bonnie
I'm so happy to hear that you like this recipe! The added veggies sounds like a delicious idea!