Delicious Creamy Vegan Mac and Cheese (Dairy-Free) Recipe (2024)

Last Updated: October 26, 2020 By Linnie 24 Comments

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Vegan Mac and Cheese recipe made with all-natural ingredients! In no time you’ll have healthy and homemade vegan mac and cheese hot and ready.

(Gluten Free, Dairy Free, Vegan)

Hello, my name is Lindsay and I’m a Mac n Cheese addict.

No really, I am. It is my ultimate comfort food.It brings me back to summer days when my sister and I would make a box of it for lunch every day and watch The Price is Right.

That memory is just so perfect to me, every time I think about those summer days it puts a smile on my face.

Just a big bowl of creamy mac and cheese and sitting in front of a fan trying to stay cool. Yeah, we were that crazy family without air conditioning. // It makes you a stronger person.

My friends, I’ve hit the jack pot when it comes to this Vegan Mac and Cheese recipe.

It’s the ultimate Vegan Mac and Cheeseor people like me just trying to cut the dairy out and oh boy does it make my heart sing. Guilt-free mac and cheese! I mean how canyou go wrong with that!

Nutritional yeast helps with that cheese flavor we love. Nutritional yeast?

Sounds weird, but seriously trust me. It’s actually a perfect substitute for that smoky tangy cheese flavor we crave.

Oh my lucky stars this is now my favorite Vegan Mac and Cheese recipe and I am never going back!

It reheats amazingly, especially compared to normal mac n cheese where I won’t even try to eat it the next day. Cheese always tastes funky and has such a weird consistency the day after with conventional mac n cheese. Maybe it’s just me?

Needless to say, I was tickled pink from this recipe and it has now become my new emergency back up Vegan mac and cheese recipe.

Also, I always seem to already have the ingredients needed for it on hand. Double score!

Carrots, Onions and Potatoes are a steady normal in this midwestern household. I have a sneaky suspicion wherever we are going to end up next year it’s not going to change either way. What about yours?

Creamy Vegan Mac and Cheese Recipe (Dairy-Free)

Main

Gluten-free, Dairy-Free, Vegan, Vegetarian

American

Vegan Mac and Cheese recipe made with all-natural ingredients! In no time you'll have healthy and homemade vegan mac and cheese hot and ready. {Gluten-Free, Dairy-Free, Vegan}

Delicious Creamy Vegan Mac and Cheese (Dairy-Free) Recipe (4)

Print Recipe

Yield: 6

Prep Time:5 min

Cook Time:25 min

Total Time:30 min

Ingredients:

1 medium russet potato, peeled and chopped
1 cup carrots, chopped
1/3 cup yellow onion, chopped
2 cups water
1/3 cupdairy-free or vegan butter of your choice
1/2 cup nutritional yeast
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon freshly ground pepper
3 Tablespoons unsweetened almond milk
1 Box of gluten-free macaroni, cooked by package directions.

Directions:

1. In a medium size pan place chopped potato, carrots, onion and water and boil for 15-20 minutes or until potatoes and carrots are cooked through and soft (DO NOT DRAIN WATER).
2. Turn burner to low, add in Earth Balance spread, nutritional yeast, turmeric, salt, pepper and almond milk. Stir until butter is melted.
3. Pour mixture into a blender and blend until the mixture is creamy.
4. Pour over cooked macaroni and enjoy!

Author: Linnie

Nutrition Information:

Serving size: 1 cup
Calories: 135
Other nutrition information: Fat: 8.7 g Saturated fat: 2.4 g Unsaturated fat: 4 g Trans fat: 0 g Carbohydrates: 8.5 g Sugar: 0 g Sodium: 80.7 mg Fiber: 3 g Protein: 5 g Cholesterol: 0 mg Notes: ** Nutrition info does not include calories for cooked pasta.** Recipe adapted from www.boldvegan.com

Recipe, images, and text © Veggie Balance

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(65 votes, average: 3.91 out of 5)

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Reader Interactions

Comments

Ala says
May 31, 2014 at 5:53 am
My gosh, I love The Price Is Right! I used to watch it back in the day all the time. Also, been hearing lots lately about nutritional yeast–I’ll have to try it!
Reply
- Lindsay says
  May 31, 2014 at 3:03 pm
  Try it, you’ll be surprised. The nutritional yeast by itself is actually really tasty on noodles, salads, baked potatoes… so pretty much everything LOL. Oh The Price Is Right, now that Bob Barker isn’t the host, it’s just not the same. 🙁
  Reply
Hilary Lediingham says
June 6, 2014 at 6:52 pm
Lindsay I have just come across this and can’t wait to try it! And I love how you served it in a nice little attractive bowel, so as not to over do the portion size, clever idea. Its just a meal in itself with with the added veggies and a side salad.
Do you think that sweet potatoes could be a sub for the regular potatoes?
Thanks
Hilary
Reply
- Lindsay says
  June 7, 2014 at 9:06 am
  Hi Hilary! Thanks for stopping by! I’m chuckling over here that you caught that. Yes, especially pasta I always put in smaller bowls for that exact reason. I’ve also learned to eat my veggies and salads first before digging into my pastas, normally I grab to much pasta anyways and can’t finish it. Putting in smaller bowls helps with the eyes-bigger-than-my-stomach problem. 😉
  As far as the sweet potato, I say it’s worth a try. The regular potato helps with more of the consistency to add a starchiness to the sauce. Sweet potatoes are more of a creamy in my opinion so it honestly probably would mess with the texture of the sauce more than anything. Let me know how it works!
  Reply
beth from rochester says
June 7, 2014 at 12:32 pm
In process of making this. Fingers crossed!
Reply
- Lindsay says
  June 7, 2014 at 4:24 pm
  Yay! Good luck Beth! Let me know how it goes 🙂
  Reply
Kimberly Byzewski says
June 8, 2014 at 6:08 pm
Hi Lindsay,
I made this for dinner tonight and I loved it! I added a little bit of vegetable broth to thin it out a bit and it was perfect.
Thank you for sharing your recipe 🙂
Kim
See Also
21 Vegan Freezer-Friendly Meal/Snack Recipes + My Tips for Freezing – Oh She Glows
Reply
- Lindsay says
  June 9, 2014 at 7:21 am
  Yay! So glad you loved it as much as I did Kimberly! Thank you so much for sharing that too. I’m going to have to try the vegetable broth instead of the water next time. Great idea! Thanks for stopping by and hope to see you around 🙂
  Reply
Kaley says
March 1, 2018 at 11:31 am
If you don’t drain the water, how much water would you suggest putting in the pan to boil the veggies?
Reply
- Lindsay says
  March 2, 2018 at 1:23 pm
  Reserve just about 2-4 Tablespoons. I apologize for it not being more clean. I was trying to convey that you can quickly drain the veggies but you don’t have to drain through a strainer, a little extra water remaining isn’t a bad thing. Hope this helps!
  Reply
  - Aubrey R Skinner says
    August 5, 2018 at 4:44 pm
    I’m confused about this step. Are you supposed to drain all of the water from the veggie mix or reserve 2-4 tablespoons of water and not drain the veggie mix? Thanks!
    Reply
    - Lindsay says
      August 5, 2018 at 5:08 pm
      Ah! I can see the confusion and remember struggling how to word this in the recipe.
      So cook the veggie mix. And when draining the water out of the veggie mix reserve 2-4 tablespoons of the veggie mix water.
      Hope that clears it up and you enjoy it! :))
      Reply
      - Aubrey R Skinner says
        August 5, 2018 at 5:24 pm
        Excellent thank you so much for your quick reply! I’m starting the veggies right now.
      - Lindsay says
        August 6, 2018 at 4:05 am
        You are welcome! When I see mid-cooking comments I try to get back as soon as possible because there is nothing worse than mid-recipe you don’t know whats next!
        Hope you loved it! It’s one of our favorites. :))
Kate says
March 11, 2018 at 6:46 pm
excellent recipe, easy and we had everything already. i made the whole thing in my instant pot; pressure cooked the veggies, then added everything else, including dry pasta, then did slow cook. So I cooked the pasta in the sauce, and it came out great. Thank you!
Reply
- Lindsay says
  March 15, 2018 at 1:22 pm
  Thank you so much for coming back and reporting! It’s a favorite of ours as well. 🙂 SO cool that you made it in the IP!
  Reply
Shelley Mattson says
February 18, 2019 at 1:39 pm
Hello, I tried this yesterday and it turned out great! Can you freeze this sauce? Is it freezer stable? Thank you! Shelley
Reply
- Lindsay says
  February 21, 2019 at 8:50 am
  I haven’t tried freezing this yet… Potatoes sometimes can freeze odd so my gut is thinking probably not.
  Reply
Alice says
March 30, 2019 at 4:30 pm
What size/how many ounces is your “box” of gluten-free macaroni?
Reply
- Lindsay says
  April 2, 2019 at 7:09 am
  Anything around 400-500 grams will work 🙂
  Reply
Jodie says
September 3, 2019 at 1:31 pm
Can u leave out the vegan butter?
Reply
- Lindsay says
  September 24, 2019 at 7:10 am
  Mmmm I wouldn’t advise it. As it will alter the taste and consistency a bit but it wouldn’t be the end of the world if you did either. Just can’t guarantee the results.
  Reply
Juliette says
January 19, 2020 at 3:11 pm
This is my go-to recipe for vegan mac! So good and is healthy?? Great combo 🙂
Reply
Alexandra says
March 11, 2021 at 10:54 pm
Can I use another milk besides almond milk? Coconut or soy?
Reply

Delicious Creamy Vegan Mac and Cheese (Dairy-Free) Recipe (2024)

FAQs

What is the best plant milk for mac and cheese? ›

Cashew Milk

It blends well with savory dishes, so it can be a great addition to mac and cheese. The consistency is similar to regular milk, so use cashew milk in the same amount as regular milk in your mac and cheese recipe. Cashew milk can enhance the creaminess of mac and cheese and provide a subtle nutty undertone.

Show Me More ›

What happens if you use water instead of milk in mac and cheese? ›

Water actually works perfectly well as a milk substitute in mac and cheese. It adds all the liquid you need, though it doesn't have the creaminess or flavor that other substitutes add. However, if you add a little pasta water, instead of plain tap water, to your cheese sauce, you might get better results.

View Details ›

Why is my mac and cheese never creamy? ›

Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.

Discover More Details ›

What does adding more milk to mac and cheese do? ›

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

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What plant-based milk tastes closest to milk? ›

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.

Keep Reading ›

Is milk or evaporated milk better for mac and cheese? ›

Key #2: Use Evaporated Milk

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Show Me More ›

What is a substitute for heavy cream in mac and cheese? ›

Whisk together three-quarters of a cup of whole milk with a quarter cup of melted and slightly cooled butter until smooth, and you will have a cup of heavy cream(ish). Or, for creamy texture and flavor — again for non-whipping uses — half and half can be substituted in equal measure for cream.

Find Out More ›

Can I use sour cream instead of milk for mac and cheese? ›

Just be careful to add the sour cream slowly to get the right texture, and consider taste differences. Sour cream can be a good macaroni and cheese milk substitute, but it will obviously be more sour and perhaps not the most kid-friendly mac and cheese you can make.

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Can I use sour cream instead of milk? ›

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

Discover More Details ›

What not to do when making mac and cheese? ›

Here's what several experts say are the biggest mistakes when it comes to making macaroni and cheese at home and how to avoid making them.

Using Only Cheddar cheese. ...
Not Adding Spice and Seasoning with Salt. ...
Choosing the Wrong Pasta. ...
Overcooking. ...
Skimping on the Toppings.

May 21, 2020

Show Me More ›

What cheeses are not to use for mac and cheese? ›

Those preservatives keep the pieces from melting evenly, and you'll end up with gritty, lumpy mac & cheese. Dry, crumbly cheeses like feta or cotija are not ideal. With their high moisture levels, they don't melt properly and will leave you with clumps of cheese instead of a smooth sauce.

See Details ›

How to make mac and cheese creamy again? ›

The #1 secret to creamy reheated mac and cheese

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

Know More ›

What kind of cheese is best in mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

What happens if you add more butter to mac and cheese? ›

One way to make boxed mac and cheese much richer is to ditch the milk and add extra butter. The box instructions will most likely call for both milk and butter, but, as it turns out, the milk is unnecessary — as long as you add enough butter, of course.

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Can you put too much cheese in mac and cheese? ›

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

Know More ›

Is oat milk or almond milk better for mac and cheese? ›

🥛 What kind of dairy-free milk is best? We used unsweetened almond milk to make this mac and cheese, but any plant-based milk will do the trick. Soy milk, oat milk, or pea milk are three more of our favorites for recipes like this. With the addition of cashews, you'll have no issues thickening the sauce.

Read The Full Story ›

Which plant-based milk doesn t curdle? ›

Oat milk. With a range of barista grade oat milks available, this is probably the best choice when it comes to coffee. It froths beautifully, adds a creamy taste without overpowering the coffee, and doesn't leave a distinctive aftertaste. Most importantly – it's unlikely to curdle!

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What plant-based milk is best to cook with? ›

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking.

Does vanilla almond milk work for mac and cheese? ›

You have to try this better for you, no mess, one-pot stovetop Mac & Cheese using @Almond Breeze Extra Creamy Almondmilk as a 1:1 swap for dairy milk. No dishes, easier to digest and this recipe is higher in protein than the traditional Mac & cheese.

Read The Full Story ›

Delicious Creamy Vegan Mac and Cheese (Dairy-Free) Recipe (2024)

Vegan Mac and Cheese recipe made with all-natural ingredients! In no time you’ll have healthy and homemade vegan mac and cheese hot and ready.

(Gluten Free, Dairy Free, Vegan)

Creamy Vegan Mac and Cheese Recipe (Dairy-Free)

Main

Gluten-free, Dairy-Free, Vegan, Vegetarian

American

Ingredients:

Directions:

Nutrition Information:

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FAQs

What is the best plant milk for mac and cheese? ›

What cheeses are not to use for mac and cheese? ›