Easy Recipes

Best Easy Vegan Mac and Cheese Recipe (Under 20 min.)

How can you make a dish with “cheese” in the title VEGAN? It can be done! With cashew and nut-free recipes, you can enjoy this childhood favorite two different ways in under 20 minutes.


We don’t know about you, but mac and cheese is one of those comfort dishes that’s hard to get tired of. But when you’re eating vegan, enjoying a cheesy dish needs a little workaround. You can still make mac and cheese on a vegan diet by combining a few strategic ingredients. (And for those that are allergic to nuts, we have a nut-free “cheese” sauce option, too!) 

And it’s not just mac and cheese you could be enjoying on a vegan diet. Our NEW Vegan menu is packed with even more plant-based dishes delivered weekly are indulgent, tasty, and filling. 

While it’s easy to think that melting vegan cheese in a pot and mixing with pasta is the simplest solution…it’s not the tastiest. Vegan cheese makes a great addition to any mac and cheese recipe, but to get that creamy texture, you’ll need a few more things. Give these easy recipes a shot! 


Table of Contents 
Ingredients 
Regular Vegan “Cheese” Sauce
Nut-Free Vegan “Cheese” Sauce
Directions 
For Cashew Based Vegan Mac and Cheese
For Nut-Free Vegan Mac and Cheese
Tips 




Ingredients 

Pasta: 

12oz of macaroni (we recommend whole wheat!) 

Optional: Vegan panko breadcrumbs 


Regular Vegan “Cheese” Sauce: 

Blended cashews help make vegan mac and cheese sauce

½ cup raw, unsalted cashews 

1 medium (~72g) carrot, peeled, steamed 

¼ cup nutritional yeast 

1 tsp salt 

1 tsp garlic powder 

½ tsp turmeric 

½ clove garlic 

½ cup nut or oat milk (or other plant-based milk of choice) 

1 Tbsp vegan butter (or other buttery vegan spread) 



Nut-Free “Cheese” Sauce: 

Miso, coconut milk, and seasoning make a delicious nut free vegan cheese for your mac and cheese.

14 oz coconut milk 

½ cup raw sunflower seeds OR 1 cup cooked white beans  

½ cup nutritional yeast 

2 Tbsp miso paste (or chickpea miso for soy-free) 

1 tsp garlic powder 

1 tsp onion powder 

½ tsp salt 

¼ tsp smoked paprika 

1 tsp Dijon mustard 



Directions: 

For Cashew-Based Vegan Mac and Cheese: 

  1. Heat water for macaroni pasta according to box instructions. Boil until cooked to desired firmness. Drain and set aside. 
  2. Boil water and pour over cashews until they are completely submerged and let soak for at least 5 minutes 
  3. After the cashews have soaked and are soft, drain the water and let cool 
  4. Add boiled cashews, steamed carrot, yeast, salt, garlic powder, turmeric, garlic, milk, and “butter” to a blender or food processor and blend until smooth. You don’t want ANY chunks! 
  5. In a bowl, combine cooked macaroni and sauce and mix until pasta is completely coated. 
  6. (Optional) Top with panko breadcrumbs if using 
  7. Enjoy!  


For Nut-Free Vegan Mac and Cheese: 

  1. Heat water for macaroni pasta according to box instructions. Boil until cooked to desired firmness. Drain and set aside. 
  2. Blend the rest of the ingredients (minus the panko) in a blender or food processor and blend until smooth.  
  3. Mix the sauce and pasta in a bowl until combined 
  4. (Optional) Top with panko breadcrumbs if using 
  5. Enjoy!  

Creamy vegan mac and cheese ready fast!



Tips: 

  • If your vegan mac and cheese sauce is too thick, try adding a little bit of water 
  • If your vegan mac and cheese sauce is too watery, add more cashews or a little bit of flour to the mixture (almond flour, coconut flour, regular flour…your pick!) 
  • Adding melted vegan cheese into your sauce is a fast and easy way to enhance the texture and flavor of the dish