Are you ready to make the creamiest, dreamiest, and most unbelievably delicious Vegan Mac and Cheese you’ve ever had? A version so rich, so velvety, and so deeply satisfying, you will not believe it’s made without a single drop of dairy? This incredible, from-scratch recipe is a total game-changer. The secret is a brilliant, wholesome, and magical sauce made from a surprising blend of potatoes, cashews, and a few key pantry staples!
This isn’t just a recipe; it’s your new go-to for the ultimate healthy comfort food. We’ll show you the simple secrets to creating a luscious, “cheesy” sauce that is completely plant-based, packed with hidden vegetables, and has a silky-smooth texture that rivals any traditional cheese sauce. This is a stunning, family-friendly meal that will have everyone, vegan or not, coming back for seconds.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Dreamy Vegan Mac
What makes this Vegan Mac and Cheese so spectacularly delicious is its incredible, creamy texture and its surprisingly rich and “cheesy” flavor, all derived from wholesome, plant-based ingredients. The star of the show is the from-scratch vegan cheese sauce. The brilliant, secret base is a purée of boiled sweet potatoes and Yukon Gold potatoes, which creates a beautiful golden color and a naturally thick and velvety texture. Raw cashews add a wonderful richness and body, while nutritional yeast provides the authentic, savory, “cheesy” flavor. It’s a foolproof, crowd-pleasing, and deeply satisfying one-pot (mostly!) meal that is pure, guilt-free comfort.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This “Magic” Vegan Cheese Sauce
This recipe uses a handful of simple, wholesome ingredients to create its signature comforting and cheesy flavor.
- The Creamy Base (Potatoes & Cashews!):
- Yukon Gold & Sweet Potatoes: This is the genius combination that creates the perfect sauce base. Yukon Gold potatoes have a wonderfully buttery, creamy texture when boiled and blended. The sweet potato adds a beautiful, natural, golden-orange color that mimics a classic cheddar sauce, as well as a subtle, earthy sweetness.
- Raw Cashews: For the best, creamiest result, it is crucial to use raw, unsalted cashews. When blended, they break down into a luscious, rich cream that gives the sauce a decadent, full-bodied mouthfeel.
- The “Cheesy” Flavor (Nutritional Yeast!):
- Nutritional Yeast: This is the non-negotiable secret weapon for any great vegan cheese sauce! Nutritional yeast is a deactivated yeast that is sold as a yellow, flaky powder. It has a wonderfully savory, nutty, and distinctly “cheesy” umami flavor. It’s also a fantastic source of B vitamins. You can find it in the health food aisle of most grocery stores.
- The Tang & Richness:
- Apple Cider Vinegar: A splash of a bright, tangy apple cider vinegar is essential. It cuts through the richness of the sauce and provides that slight, sharp “tang” that is characteristic of a good aged cheddar.
- Extra-Virgin Olive Oil: A good quality olive oil adds a final layer of richness and a smooth, silky texture to the sauce.
Step-by-Step to the Best Vegan Mac and Cheese
This delicious meal comes together in just a few simple stages.
Step 1: Cook the Potatoes and Pasta
Step 1: In a medium saucepan, place the 3/4 cup of diced Yukon Gold potatoes and the 3/4 cup of diced sweet potatoes. Cover them with cold water by about 1 inch and add a few generous pinches of salt. Bring the water to a boil, then reduce the heat and let the potatoes simmer, uncovered, for 8 to 12 minutes, until they are very fork-tender.
Step 2: While the potatoes are cooking, bring a separate, large pot of heavily salted water to a boil. Prepare your 12 ounces of elbow macaroni according to the package directions, cooking until it is al dente.
Pro Tip: Just before you drain the pasta, be sure to reserve at least 1/2 cup of the starchy, salty pasta water. This is a fantastic secret ingredient that will help you create the perfect sauce consistency.
Part 2: Blend the Creamy Vegan Cheese Sauce
Step 1: Drain the cooked potatoes and transfer them to a high-speed blender.
Step 2: To the blender with the potatoes, add the 2 garlic cloves, the 1/4 cup of raw cashews, the 1 tablespoon of apple cider vinegar, the 2 tablespoons of nutritional yeast, the 1/2 teaspoon of onion powder, the 1/2 teaspoon of sea salt, the 1/4 cup of extra-virgin olive oil, and the 1/4 cup of water.
Pro Tip: For an even creamier result, you can soak your raw cashews in hot water for about 15-30 minutes before you blend them.
Step 3: Blend the mixture until it is completely and totally smooth, creamy, and velvety. If you are using a standard blender, you may need to let it run for a minute or two and scrape down the sides a few times.
Part 3: Combine and Serve
Step 1: Drain your cooked pasta and transfer it back to the hot pot.
Step 2: Pour the hot, creamy vegan cheese sauce over the pasta. Stir to combine, adding a splash of your reserved, starchy pasta water to loosen the sauce as necessary, until the pasta is beautifully and generously coated in a luscious, creamy sauce.
Give the dish a final taste and season with any more salt and pepper if needed. Serve the hot mac and cheese immediately in warm bowls.
The Ultimate Creamy Vegan Mac and Cheese (So Easy!)
A from-scratch recipe for a rich and creamy vegan mac and cheese. This healthy, plant-based version features a homemade ‘cheese’ sauce with a base of boiled Yukon Gold and sweet potatoes. The cooked potatoes are blended in a high-speed blender with raw cashews, nutritional yeast for a cheesy flavor, garlic, and seasonings until completely smooth. This velvety vegetable-based sauce is then tossed with cooked elbow macaroni and a bit of starchy pasta water to create a comforting and dairy-free meal.
Ingredients
- For the Vegan Cheese Sauce:
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water
- For the Mac and Cheese:
- 12 ounces elbow macaroni
- Sea salt, to taste
Instructions
- Make the Vegan Cheese Sauce: Place the diced Yukon Gold and sweet potatoes in a saucepan, cover with salted water, and bring to a boil. Cook for 8 to 12 minutes, until fork-tender.
- Drain the potatoes and transfer them to a high-speed blender. Add the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and ¼ cup of fresh water.
- Blend until the mixture is completely smooth and creamy.
- Make the Mac and Cheese: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente.
- Before draining the pasta, reserve about ½ cup of the starchy pasta cooking water. Drain the pasta.
- Return the drained pasta to the pot. Stir in the prepared vegan cheese sauce.
- Add splashes of the reserved pasta water as needed to loosen the sauce and make it creamier.
- Season to taste with more salt and serve immediately.
Notes
- This recipe is a healthy, plant-based alternative to traditional mac and cheese, using a blend of potatoes and cashews to create a creamy, dairy-free sauce.
- Nutritional yeast is a key ingredient that provides a savory, cheesy flavor.
- Using the starchy, reserved pasta water is important for creating a smooth sauce that clings to the noodles.
- A high-speed blender is recommended to get the sauce perfectly smooth.
Storage and Make-Ahead Tips
This is a fantastic make-ahead sauce for a week of delicious and easy lunches or dinners.
- Make-Ahead: The vegan cheese sauce is the perfect make-ahead component! You can prepare the entire sauce, let it cool completely, and store it in an airtight container in the refrigerator for up to 5 days.
- Storage: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a saucepan on the stovetop over a low heat. You will need to add a generous splash of water or unsweetened plant-based milk to loosen the sauce and bring back its creamy consistency, as the pasta will have absorbed much of the sauce as it sat.
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Creative Recipe Variations
- Make it a Classic Baked Mac and Cheese: For a delicious, crispy topping, you can transfer your finished mac and cheese to a baking dish. Top it with a generous layer of panko breadcrumbs that have been tossed with a little olive oil, and bake at 375°F for 15-20 minutes, until it is hot and bubbly and the topping is golden brown.
- Add Some Smoky Flavor: For a classic, smoky “cheddar” flavor, you can add about 1/2 to 1 teaspoon of smoked paprika to the blender along with the other sauce ingredients.
- Add a Hearty Protein or Vegetable: For an even more substantial, all-in-one meal, you can stir in about 1 to 2 cups of your favorite addition along with the pasta, such as steamed broccoli florets, sweet peas, sautéed mushrooms, or some crispy, smoky tempeh bacon.
Enjoy The Ultimate Guilt-Free Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This classic Vegan Mac and Cheese is a testament to the power of a simple, creative idea to transform a classic comfort food into something that is both incredibly delicious and wonderfully healthy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a super creamy, not gritty, vegan cheese sauce?
There are two main secrets! First, be sure to boil your potatoes until they are very, very tender. They should be completely soft and easily pierced with a fork with no resistance. Second, for the absolute silkiest, most velvety result, a high-speed blender (like a Vitamix or a Blendtec) is a fantastic tool. If you don’t have one, a regular blender will still work, you will just need to let it run for a bit longer to get the sauce as smooth as possible.
Q2: What is nutritional yeast, and does this mac and cheese really taste “cheesy”?
Nutritional yeast is a deactivated yeast that is a very popular ingredient in vegan cooking. It is sold as a yellow, flaky powder and has a wonderfully savory, nutty, and distinctly “cheesy” umami flavor. It is the absolute key ingredient that gives this sauce its authentic, savory, and cheesy taste.
Q3: Can I make the vegan cheese sauce ahead of time?
Yes, this is a perfect make-ahead sauce! You can prepare the entire sauce and store it in an airtight container or a jar in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you are ready to eat, you can simply reheat it gently in a saucepan on the stovetop while you cook your pasta.
Q4: Can I freeze this vegan mac and cheese?
Yes, this is a fantastic freezer meal! Let the finished mac and cheese cool completely, and then you can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop with a generous splash of water or plant-based milk to make it creamy again.
Q5: Can I make this recipe nut-free?
Yes! For a nut-free version, you can simply substitute the 1/4 cup of raw cashews with about 1/2 cup of raw, shelled sunflower seeds. It is a great idea to soak the sunflower seeds in hot water for about 30 minutes first to help them soften and blend more smoothly.