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Vegan Mac and Cheese

Recipe for a vegan Mac and Cheese – an absolute American classic. With homemade vegan cheese! Perfect as a main, or as a side dish. Be warned, comfort food!

Vegan Mac and Cheese with Sriracha
Time for some comfort food! This vegan Mac and Cheese uses my beloved Nooch Cheese Sauce as the cheese substitute, so you don’t need any fake cheese products! Thanks to the nutritional yeast, the Nooch Cheese has this typical cheesy flavor.

I’ve topped the Mac and Cheese with a breadcrumbs layer consisting of panko flakes, spices and dried rosemary. Of course, I couldn’t help myself but to add sriracha on top. Soooo good!

Mac and Cheese Add-Ins

This is a very basic version of Mac and Cheese, but you could funkify it and add in:

  • peas
  • spinach
  • caramelized onions
  • crispy cubed tofu
  • mushrooms
  • or make a Mediterranean version with olives and dried tomatoes

What else? How do you typically eat your mac and cheese? Let me know in the comments!

Sprinkling Breadcrumbs on vegan Mac and Cheese

Vegan Mac and Cheese with Sriracha

Vegan Mac and Cheese with Sriracha on fork

Stovetop Vegan Mac and Cheese in pot

Vegan Stovetop Mac and Cheese

Elephantastic Vegan
This is comfort food at its best: Vegan Stovetop Mac and Cheese with homemade vegan cheese sauce. Perfect as a main or side dish!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine American, Vegan
Servings 2 people
Calories 795 kcal

Ingredients
 
 

  • 2 cups elbow pasta

Ingredients for the vegan Cheese Sauce

  • 1/4 cup vegan butter e.g. EarthBalance, Alsan,...
  • 1/2 teaspoon salt + more to taste
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika powder
  • 1/4 cup all-purpose flour
  • 1/3 cup nutritional yeast
  • 1 1/2 cups pasta water add little by little until perfectly creamy

Instructions
 

  • Boil the pasta. (Save the pasta water)
  • For the vegan cheese sauce: Heat the butter in a small pot on medium-high heat.
  • Add the salt, paprika powder, and curry powder. Whisk.
  • Once the butter is completely melted, add in the flour and whisk again.
  • Reduce the heat to low and add nutritional yeast, whisk again until clumpy.
  • Add the pasta water (little by little until creamy, I used 1 1/2 cups) and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.
  • Pour the vegan cheese sauce over the drained pasta. Give it a good mix and serve!

Nutrition

Calories: 795kcalCarbohydrates: 120gProtein: 24gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 4gSodium: 773mgPotassium: 490mgFiber: 7gSugar: 4gVitamin A: 126IUVitamin C: 0.03mgCalcium: 40mgIron: 3mg
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Recipe Rating




Margaret

Tuesday 8th of December 2020

This is the best vegan mac and cheese sauce I've tried yet. The only change I made was to stir in a little lemon juice before serving. BTW, I also love your user-friendly Indian-inspired vegan entrees. You're a wonderful cook. Thank you!

Sarah

Tuesday 29th of January 2019

This is awesome!! But I recommend tripling the cheese. The recipe as described barely covers one bag of noodles. Doubling it is better. Tripling it makes it actually cheesy.

My husband was critical of it before I tripled the cheese, but now he can't get enough. I can't, either.

It's very easy, too!

Bianca

Tuesday 5th of February 2019

Awesome! I'm glad you like them! More cheese = more better :)

Hannah

Wednesday 26th of July 2017

Mac and cheese is one of my all time favorite foods <3. Yours looks delicious!

Bianca

Friday 28th of July 2017

Thank you! I love making traditional American meals from time to time. It's a nice change :)