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The Best Vegan Mac and Cheese (Baked or Stovetop)

Name: The Best Vegan Mac and Cheese (Baked or Stovetop)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups raw cashews; 2 cups water (or 1 cup if not using vegan cheese; see notes); 3 tablespoons fresh lemon juice; ½ cup nutritional yeast; ¼ teaspoon ground turmeric; ½ teaspoon garlic powder; 1 ½ teaspoons salt; 1 7-oz bag shredded vegan cheddar cheese (optional); 12 ounces elbow pasta; 1 ½ cups panko breadcrumbs; 4 tablespoons vegan butter (melted); ¼ teaspoon smoked paprika

Rebecca Hopkins

August 23, 2026

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When it comes to comfort food, few things are as universally beloved as a steaming bowl of mac and cheese.

That creamy, cheesy, soul hugging goodness is something we all crave. But if you’ve recently switched to a vegan lifestyle or are simply trying to eat more plant based meals, you might think this classic dish is off the table.

I’m here to tell you that is absolutely not the case!

I am beyond excited to share this recipe for The Best Vegan Mac and Cheese with you today. This isn’t just a “good for vegan” recipe; this is a genuinely spectacular mac and cheese that will impress everyone at your table, vegan or not.

The secret lies in a velvety, rich sauce made from raw cashews and nutritional yeast, which gives it that signature “cheesy” flavor without any dairy. We’ve taken it a step further by adding an optional bag of shredded vegan cheddar for an extra layer of gooey goodness. The best part? You can keep it super simple on the stovetop for a quick weeknight dinner, or you can dress it up with a golden, buttery panko topping and bake it until bubbly for a show stopping holiday side dish.

Let’s get into the kitchen and make some magic!

Why You’ll Love This Recipe

Incredibly Creamy: The cashew based sauce blends into a luscious, silky texture that clings perfectly to every piece of pasta.
Versatile: Choose the quick 15 minute stovetop version or the indulgent baked version with a crispy topping.
Dairy Free & Vegan: No milk, no butter, no cheese—just pure plant based perfection.
Easy to Make: With the help of a high powered blender, the sauce comes together in minutes.
Customizable: Easily made gluten free and nut free with a simple swap.

Ingredients

For the Mac and Cheese

1 ½ cups raw cashews
2 cups water (or 1 cup if not using vegan cheese; see notes)
3 tablespoons fresh lemon juice
½ cup nutritional yeast
¼ teaspoon ground turmeric
½ teaspoon garlic powder
1 ½ teaspoons salt (or to taste)
1 (7 oz) bag shredded vegan cheddar cheese (optional, but highly recommended)
12 ounces elbow pasta

For the Optional Breadcrumb Topping

1 ½ cups panko breadcrumbs
4 tablespoons vegan butter, melted
¼ teaspoon smoked paprika

Equipment

Large pot for pasta
Colander
Tea kettle (or small pot for boiling water)
High powered blender (like a Vitamix or Blendtec)
9×13 inch casserole dish (for baked version)
Small mixing bowl (for topping)

Instructions

1Preheat and Prep (For Baked Version): If you are planning to make the baked version with the breadcrumb topping, preheat your oven to 350°F. Lightly grease a 9×13 inch casserole dish and set it aside. If you are making the stovetop version, you can skip this step.

2Soak the Cashews: To achieve the silkiest sauce, you need to soften your cashews. Place the raw cashews in a large glass measuring cup or bowl. Boil water in your tea kettle and pour the boiling water over the cashews, making sure they are fully submerged. Let them soak for about 5 minutes.

3Cook the Pasta: While the cashews are soaking, bring a large pot of salted water to a boil. Cook your elbow pasta according to the package instructions. Be careful not to overcook it! We want it al dente. Drain the pasta in a colander and set it aside.

4Blend the Cheese Sauce: Drain the soaked cashews and discard the soaking water. Transfer the softened cashews to your high powered blender. Add the 2 cups of fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt. If you are using the bag of vegan shredded cheddar, add that to the blender as well. Blend on high speed for 1‑2 minutes, or until the sauce is completely smooth and creamy. Stop to scrape down the sides if necessary. The sauce should be velvety and rich.

5Choose Your Adventure

- For the Stovetop Version: Return the drained pasta to the pot and pour in the cheese sauce. Stir over low heat for a couple of minutes until the sauce thickens and coats the noodles. Serve immediately! It’s that easy.
- For the Baked Version (The Best!): Make the breadcrumb topping by combining the panko breadcrumbs, melted vegan butter, and smoked paprika in a small bowl. Mix until the crumbs are evenly moistened. Add the drained pasta to your prepared 9×13 inch casserole dish. Pour the cheese sauce over the top and stir well to ensure all the noodles are coated. Sprinkle the breadcrumb mixture evenly over the pasta. Bake, uncovered, for 15 minutes. For an extra golden and crispy top, turn on your broiler for the last 2‑3 minutes of baking, keeping a close eye on it so it doesn’t burn. Serve immediately and enjoy the creamy, crunchy goodness!

Expert Tips for Success

Don’t Skip the Soak: Soaking the cashews is non negotiable for a smooth sauce. If you have a high speed blender, you might get away with skipping this, but soaking ensures a velvety result every time.
The Vegan Cheese Factor: The bag of vegan cheddar is optional, but it adds a wonderful, authentic “cheese pull” and extra flavor. If you choose to omit it, remember to reduce the water to 1 cup. This prevents the sauce from being too thin, especially if you aren’t baking it.
Adjusting Consistency: The sauce naturally thickens as it cools. If you have leftovers or the sauce seems too thick upon reheating, simply stir in a splash of warm water or unsweetened plant milk. It will thin out beautifully and return to its creamy state.
Spice it Up: Feel free to add a pinch of cayenne pepper or some Dijon mustard to the blender for a little kick.
Add Some Veggies: This is a great base recipe. Feel free to stir in some steamed broccoli, peas, or sautéed mushrooms before baking.

Variations

Gluten Free: This recipe is incredibly easy to make gluten free. Simply use your favorite gluten free pasta variety. The rest of the ingredients are naturally gluten free.
Nut Free: If you have a nut allergy, skip this recipe and head over to make my Dairy Free Mac and Cheese, which is completely nut free and just as creamy and delicious!

How to Store Leftovers

Leftover vegan mac and cheese will last for 3‑4 days in the refrigerator in an airtight container. The sauce will likely thicken quite a bit as it sits. The fix is simple: when reheating, add a little warm water or plant milk to the pan or bowl and stir. As it warms up, the sauce will loosen and become creamy again.

The cheese sauce itself freezes wonderfully! Feel free to double the sauce recipe and freeze half for a super quick meal or an easy kid’s lunch option. Just thaw and reheat gently on the stovetop.

Frequently Asked Questions (FAQ)

Can I make this without nutritional yeast?
Nutritional yeast is what gives this dish its “cheesy” flavor. While there is no perfect substitute, you could try using a bit of white miso paste for a savory umami flavor, but the result will be very different. I highly recommend using nutritional yeast for the best taste.

Why is my sauce grainy?
A grainy sauce usually means the cashews weren’t soaked long enough or weren’t blended on high for a sufficient amount of time. Be sure to use a high powered blender and blend for a full 1‑2 minutes until it’s completely smooth.

Can I use a different pasta shape?
Absolutely! While elbows are classic, this sauce is incredible on shells, rotini, cavatappi, or any shape you love.