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This Vegan Mac and Cheese is so easy to make, loaded with broccoli and made with a plant-powered homemade creamy and “cheesy” sauce. It can easily be made gluten-free, so flavorful, and ready in just about 30 minutes. A perfect Dairy-Free side dish recipe that the whole family can enjoy.
An ultimate vegan mac and cheese recipe that’s rich, creamy, tasty, and made without any dairy or nuts. They can also be made gluten-free by using gluten-free pasta. The perfect side dish or weeknight meal that can be made regularly or added to your holiday dinner table.
This easy homemade vegan mac and cheese is loaded with rich creamy buttery goodness, and made with easily available ingredients like potatoes and carrots! The carrots give it the right amount of sweetness and that pretty orange color.
Ingredients you will need
- Pasta: Whole Wheat or Gluten-free Pasta , use any pasta of choice
- Potatoes: I used Yukon Gold Potatoes
- Carrots
- Broccoli Florets
- Garlic Cloves
- Nutritional Yeast: this is what will give you that cheese flavor.
- Cider Vinegar
- Squeezed Lemon Juice
- Dijon Mustard
- Paprika
- Turmeric Powder
- Kosher Salt
- Ground Pepper
How to make vegan mac and cheese
Wash and scrub the potatoes and carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks. Now add chopped potatoes and carrots to a large pot then pour over enough water to cover by 1″ inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.
Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife. Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn’t touch the steamer). Steam the broccoli for 3-4 minutes, or just until fork-tender.
Once the veggies are done, remove from the heat and place in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook pasta according to the package instructions.
In a small mixing bowl, combine garlic, apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt whisk until well combined and set aside.
Next, place the boiled potatoes, carrots, nutritional yeast and 1/2 cup of the reserved liquid to a blender.
Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
Using a wooden spoon mix well until pasta is evenly coated into super the creamy delicious sauce! Serve warm and enjoy!
Frequently Asked Questions
Place your leftover mac and cheese in an airtight container and store it in the freezer for up to 3 months. Mac and cheese will still taste great even after they are frozen. If you have a large quantity to freeze, separate them into either smaller containers or resealable ziplock bags. Remove and use it as needed.
Yes. The broccoli is optional and can be skipped.
Yes. I highly recommend you do not skip this ingredient because it makes all the difference in the taste and will give you that cheese taste for a vegan option.
It is ok to use almond milk in mac and cheese if you are looking to keep your mac and cheese plant-based or dairy-free.
Dairy-free mac and cheese should last up to 7 days in the fridge and up to 3 months in the freezer. Mac and cheese containing dairy should be ok to store in the fridge for 3-5 days.
Storing Leftovers
Homemade mac and cheese can be stored in the fridge for up to 5-7 days. Place in an airtight container. You can store the leftover sauce for this homemade creamy mac and cheese recipe in the refrigerator for up to a week. Reheat just before serving.
How to reheat mac and cheese
Remove from freezer, allow to defrost overnight in the fridge, and then reheat them in the microwave. If you forget to remove the mac and cheese from the freezer the night before, you can still use the microwave to defrost your mac and cheese. Just use a low-power setting.
You may also reheat your mac and cheese in the oven for 10-15 minutes at 350 F. To reheat on the stove stop, allow the mac and cheese to defrost first, place in a pan, add some milk (for non-vegans), or use almond milk or water for a vegan version. Under low heat allow to heat up to the right temperature.
What to serve with mac and cheese
Mac and cheese work as a great side dish with many other meals. It works as a meal on its own or can be added as a side to proteins like grilled steaks, roasted chicken or turkey, casseroles, baked salmon, and the list goes on. Serve it with some freshly baked bread or a side of salad. Here are some of my favorite dishes you can serve it with:
- Grilled Lemon Chicken Skewers
- Grilled Cilantro Lime Chicken
- Miso Glazed Salmon
- Air Fryer Salmon Bites
- Pan Seared Mushroom Steak Bites
More vegan-friendly recipes
- Vegan Spinach Avocado Pasta
- Vegan Lentil Soup
- Vegan Zucchini Lasagna
- Sweet and Spicy Baked Cauliflower
- Vegan Black Bean Burger
- Garlic Whole Roasted Cauliflower
- Thai Sweet Potato Soup
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Easy Vegan Mac and Cheese
Ingredients
- 1 box Whole Wheat or Gluten-free Pasta , use any pasta of choice
- 2 Large Yukon Gold Potatoes
- 3 Medium Carrots
- 2 Cups Broccoli Florets
- 2 Cloves Minced Garlic
- ¼ Cup Nutritional Yeast
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Freshly-Squeezed Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Paprika
- ⅛ teaspoon Turmeric Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Pepper
Instructions
- Wash and scrub the 2 Large Yukon Gold Potatoes and 3 Medium Carrots thoroughly under cold running water to remove any dirt. Pat the excess moisture with a paper towel.
- Using a potato peeler, peel the potatoes and carrots skin off and cut into large bite-sized chunks.
- Now add chopped potatoes and carrots to a large pot, then pour over enough water to cover by 1" inch. Season with a generous pinch of salt and bring the water to a boil over medium-high heat.
- Boil for 15 minutes or until potatoes and carrots are easily pierced with a paring knife.
- Meanwhile, add a steamer basket under another pot filled with about 1 cup water (or use the same pot where the veggies are boiling if the water doesn't touch the steamer) Steam the 2 Cups Broccoli Florets for 3-4 minutes, or just until fork-tender.
- Once the veggies are done, remove them from the heat and place them in a colander to drain, reserving about 1 cup of water from the veggies. Allow the veggies to cool slightly. Cook 1 box Whole Wheat or Gluten-free Pasta according to the package instructions.
- In a small mixing bowl, combine 2 Cloves Minced Garlic, 1 teaspoon Apple Cider Vinegar, 2 tablespoons Freshly-Squeezed Lemon Juice 1 teaspoon Dijon Mustard, ½ teaspoon Paprika, ⅛ teaspoon Turmeric Powder, and ½ teaspoon Kosher Salt and ¼ teaspoon Ground Pepper. Whisk until well combined and set aside.
- Next, place the boiled potatoes, carrots, ¼ Cup Nutritional Yeast, and 1/2 cup of the reserved liquid in a blender.
- Pour in the prepared garlic and vinegar mixture and blend until smooth and creamy, about 2-3 minutes. If needed, add more liquid to reach your desired consistency.
- Add cooked pasta to a large serving bowl together with steamed broccoli, then pour the sauce on top.
- Using a wooden spoon, mix well until pasta is evenly coated into super creamy delicious sauce! Serve warm and enjoy!
Video
Notes
- You can store the leftover sauce in the refrigerator for up to a week. Reheat just before serving.
- Use any pasta of your choice
- Swap the broccoli with zucchini or any other veggie of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a recent vegan and have been searching for a good cheese sauce. Sadly, this one didn’t work for me. LOVE the fact that this sauce uses vegetables as the base, but it’s back to the drawing board.
My husband and I found this almost inedible. If you’re looking for a replacement for real Mac and cheese, this isn’t it. The sauce was creamy but the taste did not resemble cheese sauce. The tang from the apple cider vinegar and lemon juice were not helpful in creating a cheesy flavor. We would not recommend this at all. I’m sure you worked diligently in creating this recipe, but it definitely wasn’t for us.
Oh no. I am sorry it didn’t work out for you. Bummer.
Hi, can I make this recipe using sweet potato instead?
Yes you can
Can you use russet potatoes? I figure the yukon gold have the buttery flavor but I have russet at home.
yes, that’s fine. should be ok. Slight difference in flavor
Recent turned vegan here! This recipe is AMAZING. My husband, who is not a vegan at all, loved this as did my 1.5 year old. I’m shocked that people didn’t like this, you’ll never find an exact replacement of something that is so terrible for you. This is an absolute hit!
I love that this is nut free and it was pretty tasty, kids liked it too. Next time I’ll have to add some more spices or something, maybe a little more nutritional yeast too. Thank you for the great recipe!
That’s awesome. So glad everyone loved it.
This is the only vegan macaroni recipe that’s nut free, easy, and contains ingredients I already have in my dorm and can steal from the dining halls. It’s so delicious and easy thank you so much!!!
Thanks for the great feedback. Glad you liked it
This recipe wasn’t for me personally. I’ve tried potato & carrot based vegan cheese sauces in the past and typically enjoy it, but the only thing I could taste was the ACV/lemon juice combo. The sauce turned out looking super cheesy and creamy though especially when I used my vitamix! Thanks for posting the recipe regardless, I had fun making it.
Is the nutritional yeast needed in recipe?
Its what gives it that cheesy flavor. You can omit will later the taste
I made this and didn’t tell my kids. My 16 year old son actually told me he likes it better than real Mac and cheese(boxed). I will admit that it might takes a second to get used to but it left me feeling good and satisfied. Had it for lunch the next day with added broccoli, topped with a bit more nutritional yeast and it was better than the might before.
So glad you liked it!
It is delicious! Next time I think ill have to add more spices, though. Once everything was combined the sauce turned a tad bit bland. I added extra salt. I’ll be doing some more experimenting!
Glad you loved it.