Introducing a delicious Vegan Mac and Cheese that’s also gluten-free. This simple, flavorful recipe uses accessible ingredients and makes a comforting, creamy dish that’s sure to impress family and friends. Whether you’re cooking for Veganuary or just craving a cosy dinner, this dairy-free mac and cheese delivers rich, cheesy flavour thanks to a cashew-based sauce and nutritional yeast.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & Storage
- Recipe FAQs
- Recipe Card
Why this recipe works
This mac and cheese is the ultimate comfort food — creamy, warming and satisfying on chilly evenings. The cashew-based sauce gives real richness, while nutritional yeast provides a nutty, cheesy note that mimics traditional dairy cheese. The result is a luscious, dairy-free dish that feels indulgent but is made from simple plant ingredients.
It’s great for Veganuary or any time you want a crowd-pleasing, plant-based main. The recipe scales well, reheats nicely and can be prepped ahead to make entertaining easier.
Ingredients to make Vegan Mac and Cheese
- Cashews – soaked and blended to create the creamy base.
- Nutritional yeast – adds a nutty, cheesy flavour.
- Unsweetened almond milk – a thin-textured plant milk works best.
- Dijon mustard – brings gentle acidity to balance the creaminess.
- Macaroni – use gluten-free pasta if needed; penne or other shapes also work.
- Olive oil – adds silkiness and depth of flavour.
See the recipe card below for exact quantities and full ingredient list.
Substitutions
- Almond milk – swap for oat or soya milk; use cow’s milk if not dairy-free.
- Dijon mustard – wholegrain mustard works as an alternative.
- Pasta – any pasta shape can be used; regular macaroni or penne are fine if you’re not gluten-free.
Variations
- Kid-friendly – this mild, creamy version is great for children and easy to involve them in preparing.
- Deluxe – top with a rosemary breadcrumb mixture (gluten-free breadcrumbs, chopped rosemary and a little nutritional yeast) for extra texture.
- Spicy – drizzle with hot sauce or scatter sliced chillies on top for heat.
How to make Vegan Mac and Cheese
Step 1: Preheat the oven to 200°C / 390°F. Cook the pasta according to packet instructions until al dente. While it cooks, blend soaked cashews with almond milk, nutritional yeast, dijon mustard, olive oil and a pinch of salt and pepper until smooth.
Step 2: Drain the pasta, place it in a skillet or baking dish, pour over the cashew sauce and mix well. Optionally top with grated vegan cheese for extra colour and flavour.
Step 3: Bake for about 20 minutes at 200°C / 390°F, until the top is slightly golden. Remove and serve hot.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool completely, transfer to a freezer-safe container and freeze for up to 2–4 months. Defrost in the fridge for 24 hours before reheating in the oven until piping hot.
Recipe FAQs
The creamy sauce is made from blended cashews, almond milk, nutritional yeast and a touch of dijon mustard for brightness. It creates a rich, dairy-free “cheese” sauce.
Yes. Assemble the dish up to the point of baking, refrigerate, then bring to room temperature for about an hour before baking to ensure even heating.
Yes. Cool completely, freeze in airtight containers for up to a few months, then defrost in the fridge and reheat in the oven until hot throughout.
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Tried this Vegan Mac and Cheese? Please leave a star rating and a comment to let me know how it went. Your feedback is appreciated!
Vegan Mac and Cheese
Equipment
- saucepan
- blender
- colander
- skillet pan or baking dish
Ingredients
- 400 g gluten free macaroni (or any pasta)
- 100 g cashews, soaked in warm water
- 300 ml unsweetened almond milk
- 6 tbsp nutritional yeast
- 2 tsp dijon mustard
- 1 tbsp olive oil
- Large pinch salt & pepper
Instructions
- Preheat the oven to 200°C / 390°F.
- Boil the pasta according to packet instructions until al dente.
- Blend 100 g soaked cashews with 300 ml almond milk, 6 tbsp nutritional yeast, 2 tsp dijon mustard, 1 tbsp olive oil and a large pinch of salt and pepper until very smooth.
- Drain the pasta, combine it with the sauce in a skillet or baking dish, and mix thoroughly.
- Optional: top with grated vegan cheese. Bake for 20 minutes at 200°C / 390°F until the top is lightly golden.
Notes
Step-by-step photos: Follow the images above for guidance through each stage.
Substitutions & variations: See the Substitutions and Variations sections in the post.
To store: Refrigerate for up to 3 days.
To freeze: Cool and freeze in airtight containers for up to 2–4 months. Defrost fully and reheat in the oven until piping hot.
Tip: If your blender isn’t powerful, soak cashews for 10 minutes in hot water to help achieve a creamier sauce.
Tip: Cover with foil before baking if you prefer a non-crispy top.
Nutrition
