The Ultimate Vegan Mac and Cheese
August 23, 2026
This isn't another vegan “mac and cheesy cream” recipe. This is a homestyle vegan mac and cheese that's worthy of a place at your Thanksgiving dinner table. Macaroni is tossed with a homemade cheddar-Gruyère vegan cheese blend (no store-bought cheese needed!), then baked to melty, golden perfection in the oven.
For the longest time, I thought I'd never have a vegan mac and cheese recipe on my website. Every recipe I've ever tried (and every boxed or frozen mac and cheese) left me disappointed. They just didn't have the cheesy texture I was craving in mac and cheese.
When my taste testers and I tested 10 box mac and cheeses, we found one that was acceptable, but it’s a cauliflower spin on mac and cheese rather than a recreation of the classic.
In Columbia, South Carolina, I ate at a (now-closed) vegan restaurant that came super close, but even that mac and cheese relied heavily on a breadcrumb topping to create a more structured texture. After I created my vegan liquid mozzarella, Gruyère, and fondue recipes, however, I began to think that it might be possible to create the kind of mac and cheese I'd been missing. Fortunately, I was right; the result is this recipe.
While this recipe has the added step of making your own vegan cheese, don't be intimidated! You just need to blend everything in the blender, boil some agar, stir, pour, and let it set in a bowl in the fridge.
The finished dish is so worth the extra step; it really is the best vegan mac and cheese I've ever tried. I hope you'll enjoy it at Thanksgiving and all year round!
Ingredients and Substitutions
For the vegan cheddar-Gruyère cheese blend:
refined coconut oil: This adds fat to the cheese and helps it brown in the oven. Make sure you're using refined (odor-free) coconut oil to avoid adding a coconut taste to your mac and cheese.
raw cashews, soaked: These provide a creamy base for your cheese.
tapioca starch (aka tapioca flour): This powder (available in most grocery store baking aisles) activates when heated and adds to the cheese's stretch and texture. I don't recommend substituting with cornstarch, since the texture won't be the same.
lemon juice: While freshly squeezed provides the best flavor, bottled would work in a pinch.
apple cider vinegar: Together with the lemon juice, this provides a bit of cheesy tang to your cheese. You could also use white vinegar or additional lemon juice instead of apple cider vinegar.
raw, blanched hazelnuts: This optional ingredient adds the nutty flavor that imitates the flavor of Gruyère cheese.
nutritional yeast: The go-to ingredient in vegan cheeses, you can usually find this in the baking aisle of natural food stores like Whole Foods Market or online.
white miso paste: This paste has a sweet, salty, and umami flavor that adds to the cheese's taste. You'll find it in your local grocery store or Asian market.
tomato paste: For flavor; I recommend a high-quality tomato paste that you like the taste of.
low-sodium soy sauce: This enhances the flavor of the cheese; for a gluten-free option, try tamari or coconut aminos.
mustard powder, onion powder, garlic powder, paprika, turmeric: These spices combine to create a cheesy flavor, and turmeric adds color as well.
salt and black pepper: For enhancing the flavor of your cheese and sauce. I used sea salt, but pink salt or table salt also work.
agar agar powder: This ingredient is key for creating a cheese that firms up, melts, and can be grated. If you can only get agar agar flakes, you'll need to use 3 times the amount (9 tablespoons).
For the pasta:
elbow macaroni: While any pasta works, I like elbow macaroni for classic mac and cheese. Use gluten-free pasta for gluten-free macaroni and cheese.
cashews: Blends together with water to create a creamy base for your cheese sauce.
cornstarch: Helps to thicken your cheese sauce.
olive oil spray: For greasing your cheese molds and casserole dish. Other oil sprays or vegan butter would also work.
Vegan Mac and Cheese Variations (Make It Your Way)
Breadcrumb topping: I love a good breadcrumb topping on my mac and cheese, and it tastes delicious with this recipe. After you put your mac and cheese in the oven, combine 1 cup (60 g) of vegan panko breadcrumbs with 3 tablespoons (43 g) of melted vegan butter. Take the mac and cheese out after 10 minutes, sprinkle the breadcrumb mixture on top, and return it to the oven for the final 10 minutes. Broiling for 2-3 minutes longer gives the breadcrumbs a nice golden color.
Stovetop mac and cheese: While I love a good baked mac and cheese, this recipe is also delicious right out of the pot. Just skip the casserole dish preparation and serve the macaroni and cheese immediately after mixing the cheese sauce and pasta together.
Store-bought vegan cheese: This will work, but the homemade cheese is what makes this recipe so good (in my opinion). If you want to use store-bought, you'll need about 2 lb. (860 g.) of it. You'll also want to add 1/2 tablespoon of salt, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper to the cashew cream before you add in the cheese.
Storage and Reheating
Store your vegan mac and cheese in the fridge in an airtight container for up to 5 days. The best way to reheat it is in a saucepan on the stove over medium-low heat. Add some non-dairy milk or water to get your cheese creamy and melty again.
Alternatively, you can also reheat your macaroni in the oven or air fryer at 350°F (180°C) until it's heated all the way through, but this method may not fully re-melt the cheese.
Make-Ahead
While I don’t recommend making the whole dish ahead of time, you can get the most time-consuming parts out of the way to save time later on. You can prepare and grate the cheese, plus blend up the cashew cream 1-2 days in advance (store it in a storage bag or airtight container in the fridge). Boil the pasta, melt the cheese sauce, and bake the casserole just before you want to serve it.
How to Serve Vegan Mac and Cheese
You can enjoy this vegan macaroni and cheese recipe as a side dish or a main dish. It's so good, it also deserves a spot on your Thanksgiving dinner table. Check out my vegan Thanksgiving menu and vegan Thanksgiving sides for more holiday recipes.
Serve this mac and cheese together with vegan cornbread, cornbread muffins, or garlic bread. It also works great with my lentil loaf and vegan sour cream mashed potatoes. For more veggie-forward options, try green bean casserole or butternut squash casserole. It's delicious with soups and stews, too, like my vegan bean chili, potato soup, or pumpkin carrot soup.
More Vegan Comfort Food Recipes
Comfort food (cheesy or otherwise) is a must-have in my household. Here are some of my favorites to make:
The Ultimate Vegan Mac and Cheese
Yield16 servings
Prep Time45 minutes
Cook Time35 minutes
Total Time2 hours, 20 minutes
Pin itIngredients
Cheddar-Gruyère Cheese Blend
- 3/4 cup water
- 1/2 cup raw, unsalted cashews, soaked
- 1/2 cup tapioca flour (tapioca starch)
- 1/2 cup nutritional yeast
- 6 tablespoons refined coconut oil, melted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons raw, blanched hazelnuts (optional)
- 5 teaspoons white miso paste
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce (or tamari/coconut aminos)
- 1 tablespoon mustard powder (dry mustard)
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons paprika (use smoked for smoky cheese)
- 1/2 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional, for color)
Agar Mixture
- 1 1/2 cups water
- 3 tablespoons agar agar powder*
Everything Else
- 1 lb. elbow macaroni
- 1 1/2 cups water
- 1/2 cup raw, unsalted cashews, soaked
- 1 tablespoon cornstarch
- olive oil spray
Instructions
Soften your cashews (both for the cheese and sauce, separately) by soaking them in hot water for 10 minutes, then drain them.
Add all the cheddar-Gruyère cheese ingredients (without the agar and water) to a blender and blend until completely smooth. If you’re using hazelnuts, these may take a little longer to blend, so be patient.
Prepare 2 silicone cheese molds or spray 2 large, round cereal bowls with oil.
Before you begin boiling the agar agar, make sure everything you need is nearby. The cheese will start to set quickly, so you need to work even more quickly. Keep these items nearby while you boil the agar: the cheese mixture, a whisk, your prepared molds, and a heat-resistant rubber spatula.
In a medium saucepan on the stove, combine 1 1/2 cups of water with your agar agar powder and bring it to a slow boil over medium heat. Set a timer for 4 minutes and continue boiling, whisking frequently. If your mixture is boiling too quickly, turn the heat down.
Pour your cheese mixture into the boiling agar and whisk well to combine. Continue whisking until the mixture is smooth and thick.
Turn off the heat, then use a heat-resistant rubber spatula to quickly transfer the cheese mixture into your prepared molds. Leave the cheese out at room temperature for about 5 minutes, then transfer to the refrigerator to chill completely.
Once your cheese has fully chilled and set (about 1 hour in the refrigerator), shred it with a box grater or other cheese shredder.
Cook your macaroni according to the al dente package instructions, or 1 minute less than the package instructions if al dente isn’t specified. Drain the pasta and rinse it in cool water to stop it from cooking further.
Preheat your oven to 350°F (180°C) and spray a 13x9” casserole dish with oil. Set the dish aside for now.
Add 1 1/2 cups of water, 1/2 cup of soaked cashews, and 1 tablespoon of cornstarch to a blender and blend until completely smooth.
Transfer the cashew cream to a medium heavy-bottom pot and heat it over medium-low to medium heat, whisking constantly, until it starts to bubble. Cashew cream burns easily, so don’t turn the heat too high.
Add 1 cup of shredded cheddar-Gruyère cheese to your cashew cream and continue whisking until it’s melted and smooth. Continue adding cheese 1 cup at a time until all the cheese has been incorporated into the mixture.
Add your cooked macaroni to the cheese mixture, then stir to fully coat the pasta in cheese.*
Pour your macaroni and cheese into your prepared casserole dish and bake for 20 minutes. For a melty, golden brown top, broil for an additional 2 to 3 minutes.
You can serve your vegan mac and cheese hot from the oven or let it cool slightly to allow the melted cheese to thicken a bit.
Notes & Hints
For stovetop pasta, feel free to stop after combining the pasta and cheese together; skip the baking and serve it from the pot.
Although you could, I don't recommend using store-bought vegan cheese for this recipe, as results will vary. If you do use store-bought cheese, you'll need to add 1 teaspoon of paprika, 1/2 tablespoon of salt, and 1/2 teaspoon of pepper to your cashew cream.
This cheese recipe makes about 860 g. (just under 2 lb.) of vegan cheese.
Make sure you're using agar agar POWDER, not flakes for this recipe. If you're using flakes, you'll need 9 tablespoons instead of 3.
The cheese will set faster if you use a larger number of smaller molds.
To make a breadcrumb topping, combine 1 cup of panko breadcrumbs with 3 tablespoons of melted vegan butter, then add it to the top of your mac and cheese after 10 minutes of baking.
Nutrition Data
Serving Size 1/16 of recipe
| Amount Per Serving | ||
|---|---|---|
| Calories 239 | Calories from Fat 90 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 472mg | 20% | |
| Total Carbohydrate 30g | 10% | |
| Dietary Fiber 3g | 12% | |
| Sugars 2g | ||
| Protein 7g | 14% | |
| Vitamin A 0mcg RAE | 0% | |
|---|---|---|
| Vitamin B12 3mcg | 125% | |
| Vitamin C 1mg | 1% | |
| Vitamin D 0mcg | 0% | |
| Calcium 14mg | 1% | |
| Iron 1mg | 6% | |
| Potassium 136mg | 3% | |
| Zinc 1mg | 9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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