When it comes to starches, I’m more of a potato gal than a pasta gal. BUT – there will always be a special place in my heart for Mac and Cheese. This Easy Stovetop Vegan Mac and Cheese comes together quickly and is so, so comforting! The cheese sauce is super tangy, creamy, and flavourful.
Making Mac and Cheese Vegan
My mom would make Mac and Cheese once in awhile. She made her Mac and Cheese the right way – with a roux based cheese sauce mixed into delicious pasta and baked in the oven. We also ate Kraft Dinner occasionally. But let’s make it clear: KD is KD, it is not Mac and Cheese.
I went vegan when I was 14, so I honestly do not really remember what my mom’s Mac and Cheese tastes like. I don’t even really remember what cheese tastes like. If you’re newly vegan, or just trying out some non-dairy or vegan recipes, I will say this: This recipe isn’t going to fool you. I don’t know how to fool you, because I don’t know what it’s supposed to taste like! What I will tell you is that this Easy Stovetop Vegan Mac and Cheese is still delicious!
What’s in this Easy Stovetop Vegan Mac and Cheese?
At first glance, the ingredients for the cheese sauce is a bit long. Thankfully, all you have to do is combine the ingredients in a blender. That’s it!
Cashews are the base of this sauce. Nutritional yeast adds that yummy, cheesy flavour. Lemon juice, apple cider vinegar, and miso all contribute to making this sauce tangy. Tomato paste adds colour and a little bit of sweetness. Tamari (alongside the nutritional yeast and miso) add a bit of umami. Vegan butter, because butter. And a combination of spices that work together to help build a cheesy flavour.
How to make this Easy Stovetop Vegan Mac and Cheese
Again, the ingredients list is a bit long but it’s so easy – I promise!
First things first: you may want to soak your cashews. If you have a high-speed blender like a VitaMix, you can skip this step (but you may need to add a tablespoon or two of extra water). To quickly soak the cashews, cover them in boiling water and let them soak for 20 minutes. During this time, you can start boiling the pasta and gathering the other ingredients. Or you could make yourself a cocktail! Whatever works for you.
Prepare whatever pasta shape you fancy. Just make sure you do three things:
- Don’t overcook your pasta, in fact, under cook it slightly as it will cook a little longer in the cheese cause.
- SALT YOUR WATER.
- Reserve 1 cup of pasta water. Yes – you must do this!
When the cashews have soaked, blend them with all the other ingredients (except for the pasta of course!) until very, very smooth. The sauce will look pale – that’s okay! The colour will change when it cooks.
Combine the pasta with the sauce in a pot over low heat. You’ll heat the sauce up, which will take about 5 minutes. This will help the sauce develop its flavour and the colour will change. Using the reserved pasta water, thin the pasta until you get the consistency you’d like.
Then, enjoy!
Looking for other Vegan and Gluten-Free dinner ideas?
- Creamy Potato ‘Sausage’ Kale Soup
- Spicy Ginger ‘Beef’
- BBQ Jackfruit Tacos
- Roasted Cauliflower Chickpea Salad
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
This easy stovetop vegan mac and cheese makes for a quick plant based weeknight meal! It's tangy, creamy, and very cheezy!
- 8 oz pasta, elbows are best! (use gluten-free if needed)
- 1 cup raw cashews, soaked in hot water for 20 minutes then drained
- 3/4 cup water
- 1-2 tbsp lemon juice (I used 2 tbsp, I like a really tangy sauce)
- 1/2 tbsp apple cider vinegar
- 1 tbsp white miso
- 1 tbsp tamari
- 1/2 tbsp tomato paste
- 2 tbsp vegan butter
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp each: chilli powder, smoked paprika, onion powder, garlic powder
- 1/4 tsp mustard powder
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Cook pasta according to package until al dente. Make sure you reserve 1 cup of pasta water!
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While the pasta is cooking, combine the remaining ingredients in a blender and blend until very smooth. The sauce will be very pale - do not worry! The colour will change when it cooks.
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Drain the pasta (I know I am being repetitive, but reserve 1 cup of pasta water!) and return the pasta to the pot. Add the cheese sauce and warm over low heat.
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Cook the mac and cheese so the sauce has a chance to warm up, develop flavour, and change colour, about 5-7 minutes. Stir occasionally and thin the sauce as desired using the reserved pasta water - I used about 1/2 cup.
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Serve warm and enjoy!
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This mac and cheese is the BEST. I’ve tried many a recipe in hopes that it will be tangy and salty and satisfying but none has done it better than this! It has the right amount of tang and doesn’t shy away from flavour. The only change I made was to use 1/2 tablespoon of dijon instead of mustard powder. Super quick, super easy and full of flavour.
Awe, thank you!! <3