12 Creamy Vegan Mac and Cheese Recipes You Must Try

Did you know that over 70% of people are seeking plant-based alternatives to traditional comfort foods? If you’re one of those enthusiasts, you’re in for a treat! In this blog, we’re diving into 12 mouthwatering vegan mac and cheese recipes that promise to satisfy your cravings while keeping it entirely plant-based. Get ready to explore a variety of delicious, creamy creations—from Butternut Squash Delight to Roasted Red Pepper—each recipe designed to elevate your mac and cheese game and delight your taste buds!

Table of Contents

Cashew-Cream Vegan Mac and Cheese

This Cashew-Cream Vegan Mac and Cheese is a delicious and creamy alternative to traditional macaroni and cheese. It’s perfect for anyone seeking a plant-based option that doesn’t skimp on flavor.

Ingredients:

1 cup raw cashews (soaked for 4 hours)
1 cup water
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper to taste
8 ounces elbow macaroni (gluten-free if desired)
Optional toppings: bread crumbs, chopped parsley, or vegan cheese shreds

Begin by soaking the cashews in water for at least 4 hours to soften them, which will help create a rich and creamy texture. Once the cashews are ready, drain and rinse them before placing them in a blender. Add 1 cup of fresh water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until the mixture is completely smooth and creamy, adjusting the seasoning to taste.

While you prepare the cashew cream, bring a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. Once done, drain the pasta and return it to the pot, allowing any excess water to steam off for a minute.

Next, pour the prepared cashew cream over the drained pasta, gently stirring until all the macaroni is coated in the creamy sauce. If the mixture is too thick for your liking, you can add a splash of water or broth to reach your desired consistency. If you prefer a bit of a crispy texture, preheat your oven to 350°F (175°C) and transfer the mac and cheese to a baking dish. Sprinkle the top with bread crumbs or vegan cheese shreds and bake for about 15-20 minutes, until golden and bubbly.

To finish your dish, let it cool slightly before serving. You can garnish it with chopped parsley or a sprinkle of smoked paprika for extra flavor.

For an added kick, try incorporating some spicy peppers or sautéed veggies into the mix for added nutrition and flavor. Enjoy your creamy, delicious meal!

Butternut Squash Delight Mac and Cheese

Creamy and comforting, Butternut Squash Delight Mac and Cheese is the perfect dish for fall. This recipe combines the sweetness of butternut squash with the richness of traditional macaroni and cheese for a delightful twist.

Ingredients:

2 cups elbow macaroni
2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup milk
1/4 cup cream cheese
1/2 teaspoon mustard powder (optional)
Fresh parsley for garnish (optional)

Instructions:

Begin by cooking the macaroni according to the package instructions in a large pot of salted boiling water. Once it’s al dente, drain the pasta and set it aside in a large mixing bowl.

Next, in the same pot, add the butternut squash. Pour in enough water to cover the cubes and boil until they are tender, about 10-15 minutes. Drain the squash and return it to the pot. Add the olive oil, garlic powder, onion powder, salt, and black pepper. Use a potato masher or fork to mash the squash until smooth and creamy.

To create a decadent cheese sauce, add the milk and cream cheese to the mashed butternut squash over low heat. Stir continuously until the cream cheese has melted and the mixture is well combined. Gradually add the sharp cheddar and mozzarella and continue mixing until the cheeses have fully melted and the sauce is creamy. For an extra layer of flavor, stir in the mustard powder if desired.

Now, combine the cooked macaroni with the cheese sauce, stirring until every piece is well-coated. Pour this delightful mixture into a greased baking dish. If you desire a crispy topping, sprinkle some additional cheese on top.

Preheat your oven to 350°F (175°C) and bake the mac and cheese for about 20-25 minutes, or until bubbly and golden. Once done, allow it to cool for a few minutes before serving.

For a finishing touch, sprinkle with fresh parsley for color and flavor. Enjoy this creamy, cheesy dish with friends and family!

For an added twist, you can mix in some crispy bacon or breadcrumbs on top before baking for extra texture!

Spicy Vegan Chipotle Mac and Cheese

Indulge in the creamy, smoky goodness of this Spicy Vegan Chipotle Mac and Cheese. It’s a deliciously comforting dish that you can whip up in no time!

8 oz elbow macaroni
1 cup raw cashews (soaked for 4 hours)
1 cup nutritional yeast
1 cup unsweetened almond milk
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chipotle chili powder (or to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Start by boiling a large pot of salted water and cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain the macaroni and set it aside while you prepare the cheese sauce.

In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, olive oil, lemon juice, chipotle chili powder, garlic powder, onion powder, and smoked paprika. Blend on high until you achieve a smooth and creamy consistency, which should take about a minute or two. If the sauce is too thick, feel free to add a little more almond milk until you reach your desired consistency.

In a large pot over medium heat, pour the blended cheese sauce into the pot. Allow it to warm slightly, stirring occasionally to prevent sticking. Once warmed, add in the reserved macaroni and stir well to coat all the pasta in that creamy, spicy goodness. Season with salt and pepper to taste, adjusting the spice levels to your preference.

Serve your Spicy Vegan Chipotle Mac and Cheese hot, garnished with fresh cilantro if desired. Enjoy this bowl of comfort food that packs a punch!

For an extra kick, consider adding diced jalapeños or a sprinkle of extra chipotle powder on top before serving. Enjoy your meal!

Garlic Herb Coconut Mac and Cheese

This Garlic Herb Coconut Mac and Cheese is a creamy, dairy-free twist on a classic favorite. Packed with flavor, it’s perfect for any occasion.

8 ounces elbow macaroni
1 can (13.5 oz) coconut milk
1 cup vegetable broth
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 cup nutritional yeast
Salt and pepper, to taste
1 cup shredded dairy-free cheese (optional)
Fresh parsley, for garnish

Begin by cooking the elbow macaroni in a large pot of boiling salted water according to the package instructions, usually around 8-10 minutes. Once cooked, drain the macaroni and set it aside.

In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the dried oregano, dried basil, and onion powder, allowing the herbs to release their flavors for an additional minute.

Next, pour in the coconut milk and vegetable broth. Bring this mixture to a gentle simmer. Once simmering, gradually whisk in the nutritional yeast until fully combined, creating a rich, creamy sauce. Taste and season with salt and pepper as desired.

After the sauce has thickened slightly, return the cooked pasta to the pot. Stir well to coat the macaroni with the sauce. If you’re using dairy-free cheese, stir it in now until melted and evenly distributed.

Finally, serve your creamy Garlic Herb Coconut Mac and Cheese warm, garnished with freshly chopped parsley for an extra touch of flavor.

For an even more decadent dish, try adding some sautéed vegetables or crispy breadcrumbs on top before serving! Enjoy your delicious, creamy creation!

Creamy Avocado Vegan Mac and Cheese

This Creamy Avocado Vegan Mac and Cheese is a deliciously healthy twist on a classic favorite. Made with creamy avocados, it’s perfect for anyone looking for a dairy-free option.

Ingredients:

8 oz macaroni pasta (gluten-free if desired)
2 ripe avocados
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)

Start by cooking the macaroni pasta according to the package instructions. Once cooked, drain and set aside. Make sure to rinse the pasta with cold water to stop the cooking process and prevent it from becoming mushy.

In a blender, combine the ripe avocados, almond milk, nutritional yeast, lemon juice, minced garlic, onion powder, paprika, and a pinch of salt and pepper. Blend on high until the mixture is smooth and creamy. Taste the sauce and adjust the seasoning as needed. You can add more lemon juice if you want a tangier flavor or a bit more nutritional yeast for a cheesier taste.

Once your sauce is ready, return the drained macaroni to the pot over low heat. Pour the creamy avocado mixture over the pasta, stirring well to ensure all the pasta is coated with the sauce. Cook for just a few minutes, allowing the pasta to warm up and the flavors to meld together.

Remove from heat and serve immediately. If desired, garnish with fresh parsley or basil for an added touch of freshness.

For the best results, enjoy your Creamy Avocado Vegan Mac and Cheese right away, as it tastes best fresh. You can also mix in some steamed veggies like broccoli or spinach for extra nutrition!

Smoky Roasted Cauliflower Mac and Cheese

Dive into this comforting Smoky Roasted Cauliflower Mac and Cheese, a delicious twist on a classic favorite! The combination of smoky flavors with creamy sauce makes for a rich and satisfying dish.

1 small head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 cup breadcrumbs
Fresh parsley, for garnish (optional)

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the seasoned cauliflower in a single layer on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and golden, stirring halfway through for even cooking.

While the cauliflower is roasting, bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Once cooked, drain the pasta and set it aside. In another medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes until it turns a light golden color.

Gradually whisk in the milk, stirring constantly to prevent lumps. Keep whisking until the mixture thickens, about 5-7 minutes. Remove the saucepan from the heat and stir in the cheddar cheese, mozzarella cheese, garlic powder, cooked elbow macaroni, and roasted cauliflower. Mix everything together until well combined and creamy.

Transfer the mac and cheese mixture to a baking dish and sprinkle the breadcrumbs on top for a crispy finish. Bake in the oven for an additional 15-20 minutes, or until the top is golden and bubbling. Let it cool slightly before serving, and garnish with fresh parsley if desired.

For an extra kick, consider adding some chopped jalapeños or a drizzle of hot sauce before serving. Enjoy your Smoky Roasted Cauliflower Mac and Cheese!

Nutritional Yeast Cheesy Mac

Make a deliciously healthy twist on classic macaroni and cheese with Nutritional Yeast Cheesy Mac. This creamy dish is packed with flavor and nutrients, making it perfect for anyone craving comfort food.

Ingredients:

1 cup elbow macaroni (or pasta of choice)
1 cup unsweetened plant-based milk (such as almond or soy)
1/4 cup nutritional yeast
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric (for color)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)

Start by cooking the elbow macaroni according to the package instructions. Typically, this involves bringing a pot of salted water to a boil, adding the pasta, and cooking until it’s al dente. Once cooked, drain the pasta and set it aside, leaving a small amount of water in the pot to keep the pasta moist.

While the pasta is cooking, you can prepare the cheesy sauce. In a blender or mixing bowl, combine the plant-based milk, nutritional yeast, olive oil, apple cider vinegar, garlic powder, onion powder, and turmeric. Blend until smooth to create a creamy consistency. Taste the mixture and season with salt and pepper according to your preference. If it’s too thick, you can add a little more plant-based milk to loosen it up.

Once your sauce is ready and your pasta is cooked, pour the cheese sauce over the macaroni in the pot. Stir well to ensure that all the pasta is evenly coated with the cheesy goodness. Allow the mac to warm through for a few more minutes on low heat, stirring occasionally to prevent sticking. If desired, a handful of fresh spinach or nutritional toppings can also be added for extra nutrition and flavor.

Finally, serve your Nutritional Yeast Cheesy Mac warm, garnished with fresh parsley or chives if desired. Enjoy your guilt-free indulgence!

For added creaminess, consider mixing in a spoonful of vegan cream cheese or coconut yogurt. This dish can be a great base for further customization with your favorite vegetables or protein sources.

Savory Pumpkin Spice Mac and Cheese

This Savory Pumpkin Spice Mac and Cheese will warm you from the inside out with its rich flavors. It’s the perfect comfort food with a twist, combining creamy cheese and the warmth of pumpkin spice.

8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup canned pumpkin puree
1 cup whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Salt and pepper to taste
2 tbsp butter
1/2 cup breadcrumbs (optional, for topping)
1/4 cup grated Parmesan cheese (optional, for topping)

Start by cooking the elbow macaroni according to the package directions until al dente. Drain and set aside. In a large saucepan over medium heat, melt the butter. After the butter is melted, add the milk, pumpkin puree, garlic powder, onion powder, cinnamon, nutmeg, and ginger. Stir the mixture until well combined, allowing it to heat through without boiling.

Once the mixture is warm, gradually add the sharp cheddar cheese while stirring continuously until it has fully melted and the sauce is creamy. Season with salt and pepper to taste. Then, stir in the cooked macaroni, ensuring every piece is thoroughly coated with the cheese mixture.

If desired, preheat your oven to 350°F (175°C) for an extra crispy topping. In a small bowl, mix the breadcrumbs and Parmesan cheese together. Transfer the mac and cheese to a baking dish and evenly sprinkle the breadcrumb mixture on top. Bake in the oven for about 20 minutes or until the top is golden brown and bubbly.

For a little extra flair, consider adding crispy bacon bits or sautéed spinach before baking. This dish not only provides a satisfying twist to traditional mac and cheese but also offers a delightful seasonal flavor to enjoy year-round.

Creamy Spinach and Artichoke Mac

This Creamy Spinach and Artichoke Mac is a delicious twist on traditional mac and cheese. It’s rich, flavorful, and perfect for a comforting meal.

Ingredients:

8 oz elbow macaroni
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)
Fresh parsley, for garnish

To begin, cook the elbow macaroni according to the package instructions until al dente. Then, drain the pasta and set it aside while you prepare the cheese sauce. In a large skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic for about 30 seconds until fragrant.

Next, add the chopped spinach to the skillet and cook until wilted, which should take about 2-3 minutes. Once the spinach has wilted, stir in the chopped artichoke hearts, followed by the cream cheese. Mix until the cream cheese has melted and combined with the vegetables, creating a creamy base.

Then, add in the sour cream, Parmesan cheese, mozzarella cheese, onion powder, garlic powder, and season with salt, pepper, and optional crushed red pepper flakes. Stir continuously until everything is melted and well combined. If the mixture appears too thick, you can add a splash of pasta water to reach your desired consistency.

Finally, gently fold the cooked macaroni into the creamy spinach and artichoke sauce until the pasta is evenly coated. Heat everything together for another 2-3 minutes, allowing the flavors to meld. Once combined, serve hot and garnish with fresh parsley for a pop of color.

For an extra creamy texture, you can use a mix of cream cheese and a cheesy blend of your choice. Enjoy your comforting bowl of Creamy Spinach and Artichoke Mac!

Quinoa and Vegan Cheese Bake

This delicious Quinoa and Vegan Cheese Bake is a creamy and satisfying dish, perfect for both weeknight dinners and potlucks. Packed with protein and flavors, it’s easy to whip up and sure to please everyone.

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup vegan cheese (shredded)
1 cup plant-based milk (such as almond or soy)
1 small onion, diced
2 cloves garlic, minced
1 cup spinach, fresh or frozen (thawed and drained)
1 teaspoon olive oil
1 teaspoon paprika
Salt and pepper, to taste
Fresh herbs for garnish (optional, like parsley or basil)

Start by preheating your oven to 375°F (190°C). In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside and let it cool slightly.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it. Add the spinach to the skillet, cooking until wilted if using fresh, or heated through if using frozen. Remove the skillet from heat once done.

In a large mixing bowl, combine the cooked quinoa, sautéed onion, garlic, spinach, and half of the shredded vegan cheese. Pour in the plant-based milk, and then season with paprika, salt, and pepper. Stir everything together until well combined, ensuring the quinoa and vegetables are evenly coated with the mixture.

Transfer the quinoa mixture into a greased baking dish and spread it out evenly. Sprinkle the remaining vegan cheese on top. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the edges are slightly golden. Once done, remove from the oven and let it sit for a few minutes before serving.

For added flavor, consider topping your bake with fresh herbs before serving. This dish is also great for leftovers—just reheat in the oven or microwave for a quick meal! Enjoy your Quinoa and Vegan Cheese Bake!

Lemon Garlic Tahini Mac and Cheese

A unique twist on classic mac and cheese, this Lemon Garlic Tahini Mac and Cheese combines the creaminess of cheese with the nutty flavor of tahini. Enjoy this tangy and rich dish for a comforting meal or a delightful side.

Ingredients:

8 oz elbow macaroni
1 cup tahini
1/4 cup lemon juice
2 cloves garlic, minced
1 cup unsweetened plant milk
1 teaspoon nutritional yeast (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Fresh parsley, chopped (for garnish)

Start by cooking the elbow macaroni according to the package instructions in a large pot of boiling salted water. Once cooked, drain the pasta and set it aside. In the same pot, combine the tahini, lemon juice, minced garlic, and plant milk. Stir these ingredients together over low heat until they form a smooth, creamy sauce.

Next, add the nutritional yeast, salt, black pepper, and cayenne pepper into the tahini mixture, stirring well to incorporate. Allow the sauce to heat through, but avoid boiling it. Once the sauce is heated, add the drained pasta back into the pot and mix until the macaroni is evenly coated with the tahini cheese sauce.

After everything is combined, taste the mac and cheese and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. Serve the mac and cheese warm, garnished with freshly chopped parsley for an added burst of flavor and color.

For an even creamier texture, consider adding a splash more plant milk or a bit of vegan cream cheese. You can also customize this recipe by adding sautéed vegetables or roasted chickpeas for extra nutrition. Enjoy!

Roasted Red Pepper Vegan Mac and Cheese

This Roasted Red Pepper Vegan Mac and Cheese is a creamy, flavorful dish that’s perfect for any occasion. It’s easy to prepare and packed with delicious ingredients.

8 oz gluten-free elbow macaroni
1 cup cashews (soaked in water for 2-4 hours and drained)
1 large roasted red pepper (peeled and seeded)
2 cloves garlic
1/4 cup nutritional yeast
1 cup plant-based milk (like almond or oat milk)
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Start by cooking the macaroni according to the package instructions. Once al dente, drain and set aside. In the meantime, prepare the cheese sauce: in a high-speed blender, combine the soaked and drained cashews, roasted red pepper, garlic, nutritional yeast, plant-based milk, lemon juice, onion powder, and smoked paprika. Blend until you achieve a smooth and creamy consistency, scraping down the sides as necessary.

Once the sauce is ready, pour it into a saucepan over medium heat. Stir it occasionally until warmed through. If it appears too thick, feel free to add a splash more plant-based milk to reach your desired creaminess. Combine the cooked macaroni and the sauce in the pot, stirring well to ensure every piece is coated. Season with salt and pepper to taste.

To serve, dish out the creamy vegan mac and cheese onto plates or bowls. If desired, sprinkle with chopped fresh parsley for a pop of color and added freshness.

For a bit of extra richness, pair this dish with a sprinkle of toasted breadcrumbs on top or add a dash of hot sauce for some heat. Enjoy your delicious, comforting meal!