5.037

Vegan Mac and Cheese

Vegan Mac and Cheese
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When you are hungry and looking for the perfect comfort dish, my creamy Vegan Mac and Cheese is just the answer!  It is the best vegan mac and cheese recipe and it is gluten-free and vegan. Firm pasta smothered in a creamy, velvety cashew cheese sauce with the option to add non-dairy store-bought cheese. 'Now that's what dreams are made of!'

Vegan Mac and Cheese

My vegan mac and cheese recipe reminds me of my mom’s macaroni and cheese, that I grew up on, so creamy and flavorful. It is by far the best vegan mac and cheese I have tasted and I have had quite a few.
If you are in countries where nutritional yeast flakes are not readily available (or you are allergic to it/dislike it) then substitute for the equal amount of noni juice and you will get that cheesy taste.

The Best Vegan Mac And Cheese

Cheesy – Combination of nutritional yeast or noni juice and coconut milk give this macaroni cheese a cheesy flavor.

Velvety- Cashews and coconut milk makes it velvety.

Creamy- Cashews and coconut milk shine here.

Buttery- Coconut milk helps to give a buttery flavor.

How To Make Vegan Mac And Cheese

To make this easy vegan Mac and Cheese recipe, prepare pasta according to package directions, meanwhile, blend cashew cheese sauce. Mix with drained pasta, additional ingredients. You can serve as is or bake.

Note: If you decide to make vegan bake mac and cheese, you will need to make some extra sauce or add extra water/broth so it doesn't dry out.

I have added optional ingredients that take this already delicious Vegan Mac and Cheese out of this world. Make the Mac and Cheese as instructed in the directions below, then stir in vegan cheese shreds (Daiya or Follow Your Heart brands), mayo (Just Mayo brand), and butter (Earth Balance brand) or cream cheese (So Delicious brand), so yummy! Best served to skeptics and they will be blown away!

Here Are Some Other Delicious Pasta Recipes For You To Try!

Instant Pot Chili Mac And Cheese

Creamy Lentil Pasta

Creamy Basil Pesto Pasta 

Pumpkin Stuffed Shells

Vegan Alfredo with Vegetables

Vegan Macaroni Salad

Noni Juice can be used in place of nutritional yeast if is not readily available.

Vegan Mac and Cheese

If you make this Jamaican Jerk Sauce recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Per portion
Energy:
305 kcal / 1275 kJ
Fat:
13 g
Protein:
9 g
Carbohydrate:
41 g

Ingredients

For: 6 servings

Additional optional ingredients

Preparation:
10 min
Cooking:
10 min
Ready in:
20 min

Instructions

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.

  2. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy.

  3. Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.

  4. Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.

Notes

Vegan Mac and Cheese

Please Leave a Comment and a Rating

Rating

139 Comments
  1. Monica
    October 9, 2018

    5.09

    Made this last night and it was AMAZING! I included the optional items and can’t believe how good it was. Now I know what dish I will be bringing to holiday events! Thanks for sharing!!!

  2. Jennifer
    September 21, 2018

    5.09

    Can one make the sauce the night before and just cook the pasta and sauce together on the day?
    Going to a friend who doesn’t have a high speed blender, so would like to make the sauce at home and take it over… Please let me know

    • Michelle Blackwood
      September 21, 2018

      Absolutely,enjoy!

  3. Joanna McKinney
    August 28, 2018

    Can you plz suggest how to substitute noni juice for nutritional yeast?
    Thx!

    • Michelle Blackwood
      August 29, 2018

      Joanna, 2 tablespoons or 1/4 cup noni juice is fine, just add it in place of the nutritional yeast flakes and blend with the remaining sauce ingredients.

  4. Karen
    July 25, 2018

    5.09

    Best vegan mac and cheese recipe we’ve tried! So satisfying! The kids loved it.

    • Michelle Blackwood
      July 25, 2018

      That’s so good to know, I’m so happy you all enjoyed it.

  5. Aaron Oliver
    July 13, 2018

    5.09

    This is amazing! I’m a huge lover of Mac and Cheese, and I’m going to give this a try! It is sooo creamy!

    • Michelle Blackwood
      July 13, 2018

      Thank you Aaron, hope you enjoy!

  6. Chef Mireille
    July 13, 2018

    5.09

    it looks so creamy and delicious – who would think it is vegan? but unfortunately I have nut allergies and cant eat cashews :(

    • Michelle Blackwood
      July 13, 2018

      Thank you Chef Mirelle, substitute the cashews with sunflower seeds.

      • E.P.
        October 8, 2018

        Raw sunnies will give you a great sauce. I used to make sour cream with them. But lost the recipe.

  7. Charla
    July 13, 2018

    5.09

    Never done vegan mac and cheese but will sure try your recipe.

    • Michelle Blackwood
      July 13, 2018

      Thank you Charla, hope you enjoy.

  8. Immaculate
    July 13, 2018

    5.09

    Been seeing a lot of vegan cheese recipes but non like this one, will be trying!

    • Michelle Blackwood
      July 13, 2018

      Thank you Immaculate, hope you enjoy!

  9. SHANIKA
    July 12, 2018

    5.09

    I’ve been dying to try a vegan mac and cheese version and that looks so good! I love using cashews as an alternative, so this definitely works and it’s so creamy. Winner!

    • Michelle Blackwood
      July 13, 2018

      Thank you Shanika, hope you enjoy!

  10. Jazz
    July 12, 2018

    5.09

    Definitely giving this a try! I wouldn’t have guessed it was vegan by looking at it.

    • Michelle Blackwood
      July 12, 2018

      That is great Jazz, hope you enjoy it!

  11. Kim
    June 23, 2018

    5.09

    Omg this is IT!!!! This is the recipe from a vegan restaurant in DC. I’ve been craving their delicious Mac and cheese. Now I don’t have to travel six hours to taste happiness. Yay!!!!

    • Michelle Blackwood
      June 23, 2018

      Kim. I’m glad I’m of assistance to you to be able to enjoy the best vegan Mac and Cheese recipe in the comfort of your own home.

  12. Stacey
    April 15, 2018

    5.09

    This looks perfectly creamy and tasty, I know family would enjoy it!

  13. Nicole | Culinary Cool
    April 15, 2018

    I’ve recently adopted a more plant-based diet, and I think this would be a great addition to my meal plan.

  14. Heather
    April 15, 2018

    5.09

    This looks amazing .. if you served this to anyone and didnt tell them is was vegan, no on would be the wiser. I love that you use lemon juice and cayenne to bring out those flavors and I had no idea coconut and cashews were so versatile. Great recipe!!

  15. Lynette
    April 15, 2018

    Passing this recipe along to my sister who has a dairy free child. This looks absolutely creamy and not at all vegan – which is just the kind of recipes she loves to make.

  16. Meredith
    April 14, 2018

    5.09

    Yum! I can’t wait to try this mac and cheese!!! I love that you are using cashews instead of dairy!

    • Michelle Blackwood
      April 14, 2018

      Thank you Meredith, hope you enjoy :)

  17. Ashley @ Big Flavors from a Tiny Kitchen
    April 14, 2018

    We can get nutritional yeast pretty easily here, but I’m really curious about noni juice now – I had never heard of it before this post! Your mac and cheese looks absolutely delicious :)

  18. Sara
    April 13, 2018

    This looks like a great dish! I know my family would love it!

    • Michelle Blackwood
      April 13, 2018

      Thank you Sara, hope you try it.

  19. Michelle
    April 13, 2018

    5.09

    Wow, this looks amazing. I can’t believe its vegan and gluten free. I can’t wait to try this healthy and comforting meal.

    • Michelle Blackwood
      April 13, 2018

      Thank you Michelle, I hope you enjoy it.

  20. Kathryn @ FoodieGirlChicago
    April 12, 2018

    5.09

    I love mac & cheese and have been getting really into vegan cheese lately so definitely want to try this one!

    • Michelle Blackwood
      April 12, 2018

      Thank you Kathryn, hope you enjoy

  21. Anna
    April 10, 2018

    5.09

    Just looking at these pictures makes me hungry! Your mac and cheese looks so creamy and so tasty! Perfect comfort food right there!

  22. Dominique | Perchance to Cook
    April 10, 2018

    Cashews and nutritional yeast for the win!! I would never have guessed that this mac and cheese was vegan based on the photos. This looks creamy and delish!!

    • Michelle Blackwood
      April 10, 2018

      Thank you Dominique, I hope you try it.

  23. Rhonda
    January 19, 2018

    Thank you for sharing this recipe! It has become a family favorite and my husband cannot stop raving about this dish. I have made this at least 10 times so far and have always followed the recipe with no need to add or omit anything.

  24. Alyssa
    January 11, 2018

    Made this today…OMG!! Love, love, love. Made a few modifications by adding broccoli in with the pasta and used the reserved pasta water to make the cheese spread. My cheese didn’t come out as yellow as the photo but it was still delicious.

    • Michelle Blackwood
      January 11, 2018

      Alyssa, I’m so happy you loved it, yes broccoli makes it so much healthier such a great idea, thank you so much for your feedback!

  25. Meaghan B.
    January 10, 2018

    5 STARS ALL THE WAY! Absolutely LOVE it! It is definitely the best vegan mac n “cheese” I’ve tried! Thank you for sharing!

    • Michelle Blackwood
      January 10, 2018

      Wow, I enjoy comments like yours Meaghan at the end of the day. Make me look forward to getting into the kitchen tomorrow, thank you very much!

  26. Melissa
    January 4, 2018

    5.09

    This was amazing! I have been searching for a good mac and cheese recipe since I gave up cheese. Thank you so much for sharing.

    • Michelle Blackwood
      January 4, 2018

      Melissa I’m so happy you enjoyed it, thank you very much for your feedback I really appreciate it.

  27. Katy
    January 3, 2018

    I really wanted to love this recipe and was so excited that I doubled it. With all of the positive reviews, I’m sure it was probably my fault that it didn’t turn out well. First, I used lentil noodles – terrible mistake – and second, I think my red bell pepper was too big. Other than that, I can’t figure out why mine doesn’t look like the pictures or taste as great as everyone describes. I couldn’t even bring myself to eat the leftovers. Looks like I’ll be sticking to Daiya’s boxed mac and cheese.

    • Michelle Blackwood
      January 3, 2018

      Hello Katy, I’m sorry it didn’t work for you. Two things I have learned over the years when trying a recipe for the first time never double and never go use an ingredient that will bring totally different results. Lentil pasta and black bean pasta have a weird and unique taste. Lentil pasta tastes like lentils and black bean pasta is even worst. Definitely not for making macaroni and cheese that is convincing. Here are some honest reviews on how horrible lentil past tastes http://bit.ly/2EPMDMw

  28. Collette Reynolds
    December 30, 2017

    I’ve made many of your dishes and they’ve all been absolutely delicious! You are my go-to vegan recipe page! Anyways, I grew up in Jamaica and I’m familiar with noni; it’s absolutely horrible! How exactly does this taste in the recipe? Is it somehow cheesy? I avoid nutritional yeast as it’s not the healthiest.

    • Michelle Blackwood
      December 30, 2017

      Thank you, Collette, so happy you love my recipes and I actually prefer the taste of noni in this dish than yeast flakes. Yes, yeast flakes are deactivated yeast and so is the yeast that is used to make bread, that’s why it is best to let the freshly baked bread sit for at least 24 hours before consuming. For people struggling with candida issues, yeast flakes should be a no-no. I would suggest to make the recipe and just leave it out, it will taste great. I recently posted a video on my facebook page about noni and they were eating the freshly picked noni and I was wondering if there was a sweet variety, lol

  29. Emily
    November 26, 2017

    5.09

    I can not do cashews, could I supplement with aquafaba, almonds, or even chick peas?

    • Michelle Blackwood
      November 26, 2017

      Emily, I have used blanched almonds, almonds flour but I have not tried aquafaba nor chickpeas

  30. Tori
    November 22, 2017

    5.09

    I made this for an office party today and everyone seemed to really enjoy it so I’d call that a success. Then turkey juice fell into it and it was no longer vegan lol. Luckily my vegan coworker got her portion before that happened.

    • Michelle Blackwood
      November 22, 2017

      Thank you Tori for your feedback, lol so happy your vegan coworker got hers before the turkey juice fell on it!

  31. Kat
    November 19, 2017

    5.09

    Is it 305 calories per serving? I just made it today btw and my bf and I LOVED it!

    • Michelle Blackwood
      November 19, 2017

      Wow Kat,I’m so happy you and your bf loved it.Thank you for the information I ran it and all the recipes I have done through this calculator, the pasta will vary based on the one used, but I will have to revisit it again https://www.verywell.com/recipe-nutrition-analyzer-4129594.

      • Kat
        November 19, 2017

        Cool! Thank you! I’ll check out the analyzer!

  32. Michelle Blackwood
    November 19, 2017

    CourtP, congratulations on your journey. I do find I get smoother sauces when done in a high-speed blender than my food processor. Also if you baked it, you do need to add extra water because it dries a bit but sounds more like the food processor is at fault here.

  33. LittleBitQ
    November 18, 2017

    I literally just made this and fully enjoyed my bowlful; it had the perfect flavor! The only problem I noticed as I started to heat it through and then most obviously as it cooled is the very sticky consistency. Did I do something wrong, or how might ingredients/amounts be adjusted to lessen this? Also, most important question – can this be stored and reheated, and if so, what would be the best way? Thanks so much for the great recipe!

  34. Réka
    November 18, 2017

    I saw the recipe last night, and I had to recreate it right away! I recently went dairy free (health issues), and I’m at the point where I really miss cheese. I used roasted cashews, because I didn’t have access to raw ones, and I added some cooked potato instead of the bell pepper, because I was looking for that gooey texture of melted cheese. Aside from these alterations, I went by the recipe. And let me tell you… I actually enjoy it a lot more than real Mac and Cheese. Although it doesn’t exactly taste like cheese, the texture is absolutely perfect, it’s super delicious, and I know that it’s good for me. Thank you so much for the recipe, I’ll be making it often!

    • Michelle Blackwood
      November 18, 2017

      Thank you Reka for your feedback, I absolutely love your variation with the cooked potato and I’m happy you enjoyed it more than the real Mac and Cheese! All the best on your dairy-free journey!

  35. skwoo
    November 18, 2017

    make a printable version

    • Michelle Blackwood
      November 18, 2017

      I know, my web developer has that planned for 2018

  36. Jill
    November 13, 2017

    I am super excited about trying this recipe. Quick question about the red pepper. Should it be raw or cooked prior to blending it? The picture has me hooked and the reviews are excellent.

    • Michelle Blackwood
      November 13, 2017

      Hello Jill, the red pepper should be raw and doesn’t need cooking at all.

  37. Sadie
    November 12, 2017

    This recipe is hands down my favorite “vegan alternative” recipe. You are an absolute magician! Nobody could believe it wasn’t actual mac and cheese, and everyone went in for seconds. I added turmeric like a previous commenter suggested, doubled the lemon, and used almond milk in place of coconut milk. I put it in the oven for 30 minutes and think next time I would double the sauce because it did bake off quite a bit. Seriously, thank you so much for this wonderful recipe! I can’t wait to try your other works of art.

    • Michelle Blackwood
      November 12, 2017

      Hello Sadie, I’m so happy for your feedback and I love how everyone one had seconds! I love your variations, I need to make a note to double the sauce if one decides to bake it, thank you!

      • Lauren
        November 14, 2017

        Hi! I just printed this out for a recipe for my family for Thanksgiving (most have gone vegan with the exception of my husband and I) I am curious why the need to bake if it is already creamy and cooked when mixing with the pasta? Thanks!! :-)

        • Michelle Blackwood
          November 14, 2017

          Lauren, hope you have a lovely Thanksgiving, no you don’t need to bake it at all. Some people actually prefer it baked though.

  38. Patty
    November 12, 2017

    Hi! I have a question: I soaked about 2-2.5 cups of cashews last week with the intention of soaking it overnight to make a recipe. But I didn’t make the recipe. The cashews are in a mason jar with a lid in the refrigerator. Can they soak in the refrigerator for a week? Do they go bad? I want to make this recipe today :) Thanks!

    • Michelle Blackwood
      November 12, 2017

      Oh my, you have soaked them far too long and they must have fermented. Personally, I wouldn’t take the chance I would toss them. My health and that of my families is worth more than cashews. Too many variables involved, it might smell good, you cannot tell what is going on a microscopic level, I don’t know the integrity of the nuts before you soaked them, once water touches them, they have begun to grow stuff! Next time, an hour or two is great for cashews since they aren’t really raw in the truest sense because they have been steamed and roasted.

      • Lauren Mercurio
        November 13, 2017

        I’m heading to work and want to make this tonight,if I put the soaking cashews in the fridge for the day will they be ok?

        • Michelle Blackwood
          November 13, 2017

          Lauren, it will be fine! Have a wonderful day!

  39. Ocean
    November 7, 2017

    Hi, what is the lemon juice for?

    • Michelle Blackwood
      November 7, 2017

      Hello Ocean, to give it a slightly sharp taste like cheddar cheese, add more if you want it to be sharper!

  40. Toka
    November 4, 2017

    I love this recipe. Taste’s great. I added a little bit of Tumerick to give it that cheesy color.

    • Michelle Blackwood
      November 4, 2017

      Awesome Toka, so happy you love it and that’s a great idea to add turmeric for color!

  41. willow
    November 3, 2017

    hi michelle could use cashew milk instead of raw cashew instead?

    • Michelle Blackwood
      November 3, 2017

      Willow you can but you need to add some kind of flour about 1-2 tablespoons to use as a thickener, either blend it or whisk the flour in the cashew milk and then cook on the stove with the other ingredients!

      • Love
        November 7, 2017

        Hi— do you get the same taste with the cashew milk in place of soaked cashews?

        • Michelle Blackwood
          November 7, 2017

          Love, I have not tried cashew milk but I bet it will taste just as great. Make sure it’s unsweetened and add cornstarch as a thickener!

          • Candy
            December 3, 2017

            If I use cashew milk instead of the cashews, how much milk should I use? Thanks.

          • Michelle Blackwood
            December 3, 2017

            Candy, I haven’t tried it with cashew milk as yet, Once it is unsweetened it will be fine. You might have to add some kind of starch to thicken it though. I would love to know how it turns out for you and the amount you use.

      • Marie
        November 14, 2017

        Hi can I use corn starch instead of flour?

        • Michelle Blackwood
          November 14, 2017

          Marie, it should definitely work. I Just haven’t tested it myself.

  42. Marcy
    October 20, 2017

    5.09

    My wonderful neighbor (who is an excellent cook) made this for my family tonight. It was absolutely delicious! I have tried other vegan mac and cheese recipes and will stick with this one as our new mac and cheese dish. Very creamy and tasty! Thank you Michelle for developing a tasty vegan recipe; I will have to thank my friend for introducing me to your website.

    • Michelle Blackwood
      October 20, 2017

      Marcy, thank you so much for your kind words, I’m so happy you loved my recipe. You have such a wonderful neighbor!

  43. Kathy Patalsky
    October 20, 2017

    This looks amazing!!!! So creamy. Want!

    • Michelle Blackwood
      October 20, 2017

      Thank you Kathy, hope you try it!

  44. Rhonda Guinto
    October 20, 2017

    Normally don’t write recipe reviews but this one was so delicious! Thank you for sharing Michelle!

    • Michelle Blackwood
      October 20, 2017

      Wow Rhonda, I’m so happy you love it, thank you so much for your feedback!

  45. Taryn
    September 13, 2017

    5.09

    I made a batch of the…ate 3/4. I wish I could saw I had regret and shame. I have neither. It was so good! And so easy to make! I added pepper, onion powder and some smoked paprika, but everything else the same! SO delicious! Thank you for sharing :)

    • Michelle Blackwood
      September 13, 2017

      Hello Taryn, so happy you had no regrets, love your variations sounds yummy!

  46. Anne
    September 12, 2017

    5.09

    Giving up dairy has been a challenge but I have made this twice and don’t miss the fatty cheese. It’s delicious!

    • Michelle Blackwood
      September 12, 2017

      Wow Anne, so happy that my recipe is helping you to give up dairy. Thank you for your feedback!

  47. Missy
    September 6, 2017

    I was craving vegan Mac and cheese and stumbled on this recipe. I’m I made it last week and It was sooo BOMB!! Thank you

    • Michelle Blackwood
      September 6, 2017

      So happy you loved it, Missy!

  48. Becca
    September 3, 2017

    We made this recipe last night for dinner with friends and we LOVED it! My boyfriend and I are vegan; our friends are not. They skeptically and politely tried the macaroni and ended up going back for seconds! It was a hit :) This will now be a staple in our meal plans!

    • Michelle Blackwood
      September 3, 2017

      Wow, Becca, thank you for your feedback, so happy your friends loved it. This made my day!

  49. Mandi
    August 28, 2017

    Hi! This recipe is absolutely delicious! I shared it with many friends bc I’m so excited to finally find a super yummy vegan Mac! Question, in thinking for entertaining how would you make it ahead? Could it sit in the fridge overnight and then maybe bake to warm the next day? Or warm in a crockpot? Thanks!

    • Michelle Blackwood
      August 28, 2017

      I’m so happy you loved it Mandi and shared it with your friends! Somehow I prefer to reheat it on the stove top (adding a little water) because it tends to clump together and dry out when baked. The crockpot method sounds like the better option. Hope it works out.

  50. Heidi
    August 24, 2017

    Could you use almond milk instead of coconut milk?

    • Michelle Blackwood
      August 24, 2017

      Sure, use unsweetened almond milk! Enjoy.

    • Jes
      November 1, 2017

      How was it with the almond milk?

  51. Brooks Jones
    August 14, 2017

    5.09

    Made it last night and it turned out great! I didn’t have red pepper, so I used some leftover baby carrots instead. YUM :)

    • Michelle Blackwood
      August 14, 2017

      So happy you loved it, Brooks. Cooked carrots make a great substitute.

  52. Tami
    August 12, 2017

    5.09

    Was a bit grainy for me, but I may not have pulses it enough with my food processor! However, I loved it and am very happy with this recipe! Am new to the vegan world and have been expiramenting with different recipes, and this will definitely be a go to on my list!

    • Michelle Blackwood
      August 12, 2017

      Hello Tami, glad you love it. Yes definitely need to process for longer until creamy. I especially love to make the sauce with my high-speed blender. When I used a regular blender I would process the sauce for at least 3 times or until the sauce was creamy.

  53. Lesley
    August 10, 2017

    5.09

    Just made this! I added kale and steamed broccoli. Sooooooo bomb! Thank you!

    • Michelle Blackwood
      August 11, 2017

      Thank you, Lesley, I’m so happy you loved it. Oh wow, love the idea of adding kale and steamed broccoli!

  54. Nicole
    August 2, 2017

    I’m allergic to coconut. Is there an alternative for this?

    • Michelle Blackwood
      August 2, 2017

      Nicole, just omit the coconut and it will be fine.

    • Keli
      November 22, 2017

      Try using unsweetened almond milk instead

  55. kelsie
    July 25, 2017

    What is the purpose of the cashews and will the recipe work without them?? Thank you!

    • Michelle Blackwood
      July 25, 2017

      Cashew gives the sauce a rich, creamy and smooth texture. You can substitute with blanched almonds, walnuts, pumpkin seeds, cooked butternut squash, cooked potatoes.

  56. Diana
    July 25, 2017

    5.09

    Wow!! Just made this and it was amazing! Just the cheesy, creamy flavor I was craving! I put the sauce over medium shells and added peas. Delicious!

    • Michelle Blackwood
      July 25, 2017

      Diana thank you for your feedback, I’m so happy you are satisfied with my recipe, adding peas sounds delicious!

  57. Silvija
    July 20, 2017

    Im going to search nutritional yeast tomorrow, definitely will try your recipe!

    • Shannyn
      November 11, 2017

      Silvija, I found it at Kroger. I went to six stores and they all looked at me like I was crazy when I asked for it and then tried to sell me yeast for bread dough. It was by the spices at Kroger.

  58. Melissa
    July 9, 2017

    Does this recipe call for coconut milk in the can? If so, full fat or lite?

    • Michelle Blackwood
      July 9, 2017

      It calls for full-fat coconut milk in the can. I will edit recipe!

      • Melissa
        August 18, 2017

        Love this, btw! I’m making it right now and I’ve made it several times. Add Trader Joe’s vegan chili and you have yourself a wonderful chili mac! Thank you for the recipe!

        • Michelle Blackwood
          August 18, 2017

          Thank you, Melissa, for your feedback, I will have to try it with Trader Joe’s vegan chili. Sounds so delicious!

  59. Mary
    July 7, 2017

    5.09

    I made this tonight and added carrots and broccoli. The sauce was very good. I used black bean elbow pasta. Thanks for the recipe! Just found your site but I love it.

    • Michelle Blackwood
      July 7, 2017

      Mary love your version with the veggies. Sounds delicious!

  60. Marisa Franca
    July 3, 2017

    I can’t believe how creamy and cheesy it looks. I don’t normally make vegan recipes but this one is certainly tempting. I can’t resist anything that looks and taste creamy. YUM!

  61. Molly Kumar
    July 3, 2017

    5.09

    This looks so delicious and I’ve not eaten a vegan mac-n-cheese till now. I’ve infact not at all tasted vegan cheese but your recipe is so tempting that I’ll have to try soon.

  62. Daniela Anderson
    July 2, 2017

    5.09

    What a fantastic vegan treat, mac and cheese can only be pure comfort, and this is dairy-free too! Pasta is always a big hit in my family, I bet my little one would like this dish!

  63. Eileen Kelly
    July 1, 2017

    5.09

    I am just loving this mac and cheese! Just recently started using nutritional yeast and I love it! I do not miss regular cheese. Can’t wait to try this tasty dish!

  64. Veena Azmanov
    July 1, 2017

    5.09

    Oh we love pasta and I crave for Mac and Cheese so this looks like a perfect healthier option for me. Can’t wait to try.

  65. Stephanie@ApplesforCJ
    July 1, 2017

    This looks absolutely amazing! Mac & Cheese is my weakness and I love this healthy version. Looks so creamy and I would love a big bowl of this. Can’t wait to try this soon.

  66. Gloria @ Homemade & Yummy
    July 1, 2017

    I do have some nutritional yeast…that I have used in popcorn seasoning. I will have to give it a try in a recipe and see how it goes. I am a cheese lover….so this would be new for me.

  67. Noel Lizotte
    July 1, 2017

    5.09

    Who doesn’t love mac & cheese?! This is a great option for folks who have cravings but want to avoid certain ingredients. Thanks for sharing this recipe!

  68. Adriana Lopez Martn
    July 1, 2017

    5.09

    Nice mac n cheese, my grandson loves this dish if it was for him he would eat mac n cheese everyday =) thanks for sharing!

  69. valmg @ From Val's Kitchen
    June 30, 2017

    I also love pasta, in all sorts of shapes and sizes. Basically, if I were Superman then pasta might be one of my forms of kryptonite.

  70. Sarah
    June 30, 2017

    5.09

    I am so impressed by how creamy this looks knowing that it’s vegan! I love nutritional yeast on popcorn and have sprinkled it on pasta before, but combined with everything else here this mac and cheese looks heavenly! I will definitely be trying this recipe.

  71. Sandi G
    June 28, 2017

    5.09

    I have never seen a vegan mac n cheese recipe look so tempting. Great job!

    • Dunori
      June 29, 2017

      5.09

      I second that… also never knew noni juice could replace nutritional yeast… quite creative once again!

      • Michelle Blackwood
        June 30, 2017

        Thank you, I did that especially for my clients who live abroad and can’t get access to nutritional yeast flakes. It tastes exceptionally good with noni juice!

        • Tamara
          July 20, 2017

          Is there a particular brand of noni juice that you recommend?