Vegan Mac and Cheese Without Cashews

This Vegan Mac and Cheese Without Cashews is ultra creamy, perfectly cheesy, and ready in just 20 minutes. Made with a simple stovetop roux and melty vegan cheese (no soaking, no blender, no nuts), it delivers that classic comfort-food flavor with a smooth sauce that clings to every noodle.

Out of all the vegan mac and cheese recipes I've tried over the years (and trust me, they've been a lot), I can confidently say that this is the best one I've ever had! Dare I say, it's even better than classic dairy mac and cheese.

It feels so indulgent, creamy, and rich that you really can't compare it to the ones out there made with potatoes and cashews. Instead of coating the pasta in thin veggie soup, mine has a silky cheese sauce that's buttery and packed with flavor.

To achieve that, I'm using plenty of freshly shredded cheese, butter, flour, and milk (all vegan, of course). Hey, I didn't say it was healthy, but it is so damn good!

Once you try this vegan mac and cheese without cashews, it will become your go-to recipe, I'm sure!

For more cheesy vegan recipes, check out my creamy tofu alfredo and this cheesy vegan pasta bake.

what readers are saying:
⭐️⭐️⭐️⭐️⭐️

This was the creamiest vegan Mac and cheese I have ever had! The kids loved it too!
-Sarah

this review was submitted by a reader who made the recipe.

Ingredients & Substitutions

• Elbow macaroni. While macaroni is the classic and what I use here, my personal favorite for mac and cheese is cavatappi. But any small-shaped pasta works great, and you can even use gluten-free pasta if needed.
• Vegan butter. Adds rich, buttery flavor to the sauce. Vegan butter and margarine are essentially the same thing, so any margarine without animal products will work to add that classic, savory depth you expect in traditional mac and cheese.
• Vegan cheddar. You can use any vegan cheese you like that melts well. I like and recommend Violife's Cheddar Block. For best results, buy a block of cheese and shred it yourself. Pre-shredded cheese is coated with starch or flour and doesn't melt properly.
• Flour. You can use any kind of flour you like, including white flour, gluten-free all-purpose, or rice flour.
• Non-dairy milk. I use soy milk because it's creamy and has a neutral flavor, but a thick almond milk, oat milk, or even coconut milk will work. Just make sure to use unsweetened and unflavored.
• Nutritional yeast. It can be found at most big food stores or at a health food store. It gives a cheesy flavor to the sauce. If you need a substitute, I recommend using 1-2 tablespoons of white miso paste. It will give it a savory and umami flavor.
• Frozen peas. I like to add them so I can sneak in some veggies and fiber, but they're totally optional.

See the recipe card below for exact measurements.

Dairy-Free Mac and Cheese Variations

• Spicy mac and cheese: If you're into spicy flavors, you can add 1-2 tablespoons of gochujang paste, similar to my creamy gochujang pasta. A couple of teaspoons of sriracha, or even ¼ teaspoon of cayenne pepper, will also work.
• Make it gluten-free: Use gluten-free pasta, as well as a gluten-free flour like rice flour or a gluten-free flour blend. You'll also need to make sure the rest of the ingredients don't contain gluten, such as if you're using oat milk, which can sometimes be contaminated with it.
• Make it smoky: Add a teaspoon of liquid smoke, smoked paprika, or a little BBQ sauce. You can also add some of my smoky marinated tofu or charred air fryer tempeh.
• Buffalo mac and cheese: Add ½ cup of buffalo sauce at the end of cooking, just before taking the mac and cheese off the heat.
• Swap the veggies: You can also add spinach, broccoli, red bell peppers, or any vegetable you like, in addition to or in place of the peas.
• Add protein: Toss in 2 blocks of crispy fried tofu to boost the protein of this dish.

How to Make Vegan Mac and Cheese Without Cashews

The base for this recipe is a dairy-free bechamel, which starts with a roux.

Step 1: Cook the Pasta and Peas. Add the pasta to a large pot of boiling water with a teaspoon of sea salt, and cook until al dente, using the package instructions. Add the frozen peas in the last 2-3 minutes. When the pasta is ready, drain it well and then toss it with olive oil to prevent it from sticking.

Step 2: Cook the Garlic. Melt the butter in a cast-iron skillet or a rimmed pan over medium heat. Then, add minced garlic and cook for 2 minutes, or until lightly golden brown.

Step 3: Make the Roux. Turn the heat to low and add the flour. Use a whisk to mix until a paste is formed. Slowly pour the plant-based milk into the skillet, while whisking constantly to prevent clumps. Add the Dijon mustard and spices, and stir.

Step 4: Add the Cheese. Add the lemon juice, nutritional yeast, and shredded cheese to the skillet.

Step 5: Finish the Vegan Mac and Cheese Sauce. Stir and cook for 3-4 minutes or until the cheese fully melts.

Step 6: Add Pasta and Peas. Add the cooked pasta and peas to the skillet, and toss until everything is well coated with the cheese sauce. Serve!

Recipe FAQs

Serving Suggestions

This vegan mac and cheese without cashews is great to serve alongside garlic parmesan bread, roasted veggies such as roasted balsamic Brussels sprouts or broccoli, or a fresh salad like this arugula, beet, and feta salad.

To make it a complete meal, serve it next to a protein-packed main like my crispy vegan cordon bleu or these fried tofu nuggets.

More Vegan Comfort Food Recipes

If you tried this Vegan Mac and Cheese with No Cashews or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!