A creamy, dreamy vegan twist on everyone’s favorite comfort food.
When I make mac and cheese, I make it for everyone. It’s the great leveler. No matter who you were, where you lived, or how much your parents earned, mac and cheese was a staple of childhood. Kids everywhere would drop their hockey sticks and jump ropes, rushing inside at noon on Saturday to scarf down bowls of cheesy pasta.
Now that we’re older, we spend our Saturdays a bit differently (though let’s be honest—most of us would gladly trade our IKEA runs for a big plate of mac and cheese). These days, dietary restrictions can make it harder to recreate that familiar comfort, which is why I love this vegan version. Made with Yukon Gold and sweet potatoes, nutritional yeast, and cashews, it’s creamy, rich, and flavorful—without a drop of dairy.
No matter which of my kids’ friends (or their parents) come over for lunch, I know they’ll be charmed by this comforting dish that’s been delighting families for generations. Everyone can just pull up a chair and dig into a bowl that feels like a warm hug.
Ingredient spotlight: nutritional yeast
If you’ve ever wondered how vegan mac and cheese manages to taste so satisfyingly cheesy without a shred of actual cheese, the answer lies in one tiny but mighty ingredient: nutritional yeast. Affectionately called “nooch” by those in the know, this golden powder is a pantry superstar in plant-based cooking. It’s made from deactivated yeast (not the same kind you use for baking bread), and it’s loaded with flavor, nutrients, and umami-rich goodness.
What makes nutritional yeast so special is its naturally nutty, savory, and almost cheesy taste. It has a subtle depth that mimics the sharpness of Parmesan and the creamy tang of cheddar, making it the perfect stand-in for dairy-based cheese. When fortified, it’s also rich in B vitamins. It also contains some protein and fiber, so you’re getting more than just flavor with every sprinkle.
Even if you’re not vegan, it’s worth keeping a jar of “nooch” on hand—you can use it anywhere you’d typically reach for Parmesan. Sprinkle it over popcorn, roasted veggies, or avocado toast for an instant boost of cheesy, savory flavor. Once you start using it, you’ll wonder how you ever cooked without it.
How do I store leftovers?
Once cooled completely, store your mac and cheese in an airtight container in the fridge for up to 4 days. When reheating, add a splash of plant-based milk to loosen up the sauce if it’s thickened. It also freezes well for up to 3 months. For best results, thaw overnight in the fridge before reheating gently on the stove.
Serving suggestions
I love to serve my mac and cheese with Cornbread With Creamed Corn and Vegan Coleslaw (use vegan ingredient substitutes in the cornbread to keep the whole meal vegan). It’s also nicely balanced by a side of Cucumber Tomato Salad or Maple-Roasted Butternut Squash And Apples.
Vegan Mac And Cheese
Ingredients
- ¼ cup raw cashews
- ¾ cup Yukon Gold potatoes peeled and diced
- ¾ cup sweet potatoes peeled and diced
- 2 cloves garlic
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt plus more, to taste
- ¼ cup extra-virgin olive oil
- ¼ cup water
- 12 ounces elbow macaroni or similar
Instructions
- Soak the cashews in boiling water for 5 minutes. Drain and set aside.
- Boil the potatoes and sweet potatoes in salted water until tender, about 12 minutes, then drain.
- To make the vegan cheese sauce, combine the cooked potatoes with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water in a blender or food processor and blend until creamy.
- Boil the elbow macaroni until al dente, reserving ½ cup of pasta cooking water.
- Combine the macaroni with the vegan cheese sauce, mixing until evenly coated and adjusting the consistency of the sauce with the reserved pasta cooking water as needed. Enjoy!
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