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The Best Vegan Mac and Cheese

This is the best vegan mac and cheese recipe ever! Directions for stovetop version and the most delicious baked vegan mac and cheese ever! Not cashew based, so allergy friendly!
Course Main Course, Side Dish
Cuisine American
Keyword dairy free holidays, dairy free main course, dairy free recipes, dairy free side dish, vegan holidays, vegan main course, vegan recipes, vegan side dish
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 16 servings
Calories 127kcal
Author LarishaBernard


  • 9x13 casserole dish


  • 2 1/2 cups macaroni noodles, uncooked (Use gluten free if needed)
  • 1 15oz can butter beans, drained
  • 1/2 cup vegetable stock
  • 1 cup dairy free milk (we like oat for this)
  • 1/3 cup nutritional yeast
  • 1/4 cup vegan butter
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp paprika
  • 1/2 cup vegan parmesan cheese (we use Violife for this recipe)

Additional Ingredients for Second Half

  • 2 cups unsweetened vegan milk (we prefer oat here since it's creamier)
  • 1/4 cup vegan butter
  • 1/4 cup chickpea (garbanzo) flour
  • 1/2 cup vegan parmesan Cheese (we used violife again here)
  • 2 cups prepared cheese sauce from above
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups vegan shredded cheddar cheese
  • 1/3 cup seasoned panko breadcrumbs (ensure dairy free)


  • Bring a salted pot of water to a boil.
  • Cook macaroni noodles according to the package. Drain noodles once done and set aside.
  • While noodles cook, add beans, stock, dairy free milk, nutritional yeast, butter, lemon juice, salt, pepper, paprika and parmesan cheese to a high powdered blender.
  • Blend this until very well combined. Set aside.
  • Preheat oven to 350 degrees if making a baked version. 
  • In a skillet, over medium low heat, melt vegan butter. 
  • Add in chickpea flour. Whisk together. 
  • Slowly pour in vegan milk. Whisk until a thick consistency happens, like a gravy. 
  • Stir in spices, 2 cups of the prepared cheese sauce and vegan parmesan cheese. Combine well. 
  • Add cooked noodles and combine.

For Stovetop Vegan Mac and Cheese

  • Remove from heat. Adjust salt and pepper. and Serve.

For Baked Vegan Mac and Cheese

  • Pour half noodle mixture into a 9x13 casserole dish and spread out evenly. 
  • Top with half vegan shredded cheddar cheese.
  • Add the remaining noodle mixture and spread evenly.
  • Top with remaining vegan shredded cheddar cheese and seasoned breadcrumbs. 
  • Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on top. 
  • Remove from oven and let set for 5 minutes before serving. 



*See post for notes about Top 8 Allergy Free variation. This can be Top 8 Allergen Free.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1serving | Calories: 127kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 384mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg