Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Vegan Mac and Cheese

vegan mac & cheese

This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient

Serves: 4 to 6 adults or 6 to 8 kids

  • 10 to 12 ounces pasta, any short shape like
    rotini, cavatappi, or elbows (preferably whole grain)
  • 12.3-ounce package silken tofu
  • 2 tablespoons vegan butter
  • 1 1/2 cups cheddar-style nondairy cheese (Daiya is good for this)
  • Salt to taste

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, puree the tofu until perfectly smooth in a food processor or blender.

Transfer to a medium sauce pan and add the vegan butter and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.

Combine the cooked pasta and sauce in a serving container and stir together. Season with salt to taste and serve at once.

  • Variations:
    Top with fresh bread crumbs and bake in a casserole dish at 400º F. for 20 minutes, or until the top is golden and crusty.
  • Top with your favorite steamed or sautéed green veggies — this is delicious with broccoli florets, spinach, chard, or kale.
  • Adults might like to top their mac and cheese with browned onions, mushrooms, and/or sun-dried tomatoes.

Vegan mac and cheese recipe

Nutrition Information
Per Serving: 240 calories; 16.8g total fat; 18.9g carbs; 4.7g protein; 480 mg sodium

Photos: Evan Atlas

vegan macaroni & cheese

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  • Reply
    Jamie Wiese
    August 11, 2011 at 9:27 pm

    So delicious! I used gluten-free pasta. Non-vegan family members said best mac and cheese ever. :0)

  • Reply
    Sharon Lindblad
    October 18, 2011 at 5:12 pm

    I made this today with gluten free pasta made from quinoa and corn. This pasta is fantastic, and will make me think twice about whole wheat pasta. I am not gluten sensitive – just like to try new things.

    This has to be the best vegan cheese sauce EVER!!!

  • Reply
    October 18, 2011 at 6:11 pm

    I can see how this sauce would go well with a quinoa-corn pasta. Glad you liked it. And its so incredibly easy!

  • Reply
    Awesome One
    March 10, 2013 at 7:34 pm

    This recipe is going to be awesome! I am a vegan, and I can’t wait to try some good maccoroni and cheese! The recipe sounds delicious!!!!

  • Reply
    Jennifer Schuler
    March 24, 2013 at 12:30 pm

    For added cheesy flavor, and nutritional book, add Brewer’s Yeast, my not so little kids love this.

    • Reply
      March 24, 2013 at 3:30 pm

      Thanks, Jennifer. Are you sure you don’t mean nutritional yeast?

  • Reply
    January 7, 2014 at 3:01 pm

    I’ve made A LOT of variations of vegan Mac N’ Cheese, but this was by far my favorite recipe, and the easiest to make!

    For an added touch, I used 2 tablespoons of tahini, and sprinkled some veggie un-bacon bits on the top! Sooo yummy 🙂

    • Reply
      January 7, 2014 at 3:02 pm

      How flattering, Samantha, and so glad you like it! I love your tweaks, they sound delicious.

  • Reply
    January 16, 2014 at 5:18 pm

    DO I have to use silken tofu? Can I use any tofu? I don’t have that in the house right now and this recipe sounds too delicious not to try right now!!

    • Reply
      January 16, 2014 at 5:33 pm

      It’s best — creamiest with silken tofu, but go for it. Just make sure to blend really well and use a little extra unsweetened nondairy milk to give the sauce a creamier texture. Let me know how it works out!

  • Reply
    January 17, 2014 at 7:22 pm

    I’ve been looking for a good dairy-free mac & cheese (dairy and I don’t get along well, but I still crave it), and this is SO good, and I’m pretty picky about cheese. I added a half teaspoon of paprika (like I used in my old non-vegan version) and a little garlic powder, gluten-free pasta and bread crumbs and baked it. I want to try it with the tahini next time. With this recipe, I might actually be able to go dairy-free. Thanks.

    • Reply
      January 17, 2014 at 7:30 pm

      Anya,that is so awesome. Thank you. I truly believe that milk that nature formulated for a calf is not a proper human food, and will be proven to be almost like a toxin in the future (much like “4 out of 5 doctors recommend camels.” And thanks for sharing your tweaks. They sound wonderful.

  • Reply
    October 14, 2014 at 7:25 pm

    Just made this and it is fantastic. So fast and easy. I used regular white pasta because that is what I had on hand but will try quinoa next time as suggested. Also threw in a handful of frozen peas just for fun. This will make a regular appearance on my table.

    • Reply
      October 15, 2014 at 4:00 pm

      So glad you enjoyed it, Trish! I like the idea of the peas; any steamed green veggie is always a nice addition.

  • Reply
    Susanna Farley
    November 11, 2014 at 6:02 pm

    As other commentators have said, the dish looks and sounds delicious, but the fat content is super-high. which makes it less than healthy and completely off limits for me, an overweight vegan on a reducing diet.

    Any tips on how I could produce a lower fat version?

    • Reply
      November 11, 2014 at 6:28 pm

      Hi Susanna — this recipe was developed for growing kids, who need more fat. You can reduce the amount of fat by cutting the buttery spread in half, and using 1 cup vegan cheese rather than 1 1/2. Also, this was likely analyzed for the lower number of servings, and if enjoying more modest portions, it really stretches out more than that. Finally, one other great way to reduce the calories is to make zucchini “pasta” with a spiral slicer or vegetable peeler.

  • Reply
    Felicia Charles
    January 31, 2016 at 8:22 pm

    This was good. better than I expected. I have not been a big fan of vegan cheese, the smell turns me off, but I am a fan now. This was a good recipe. Who knew it would be so easy. My pickiest son came back for more.

  • Reply
    October 12, 2016 at 3:51 pm

    This is fantastic. I made a big batch and am bringing half it down to our county political office to support the very dedicated young people working 12 hr days there on the presidential campaign. There is at least one vegan in the bunch. Thanks for this great recipe, this is a keeper. And so easy.

    • Reply
      October 12, 2016 at 5:04 pm

      Thank you so much, Diane! And thanks to the dedicated young people of our country. Hopefully they will create a better world.

  • Reply
    December 18, 2016 at 1:26 pm

    I’ve made this for years (love your cookbook with this recipe in it), & my kids always lick their plates clean. Such an easy and healthy recipe.

    • Reply
      December 18, 2016 at 9:56 pm

      Thanks, Stephanie. I’m glad this is such a hit with you and yours!

  • Reply
    January 30, 2018 at 6:16 pm

    Can the sauce be made ahead and reheated on the stove? Thank you so much!

    • Reply
      January 30, 2018 at 6:54 pm

      I’ve never tried that, Morgan, so I’m going to say … probably! It should work.

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