Creamy Comfort: 15-Minute Vegan Mac & Cheese Recipe
I’m about to share something that’ll make your weeknight dinner game infinitely easier – and trust me, I say this as someone who once considered cereal a legitimate dinner option. This vegan mac and cheese comes together in just fifteen minutes, uses ingredients you probably already have lurking in your pantry, and creates that impossibly creamy, cheesy goodness that makes you forget it’s completely plant-based. But here’s the real kicker that changes everything about quick comfort food.
Why You’ll Love this Creamy Vegan Mac & Cheese
This vegan mac and cheese will absolutely ruin you for all other versions.
Seriously, I’m talking about creamy, dreamy comfort food that happens to be plant-based.
Why’s it so good? First, it’s ready in fifteen minutes. No marathon cooking sessions here.
The nutritional yeast gives you that cheesy, umami flavor without any dairy drama. Plus, you probably have most ingredients sitting in your pantry right now.
The texture’s ridiculously creamy thanks to the simple roux technique.
And honestly, even your most skeptical carnivore friends won’t believe it’s vegan.
What Ingredients are in Creamy Vegan Mac & Cheese?
The beauty of this vegan mac and cheese lies in its simplicity. You’re looking at just six ingredients total, most of which you probably already have tucked away in your kitchen.
No hunting down weird specialty items or breaking the bank at fancy health food stores. What makes this recipe so brilliant is how these basic pantry staples transform into something that tastes incredibly indulgent.
The magic happens when simple flour and vegan butter create a silky base that cradles every single noodle in creamy perfection.
Ingredients:
- 12 oz macaroni pasta
- ¼ cup vegan butter
- ¼ cup gluten-free flour
- 2 cups non-dairy milk
- 1 tsp nutritional yeast
- Vegan cheddar cheese (optional)
Ingredient Notes & Swaps
Let’s talk about that nutritional yeast for a second. If you’ve never used it before, don’t panic. This golden, flaky powder is basically vegan magic dust that delivers that savory, cheesy flavor you’re craving.
You can find it in most grocery stores these days, usually hanging out near the health food section. For the non-dairy milk, stick with something creamy and neutral. Oat milk or cashew milk work beautifully here, while almond milk can sometimes be too thin.
Avoid anything too sweet or flavored, unless you want your mac and cheese tasting like vanilla cake, which, trust me, you don’t. The optional vegan cheddar is really just that, optional.
Some people love the extra richness it adds, while others find the nutritional yeast provides plenty of cheesy goodness on its own. Start without it and see how you feel.
How to Make this Creamy Vegan Mac & Cheese
Making this vegan mac and cheese is honestly easier than explaining why pineapple belongs on pizza. You’re basically just making a simple roux-based sauce and tossing it with pasta, which sounds fancy but really isn’t.
Start with the Pasta
Get your water boiling and cook that 12 oz macaroni pasta according to the package directions. I know it’s tempting to undercook it slightly since it’s going to get more heat later, but don’t overthink this one. Just cook it normally, drain it, and set it aside.
The pasta will be perfectly fine waiting around while you work your magic on the sauce.
Build Your Cheese Sauce Base
Here’s where the real action happens. In a large saucepan, melt your ¼ cup vegan butter over medium heat. Once it’s all melted and looking smooth, whisk in that ¼ cup gluten-free flour.
You’re making what’s called a roux, which is just a fancy French word for “flour and fat cooked together to thicken things.”
Keep whisking this mixture for about a minute or two. You want the flour to cook out that raw, chalky taste, but you don’t want it turning brown on you. Think of it as a very brief, very gentle toasting session.
Add the Creaminess
Now comes the part where you need to channel your inner patient person. Slowly, and I mean slowly, pour in that 2 cups non-dairy milk while whisking constantly.
If you dump it all in at once, you’ll end up with a lumpy mess that looks like cottage cheese had a bad day. Start with just a splash, whisk it until smooth, then add a little more.
Keep going until all the milk is incorporated and your sauce is looking creamy and gorgeous. Let it simmer for a few minutes until it thickens up to a consistency that coats the back of a spoon.
The Secret Weapon
Time to add that 1 tsp nutritional yeast, which is really the star of this whole show. Whisk it in and watch your sauce transform into something that actually tastes like cheese instead of just creamy soup.
This stuff is basically umami in a jar, and it’s doing all the heavy lifting here.
Bring It All Together
Add your cooked pasta to the cheese sauce and stir everything together until every single noodle is coated in that creamy goodness. If you decided to go with the optional vegan cheddar cheese, now’s the time to stir it in and let it melt into the sauce.
Season and Serve
Give it a taste and season with salt and pepper as needed. Sometimes the nutritional yeast and vegan butter provide enough saltiness, but sometimes you need just a pinch more to make everything sing.
Trust your taste buds on this one.
Creamy Vegan Mac & Cheese Substitutions and Variations
While I’m absolutely obsessed with the basic version of this mac and cheese, I’d be lying if I said there weren’t about a million ways to jazz it up or work around whatever’s currently missing from your pantry.
Out of nutritional yeast? Cashew cream works beautifully. No vegan butter? Olive oil does the trick. Want some pizzazz? Toss in roasted garlic, caramelized onions, or even some jalapeños if you’re feeling spicy.
I’m particularly fond of adding steamed broccoli or crispy breadcrumbs on top.
Sometimes I’ll swap the macaroni for shells or rotini, because why not live a little?
What to Serve with Creamy Vegan Mac & Cheese
Honestly, creamy vegan mac and cheese is pretty much a meal on its own, but pairing it with the right sides can turn your cozy dinner into something that feels a bit more intentional.
I’m obsessed with serving it alongside roasted broccoli or Brussels sprouts – something green to balance all that creamy goodness. A simple salad works too, though let’s be real, who actually wants lettuce when there’s cheesy pasta involved?
For something heartier, I’d add some crispy chickpeas or a slice of crusty bread for dipping.
Final Thoughts
There you have it – your go-to recipe for vegan mac and cheese that actually tastes like the real deal.
I’m telling you, this creamy bowl of comfort will fool even the pickiest eaters. The nutritional yeast works magic, giving you that cheesy tang without any dairy drama.
This recipe’s my ace in the hole when I need something quick, satisfying, and totally plant-based.
It’s proof that vegan cooking doesn’t mean sacrificing flavor or that cozy feeling you crave. Sometimes simple ingredients create the most incredible results.
15-Minute Vegan Mac & Cheese
Equipment
Ingredients
- 12 oz macaroni pasta
- ¼ cup vegan butter
- ¼ cup gluten-free flour
- 2 cups non-dairy milk
- 1 tsp nutritional yeast
- Vegan cheddar cheese shredded (optional)
- Salt and pepper to taste
Instructions
- Cook macaroni pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt vegan butter over medium heat.
- Whisk in gluten-free flour and cook for 1-2 minutes to create a roux.
- Gradually add non-dairy milk, whisking continuously to prevent lumps.
- Simmer sauce for 3-5 minutes until thickened.
- Stir in nutritional yeast until well combined.
- Add optional vegan cheddar cheese if using and stir until melted.
- Season with salt and pepper to taste.
- Add cooked pasta to the cheese sauce and toss until well coated.
- Serve immediately while hot.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Vegan Mac and Cheese Ahead of Time?
I’d recommend making this fresh since vegan mac and cheese can become thick when refrigerated. If you must prep ahead, store pasta and sauce separately, then reheat gently with extra non-dairy milk.
How Long Does Leftover Vegan Mac and Cheese Last in the Fridge?
I’d store leftover vegan mac and cheese in the fridge for up to four days. Make sure you’re keeping it in an airtight container to maintain freshness and prevent it from absorbing other flavors.
Can I Freeze Vegan Mac and Cheese for Later?
I recommend freezing vegan mac and cheese for up to three months. It’ll maintain its creamy texture best when you freeze it immediately after cooking and cool it completely first.
What’s the Best Way to Reheat Vegan Mac and Cheese?
I recommend reheating your vegan mac and cheese gently on the stovetop over low heat. Add a splash of non-dairy milk while stirring to restore its creamy texture and prevent it from drying out.
Is This Recipe Suitable for People With Nut Allergies?
I can’t definitively say without knowing which non-dairy milk you’ll use. Many contain nuts like almonds or cashews. I’d recommend checking all ingredient labels carefully and choosing oat or soy milk instead.