The Ultimate Creamy Vegan Mac n’ Cheese

A bowl of creamy vegan mac and cheese
Prep Time
10 min
Cook Time
20 min
3-4 servings

I may be vegan, but I could not live without this super comforting childhood favourite. This may be the creamiest mac n’ cheese you’ll ever have, and yes, it just so happens to be vegan. Made with just seven ingredients, this vegan mac n’ cheese is super quick to whip up, whether it’s for lunch or a snappy weeknight dinner.

Related: Vegan Loaded Sweet Potatoes with Cheese and Beans



g elbow macaroni, uncooked
Salt, to taste
cup vegan butter
cup all-purpose flour
tsp onion powder
tsp mustard powder
tsp white pepper
1 ½
cup non-dairy milk
tsp miso paste
oz vegan cheddar shreds (I like the Daiya Cheddar Block)
Fresh parsley, to serve (optional)


Ingredients for vegan mac and cheese
Step 1

Cook the pasta according to package instructions in salted water. Once cooked, drain pasta water, reserving about ½ cup of the pasta water in case you need to thin out the sauce later. Set aside.

Boiled macaroni in a pot
Step 2

Place a Dutch oven or medium-sized pot over medium heat and add butter. Once melted, whisk in the all-purpose flour until it starts to thicken. Add onion powder, mustard powder, and white pepper and whisk continuously for about 3 minutes. Slowly whisk in the non-dairy milk, stirring until thickened. Vigorously whisk in the miso paste until dissolved. Reduce the heat to low and stir in the shredded vegan cheese until fully melted.

Vegan cheese sauce in a Dutch oven
Step 3

Combine the cooked pasta with the cheese sauce and toss to coat. This should be a thick sauce, but if you want it a little thinner add in reserved pasta water a splash at a time until you reach your desired consistency.

A red casserole dish with a large portion of vegan macaroni and cheese
Step 4

Top with fresh parsley (if using) and serve immediately.

A casserole dish with vegan mac and cheese topped with fresh herbs

Rate Recipe

My rating for The Ultimate Creamy Vegan Mac n’ Cheese