The Ultimate Vegan Mac ‘n’ Cheese

The Ultimate Vegan Mac ‘n’ Cheese

Who says Mac ‘n’ Cheese needs to contain any dairy? Not us!

You can achieve a beautiful cheesy vegan sauce to accompany your macaroni and you will not tell the difference. It’s tons healthier, low calorie and can easily be made gluten-free (sub the plain flour in the sauce for potato starch, rice starch or arrowroot starch).

This classic American recipe is great for a family meal, batch cooking or as a party dish – the possibilities are endless!

You can also top the dish with anything you please, it’s your meal after all. Some of our favourites include:

  • Crispy bacon bits
  • Nutritional yeast
  • Herbs and spice mix
  • Vegan parmesan
  • Breadcrumbs (classic)

Looking for a classic American dessert to accompany your Mac ‘n’ Cheese? Check out our raw, gluten-free Key Lime Pie recipe.

We hope you enjoy this recipe and let us know what you think, we love hearing from you!

The Ultimate Vegan Mac ‘n’ Cheese

Looking for the perfect dairy-free mac 'n' cheese recipe? Impress your friends with this lovely vegan recipe which is simple to make and absolutely delicious.

Course Main Course, Side Dish
Cuisine American
Keyword dairy free mac n cheese, mac and cheese, mac n cheese, vegan mac n cheese
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 523 kcal


  • 1 head garlic roasted
  • 4 tbsp olive oil
  • 4 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 5 tbsp nutritional yeast
  • 4 1/2 tbsp plain flour*
  • 2 cups unsweetened almond milk*
  • 3 cups macaroni pasta*


  1. Firstly roast our garlic bulb. Preheat oven to 204C/399F/Gas Mark 6 and cut off the very top of a head of garlic. Drizzle the top with a small amount of oil, a dash of salt and wrap loosely in foil.

  2. Place directly on oven rack and roast for 45 minutes. When the garlic is very fragrant and the bulb is golden brown, it's ready to come out. Remove, unwrap, and let cool.

  3. Next, bring 10 cups of water to a boil in a large pot and add 1 TBSP salt. Once boiling, add pasta and stir to prevent sticking. Cook according to package instructions. Once cooked, drain and set aside.

  4. Now begin preparing the sauce. Heat a large skillet over medium heat and add oil and minced fresh garlic. Stir and cook for 2 minutes. Immediately add plain flour (or gluten-free alternative) and whisk – cook for 1 minute.

  5. Slowly add the almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will most likely be lumpy – but that's fine because we're going to blend it up.

  6. Transfer mixture to a blender, along with the roasted garlic, salt, pepper and nutritional yeast and blitz on high until a smooth, creamy sauce has formed.*

  7. Return the blended sauce back to skillet and simmer on a low heat until warmed and slightly thickened whilst whisking – about 2-3 minutes.

  8. Add cooked, drained pasta to the sauce and toss to coat. Top with your favourite toppings – we added a dash of smoked paprika.

Recipe Notes

  • for nut free, substitute the almond milk for your favourite dairy-free alternative (oat milk works really well, regular soya is also fine).
  • for gluten-free, substitute the plain-flour for potato starch, rice starch or arrowroot starch.
  • for gluten-free, sub the macaroni for your preferred gluten-free pasta (penne maybe?)
  • Taste to check if it needs anything else, maybe some more salt? Perhaps more nutritional yeast for a cheesier taste? It’s up to you!

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