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Vegan Mac and Cheese 3
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5 from 1 vote

Vegan Mac and Cheese

Easy and versatile Vegan mac and cheese that doesn't require any cashews or nutritional yeast! Tastes super cheesy and delicious!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, lunch, Main Course, sauce, Side Dish
Cuisine: Vegan
Keyword: easy vegan recipe, macaroni, Pasta, Pasta Sauce, quick and easy
Servings: 6


  • 1 lb pasta shells
  • 3 Tbsp Vegan butter
  • 2 cloves minced garlic
  • 3 tbsp flour
  • 2 cups unsweetened almond milk (cashew, oat, or soy milk might work well too!)
  • 1 tsp apple cider vinegar (or 1 tsp lemon juice)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp ground turmeric
  • 0.5 tsp lemon pepper
  • 0.5 tsp salt
  • 0.5 tsp ground ginger (optional)
  • 0.5 tsp ground sage (optional)
  • dash cayenne powder (optional)
  • 1/4 cup Vegan mayonnaise


  • Add 1 tsp apple cider vinegar to 2 cups of almond milk. Give it a quick stir and set it aside.
  • Cook your pasta according to its directions.
  • While the pasta cooks, get a large pan heated up on medium. Add 3 Tbsp Vegan butter. Once it's melted and bubbly, add 2 cloves garlic and stir it quickly. Cook for about 1 minute, taking care not to burn it.
  • Add 3 Tbsp flour into the butter and garlic. Whisk it well for about 1 minute.
  • Add the almond milk into the pan, roughly 1/4 cup at a time. Whisk constantly to get the clumps out. Wait about 30 seconds before each milk addition. After all milk is added turn heat to low.
  • Add 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp ginger, 0.5 tsp turmeric, 0.5 tsp lemon pepper, 0.5 tsp salt, 0.5 tsp sage, dash of cayenne, and 1/4 cup Vegan mayo. Stir well and cook for another 5 minutes.
  • Add cooked pasta into the sauce and stir it up. Then dig in!