Best vegan mac and cheese made with potato-carrot creamy cheese sauce — done fast in the Instant Pot or on the stovetop.
Looking for more cheesy, plant-based comfort food? Try my Baked Vegan Mac and Cheese, Vegan Cheesy Hash Brown Casserole or my Cheesy Cauliflower and Broccoli over Potatoes!
If you grew up loving the classic blue box mac and cheese, same. I was a lifelong Kraft devotee — nothing beat it. So, when I went plant-based, I thought those days were over. So I set out to create a mac and cheese recipe I’d feel good about eating, serving, and would actually enjoy.
After much trial and error, this easy vegan mac is the one on repeat. If you’re ready for mac and cheese that’s indulgent and good-for-you, this dairy-free mac is 100% it!
Why this recipe works
- Creamy, cheesy texture — no flour or butter: Potatoes, carrots, and cashews blend into a velvety sauce.
- Instant Pot or stovetop: Less work, more flavor.
- Meal prep superstar: Sauce keeps for days — just reheat and pour.
- Feel-good comfort: Savory, satisfying, but lighter and plant-based.
- Easily adjustable — make it cheesier, tangier, or spicier to fit your taste.
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Ingredients for Vegan Mac and Cheese
Here’s what you’ll need to make this nourishing mac & cheese recipe:
- Pasta (not shown in photo) – Elbow macaroni is classic, but any shape works. Use gluten-free pasta (like brown rice pasta), if needed
- Vegan Cheese Sauce – Yellow potatoes, carrots, onion, garlic, raw cashews, water, vegan bouillon cube, onion powder, garlic powder, paprika, turmeric, salt, black pepper, plant‑based milk, & nutritional yeast
- Unsweetened Plant-Based Milk – Unsweetened cashew, oat, soy, or almond milk—just make sure it’s plain and unsweetened
- Optional Add-Ins: Peas, broccoli, sautéed greens, etc.
- Optional Toppings: Crispy breadcrumbs, vegan parm, hot sauce, fresh herbs
See the recipe card for quantities.
Substitutions
- Cashews – Use white beans or sunflower seeds
- Vegan bouillon cube – Substitute with low-sodium vegetable broth, but you may need to add more salt, depending on which brand you use. My favorite is this vegan bouillon cube.
- Nutritional yeast – Try a squeeze of lemon, a bit of Dijon mustard, or a pinch of miso for extra umami, or just skip—it’s still great without it!
Best Noodles for Mac and Cheese
Elbow macaroni is classic, but any short pasta with plenty of curves or nooks will work. The real goal? Hold as much creamy sauce as possible.
- Elbows: The classic mac and cheese shape — always a winner.
- Shells: Catch pockets of sauce in every bite.
- Cavatappi: Twisty, chewy, and soaks up flavor.
- Fusilli or Rotini: Spirals grab on to every bit of cheese sauce.
- Penne or Rigatoni: Tubes for extra sauciness.
Pick a pasta with ridges (“rigate”) if you can find it. The grooves mean more cheese sauce in every bite. Gluten-free varieties work just as well, too.
No need to overthink — just use what you have, but shapes with holes, curves, or ridges make it a little extra satisfying.
Variations
- Gluten-free – Swap in your favorite GF pasta.
- Nut-free – The white bean swap works perfectly.
- Want more veggies – Add steamed broccoli, peas, sautéed spinach, or steamed cauliflower to the finished dish.
- Make it spicy – Toss in a dash of cayenne or crushed red pepper
Make it your way
- Tex-Mex: Add roasted corn, pickled jalapenos onions and carrots, and black beans.
- Buffalo: Stir in hot sauce and top with sliced green onions.
- Veggie-packed: Add peas, broccoli, or sautéed spinach.
- Nacho-style: Swap the cheese sauce in this recipe with my vegan nacho cheese sauce for a delicious twist!
Vegan mac and cheese is a favorite holiday and meal prep side with my vegan meatloaf, comfort food at its best!
In the kitchen tips
- Don’t overcook the pasta — stop at just al dente since it’ll soak up some sauce.
- No need to soak cashews — they’ll soften while cooking with the veggies. Cashews get really creamy when cooked and blended — no soaking, no gritty texture.
- Taste as you go — adjust salt, tang (lemon/Dijon), or spice (cayenne/paprika) after blending.
- Plant-based milk: Always use plain, unsweetened. Anything vanilla-flavored will make your mac taste like dessert.
- Sauce too thick? Blend in a splash more plant milk.
Meal prep for Mac and Cheese
This cheesy sauce is all about simplicity and real ingredients — think potatoes, carrots, and cashews — like something you’d find in Blue Zones kitchens, where plant-based food is the norm.
It comes together fast in the Instant Pot or on the stove. Creamy, feel-good, and made for busy weeks.
This is a meal prep staple in my kitchen. I batch this Vegan Cheese Sauce — my kids love it, and I always have an easy dinner ready to go. Pour it over pasta for an easy mac and cheese, drizzle on veggies, dunk potatoes, or add to bowls. Instant comfort, all week long.
Just toss everything in the Instant Pot, blend, and you’re done. Creamy, craveable, and ready whenever you are.
How to make Vegan Mac and Cheese
Find the complete recipe with measurements in the recipe card below.
Start the cheese sauce
Add potatoes, carrot, onion, garlic, cashews, water, vegan bouillon cube, and all spices (except salt, pepper, milk, and nutritional yeast) to the Instant Pot. Cook on high pressure for 6 minutes, then natural release for 10 minutes.
Blend cheese sauce
Transfer the Instant Pot contents to a high-speed blender (if using a standard blender, see Notes). Add in plant-based milk, nutritional yeast, salt, and pepper. Blend everything on high until creamy.
Storage tips
- Refrigerator: Mac and cheese (sauce mixed with pasta) is best fresh, but will keep in the fridge for about 2–3 days. Keep leftover sauce in an airtight container separately for up to 4 days.
- Freezer: Store sauce and pasta separately for best texture (2–3 months).
- Reheat: Warm gently on the stove or microwave, adding a splash of plant-based milk if needed to loosen it up.
In the mood for more vegan pasta? Check out my Coconut Milk Pasta Sauce or this chilled Garlic Lovers' Pasta Salad I adapted from my local co-op!
FAQ
Unsweetened almond, cashew, oat, or soy milk are all great choices - just make sure it's plain and unsweetened. Avoid anything with vanilla or added sugar, or it will be dessert-like.
The secret's in the blend! Cooking and blending potatoes, carrots, and cashews with plant milk creates a velvety sauce that clings to noodles. For extra creaminess, use a high-speed blender and add a splash more milk if it's too thick.
Yes—swap cashews for white beans and use oat milk.
It's mostly whole food, everyday veggies (potatoes, carrots, onion, and garlic), plus cashews for creaminess. Everything gets blended up with plant milk and cheesy seasonings.
Absolutely! It holds up in an airtight container for 3–4 days stored separately.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Best Vegan Mac and Cheese (Instant Pot)
Equipment
Ingredients
- (1) 12–16 ounce elbow macaroni, any shape works—gluten-free if needed. For a classic batch, use a 16-ounce package; for a saucier version, go with 12 ounces.
- 2 medium yellow potatoes, roughly chopped
- ½ cup carrot, roughly diced, about 6–7 inches
- ⅔ cup onion, roughly chopped, about ⅔ of a medium onion
- 3 cloves garlic, peeled
- ½ cup cashews, unsalted and unroasted
- 1.5 cups water, OR low-sodium vegetable broth and omit vegan bouillon cube (see Notes)
- 1 vegan bouillon cube
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 teaspoon sea salt, adjust to taste, plus more for the pasta water
- 20 turns black pepper
- ½ cup plant-based milk, unsweetened and unflavored
- 2 teaspoons nutritional yeast, optional
Instructions
- Start the Cheese Sauce: Add potatoes, carrot, onion, garlic, cashews, water, vegan bouillon cube, and all spices (except salt, pepper, milk, and nutritional yeast) to the Instant Pot. Cook on high pressure for 6 minutes, then natural release for 10 minutes.
- Cook Pasta: While the sauce cooks, bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Before draining, Reserve ⅓ cup of the pasta's cooking water. Do not rinse pasta after draining.
- Blend Cheese Sauce: Transfer the Instant Pot contents to a high-speed blender. Add in plant-based milk, nutritional yeast, salt, and pepper. Blend everything on high until creamy.
- Mix & Serve: Return drained pasta to the pot or a large serving bowl. Pour the cheese sauce into the pot or bowl and add reserved pasta water to loosen. Toss well. Add any optional toppings or optional add-ins (see Notes for ideas) and enjoy!
Video
Notes
- For the full step-by-step cheese sauce recipe: Includes stovetop instructions, helpful tips, and easy substitutions—check out my in-depth Vegan Cheese Sauce.
- If using low-sodium vegetable broth instead of water + vegan bouillon cube, you may need to add additional salt (in ¼ teaspoon increments).
- Optional flavor add-ins: For extra zing, stir in a squeeze of lemon juice or a splash of Dijon mustard.
- Add spice: Add a pinch of cayenne, Roasted Red Salsa, a few dashes of hot sauce, Pickled Jalapeños, or a pinch of chili powder for gentle heat and smoky depth.
- Extra umami: Stir in a touch of miso or a dash of nutritional yeast.
- Creamier: Add 1–2 tablespoons more cashews or a drizzle of olive oil.
- Thinner: Blend in a splash of plant-based milk until it’s just right.
- Crispy breadcrumbs
- Vegan parmesan cheese
- Hot sauce
- Fresh herbs like parsley or chives
- Steamed broccoli
- Frozen peas
- Sautéed greens
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Always a favorite. Creamy, comforting, and seriously satisfying. Make a double batch of the cheese sauce, it never lasts!