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Ultimate Vegan Mac and Cheese

Let’s be honest: vegan “cheese” sauces made with cashews and carrots just aren’t as good as the kind filled with vegan butter. This recipe may not be healthy, but it sure is delicious!

Course Main Course, Side Dish
Cuisine American
Keyword dairy free, vegan cheese, vegan mac and cheese, vegan mac n cheese, vegan pasta, vegan pasta recipes, vegan recipes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
Calories 574.6 kcal
Author Ayaka


  • 1 lb dry pasta of choice such as shells or elbows
  • 1/2 cup Earth Balance vegan butter
  • 3/4 cup all purpose flour
  • 6 cups unsweetened nondairy milk
  • 1 cup nutritional yeast
  • 4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup tomato paste
  • 1 tbsp lemon juice
  • Fresh parsley for garnish


  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. Return the pot to the stove and place over low heat. Add butter and melt.
  3. Once butter has melted completely, whisk in flour to form a smooth paste.
  4. Increase heat to medium and slowly pour in milk. Whisk until thickened, about 20 minutes.
  5. Add remaining ingredients and stir to combine. Cook for another 15-20 minutes, whisking constantly.
  6. Transfer cooked pasta to a serving dish and pour cheese sauce over top, stirring to coat.
  7. Garnish with fresh parsley and serve while warm.

Recipe Notes

  • Sauce will seem extremely thin after adding milk. Don’t add more flour if it doesn’t thicken right away – just be patient and keep whisking!