Easy Stovetop Vegan Mac and Cheese
Easy Vegan Mac and Cheese made on the stovetop with just 6 simple ingredients. This pantry-staple creamy mac features a roux and nutritional yeast — no dairy or nuts needed. It’s kid-friendly and perfect for busy weeknights and meal prep!
Vegan Mac & Cheese with Ease!
This no-frills creamy vegan mac ‘n’ cheese is seriously one of the easiest recipes you’ll ever make!
Using just pantry staples, it finishes as a creamy sauce in under 30 minutes — no nuts, no blender, no fuss. Toss in cooked pasta, and it’s a delicious cheesy-ish macaroni!
This is a lighter alternative to my richer cashew-based Vegan Mac and Cheese Bake. Perfect when craving comfort food without the extra calories. It doubles or halves easily, and reheats beautifully.
Stir in steamed or roasted veggies for extra nutrition and variety. I keep coming back to it, and I’m sure you will too!
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Ingredients & Substitutions
This creamy pasta gets its rich, cheesy flavor from a handful of simple, wholesome ingredients! It’s super easy to customize for gluten-free and varied spices.
Pasta
- Pasta — any small shape works perfectly (elbow, macaroni, shells, cavatappi, or even spaghetti tossed in for fun).
Cheese Sauce
- Non-dairy milk — almond milk gives a neutral creaminess (swap with oat, soy, or any nut-free milk for allergy-friendly).
- Nutritional yeast (aka “nooch”) — the magic ingredient for a savory, cheesy, umami flavor. It’s a complete protein (9g per 2 tbsp serving), low in fat/sodium, and fortified with B-12. Seek out brands like Anthony’s (affiliate link) for added nutrition.
- Flour — all-purpose, spelt, 1:1 AP gluten-free blend, all thicken the sauce beautifully.
- Olive oil — or your favorite neutral oil for smoothness. Substitute with vegan butter for a buttery flavor.
Flavor & Seasoning
- Spices — optionally give it a kick with a touch of chili and chipotle powder for gentle heat and depth. Omit or reduce for a milder, kid-friendly version — garlic powder alone keeps it classic and delicious.
This ingredient list keeps things accessible and flexible. The result is a cozy bowl of cheesy pasta that’s healthier than the classic and just as crave-worthy!
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How To Make Vegan Mac and Cheese
Here’s the simple step-by-step:
Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions, until al dente. Drain and set aside (reserve a little pasta water in case you need to thin the sauce later).
Make the roux: In a medium saucepan, heat the oil/butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth paste (no lumps!). Slowly pour in the almond milk while whisking nonstop. The mixture will thicken as it heats, about 8 minutes. Stir in the spices.
Add the nutritional yeast: Remove the pan from the heat (this preserves the B vitamins and cheesy flavor). Stir in the nutritional yeast and miso until melted and smooth.
Combine & serve: Add the cooked pasta to the sauce and toss until well coated. Season with salt and pepper to taste. Serve hot, and garnish with extra nutritional yeast, red pepper flakes, or fresh herbs.
And now you’re ready to enjoy!
Tips For Success
- Whisk constantly when adding the almond milk to the roux. This is the key to getting a smooth, lump-free sauce.
- Use room temperature milk. Cold milk can cause the roux to seize up and become lumpy. Let your almond milk sit out for 10–15 minutes before using.
- Adjust thickness as needed. The sauce will thicken more as it sits. If it gets too thick after adding the pasta, stir in a splash of reserved pasta water or extra almond milk.
- Don’t skip the salt. Vegan cheese sauces benefit from generous seasoning!
- For extra creaminess: Stir in 1–2 tablespoons of cashew butter or vegan cream cheese at the end for a richer, smoother texture.
- Make it gluten-free: Use gluten-free pasta. Replace the all-purpose flour with a gluten-free 1:1 flour blend or sweet rice flour. The texture won’t be quite as silky, but it still works well.
- Great Add-ins: Try steamed broccoli and spinach; sautéed mushrooms; diced roasted red peppers; chopped sun-dried tomatoes; or top with crispy coconut bacon.
How to Store & Reheat
Refrigerator: This mac and cheese is best eaten fresh. Store leftovers in the fridge for up to 4 days.
Freezer: Freezes for 2–3 months. Cool completely, then portion into freezer-safe containers (affiliate link). Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop or microwave. When reheating, add a splash of non-dairy milk and stir well to bring back the creaminess.
Serving Suggestions
Mac and cheese is best served warm. Make it a satisfying meal paired with a side. Here are a few of our favorites:
Greens — Serve with these colorful Vegan Collard Greens or Savory Sauteed Kale for a nutrient boost and a pop of color.
Veggies — Stir in steamed broccoli or Roasted Brussels Sprouts right at the end for extra fiber and a hearty bite.
Soup — Pair with a small bowl of Cauliflower Soup for a cozy, comforting combo.
More Cheesy Pasta Recipes
- Baked Vegan Mac and Cheese
- White Mac and Cheese with Peas
- Creamy Broccoli & Pasta
- Butternut Squash Mac & Cheese
- Vegan Alfredo
Did you make this recipe? Leave a comment below, including any changes you made. It’s super helpful to everyone. Thank you for being here! ♥︎
Print Recipe
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Easy Vegan Mac and Cheese – Stovetop & Nut-Free
- Total Time: 25 minutes
- Yield: Serves 6-8 1x
- Diet: Dairy-Free, Tree Nut-Free, Vegan
Description
This quick stovetop vegan mac and cheese uses nutritional yeast for a rich cheesy flavor — no nuts or blender needed! It’s made with a roux and ready in about 20 minutes. Perfect for weeknight dinners or kid-friendly comfort food, and gluten-free adaptable. Add steamed or roasted veggies to suit your taste.
Ingredients
- 16 oz. small pasta (shells, elbow, penne, rigatoni, etc.)
- 1/3 cup olive oil or vegan butter
- 1/3 cup all-purpose flour (pref. unbleached)
- 3 1/2 cups unsweetened non-dairy milk (at room temperature)
- 1 teaspoon garlic powder
- 1 teaspoon white miso paste, optional
- 1/2–1 cup nutritional yeast
- sea salt & fresh cracked pepper, to taste
Optional add-ins for variation:
- 1/2–1 teaspoon chili + chipotle powder, for spicy
- 1/2–1 teaspoon smoked paprika, for subtle smokiness
- 1/2–1 teaspoon onion powder, for rounding out the flavor
Instructions
Pasta: Cook your pasta according to package directions. Drain and set aside.
Vegan Cheese Sauce: In a small/medium saucepan, heat the oil over medium heat, then add the flour and whisk to incorporate. Continue whisking and cook for 2 minutes; the mixture will be bubbly.
Add milk slowly, whisking constantly. Once the sauce thickens, add the garlic powder (and optional spices) and salt. Turn the heat to low and cook until the sauce thickens, about 8 minutes, stirring frequently.
Remove from heat. Stir in the nutritional yeast and miso. Mix until everything is incorporated and smooth again. Taste for flavor.
Assemble: Toss the pasta and the sauce together, and serve right away.
Serves 6-8
Notes
Store: Leftovers can be kept in a covered container in the refrigerator for 4-5 days. Freeze for up to 3 months. Thaw before reheating. To reheat, add a small amount of milk and heat over low until warmed.
This recipe is just a template. Add as much salt and spices as you like to suit your taste.
For the nutritional yeast, try playing around with the amount. I have used less – 1/4 and 1/3 cup – and still had a nice cheesy flavor. You may opt to start with less and add more to taste.
Add veggies: Toss in steamed or roasted vegetables of your choice with the pasta: broccoli, Brussels sprouts, sun-dried tomatoes, cherry tomatoes, spinach, kale, peas, or corn.
Make this gluten-free by using GF pasta and 1:1 gluten-free flour.
You may also like to top with some Almond Parmesan!
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course, Pasta
- Method: Boiling, Simmer
- Cuisine: American
Updated: This recipe was originally published in October 2013 and has been updated in May 2026 with new photos and helpful tips.
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I’ve been making this for years and just changed it up a little bit today and it was best ever this time!! I used organic oat milk and King Arthur’s gluten free flour this time (no xantham gum) and it was soooo much smoother than tapioca flour or regular flour. We definitely go a little heavier on the spice and tried it with broccoli this time. Delicious! Going to make it this way every time!
So easy and delicious!
I was making regular Mac n cheese for my girls, and said “hey I want Mac n cheese too!!” So did a search and found this recipe. I had all the ingredients on hand and whipped it up in no time!! It is delicious (I’m still eating it) LOL – and perfect flavor. I followed the recipe exactly except used unsweetened milkadamia instead of almond milk. A keeper!
Delicious! I omitted the garlic and chilli, and used soy milk, but otherwise followed the recipe. My very fussy vegan 4 year old, who usually refuses my attempts at mac n cheese, LOVES this. And I do too :) Thank you for an easy and tasty recipe.