The Best Southern Vegan Mac & Cheese
This recipe was years in the making and trust me when I say it is thick, buttery, silky smooth, and VEGAN through and through. It’s got all the southern mac & cheese nostalgia you crave, from that creamy golden sauce to the salty, tangy finish that clings perfectly to every noodle. Absolutely not a “health” recipe, just the best mac and cheese you’ve had that happens to be vegan!
Equipment
- High-speed blender (I recommend a stick immersion blender + Microwave safe Bowl!)
- Large Pot
- Medium saucepan
- Wooden spoon or spatula
- Baking dish (optional, for baked version)
Ingredients
- 8 oz elbow macaroni or shells
- 1 cup raw cashews soaked in hot water 20 minutes and drained
- 1 small russet potato peeled and chopped
- 1 medium carrot chopped
- 1 small shallot or ½ onion diced
- 3 cloves garlic minced
- 3 tbsp vegan butter plus more for topping if baking
- 1 cup full-fat unsweetened coconut milk or Alternative Plant milk
- ½ –¾ cup reserved pasta water
- ½ cup nutritional yeast
- 1 tbsp white or yellow miso paste
- 2 tsp Dijon mustard
- 1 tbsp lemon juice or apple cider vinegar
- 1½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp ground black pepper
- 1½ tsp salt adjust to taste
- 1 cup shredded vegan cheddar cheese Miyoko’s or Violife cheddar recommended!
Optional topping (for baked version):
- 1 cup panko breadcrumbs tossed with 2 tbsp melted vegan butter
- 6 vegan tofu strips pre-cooked halfway and crumbled
Instructions
- Add potato and carrot to a small pot of salted boiling water. Cook until soft, about 10 minutes.
- In a separate pan, heat 1 tbsp vegan butter and cook shallot and garlic until golden and fragrant.
- Add drained cashews, boiled potato and carrot, sautéed shallot and garlic, coconut milk, nutritional yeast, miso, dijon, lemon juice, smoked paprika, turmeric, salt, and pepper to a blender OR microwave safe bowl for those using stick immersion blender method. Blend until completely silky smooth. It might help to also heat in the microwave halfway through, just to ensure all starches are being blended while still hot.
- In a large pot, cook pasta in salted water until al dente. Reserve ¾ cup pasta water before draining.
- Return the same pasta pot empty to burner on low heat. Melt remaining vegan butter, then pour in the blended sauce. Add ½ cup pasta water, stirring until glossy and smooth.
- Stir in shredded vegan cheddar (if using), mixing until melted and velvety. It might be helpful to blend again if it isn't completely melting in (depending on the cheese selected). Once sauce is smooth, add cooked pasta and toss until evenly coated. Adjust with more pasta water for your desired silkiness.
- Optional bake: Transfer to a baking dish, top with buttery breadcrumbs and vegan bacon, and bake at 375°F for 15–20 minutes until golden and crisp on top. Sprinkle with smoked paprika, chives, or a drizzle of hot sauce for a true southern diner finish!
Notes
If the sauce thickens as it cools, whisk in a splash of warm plant milk before serving.
Temperature is key - make sure that everything is either hot or warm, and make sure that if adding vegan cheese that it is room temperature when adding. This ensures that none of the starches seize up and split the sauce!
Leftovers keep 3–4 days refrigerated; reheat gently with a bit of oat milk to restore creaminess.
Have extra sauce? This keeps in an airtight container for another week, making it perfect for adding to another future mac & cheese dish when the timing is right.