Vegan Mac and Cheese

Vegan mac and cheese has a reputation problem, and it is unfair. Done well, it is creamy, savoury and satisfying, and it satisfies the same craving as the dairy original. The secret is a well-flavoured sauce, a good pasta, and not being shy with seasoning.

What makes it work

• A thick, savoury sauce — the vegan cheese sauce is the whole game
• Starchy pasta water — reserve some to loosen the sauce and help it cling
• Acid at the end — a squeeze of lemon or a splash of vinegar sharpens the flavour
• A crunchy topping — breadcrumbs and nutritional yeast give contrast

Ingredients (serves 4)

• 400 g macaroni
• 1 batch vegan cheese sauce (cashew or potato-based, see our recipe)
• 1 teaspoon mustard
• 1 tablespoon nutritional yeast, extra for the topping
• Salt, black pepper, smoked paprika
• Topping: 50 g breadcrumbs, 2 tablespoons olive oil, 1 tablespoon nutritional yeast

Method

1. Cook the pasta in well-salted water until just al dente. Reserve a mug of pasta water.
2. Make the cheese sauce and season it well.
3. Fold the pasta into the sauce, loosening with pasta water until it flows. It should look slightly loose, as it thickens in the oven.
4. Tip into a baking dish and top with the breadcrumb mixture.
5. Bake at 200°C / 400°F for 15–20 minutes, until golden and bubbling.
6. Finish with a squeeze of lemon and cracked pepper.

Stovetop version

Skip the oven, keep the sauce a little looser and serve straight from the pan. Faster, creamier, less contrast on top — a different but equally good dish.

Getting more depth

• Add roasted garlic or a little miso to the sauce for umami
• Stir in caramelised onion or sautéed mushrooms
• Top with crushed crisps or toasted panko for crunch
• A pinch of smoked paprika or cayenne lifts the whole dish

See our dairy version, three-cheese mac and cheese, for comparison, and our vegan cheese guide for background.