Ultimate Vegan Mac and Cheese – Stretchy, Creamy, No Cashews

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This is the best vegan mac and cheese I’ve made in my 14 years of being vegan. It tastes better than the box, with a creamy, gooey, nut-free cheese sauce that actually stretches (yes, really!).

This version uses classic ingredients for big nostalgic flavor, but if you’re after something more whole food–based, try my butternut squash mac and cheese or this baked vegan mac and cheese with sweet potato.

Close-up of creamy vegan mac and cheese with elbow pasta, coated in a rich, stretchy orange cheese sauce, stirred with a wooden spoon. — the very best vegan mac and cheese – so cheesy and dairy-free!

Why You’ll Love This Classic Vegan Mac & Cheese

A few months ago, a reader emailed me saying she had a classic mac and cheese recipe she loved, but hadn’t been able to successfully recreate it since her kids went vegan. That message stuck with me, and it finally pushed me to write down the version I’ve been making (and perfecting) for years.

This vegan mac and cheese is truly the best I’ve tried in over a decade and it’s incredibly easy to make.

Emily’s Recipe Notes:

Flavor: Savory and cheesy with umami notes from miso and nutritional yeast.
Texture: Creamy, so stretchy, gooey.
Difficulty: Super easy!
Time: Under 30 minutes.

🧪 Why This Recipe Works

This vegan mac and cheese follows the same structure as a classic non-vegan mac: it starts with a traditional roux (just like the one I use in my vegan béchamel) but with a twist.

Instead of flour, I use tapioca starch, which thickens the sauce and creates a stretchy texture…just like cheese. (I also use tapioca starch in my homemade vegan mozzarella recipe).

Tapioca sets at a lower temperature than flour or cornstarch, creating that signature gooey, melty texture without needing cashews or a blender. It’s what gives this sauce that cheesy pull and glossy finish…just like the boxed stuff, but way better!

Ingredients

what you’ll need

Ingredient Highlights & Some Swaps

Unsweetened Plain Plant Milk

I used West Life Plain Soy Milk. Most plant milk will work but it’s important to choose an unflavored, unsweetened variety.

TIP: Even if the label says “unsweetened,” double-check the ingredients. Many still include natural flavors or vanilla extract, which can throw off the savory flavor of the sauce.

Vegan CHeddar Cheese Shreds

I highly recommend Violife Vegan Cheddar Shreds. They melt well and bring a bold, cheesy flavor. You can also use a blend of vegan mozzarella or Colby jack for a milder flavor.

Violife has consistently given me the best texture and flavor.

Miso and Nutritional Yeast

This combo adds depth and savoriness. The miso brings umami, while nutritional yeast adds a subtle cheesy note.

Just be careful not to go overboard with the nooch, as too much can make the sauce bitter or overly earthy.

Spices

I use a blend of salt, pepper, onion powder, paprika, and ground mustard. The mustard powder adds a touch of tang that boosts the cheesy flavor.

The Secret Ingredient: Tapioca Starch

Tapioca starch creates the glossy, stretchy texture that makes this sauce special. It thickens at a lower temperature than flour or cornstarch and forms a gel-like consistency perfect for vegan cheese sauces.

Since it’s naturally gluten-free, you can make the whole dish gluten-free by using your favorite GF pasta.

💡 If needed, you can substitute all-purpose flour for the tapioca starch, but the texture will be creamier rather than stretchy.

a package of tapioca starch on a marble cutting board. — the secret to a stretchy vegan cheese sauce…tapioca starch!

How to Make the BEST Vegan Mac & Cheese

Exact ingredient quantities are in the recipe card below!

Miso and vegan butter melting in a saucepan.

Melt the vegan butter and miso over medium-low heat.

Whisking tapioca starch into melted vegan butter in a saucepan.

Whisk in the tapioca starch.

💡 Pro Tip: Add the miso with the butter at the beginning, not after the sauce has simmered. Miso contains natural enzymes (like amylase) that can break down starches. So if you stir it in after thickening, it might cause the sauce to loosen or separate. Cooking it with the fat early on deactivates those enzymes and keeps the texture thickened and stable.

Pouring soy milk into the roux while whisking.

Add the plain plant milk about 1/2 cup at a time. Whisk to combine so there are no lumps.

Soy milk with spices and nutritional yeast added to the pot.

Add the nutritional yeast and spices.

Thickening vegan cheese sauce bubbling in the pan.

Simmer for 5-8 minutes until the mixture thickens.

Vegan cheddar shreds added to the creamy base.

Add the vegan cheddar cheese shreds, mix to combine, and cover to help melt them.

Stretchy orange vegan cheese sauce dripping from a spoon.

Stir the sauce occasionally to help melt the cheese. After 5-10 minutes it should thicken into a stretchy vegan cheese sauce.

cooked macaroni pasta added to the vegan cheese sauce in a pan.

Add your cooked pasta of choice and mix to combine. Serve immediately.

🍽️ Serving & Storage

This vegan mac and cheese is super versatile and makes a great base for a complete meal.

I love pairing it with vegan proteins like my baked vegan chicken, TVP ground beef, marinated tofu, or crispy tempeh. It’s also delicious with a handful of green peas or your favorite sautéed or roasted veggies stirred in.

Seitan

The Ultimate Vegan Chicken – Tender, Juicy Seitan Recipe

Vegan Meats

Easy Vegan Ground Beef with TVP

Unlike many nut-based cheese sauces, this one doesn’t soak into the pasta as it sits. The texture stays creamy and luscious, even the next day. Leftovers can be reheated in the microwave.

Store any leftovers in an airtight container in the fridge and enjoy within 2 to 3 days.

stretchy vegan mac and cheese made without cashews in a pan. — extra cheesy vegan mac and cheese without any cashews!

Tips for the BEST Vegan Mac and Cheese

What is the best plant milk for vegan mac and cheese?

The best plant milk for nut-free vegan mac and cheese is unsweetened plain soy milk. It’s creamy, neutral, and blends well with vegan cheese. Always check the ingredient list – some “unsweetened” plant milks still contain vanilla flavor or ‘natural flavoring’, which can clash with savory dishes.

How do you make vegan mac and cheese without cashews?

To make a creamy vegan mac and cheese without cashews, create a nut-free roux using tapioca starch instead of traditional flour. Whisk tapioca into melted vegan butter, then gradually add unsweetened soy milk. As it heats, the tapioca forms a stretchy, thick cheese-like sauce.

What is the best vegan cheese for nut-free mac and cheese?

For melty, creamy vegan mac and cheese without cashews, I recommend Violife Vegan Cheddar Shreds. They melt well, stretch nicely with tapioca starch, and create a rich cheesy flavor. I’ve tested many brands over 14+ years of being vegan, and Violife consistently has the best flavor and texture.