7 Irresistibly Creamy Vegan Mac & Cheese Recipes to Transform National Mac & Cheese Day for Everyone!

The first time I tried vegan mac and cheese, I held a box of nutritional yeast like it was a new gadget. “Does this really taste like cheese?” I thought, unsure about the yellow flakes that seemed more suited for fish food than pasta.

Years later, on National Macaroni and Cheese Day, I decided to test seven popular vegan mac recipes. It turned into a delightful mess of soaking cashews, boiling potatoes, and toasting breadcrumbs. The result? Vegan mac and cheese can be amazing if you nail it.

The Recipes

I picked recipes from various vegan cooking styles: cashew lovers, potato enthusiasts, butternut squash supporters, and even a butter bean recipe. Each claimed to be the best, which is common in plant-based cooking. But I craved something special, not just a close substitute.

Cashew Creations
One standout was Nisha Vora’s version. It combined roasted butternut squash and soaked cashews, resulting in a creamy sauce enriched with miso for depth. Another favorite was Nora Cooks, using lemon juice and turmeric for brightness. Then there’s Ambitious Kitchen, which added a whole jalapeño for a flavorful kick.

For a classic touch, Loving It Vegan’s take on a traditional roux with coconut milk delivered a rich, old-school flavor sans any vegetables or nuts.

Potato Power
A surprising contender was Love and Lemons. Using potatoes as the sauce base created a gooey texture reminiscent of traditional mac and cheese. The starch from potatoes really made a difference.

Butter Beans:
I was pleasantly surprised by Make It Dairy Free’s butter bean recipe. Blending butter beans with nutritional yeast created a creamy sauce free of nuts, making it a fantastic option for those with allergies.

Testing and Feedback

I followed each recipe closely. My partner and I both love mac and cheese but have different tastes. We invited a lactose-intolerant friend and a neighbor who claims to dislike nutritional yeast for a taste test. Each mac received ratings for creaminess, flavor, and comfort factor—essential for leftover meals.

What We Found
The butternut squash in Vora’s recipe made for a creamy sauce that struck a chord with my lactose-intolerant friend. The jalapeño in Ambitious Kitchen’s version added an engaging depth without overpowering spice. Loved by all, Love and Lemons’ potato-based recipe had a gooey, cheesy quality that amazed even the toughest critic. The butter bean sauce from Make It Dairy Free also received high marks, noting a nostalgic Velveeta-like taste.

For Reheating
As leftovers, potato-based macs held up best, while pure cashew sauces dried out. A splash of plant milk when reheating revived even the sadder-looking dishes.

The Standout Picks

After much deliberation, we picked our favorites:

• Quick Fix: Nora Cooks’ stovetop version, ready in 20 minutes, was a hit for weeknight meals.
• Special Occasion: Vora’s butternut-cashew mac, crispy topping included, won over hearts and stomachs alike.
• For Allergies: Make It Dairy Free’s butter bean take proved nut-free and soy-free, a win for many dietary needs.
• For Skeptics: Loving It Vegan’s classic approach converted even the most doubtful, proving plant-based can also mean indulgent.

Takeaway

In the evolution of vegan mac and cheese, we’re moving beyond mere substitutes. The best dishes don’t just mimic old favorites—they create new experiences. This journey has pushed the boundaries of plant-based comfort food, proving innovation in the kitchen can be delicious.

And now, with a fridge full of seven different vegan macs, I’m excited to dive into this newfound comfort food.

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