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vegan mac and cheese in a pan

Best creamy vegan stovetop mac and cheese

Creamiest, most delicious vegan stove top mac and cheese. Easy to whip together for a quick weeknight meal. Kid friendly dinner that's also an easy way to sneak in some veggies.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: easy recipe, mac and cheese, stovetop, vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 5
Calories: 513kcal
Author: Maria


  • ½ cup raw cashews (- can also sub for raw sunflower seeds if you're allergic, or ½ cup of silken tofu. But I recommend the raw cashews)
  • 2 tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast
  • 1.5 tsp salt
  • 1.25 cup unsweetened plain coconut milk (- if you can't find this, water works as well.)
  • 1 cup shredded vegan cheese of choice. I like using Violife or Daiya cutting board series shredded cheddar
  • 1 lb dry pasta shells
  • Handful of frozen green veggie of choice like peas or broccoli (optional)


  • Boil water and pour over raw cashews (or sunflower seeds if you're subbing) - let them soak for 10 minutes while you prepare everything else. Drain them once they're done. If you're subbing silken tofu for the cashews, skip this step and just add tofu to the blender with the other cheese sauce ingredients.
  • Bring a pot of water to boil and cook your shells according to package.
  • Once your shells have one minute left of cooking, add your frozen veggie of choice to the pasta water with the shells. This will cook the veggies without having to use another pot. Drain when done
  • While shells are cooking, add coconut milk, cashews (once they've soaked and drained) nutritional yeast, garlic powder, onion powder and salt to a blender (everything but the shredded cheese and pasta basically)
  • Blend on high until smooth - about 1-2 minutes.
  • Turn the heat to low on the pan you drained the pasta from and add the cashew mixture and the cup of shredded vegan cheese
  • Stir and let it thicken a little. About one minute.
  • If it gets too thick, just add a splash of the coconut milk or water
  • After about a minute, add the pasta shells to the pan and mix it all together
  • Add more salt if needed.


If you can't find the unsweetened plain coconut milk, water works just as well.
I wouldn't recommend soy or almond milk as it leaves a weird after taste
If you're allergic to cashews, you can sub for raw sunflower seeds or ½ cup of silken tofu.
Buy cashews or sunflower seeds in bulk online. It's cheaper.


Calories: 513kcalCarbohydrates: 81gProtein: 17gFat: 13gSaturated Fat: 4gSodium: 930mgPotassium: 364mgFiber: 5gSugar: 5gVitamin C: 1mgCalcium: 67mgIron: 3mg
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!