One-Pot Vegan Mac and Cheese

Dig in and enjoy this simple and easy one-pot vegan mac and cheese, that’s both creamy and extra cheesy. Who doesn’t want to make dinner in just one pot? And why shouldn’t it be the best comfort food in the world?

The fact that it’s also vegan is just icing on the cake. Or cheese on the macaroni. And if you’re into amazing vegan cheese recipes, you’ll love my Vegan Cheesy Pull-Apart Bread or my Velvet Vegan Cheese Sauce!

A bowl of vegan mac and cheese is topped with fresh parsley sprigs. A fork is beside it. A carton of plant-based milk and a bowl of vegan cheddar shreds is behind it.

When I was a teenager I had a friend that used to make her macaroni and cheese from a box. Well, actually from two boxes.

She would take two cheese packets and mix them in with the cooked macaroni from one box. She liked her mac and cheese extra cheesy! Who doesn’t?

Looking down on ingredients to make vegan mac and cheese, including bowls of shredded vegan cheese, vegan butter, macaroni, and more.

That’s why today’s recipe for vegan one-pot mac and cheese is extra cheesy too. In honor of my friend…and every other person who likes their comfort food good and cheesy!

What Makes This Recipe Shine?

  • Using one pot means we’re not precooking the macaroni in a separate dish, therefore taking advantage of the starchy goodness released from the macaroni noodles as they cook
  • Adding thick, creamy plant-based milk makes this dish extra rich and delicious
  • Vegan cheddar gives this dish the distinct flavor and color we all crave!

How to Make Vegan Mac and Cheese

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here’s a synopsis of the steps involved to make this simple recipe:

  1. Cook the Pasta — add the uncooked macaroni, water and cashew milk in a saucepan together over medium heat. Bring to a simmer. Be sure to stir frequently to keep the pasta from clumping together. Reduce heat to low and cook for about 10 minutes, until the noodles are tender and a thick consistency is achieved. If you need to, stir in additional water in 1/4 cup increments.
  2. Add Butter — Add the vegan butter and garlic powder and stir until it’s distributed throughout.
  3. Add Vegan Cheddar — Add half of the vegan cheese and stir until it’s melted. Add the remaining half, stirring until it’s melted as well.
  4. Seasonings — Add salt and pepper to taste.
A close-up of a bowl of vegan mac and cheese with a block of vegan cheese and vegan cheddar shreds behind it.

We hope you love this Vegan One-Pot Mac and Cheese as much as we do! If you decide to make it, take a photo and share it with us using #namelymarly on Instagram or Twitter. We love seeing your photos!

Vegan One-Pot Mac and Cheese recipe is delicious and creamy!

Vegan One-Pot Mac and Cheese

This Vegan One-Pot Mac and Cheese recipe is delicious and creamy!
5 from 3 votes
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 513kcal

Ingredients

  • 12 ounce box Elbow Pasta*
  • 1 cup water
  • 2 cups Silk Cashew Milk
  • 1 tablespoon vegan butter
  • 1 teaspoon garlic powder
  • 2 cups vegan shredded cheddar cheese
  • salt and pepper to taste

Instructions

  • Place macaroni, water and cashew milk in a saucepan together over medium heat. Bring to a simmer. Be sure to stir frequently to keep the pasta from clumping together. Reduce heat to low and cook for about 10 minutes, until the noodles are tender and a thick consistency is achieved. If you need to, stir in additional water in 1/4 cup increments.
  • Add the vegan butter and garlic powder and stir until it’s distributed throughout.
  • Add half of the vegan cheese and stir until it’s melted. Add the remaining half, stirring until it’s melted as well.
  • Salt and pepper to taste.

(The products above contain sponsored links to products we use and recommend)

Notes

* Use Gluten-free pasta to make this dish gluten-free
For extra saucey mac and cheese, add 1 – 2 tablespoons extra vegan butter, 2 – 3 tablespoon extra water, and 1/4 cup more cheese.
Calories: 513kcal | Carbohydrates: 76g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Sodium: 713mg | Potassium: 8mg | Fiber: 3g | Calcium: 40mg | Iron: 1.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2021.

13 Responses to One-Pot Vegan Mac and Cheese

  1. Avatar thumbnail image for MarlyAri Reply

    5 stars
    Made this and loved it! I’m not sure if it was the vegan cheese I use (Whole Foods brand cheddar shreds), but it wasn’t becoming as saucy as I hoped for, so I added 1 1/2 more tablespoons vegan butter, a little extra water, and 1/4 cup more cheese. It needed a couple extra minutes on the stove to melt, but it turned out so delicious! So rich. The garlic was an extra yummy note of flavor. My new favorite vegan macaroni and cheese recipe, and I’ve tried so many. Thanks for sharing it!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Ari! I’m so glad you liked this recipe! I love your adaptations and will add those as a note in the recipe too! Vegan Mac and Cheese sounds like something that needs to be on our meal prepping list this week! Of course, that should be on our list every week…but especially now that the weather is turning towards cooler days!

  2. Avatar thumbnail image for Marlylillian Reply

    5 stars
    I have to be honest, I was a little worried that there was not enough liquid. I’m a natural born doubter and added an extra 1/2 cup of water. Thankfully, I needed it. I really love this technique. It’s ingenious, and the dish tastes delicious I added peas and cut up 2 veggie dogs to make it more of a meal. This is my new goto recipe, as it is way too easy.

  3. Avatar thumbnail image for MarlyLaura Reply

    How much does this recipe make?

    • Avatar thumbnail image for MarlyMarly

      Hi Laura. There’s roughly about 7 cups of mac & cheese. Is that what you needed?

  4. Avatar thumbnail image for Marlyjem Reply

    Would this be fine with a different milk, soy or almond. We don’t like cashew milk and I don’t know what I’d do with the remaining milk.

    • Avatar thumbnail image for MarlyMarly

      Hi Jem! I’ve only made this recipe with cashew milk and it resulted in a creamy dish. However, if you want to try another plant-based milk that’s fine. Just be sure to get the plain, not vanilla flavored. Let me know how it goes!

  5. Avatar thumbnail image for MarlySophia | Veggies Don't Bite Reply

    5 stars
    Pasta is always a win in our house!! My kids could eat it with broccoli and be happy the rest of their life. LOL!! Looks delicious!

    • Avatar thumbnail image for MarlyMarly

      I think your kids and me would get along. 🙂

  6. Avatar thumbnail image for MarlyCaroline Reply

    Love everything about this, Marly! That it’s vegan AND made in one pot! Genius! I’ve had a busy work day today and wasn’t sure what I was going to do for dinner…I think you just solved that problem! Thanks!

    • Avatar thumbnail image for MarlyMarly

      Thanks Caroline! Mac and cheese is a perfect anecdote for a busy day, imho. 🙂

  7. Avatar thumbnail image for MarlyRoxana Reply

    Who doesn’t love extra cheesy Mac and Cheese? Plus one-pot meals are THE best!

    • Avatar thumbnail image for MarlyMarly

      I mean seriously…extra cheesy is the only way to go! 🙂

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