Vegan One-Pot Mac and Cheese

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.

Dig in and enjoy this simple and easy Vegan One-Pot 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! 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!

Why You’ll Love Vegan One-Pot Mac and Cheese

You’ll want to make this dish again and again because this is another one of those “keep it simple” recipes where we work to keep the ingredient list on the minimal side. Also, you can use gluten-free macaroni to make this vegan one-pot mac and cheese gluten-free too.

Today I’m using the Silk® Unsweetened Original Cashewmilk. It’s 1/3 the calories of skim milk, but made with the creaminess of cashews so it adds a special touch to your vegan recipes.

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
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan One-Pot Mac and Cheese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 513kcal
Author: Namely Marly


  • 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


  • 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.


* 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.
Nutrition Facts
Vegan One-Pot Mac and Cheese
Amount Per Serving
Calories 513 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g25%
Sodium 713mg30%
Potassium 8mg0%
Carbohydrates 76g25%
Fiber 3g12%
Protein 9g18%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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13 Responses to Vegan One-Pot Mac and Cheese

  1. 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!

  2. 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.

    • 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!

  3. 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.

  4. 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!

    • 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!


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