The Best Vegan Gluten-Free Mac ‘n’ Cheese

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Holding up a bite of the best vegan gluten-free mac n cheese recipe on a fork

We recently hosted a friend’s birthday party at our place and much to my surprise (and delight), they served our Garlic Mac ‘n’ Cheese as one of the entrées.

But here’s the thing: They made it completely gluten-free, and somehow, it tasted better than mine. Don’t you hate it when somebody does you better than you?

Not me. I kind of love it. I learned something new!

With a few simple swaps, I knew I’d stumbled upon what truly is thee best vegan, gluten-free mac ‘n’ cheese and I couldn’t help but share. Let’s do this!

Making vegan mac n cheese sauce in a pan

Origins of Mac n Cheese

Mac ‘n’ cheese is the ultimate comfort food! But where did it come from?

It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 13th century cookbook from southern Italy. The dish (named de lasanis) was made with squares of fermented lasagne dough layered with spices and cheese.

But maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time!

It’s thought that mac ‘n’ cheese was first introduced in the US when Thomas Jefferson brought back a pasta machine from his travels in Italy. Or perhaps that it originated from a popular New England church dish called macaroni pudding. Then in 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability.

Our gluten-freeplant-based version has all the comfort but without the wheat and dairy!

Vegan Gluten-Free Mac n Cheese

This recipe is above all, simple. It comes together in about 1 hour (including roasting the garlic), and requires 8 simple ingredients.

I’ve been eating mostly gluten-free lately, and in doing so I’ve discovered the pasta brand Bionaturae, which I’m completely smitten with.

Their penne tastes exactly like “real” gluten penne and doesn’t get gummy or have any weird taste! It truly does pass as the real deal.

Blender with ingredients for the best vegan mac n cheese sauce

The other news to report is arrowroot starch. I’ve been using arrowroot – a natural thickener – in things like my Vegan Lemon Curd to thicken sauces, but when I tried it in pasta sauce, the results were unreal.

Are you guys seeing this? When you begin heating the sauce back up on the stovetop, it gets super thick and a little “stringy” like real cheese! It’s a Christmas miracle (in spring, no less).

Whisking sauce for the best vegan gluten-free mac n cheese

The sauce is a classic roux, with the exception of the arrowroot starch, and olive oil in place of the butter. It gets its flavor from vegan parmesan cheese, nutritional yeast, and fresh and roasted garlic.

The result is mac ‘n’ cheese perfection – no lie.

Pan filled with the best vegan gluten-free macaroni and cheese

I hope you guys LOVE this pasta! It’s:

Ultra creamy
Super cheesy
& Seriously the best

Make this when you want to impress friends with an undetectably vegan and gluten-free pasta! It makes a great weeknight meal or one to save for weekend indulging. Our friends added sautéed kale when adding the pasta, which I loved! Definitely feel free to add in greens of choice for more nutritional benefits.

If you give this a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Pan of freshly cooked vegan gluten-free mac n cheese topped with vegan parmesan cheese

The Best Vegan Gluten-Free Mac ‘n’ Cheese

THE BEST Vegan, Gluten-Free Mac ‘n’ Cheese made with 8 simple ingredients in 1 hour! Cheesy, hearty, and so satisfying.
Author Minimalist Baker
Pan filled with a batch of the Best Vegan Gluten-Free Mac n Cheese
4.89 from 131 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days


  • 1 head roasted garlic (see instructions for method)
  • 10-12 ounces gluten-free penne* (I love Bionaturae penne found at Whole Foods)
  • 4 Tbsp olive or grape seed oil
  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
  • 4 1/2 Tbsp arrowroot starch*
  • 2 cups unsweetened plain almond milk (plus more as needed)
  • ~1/4 tsp each sea salt and pepper (to taste)
  • 5 Tbsp nutritional yeast (plus more to taste)
  • 1/2 cup vegan parmesan cheese (plus more for serving)


  • To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.
  • Place directly on oven rack and roast for 45 minutes – 1 hour, depending on size of garlic. You’ll know it’s done when the garlic is very fragrant and the bulb is golden brown. Remove from oven, slightly unwrap, and let cool.
  • At the 40-minute mark, bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
  • In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add arrowroot starch and whisk – cook for 1 minute.
  • Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy – that’s OK! We’re going to blend it.
  • Transfer mixture to a blender, along with the roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out – so gratifying (and delicious).
  • Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.
  • Taste and adjust seasonings as needed – you want it pretty well salted + cheesy, so don’t be shy with the nutritional yeast, salt, and vegan parmesan cheese.
  • Return sauce back to skillet from earlier and cook over low heat until warmed and slightly thickened – about 2-3 minutes – whisking occasionally. As it warms back up, it will thicken and get super cheesy (see photo). For a thicker sauce, leave it as is. To thin slightly, add almond milk 1 Tbsp at a time until desired consistency is achieved. Turn off heat if it starts bubbling too aggressively.
  • Add cooked, drained pasta to the sauce and toss to coat. Then top with 1 more Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size).
  • Optional: Heat oven to high broil and position a rack at the top of the oven. Broil pasta on high for 1-2 minutes (optional), or until golden brown (see photo). Watch closely as it can burn quickly.
  • Serve immediately. I love topping mine with an extra pinch of vegan parmesan cheese – I can never get enough of that stuff.
  • Leftovers keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in the microwave or on the stovetop – add extra almond milk if it’s dry.


*If you aren’t gluten-free, sub regular pasta for the gluten-free and all-purpose flour for the arrowroot starch.
*Nutrition information is a rough estimate calculated without additional parmesan cheese topping.
*Recipe adapted from my Vegan Garlic Mac n Cheese.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 523 Carbohydrates: 67 g Protein: 13.5 g Fat: 23.2 g Saturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 316 mg Fiber: 8.6 g Sugar: 1.9 g
Grabbing a bite of the most delicious homemade gluten-free vegan mac n cheese

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  1. Nicole says

    Hi Dana!

    Absolutely loved it, so did our 4 year old picky eater! I love all the stories you tell, you are hilarious too. Enjoy the recipes they are simple and taste great. I am a new vegan and have tried many Mac n cheese recipes, this is the only one I’ve made twice. Thanks again

  2. faith says

    Like you need another comment here and i NEVER leave comments, but i have to say THIS. WAS. FREAKING. DELICIOUS. YES. MAJOR WIN. Will be putting this in my permanent recipe binder.

  3. Marisa says

    Just made this as a recently new vegan and it’s AMAZING!!!! I subbed the flour for a GF flour blend, and subbed the veg parm cheese for some daiya “cheddar” shreds. I also added some spinach when blending. DELICIOUS!!!!!!!

  4. Imke says

    Hi Dana, here we eat a lot of “pasta” made from zuccini/courgette. We make long strings by using a spiralizer (a sort of pencilsharpener for veggies). This way you eat more veg without even noticing it, just like cauliflowerrice. This sauce would fit magically with our courgetti! Some salad on the side… Yummie.

  5. Natalie says

    What’s the chance the nutritional yeast can be left out? Or substituted? I’ve found in the last year it’s a migraine trigger for me and have been working to find alternatives. Thank you!

  6. Heather says

    I’m a newbie to vegan eating and I bought powdered nutritional yeast. When a recipe calls for NY, is it usually in flake form or powder form that is commonly used?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I imagine in most recipes you could use either Heather! Although, I tend to use the powdered form when I’m adding it to a recipe and the flakes if I’m just sprinkling it on top of a dish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes you can substitute avocado oil but I would suggest rice milk over soy! Leaving out the yeast will probably affect the taste, but if you try it let us know how it turns out!

  7. Silvee says

    I substituted a spaghetti squash for pasta in this recipe and it’s delightful. This is such a fabulous creamy cheesy sauce!

  8. Sunshine says

    Wow there are a lot of comments on this! I really want to make it but I don’t have arrowroot. I could buy some, but I already have two other starches that I don’t always know what to do with. Oat flour or tapioca starch/flour? Or if both of those wouldn’t work, I do have regular all purpose flour. I’m so excited to try this.

  9. C says

    Quite possibly the best mac n cheese I’ve ever had. I subbed mine with brown rice shells and all purpose flour, and added kale and chard. Came out terrific!

    This is definitely my current favorite recipe blog. The only thing that would make it better is if it went 100% vegan! Then I’d recommend the entire blog, rather than jusr specific recipes, to people left and right. Dana, I hope both you and your blog will consider going vegan!

    Thanks for the fantastic recipe/s!

  10. Anna says

    Is it possible to sub the arrowroot starch with corn starch? I definitely don’t have any arrowroot starch!

  11. Lexy says

    I just made this today for a community supper and it went over very well. Everyone who ate any loved it. I will make this again.


  12. Elaina says

    Okay, so this is going to bother me… but there’s not REALLY three hundred and sixteen grams of sodium in this… right? I kinda know the answer but I also kinda wanna be sure before I try this out… 0-0

  13. Jamie says

    Made this today for lunch, it was perfect! I wanted to change it a tiny bit from the alfredo recipe, to be more of a cheddar mac & cheese. I had daiya on hand, which I’m not a fan of whatsoever, but decided to use it. Seriously, it covered the weird daiya taste and worked perfectly. And for those vegans that know daiya- it usually doesn’t melt…AT ALL! This, this recipe was magic. It melted and was creamy and delicious.

    Thank you again, so much! For making delicious & simple recipes for those with food allergies that need their comfort food, too!

  14. Briana says

    I love the taste of garlic, but can’t stand the texture of it. Would this recipe still taste the same if I used garlic powder?

  15. Sarah says

    Do you have to use roasted garlic? It seems like a lot of garlic with having the fresh, roasted, and vegan parm in the recipe.

  16. Rachele says

    Made this tonight for dinner – It was absolutely amazing!!!! I even had 3 omni’s try it and they were floored that it was completely dairy free :D Seriously, thank you SO much Dana. Since becoming vegan I’ve tried 7-8 of your recipes and all of them have been winners. Especially with my non-vegan husband, I’m the only one who cooks and I’ve told him I will only being making vegan things from now on. He hasn’t complained once and has loved everything I’ve made from your recipes so far! I can’t wait to try more of your amazing recipes :D Still not entirely convinced that you don’t use voodoo magic to make these taste so amazingly good LOL

  17. Abigail Barth says

    My boyfriend is eternally grateful for this recipe!! He has gone gf, dairy and egg free for six months and I think he thought he would never see Mac and Cheese again. This rivaled, if not bested attempts at actual cheese versions. It was creamy and delicious magnificence! The roasted garlic is brilliant! Thank you! Thank you!

  18. Kim says

    Oh My!!! Thank you so much for this! I was skeptical as I have not enjoyed many dairy free cheese dishes, but my 8 year old so dearly wanted gluten free, dairy free mac and cheese that I gave it a try. This was incredible! Even my dairy and gluten eating family members said it was really good, one said he wouldn’t have known it was not “real mac and cheese”. I made it exactly as the instructions indicated. For those yet to make it, it is not too much garlic, it was perfect! Don’t change a thing. This recipe is a keeper for sure!

  19. Lacey says

    The first time I made this recipe, it was great! I decided to make it again, but played around with it by adding a couple tbsp of bourbon to the sauce (after pouring the milk), as well as carmelized onions (which I also sautéed with a splash or two bourbon). It turned out wonderful!

  20. Julia says

    This was deliciously creamy, and super garlicky (I love me some garlic!). I’m new to the vegan lifestyle and thought I would seriously miss my creamy pastas – but I’ll no longer miss them with this recipe!

  21. Beth says

    Honistly the best thing iv had or made in my life. I can’t stop making or eating this! I left a comment on a different Mac n cheese and was not happy with it because all I wanted was a creamy,salty and cheesy Mac n cheese. Also, at the time I didn’t have my high speed blender which I can’t stop using! Love it!! Such a great recipe. Thank You!!

  22. Michelle says

    Hi, A friend just sent me your blog because I am a lost Mother who’s 13 year old daughter was just told
    to do the FODMAP diet by our Gastroenterologist. Which in our book means you can eat broccoli and that’s about it. (She is super super picky) I am SO incredibly lost doing this milk and gluten free thing I feel like crying sometimes. So please forgive me if my question seems lame. I just bought the Red Mills xanthan gum stuff that “bonds” ingredients together. So what is the arrowroot starch? Is it the same thing? Better tasting?
    When I looked it up on Amazon it said it was a starch/flour. Is that the right one or is it just starch?
    I try really hard to feed my family wholesome foods that are not processed but this is just an entirely new level. You food looks delicious by the way. Thanks for any advice/help you can give me!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Xanthan gum and arrowroot are very different. Be sure to get arrowroot! It’s like cornstarch but better ;D

  23. Beth says

    Just made this not sure what would happen with my new high speed blender but! Yay! This was awesome. Def getting the book! Thanks

  24. Hannah says

    I’ve made this recipe twice. Once with flour and once with arrowroot starch. Neither came out mac & cheese-y. The first time (flour) the sauce tasted like chicken broth, which was unexpected and baffling but a pleasant surprise and it was yummy. The second time though (arrowroot) it didn’t taste good at all. I packed it for lunch at work and when I opened it the sauce was so thick it was all one glob and shaped like the tupperware container. It tasted like sugary plastic and I couldn’t finish it. I don’t know what I did wrong, but this recipe didn’t turn out anything like I expected either time, lol! I’ll stick to your newer creamy mac & cheese with the vegan cream cheese.

  25. Laura says

    WOW! This is such a great recipe :))) I recently became dairy free and I was so worried about not having mac and cheese in my life. But this will certainly fill the void, thank you!

  26. Melissa Lawrence says

    Hi Dana! We absolutely LOVED this Mac n Cheese! It was so creamy and garlicky! So much better than other vegan ones that I have made with raw cashews. Thank you soooo much! You are my favorite vegan blog and I recommend it to everyone! I use your recipes all week long! Saw your cookbook has been released! Good luck with that! I’m totally buying it. XO

  27. Sherry says

    Hi Dana, question for you! Can arrowroot be substituted with something else, if you are not vegan? If you are vegan, then can coconut flour be substituted?

  28. Alyse says

    May I suggest linking your vegan Parmesan post in the ingredients list? I was so upset at the store to only find “lactose free” parmesan instead of vegan, and the whole time the ingredients to make some were sitting right in my cupboard!

    It’s only a suggestion as I am sure it will help lots of kitchen novices like myself and I notice you do often link recipes for your ingredients.

    • Alyse says

      Can’t edit, but I wanted to add I know that it is linked in the post itself, but not in the ingredients list. I’m sure it’s no surprise to you that lots of us look at the gorgeous photos and don’t actually read every line. Especially not when our stomachs are growling ;)

  29. Katherine says

    THIS SOUNDS SO DANG GOOD. AND LOOKS so dang good. Reminds me a bit of the creamy pasta sauce with roasted tomatoes. I think I’m going to make this sauce today. If I do, I’ll report back!

  30. Rhiannon says

    I made this for the family the other week! DELICIOUS!! Even my son…who’s favourite food is orange kraft dinner >:( loved it. So obviously it’s becoming a frequent flyer in this house.

    Just wondering though, has anyone tried freezing this? Even just the sauce?

    I thought I could maybe make a double batch and save the prep time next go around.

  31. Elizabeth Hannum says

    I cannot wait to try this recipe! Thank you for all of your ingenious recipe ideas that are GF and vegan. xx, Beth

  32. Elisa says

    Incredible. I halved the recipe but forgot to halve the garlic and it was still mega delicious. All the satisfaction of a traditional rich, creamy, hearty mac n cheese sauce but without the stodgy after dinner slumpy ‘blurgh’ feeling. Dana you are brill.

  33. Rhiannon says

    Made this for the fan the other week. My four old… He’s a bit of a Mac n cheese connoisseur. Stumped him! He gobbled it up like nobody’s business. Big thanks for the healthy alternative to the boxed stuff. It was great knowing I satisfied his palette with something nutritious. Definitely putting this in our favorites rotation.

  34. Tara says

    I had never made vegan mac ‘n cheese before, and this recipe was very easy to follow! It was a touch too garlicky for my taste- I might cut back on or nix the sauteed garlic used in the beginning next time and just use the roasted garlic. Otherwise, this is definitely a keeper!

    PS I had never made your vegan parmesan cheese before either and it.was.amazing. I may or may not have eaten a couple spoonfuls on their own…

  35. Crystal says

    My fiance is allergic to wheat and so he has to eat gluten free pasta. I wonder if he knows about your favorite pasta? Anyway, I am totally going to make this for him! Thank you for posting this!

  36. Tina says

    Thanks Dana. My husband said it was the best thing he’s ever eaten!! He can’t wait to take the leftovers to work to impress his carnivore coworkers. I added sautéed mushrooms, diced tomatoes and a pinch of cayenne. Soooo good.

  37. Sarah says

    hi!! I’m not gluten free, but I do have tapioca starch on hand. Do you think that would be a good addition? I heard that it adds a stretchiness to homemade vegan cheeses.
    Thanks so much,

  38. Meghan says

    I made this over the weekend and it was ah-ma-zing. I was craving something savory and creamy and this totally hit the spot.

    One suggestion for anyone looking to reheat (which I frequently do with your recipes for lunches during the week!) I would suggest only mixing the amount of pasta and sauce you plan to consume immediately and leaving the rest separate. I stored it in the fridge for a couple days and although still delicious, I think it would be creamier and yummier if I’d poured the stored sauce onto plain pasta before microwaving.

    Anyways, wanted to share my thoughts :)

    • Sarah says

      Hi Meghan! I plan to make this for a few omni coworkers for a lunch potluck. I’ll definitely have to make it ahead the day before and bring it in. Would you recommend bringing the cooked pasta in separate from the sauce and microwaving it all together, or microwaving each separately and then pouring the hot sauce on the pasta before serving?

      This question may seem silly but it’s like my one shot to impress them with vegan food so I wanna make sure it’s perfect hahah

      Thanks for your help!

      • Meghan says

        Hi Sarah! Apologies for the late response – the way I was thinking about trying it next time is heating the two separate and then mixing them together right before serving. Hope this helps :)

  39. Lindsay says

    This is incredibly delicious! I caramelized 3 onions and blended it in since I was low on garlic (though enough for the sauce). Fantastic recipe. Thank you!

    • berta says

      I think so! I doubled the recipe and didn’t have enough almond milk so I used vegan no-chicken broth. It turned out great! I also added kale for added nutrition. This is an awesome recipe!

  40. Veronica says

    I have made many vegan cheese sauces… This takes the cake without a doubt. Love love love it!! Will always make it! ?
    Thank you!!!

  41. Karin says

    This was incredible! The sauce is just so cheesy. I would love for you to adjust it to make broccoli cheddar soup! It was reminiscent of that flavor and texture.

  42. Taylor says

    I have yet to find a recipe of yours that I don’t LOVE, but this mac and cheese is beyond AMAZING.

    When I read the post, I wasn’t convinced of the magic powers of arrow root but I was VERY pleasantly surprised, and convinced. I have yet to meet a vegan mac and cheese that REALLY satisfied my cravings for traditional mac and cheese but this recipe was spot on.

    I roasted some broccoli and tomatoes while the garlic was roasting, and while they were excellent additions I think it would have been amazing even without them!!

  43. Rebeca says

    Made the exact recipe… Loved it!!! Only difference was the use of real parmesan cheese. Will make it again.

  44. Aimee says

    I made this and it was amazing! Husband agreed. I followed exactly, only decreasing the oil to half the amount, and added kale to the “cheese” sauce as it was thickening right before I threw in the pasta. I definitely will make this again.

  45. Ella says

    This was amazing! I’ve actually eaten it 3 times this week.
    Don’t judge me! I added coconut “bacon” in for that extra hit of flavour and texture. Thanks Dana!

  46. Brittany Stites says

    Just made this for dinner tonight! delish! and we topped it with some chili garlic sauce. so good!

  47. Hannah says

    This tasted wonderful! I added extra salt and smoked paprika in mine. So satisfying. One thing though, I used flour instead of arrowroot and I had to add extra almond milk because it was SUPER thick. So substituting it 1:1 wouldn’t be accurate – probably a little less flour, haha. Also, what’s your take on using cornstarch?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Totally fine! Although there is some concern on whether or not standard cornstarch is non-gmo friendly, so I just stick with arrowroot to be safe! Glad you liked it, Hannah!

  48. Laura B says

    Good heavens… I think this is the best mac n cheese I’ve ever eaten in my life. This is about to be a staple in my home. The recipe was so simple, used ingredients I had on had, and that roasted garlic… to die for. Thank you, Dana!

  49. Vimilimitex says

    I substituted unsweetened soy milk for the almond milk, brewer’s yeast for nutritional yeast and left out the parm since I didn’t have any. Maybe the lack of parmesan is what made it so bland?

  50. Latoya says

    My son has Galactosemia and also now allergies to all nut :(. Would soy or rice milk also work well with this recipe?

    Thank you!

  51. Katie says

    Suuuper yummy. I am so glad I made this for dinner. Broiling it with the vegan parmesan cheese made it simply yummier ~ I’ll probably add a bunch more on top next time! And to think I was gonna skip that part! Ha!
    Thanks again Dana for a super scrumptious delicious creamy dish! :D

  52. Jen MacLean says

    No other recipe I’ve attempted in the last 6 months has made me and my husband as happy as this one. This is the very best mac and cheese recipe we have had since we stopped eating dairy. I just made this tonight with a crunchy salad and tangy Vinaigrette to cut the creamyness….not that you need to – it is delish! Make this recipe as soon as possible- it is now my new standby for a soulfood pasta. Thank you!

  53. Alexandra says

    So good! Made it last night for dinner and had some for breakfast. I used extra garlic and next time try flour. The arrowroot tasted not gritty butlike little granules( not sure how to explain). Thank you been looking for this!

  54. Noel says

    Greetings Dana,

    I always look forward to your recipes! This one was amazing the texture was fantastic and it really stretched and acted as real cheese! Kudos to you! Also my boyfriend who eats mostly vegan/vegetarian but does partake in some hardy meat sometimes thought that it was better than real mac and cheese! Thanks so much! Yo da bomb!



  55. Cassie says

    I absolutely loved mac n cheese as a kid! I love that this is dairy free because my body SERIOUSLY rejects cheese, milk and cream in most forms!

  56. Maya says

    I love everything about this recipe. I’ve been making my cheese sauce with butternut squash but I will definitely give this one a try. Thank you! ?

  57. Coker says

    After I got this in my inbox, I went to two different stores to gather all of the ingredients and made it last night. I’m a hardcore mac n cheese enthusiast and haven’t been too terribly impressed with most faux ones since going vegan 6 months ago, but this recipe was stellar! I left out the garlic for time’s sake and it turned out amazing. It tastes better as leftovers for some reason. I’m convinced you’re either a magician or a witch. But either way you have an artist’s palette and your talent is unmatched. Thank you!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Coker! Try the roasted garlic next time. It takes it to another level!

  58. Justin says

    I made this tonight and it was a real triumph. I added some turmeric for colour and smoked paprika for extra flavour. I’m saving this recipe.

  59. Emilie @ Emilie Eats says

    I’ve been dying for this recipe ever since you teased us on Instagram! I’m always on the search for awesome vegan mac n cheese recipes, since that was one of my favorite foods before I went vegan. This is on the top of my to-make list asap!!

  60. krystal says

    Holy moly this sauce looks AHMAZING! I’m planning a cross country move in a month so my husband might stroke out if I buy something for the pantry we’re trying to empty (arrowroot starch). This will most definitely be our first post-move, post-road-trip, dinner. I can feel the stress washing away just thinking about it!

  61. Leaf says

    I’m so happy to see this on the website!! The original vegan garlic mac n cheese is one of my favorite things to make. It really is the best! But I’ve only ever made it gluten free, and I’d wondered if maybe it would somehow be better tasting if I stuck to the recipe, but according to you gluten free is better! Glad to know I haven’t been missing out.

    I have never used it with arrowhead starch, just Namaste gluten free flour. Can’t wait to try the modification :))

  62. Jaclyn says

    Sounds delicious! I don’t have some things: Can I sub arrowroot starch with potato starch, unsweetened almond milk with sweetened soy milk, and olive oil with coconut oil? Those seem like significant changes but that’s what I have now!

  63. Bekah M. says

    I just tried this with Farfalle pasta for my little sister who recently became vegan. She loved it!! Thanks so much for the recipe. :)

  64. Emily says

    Looks great, can’t wait to try it! Could you use your parmesan recipe or do you recommend store bought?

  65. Melissa says

    Oh my, I cannot wait to try this delicious looking recipe this weekend!! I will be grabbing a few things from Whole Foods tomorrow!!
    Thank you! Looking forward to diving in!!

  66. Katharine says

    Do you mean to add only 1/4 tsp parmesan cheese to the sauce? The rest of the recipe only calls for an additional tablespoon, yet the ingredients list says 1/2 cup of the parmesan.

      • Jo says

        I’m confused lol … do we add 1/2 cup of the parm and 5 tablespoons of nutritional yeast at step #7? Or only 1/4 tsp of each ingredient listed in that step?

    • Hannah says

      It reads to me like “1/4 teaspoon each salt and pepper,” so 1/4 teaspoon salt and 1/4 teaspoon pepper, and then the above called for amounts of nutritional yeast, vegan parm, etc?

    • Heidi Hintz says

      I understand the grammatical confusion. In step seven, the recipe should read, “Next add 1/4 tsp each salt and pepper, the nutritional yeast, and the vegan parmesan cheese…”

      • Becca says

        I had this same issue and ended up messing the sauce up! Definitely recommend changing the wording in step 7 to make this clear!

    • Xylina says

      I made a lil chia slurry bc I didn’t have either corn startch or arrowroot at the moment and it thickened up real quick! If you have a vitamix, the chia seeds will grind up in the sauce but if not, grinding the seeds in a coffee grinder has always worked for me! Good luck to ya!

  67. Dominique Fraling says

    Omg I can’t wait to make this I’m ready to go the the market a day early just to make this lol…

    Thank you a live saver

  68. Mary says

    Wowsers! I’m not a vegan, but I love nutritional yeast and almond milk. Would it be weird or maybe not compatible to use regular parmesan cheese with the rest of the recipe as is?

  69. simon says

    I’m not gluten intolerant so I’ll try this with regular pasta. I like the roasted garlic aspect and I’m always on thelook out for a good vegan mac.

    • Mollie says

      How did you get on doing this with regular pasta? I’m not gluten intolerant either and I have everything at hand except gluten free pasta.

      • Alice says

        HeyMollie, there is no difference btw regular and gf ? pasta except for the gluten. Sure it won’t affect the recipe. I’m making it for lunch atm. :)

  70. Natalie | Feasting on Fruit says

    This looks like gluten-free saucy cheesy perfection! Thanks for gluten free-ifying it, this will fit right into my current pasta obsession :)

  71. Caitlin says

    Hello! I was actually doing this already – following your recipe but using gluten free pasta (and breadcrumbs) and arrowroot – and I too, was AMAZED! And so grateful – I’ve recently had to transition to eating gluten free and your recipe made it pleasant. Thank you!

  72. Laura says

    You are such a goddess of all things comforting and tasty. Plus the use of a full head of garlic SPEAKS to me. Love it all so much. xo

  73. Tracy | Pale Yellow says

    This looks amazing! I have arrowroot starch at home (I use it in my dry shampoo), but I’ll have to start using it in the kitchen now!

  74. Ellie | Hungry by Nature says

    I’ve yet to use arrowroot starch but I’m thinking this is the recipe to give it a go! You have me drooling at my desk this morning.

  75. Janel | Peach and the Cobbler says

    Holy smokes this looks beyond dreamy! Drooling on my keyboard at 8:30am…is it lunch time yet?

  76. Celeste | The Whole Serving says

    This looks so delicious! I like using arrowroot to thicken sauces. I actually make a sauce similar to this one for broccoli and rice in which I add in a bit of turmeric to give it that cheesy look. The first time I made it for my daughter she had no idea I didn’t use real cheese. She loved it.

  77. Kristi says

    Oooo! I’m excited to try this.

    I wish I could try it like, right now. As much as I love cooking, I don’t wanna cook. XD I need mi mama ;)

    Looks so good!

    • Tom ~ Raise Your Garden says

      Ohhhh, I didn’t even realize the app was an option! Doing that too. Anyhow, Mac N cheese is huge in this house, my wife just confessed the version she was using called for 4 sticks butter with just 1/2 box pasta. I mean, it was good, but how good for you? Plus it had 2 cups heavy whipping cream. I must say, you version looks excellent and we’re “trying” to eat healthier. We’ll let you know Dana! Thanks.

    • Lori says

      Wow!!! This was crazy delicious! And by far the best gf, vegan mac and cheese recipe I have made or tasted! For anyone in similar situation, I only had 1.5Tb of arrowroot left in pantry so subbed the rest with tapioca flour. Perfection! Added some greens in first bowl and while tasty, went back for more and frankly, couldn’t put spoon down to get to greens as I just shoveled in the pure mac and cheese. ? Thank you so much for sharing!