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 130 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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My Rating:

  1. Carissa says

    First attempt at making vegan macaroni and cheese. I was pleased with the final result in both flavor and texture. Made mostly as recipe is written. Reserved some of the pasta water to thin the sauce to desired consistency. Did not add additional parmesan at the end and did not broil. Approved by my non- vegan 10yo.

    • Support @ Minimalist Baker says

      Yay! So glad to hear you both enjoyed, Carissa. Thanks for the great review and for sharing your modifications!

      • Carissa says

        Round two…used the recipe for vegan parmesan instead of store bought. Added broccoli and cauliflower to the pasta water towards the end of cooking time. Used some pasta water again to thin the sauce but need to tweak the amount further for the right consistency. Was definitely more salty than I desired. Overall, still satisfied with the recipe though.

  2. Taylor says

    Hello, this will be my first time making this dish and I was wondering if I could substitute the vegan Parmesan with cheddar and mozzarella vegan cheese? The store was out of Parmesan

  3. Emma says

    Can I leave out the nutritional yeast from this recipe and substitute store-bought vegan Parmesan cheese? I cannt eat nutritional yeast or cashews on my nutritional protocol. Thank you – big fan!!!

    • Support @ Minimalist Baker says

      Hi Emma! We haven’t tried that, and brands vary a lot, but it should work. Let us know how it goes!

  4. Katcsy says

    For the “cheese sauce”, I’ve skipped steps 4 and 5 by blending everything together (excluded the starch and oil). And then heating it up with the cooked pasta. I’ve added some steamed pumpkin and sweet potato into the mix, and it tastes delicious! Love it on pizzas too.

  5. Darlisa Wajid-Ali says

    Amazing and delicious! I followed the recipe exactly, and it came out perfectly! I’m definitely sharing this with friends and family!

  6. Melissa says

    Absolutely love this recipe! My blender can’t take hot things, so I whisked the arrowroot into the milk before adding to the skillet and continuing to whisk until it thickened. No lumps!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Melissa! Thanks for the lovely review and for sharing your technique! xo

  7. Danielle says

    I’m planning on making this for thanksgiving- can I top with breadcrumbs and bake it, as well as reheat in the oven? Thanks!

    • Support @ Minimalist Baker says

      Hi Danielle, Yes that could work, but we haven’t tried it, so we can’t say for sure! Let us know if you try it!

  8. Bethany says

    This is such a great recipe! My mom now is dairy and gluten free due to health problems and the thing she misses most is mac and cheese. I made her this recipe tonight and it was super easy and she loved it! I had some as well and it was super rich and creamy without making me feel heavy like I normally do when I eat macaroni and cheese. This dish will definitely by a common occurrence in my home. :)

    • Support @ Minimalist Baker says

      Aw, we’re so glad she was able to have it and that you both enjoyed it! Thanks so much for sharing, Bethany! xo

  9. Paul says

    Also thank you thank thank you! I only discovered your recipes recently and this is my second go and both times have been amazingly delicious 🙏🥳👏🏻❤️

  10. Paul says

    Absolutely delicious! Cooked it for my partner and daughter and everyone had seconds! I confess I did add mushrooms and peas into it 😊

    • Support @ Minimalist Baker says

      Hi Dorothy, You could try freezing the sauce, but we think the noodles would get mushy- unless maybe you cook them until just barely al dente? Let us know if you give it a try!

  11. Krista Damato says

    This dish had become our “go to” Mac and cheese. It’s so easy my partner makes it with ease! I will note that it is best on the night as it dries out a bit as a leftover but it’s still garlicky, delicious. Def a fav.

  12. sandra forte says

    WOW….the best Mac and Cheese ever…..and it’s healthy. Yes I know I can’t believe it either…but trust me it’s true…this will change your vegan life. I also do this without the pasta but substitute it with steamed cauliflower and potatoes. Thank you so, so much Dana xx

  13. Tammy says

    Is there a difference between the Bragg’s nutritional yeast that you linked to, and Bob’s Red Mill Large Flake Nutritional Yeast?

  14. Danielle says

    Made this for lunch today. Halved the recipe and subbed tapioca starch for arrowroot. It was really delicious. I haven’t had Mac and cheese in years due to a gluten and dairy allergy. I appreciated the minimal ingredients and the quick cook time (less than an hour due to halving the roasted garlic). My husband (no dietary restrictions) even liked it!

  15. Katie Gallo says

    My husband is severely intolerant to dairy and I have issues as well so avoid it as much as possible. First time making this and not only was it easy to make but it was also delicious! My husband even said he likes it better than the Mac he usually gets at our favorite vegan restaurant.

  16. Cece says

    Can I use a food processor instead of a blender? This will be my first time making Mac n cheese. Excited can’t wait. I use all your vegan recipes and they always come out so good. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t get quite as creamy, but yes that should work! Cover with a towel when blending to ensure it doesn’t splatter.

  17. Kristen says

    LOVED this so much! I’m doing some freezer meals as I prep for our first baby’s arrival very soon…do you think this would freeze well? Thank you :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Kristen! You could try freezing the sauce, but we think the noodles would get mushy- unless maybe you cook them until just barely al dente? Let us know if you give either way a try!

  18. Becky says

    This was the best vegan mac and cheese I have tried! Used a combination of soy and coconut milk as it was all I had in the fridge and it was delicious. Slowly converting my boyfriend to being vegan with you recipes- Thank you!

  19. Casey says

    My non-vegan, non-GF family LOVED this — especially my mom, the garlic lover (who dipped bread in her leftover sauce). I subbed cornstarch for arrowroot starch, and oat milk for almond milk, because that’s what I had on hand. Also subbed some garlic powder for a garlic clove because I was one short. Came out super creamy and amazing!

  20. Haley says

    THIS WAS PHENOMENAL!! I used just the minced garlic & it was just fine!
    Also, used water instead of almond milk just due to preference! Topped mine off with some onions & smoked paprika!

  21. Brooklynn says

    I make this recipe for my boyfriend and I 1-2 times a month! We love it sooooo much! So creamy and delicious. I can never find vegan parm so I substitute with daiya mozza and cheddar shredded “cheese”. And I have recently switched to using fusilli style noodles to really grab onto more of the sauce. Also, when I broil the pasta at the end I like to top it with extra cheese shreds and some gluten free panko crumbs for a lil extra crunch/texture. Thank you for this recipe that has become a staple for us!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Brooklynn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Christine says

    I found this tasted way too much like garlic (and I didn’t even add the roasted garlic I just added about 6 minced garlic bulbs), the texture was amazing, still not enough of a cheesy flavour so I’d add Atleast 1-2 Tbsp of nutritional yeast in the future. Also the vegan parm was OMG so good. Made this into a jalapeño Mac and cheese and the parm truly made the dish !

    • Support @ Minimalist Baker says

      Hi Christine, roasting garlic actually makes it taste more mild, so using minced raw garlic was likely what caused that. Hope that helps!

  23. Sarah says

    I made this and replaced half the noodles with a head of roasted cauliflower…so so good! Next time I think I’ll try replacing some of the cashew parmesan that’s with blended into the sauce with a bit of the cauliflower.

  24. Su Hampson says

    Made this the other evening amazing. The best Vegan Mac n Cheese recipe ever. Not sure if the garlic would go down well next day at work but as all of us are either furloughed or working from home at the moment it was not an issue will definately be on the menu again, thanks Su

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Su. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Capa says

    Delicious. My husband loved it and was so surprised it was vegan. He asked me to do it again and that’s what I’m doing right now. I made Parmesan mixing almonds, nooch and dry bread. It was good . Thanks for the recipes.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Capa. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Brad says

    This is the one peeps, look no further. Taste’s like a good mac and cheese should, plus it’s super easy. Highly recommend

  27. Caity says

    This recipe came out delicious! This was my first time trying vegan mac and cheese and what a success! I two servings of pasta with it and there is leftover sauce for tomorrow. I also roasted the garlic in my air fryer instead of the oven. I put it in for 8 min at 400.

  28. Mary Beth says

    So delicious. I’ve made it twice. The second time I omitted the roasted garlic in order to save time and I actually liked the result better. Also, I used slightly less salt in both this recipe and the vegan parmesan cheese one and liked the result better.

    I feel healthy after I eat this AND it gives that satisfying, comforting mac ‘n cheese feeling. Thank you!

  29. Nicole Szell says

    This recipe is amazing. First time I have ever tried to make vegan macaroni and cheese and your recipe hit it out of the park. I used the pea milk substitute instead because of allergies and the sauce consistency and taste was amazing. Thank you thank you for a wonderful recipe!

  30. Ines says

    such a delicious receipe. Thank you for sharing. The time for the roasted garlic is extremely worth it :-D I used homemade cashew milk, added a pinch of tumeric for a bit of yellowish color and used dried garlic instead of the fresh, minzed garlic (because I, genius, roasted the only head of garlic I had ;-) )

    your vegan homemade parmesan is henceforth a staple in my fridge!
    Love, Ines

  31. Aly says

    This recipe is NO. FRIGGIN. JOKE. A MUST try. It was insanely good and true to the flavors and consistency of tried and true Mac and cheese.

    I made some mods because I had almost everything in the pantry already: used regular parm, sub-ed arrowroot for ap flour, regular noodles, coconut milk for almond milk. Didn’t even need a high powered blender, magic bullet did the trick!

    The best thing about this recipe is that the sauce cleans up SO WELL. I don’t like making Mac and cheese as I have to let the sauce pan soak overnight. Not this stuff. It’s friggin magic. Clean up was a breeze.

    Definitely try it out! Great weeknight dinner.

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Aly. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Kim Mannion says

        I used chilli infused olive oil so had a bit of a kick to it!! Definitely keeping this receipe.
        I didn’t cook up too much pasta so I have lots of the cheese sauce left over.. any suggestions on what I can use it for?

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed it, Kim! We think it would be delicious over roasted broccoli.

  32. Michael Lewicki says

    Made this last night. It’s everything and more!! Easily one of my favourite vegan recipes. Didn’t lack on flavour and was just as cheesy as the regular version. Hit this out of the park.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michael. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Emily says

    I made this recipe for my family and everyone loved it! I did sub the parm for vegan Mozzerella and it tasted just as good! I also added a little bit of cayenne to the sauce to give it a little kick. Very pleased and will make it again!

  34. Brittany says

    Hi Dana,
    I made my cashew sauce but the sauce was “grainy” should I soak the cashews in hot water for a certain amount of hours to get the sauce creamier and remove the grainy texture?
    Thanks so much ?❤️

    • Support @ Minimalist Baker says

      Hi Brittany, what type of blender did you use? It sounds like maybe it wasn’t quite powerful enough or needed more blending. Soaking might also help!

  35. Yvonne says

    Perfection. And very forgiving. I did not have any vegan parm, so I tried mayo for extra zip and some amber beer. Ok, so maybe not the same recipe anymore, but the basic idea is the same, and it turned out seriously “cheesy” and not in a compromise kind of way. I think the garlic is key. Thank you!

  36. sasha says

    This mac n cheese is sooo good!! I thought it was too much garlic but since it’s roasted the flavor isn’t nearly as strong. Made this for thanksgiving and everyone loved it(:

  37. John Rotellini says

    This sounds great! While I can eat gluten and often eat dairy, I’m heading to a Friendsgiving party tonight and want to make something that my vegan and gluten free friends and I can all enjoy. My only hang up with this recipe is the almond milk – I’m VERY allergic to tree nuts (not coconut though) and am not über familiar with dairy replacements. Any tips on what milk would be a good substitute in the recipe to keep it as “true to mac n cheese” tasting as possible while keeping all of us happy?

    Thanks so much! I’m very excited to try this!

    • Support @ Minimalist Baker says

      Hi John, we think oat milk would work well. Just make sure it is unsweetened plain, not vanilla or sweetened. Let us know how it goes!

  38. Rebecca says

    This is truly DELICIOUS and it works really well to substitute sunflower seeds for the cashews for those with nut allergies.

  39. Chantelle says

    I’d love to try this recipe but I have a yeast intolerance. If I used your yeast-free cashew parmesan and omitted the nuritional yeast, would the recipe still be “cheesy”?? Thanks!

  40. Cathy says

    Hello. Made a similar recipe but added too much liquid so it is thin sauce ratio to macaroni. Any suggestions? Thanks

    • Support @ Minimalist Baker says

      Hmm, unless you haven’t yet mixed the sauce and pasta, we aren’t sure. If you haven’t, adding additional arrowroot starch might help thicken it.

  41. Tina says

    New to this way of cooking and I just started cooking a few months ago! Question is if I am using flour instead of arrowroot starch do I use the same amount of flour as the starch?

    • Support @ Minimalist Baker says

      Hi Mari, we haven’t tried that and can’t say for sure, but it might work! An upright blender would be best for this recipe though. Let us know if you give it a try!

  42. Janet Dean says

    Amazing!! My toddler has a gluten/dairy/nut allergy so I decided to make this for dinner tonight. Subbed almond milk for oat milk and it was delicious!! Thank you.

  43. Alison Gannon says

    Slightly confused. Are you using the homemade vegan parmesan e.g cashews and nutritional yeast or a block of substitute vegan parmasen.

    • Support @ Minimalist Baker says

      Hi Alison, homemade vegan parmesan (you can click the link for our recipe). Hope that helps!

  44. Anni says

    Similar to cheese sauce I used to make for kids, but I did fried garlic and onion. Warm milk in microwave . Put all ingredients in blender , including arrow root and whizz
    Warm through to thicken

  45. YLW says

    Just made this and it was wonderful! My husband has recently gone wheat free and can only eat limited dairy for health reasons and this made him so happy. He said that if I had handed him a bowl of this before his diet change, he would have thought it was some of the best mac he’s ever had! I used garlic powder instead of all that roasted garlic because I wanted to have a more “classic” tasting mac and cheese :)

    Question: is there a way to make this freezer friendly? And is it possible to make this, refrigerate it, and then bake it the next day?

    • Support @ Minimalist Baker says

      We are so glad to hear he enjoyed it! Thanks so much for sharing! You could try freezing the sauce, but we think the noodles would get mushy- unless maybe you cook them until just barely al dente? We haven’t tried preparing in advance and then baking and aren’t sure whether that would work. Let us know if you give either way a try!

  46. Cindy says

    OMG, I LOVE this recipe. Talk about comfort food without the guilt. So creamy and good. I ate too much the first time, I admit it. Even my very picky 4 year old granddaughter gave it two thumbs up. Thank you for sharing this recipe. I will make this often.

    • Support @ Minimalist Baker says

      So glad you and your granddaughter enjoyed it, Cindy! Thanks so much for the lovely review! xo

  47. Karina says

    This has become a favorite dinner for my husband and I! I’ve seriously lost count of how many time I made it. Thank you for this delicious dairy free gluten free recipe!

  48. Lauren says

    This was delicious! My husband and 19 month old daughter loved it as well. Definitely the best vegan mac and cheese I’ve ever made – perfect creaminess, garlic flavor, and so satisfying . I used red lentil pasta (16oz) and did not adjust the measurements for the sauce, and it still made plenty of sauce to cover the extra pasta.

  49. Christy says

    Never did i think it would be possible to have vegan mac n cheese taste as good as the real deal, but this recipe has made me a believer! My boyfriend and I absolutely loved it! The only bummer was the next day I added some almond milk to the left overs in a pan when I reheated it, because the sauce was super thick, and it didn’t taste right. Perhaps there is another way to reheat the next day without it tasting funny. Still I’m having my boyfriend make it again a week later and can barely wait. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      xoxo! Thanks for sharing! Yes, the next day the sauce gets thick, so thin with almond milk. And store it separate from pasta if possible. Best when fresh!

  50. Katie says

    Absolutely delicious!! I combined the pasta and sauce in a large pyrex dish the night before and refrigerated for a bbq I was hosting the next day. Reheated in the oven without issue. I brought the dish to room temp first, then added extra almond milk, mixed everything up, then popped it in the oven for 30 minutes at 350 degrees. Then I sprinkled breadcrumbs on top and broiled till golden brown. Huge hit for vegans and non vegans alike! The whole dish was eaten. Will definitely be making again for future get togethers.

  51. Tailar says

    I haven’t made this recipe yet, but every recipe I’ve tried would get 5 stars! Could you use minced garlic for this recipe, or would the flavor be too strong?

    Thank you for any help!

  52. Francia Burg says

    Hi there!! I want to make this recipe but I don’t have arrowroot starch, can I substitute this ingredient for something else? I have Carregan powder, potato starch , tapioca starch lol

    • Support @ Minimalist Baker says

      Hi Franica, corn starch would be the best substitute, but tapioca starch might work. Let us know if you give it a try!

  53. Milena says

    I would love to make this but have a couple of questions:

    I don’t want to turn the oven on just for 1 roasted garlic, can I do this ahead when the oven is on for something else? How long would the garlic keep, if making ahead is possible?

    Can I freeze this? I know ordinary cheese sauce will be strange, could this work?

    Thank you so much!


    • Support @ Minimalist Baker says

      Hi Milena, We think the garlic should keep up to 1 week. We haven’t tried freezing the sauce, but it should work! Let us know if you give it a try!

  54. Erin says

    I make this all the time without a blender (because I don’t have one) and it’s awesome! In a hurry, I skip the roasted garlic and go for regular sauce. I’ve made it a few times without the vegan cheese too, and it’s still yummy!

  55. Karen says

    I’d like to make this recipe but not with nutritional yeast, which is toxic. It’s basically MSG, even the natural or organic type. I will try it without any nutritional yeast & see how it comes out.

    • Bea Ghanadzadeh says

      Hi Karen,

      I’m in the same boat as you. I substituted the nutritional yeast for a couple of teaspoons of coconut aminos and it worked a treat. Still gives it a cheesy flavour, without is good too, just tastes like creamy pasta instead of cheesy pasta ?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Coconut aminos is a soy sauce substitute made of aged coconut sap and salt. It’s mostly salty and a little sweet and works wonderfully in Asian dishes, sauces, marinades, and more. It can be found in most grocery stores, or online!

    • Support @ Minimalist Baker says

      Hi Nikki, we haven’t tried that, but it might work! We definitely think a blender would be best though. Let us know if you give it a try!

  56. Chelsea Moffat says

    I have been struggling with dairy and cheese so I am very keen to try this but my husband is allergic to cashews so the vegan Parm would be an issue, could I sub some vegan cheddar (ex. Daiya shreds ) or perhaps another nut into the parm to keep it nut free?

    • Support says

      Hi Chelsea, we haven’t tried that, but it might work! Alternatively, you could use our cashew-free vegan parmesan recipe or find a store-bought alternative. Hope that helps!

  57. Ellen says

    This was tasty!

    I am calorie counting, so instead of the GF pasta, I did about 19 ounces of cooked (separately, in the crock pot) spaghetti squash, 4 ounces of drained frozen spinach, and about 85 grams (after being sauted) of baby bella mushrooms. I had doubled the sauce recipe, but only needed half, and even then, it looks like there is more sauce than necessary; so next time I might add more spaghetti squash/spinach. Also, to save on calories, I used Earth Balance Buttery Sticks (dairy free), which has a bit fewer calories than olive oil. From the MyFitnessPal recipe/calorie counter, it looks like these modifications brought the calories down to 278 calories/serving.

    I put all of these in a square 8×8 pan, and am looking forward to eating it this evening after baking it a bit – while everyone else has dairy/calorie filled traditional MacNCheese :).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Ellen! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  58. Linda says

    I just made this recipe for dinner and it was amazing!!!!!!! I did use less garlic (only 1 clove on the stove with the oil), but lots of vegan parmesan on top before I broiled it and it came out soooooo creamy. Having recently become vegan a few months ago, I would say this is just as good the old way I used to make macaroni and cheese, but this is much healthier. I think I would use a couple more cloves of garlic when I make it next time as I really couldn’t taste the garlic. Also, I was thinking perhaps to add gluten free crumbs on top before I broil it. Anyway….thanks for the great recipe. I’ve added it to my collection.

  59. Lizzie says

    This looks gorgeous. I have a leek left over in the fridge. Could I add this instead of the garlic in the beginning and cook it in vegan butter ?

    Also a whole head of roasted garlic for the sauce sounds like LOADS!!! ???

    • Support @ Minimalist Baker says

      Hi Lizzie, we haven’t tried using the leek, but it might work! We don’t think it would be quite as flavorful as the garlic, but if you give it a try, we would love to hear how it goes! Roasted garlic has a more mild flavor than fresh, which is why this recipe has a whole head. Hope that helps!

  60. Sam says

    Yum! This really is cheesy. Ive made this several times now. Definitely the best vegan mac and cheese I’ve come across. I added some sautéed kale, cauliflower, broccoli for some veg. I’ve also made it without the roasted garlic and just extra chopped garlic. So good!

  61. tanya says

    Thank-you for this amazing looking recipe! Would you have any suggestions for making it garlic-free? I use asafoetida to replace garlic typically, but I feel like it may need a bit more help than that to be noticeable in this rich sauce?
    I appreciate your wisdom!

    • Support @ Minimalist Baker says

      Hi Tanya, we haven’t tried that, but would suggest adjusting the nutritional yeast and parmesan cheese for more flavor. You could also play around with adding spices such as paprika. Hope that helps! If you give it a try, we would love to hear how it goes!

  62. Caley says

    Hi! I skimmed most of the comments but didn’t see this one, so I apologize if you’ve already answered it.

    I’m GF, but not vegan — so while I’m well versed in GF cooking, vegan food is new territory. I need to send a vegan comfort meal with my boyfriend next weekend, who’s best friend’s mom just passed. Most of the guests will be non-vegans, so I wanted to make sure his friend had something comforting to eat. Since it has to be made at least one day before it’ll be eaten, and also survive a 5-6 hour car trip, and then be coooked/reheated after the funeral, I was thinking of just sending the sauce in a jar and relying on my boyfriend to make the pasta when it’s time to eat. Have you tried making just the sauce in advance? Would it survive the trip okay in a sealed container like a mason jar?

    Thanks in advance!

    • Support @ Minimalist Baker says

      That should work! But we would recommend scaling back a little on the arrowroot and when reheating it, adding more almond milk to thin as needed. Hope that helps!

  63. Michelle says

    Oh my goodness. This was delicious. I paired it with some peas we had in the freezer (reminiscent of my best friend’s VERY dairy-based peas and macaroni . . . but better and healthier), steamed broccoli (who doesn’t love broccoli and cheese?) and some BBQ tofu. Incredible kid-friendly, delicious and plant-based meal. I think my 3-year-old nephew would consume this happily. Amazing recipe as always – thank you so much!

  64. says

    I am not a very good cook…but I recently adopted a whole foods plant based diet and so wanted to try this out. It was PERFECT! I served it to a non-vegan friend and he loved it! I’m going to try it again with truffle – I mean, not to guild the lily, but I can’t help it.

  65. Kenny Shinsako says

    My girlfriend has gluten and lactose issues and so many times we have or make stuff that is “ok considering it’s GF or dairy free”. I made this recipe exactly as it was written and it is absolutely amazing. I enjoy this better than any other Mac n Cheese recipe I’ve had or tried. The consistency and taste is spectacular. We’ve actually made this a few times now and will continue to enjoy it! Thank you so much for posting.

  66. Deep says

    Wow! This recipe is incredibly delicious. My child even loves it. We will be making it often from now on! Thank you.

  67. Kasha says

    This recipe was by far the best vegan Mac and cheese recipe I’ve come across. It actually tasted cheesy, unlike many other recipes I have tried. The sauce was luxurious! Dare I say…I like it better than regular Mac and cheese!

    *i subbed arrowroot with GF flour, and didn’t have vegan Parmesan on hand, but the sauce still came out cheesy and delicious. My favorite recipe is one that allows flexibility!

    Thanks for this recipe!

  68. Jan H says

    OMG best vegan Mac and cheese recipe . My husband loves Mac n cheese so I made your recipe for Super Bowl . There was a plethora of typical super bowl foods ribs wings chili etc. your Mac n cheese gone in 5 minutes…. No one knew it was vegan they loved it because of its creaminess and fantastic flavor. Thank you for a recipe that I will go to often.

  69. Jan says

    Thank you for all your fantastic recipes. Every single one always comes out delish. I have a question on your mac and cheese.
    I want to make your mac and cheese for superbowl . Can I make it the night before , refrigerate it and then bake it off the following night? Or will it get dried out from sitting?
    I can’t wait to make this . I’m sure vegans and non vegans will dig in to enjoy.

  70. Carolyn says

    So instead of almond milk I used vegetable broth (because that’s what I had) and it turned out really good… the texture still looked totally cheesy. I willl say next time I think I’ll use alittle less garlic though. I used some left over sauce to dip pretzels in… it was amazing

  71. Treecy says

    I’ve tried several vegan Mac & Cheese recipes, and this is hands down my favorite. Finding your site has been a godsend! Thanks so much for helping make my transition to vegan so delicious! :)

      • Elisha says

        Would this be ok without the vegan parm? My daughter is allergic to all nuts, soy and peas among others things so store bought doesn’t work either.

        • Support @ Minimalist Baker says

          Hi Elisha, we’d suggest using a bit more nutritional yeast if omitting the vegan parm. Hope that helps!

  72. Keri Golding says

    This was a total hit. I have 2 teens gf df and one tween df and their teens so they can be difficult. Eveyone loved it- the garlic was amazing. Next time I am going to add bread crumbs (gf) and broil it for a few minutes to see how that turns out. Loved the creaminess, the taste and the consistency!

  73. Eden says

    If I’m wanting to make this for Thanksgiving, could I prep it in advance? If so, how? Or should it be made on Thanksgiving day? Thanks!

    • Support @ Minimalist Baker says

      Hi Eden! This recipe is definitely best fresh but will keep in the refrigerator for up to 3 days. Hope this helps!

  74. Michelle says

    I’m forever skeptical of trying new vegan mac n cheese recipes as I hadn’t found one that’s worth the time to make. However, this recipe did not disappoint. It truly is the best I’ve tried, 100 times better than the ones from the box. Everything about it was on point and I couldn’t recommended enough. Thank you for the recipe!!

  75. Veroma says

    This recipe did not taste cheesy enough until I added So Delicious cheddar cheese into it. Not that I am saying this recipe is bad. Honestly, it is very contrary to bad. But after I added that So Delicious cheddar cheese, it tasted remarkable. I will still use this recipe for future reference, though. Thank you for your time and effort in making this gluten free and vegan macaroni and cheese able to be a reality.

    • Support @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with it, report back on how it goes! Good luck!

  76. Fran says

    I’m making this for the second time today. First time I followed recipe exactly. This time I will use a little less garlic. I love garlic but the flavor was a bit strong even for me!
    Recipe is definitely a keeper! Thanks!

  77. Deb says

    I was wondering if I could make this in the morning and pop it in a baking dish then oven heat it for a luncheon?
    Should I make it a little juicier so if it absorbs it will still be saucy..?

  78. Lauren says

    I absolutely love this mac!!! I made it for a party & even the non-vegans were amazed by it. I’m not gluten free, so I subbed the gluten free pasta with regular pasta and the arrowroot starch for flour and a little bit of cornstarch for the thickness. I also added breadcrumbs on the top…because breadcrumbs are life.

  79. Bethany Bolthouse says

    I made this for dinner tonight and WOW. It is hands down the best mac’n’cheese I have made since going vegan, and the first one that feels worth writing down and saving. I love that it’s a rue; that’s how my mom always made homemade mac’n’cheese growing up. Thank you!

  80. Sophia says

    Absolutely LOVED this recipe. Totally satisfied my Mac n cheese craving and will 100 % make again. After I had some leftover “cheese” sauce and added some other spices and tomatoes for a mock queso dip that was also delicious

  81. JacqueB says

    This was amazing…and versatile! Made the pasta and added about half of bag of frozen peas towards the end of cook time and sauted some baby bellas in olive oil and garlic and added to pasta after it was drained. Made the sauce as directed and added to pasta with a few good shakes of cayenne to spice it up a bit. Delicious, filling, comfort food. I’m new to plant based eating, and this is a solid recipe I will come back to! I imagine there are many sauted veggie add-ins that would be amazing (asparagus, peppers, sun-dried tomatoes and spinach…). Thank you!

  82. Crystal McQuinn says

    Just made , I’m pretty happy with it added a Lil apple cider , this is the one vegan thing I’ve had trouble giving up is cheese so I think this will help wean me off it .
    Thanks for the recipie

  83. Elaina says

    Easily the best vegan mac and cheese I’ve ever had! A lot of steps to make it, but none of them are complicated. Will be remaking this whenever my non-vegan friends come over!

  84. Rebecca S. says

    I’m crazy excited to give this a try! I have also been trying to eat less gluten. Thanks for the noodle tip. I’ve come to really like Banza, but it has to be “overbooked” I’m order to get the right consistency. This all looks and sounds very exciting! Thanks Dana!

    • Support @ Minimalist Baker says

      Hi! You could try subbing more garlic powder? Unfortunately it’s a key ingredient that makes the dish “cheesy.”

  85. Eva says

    Hi! I need to make a huge portion of this for a party – how do I make it in advance? Can I combine all and reheat in the oven or is it best to keep the sauce and pasta separate? Need to know soon as this may save my butt for a weekend bash. Thank you!!!

    • Support @ Minimalist Baker says

      Hi Eva! You can really do either option, but if it is easier to make ahead and assemble, that will work just fine!

  86. Sarah says

    I just made this for my 3 year old who demanded mac and cheese for dinner. I ruined the roasted gatlic and was short on arrowroot and vegan parm. And it was still freaking delicious. Ive tried several vegan cheeses and this may be my favorite. My child says “mmmm tastes good to me!” Will use again!

  87. Dantor says

    Really great recipe, easy to make and delicious! I was dubious when I first was making the sauce with the arrowroot and it’s strange texture but a minute with the stick blender made it so creamy and beautiful. I am on the fodmaps diet so replaced the roasted garlic with garlic oil.

  88. Isabella says

    I made this last night with some friends, and it turned out so well. Yummy, cheesy, and cruelty-free :)

    • Beck says

      Omg I’m sorry, I can’t type.. I meant to say I don’t have garlic to roast, will the dish still be tasty without it.

      • Beck says

        I added quarter of a pumpkin and some sage & thyme so kind of mixed the two recipes together! Not sure what it’s supposed to taste like but I’m pretty happy with it!!

    • Support @ Minimalist Baker says

      As mentioned in other comments, we recommend it as it contributes to the ‘cheesy’ flavor but is not required.

  89. Maddison says

    Ooh I’m excited to try this! Gotta give it a test drive before I move in with my fiancé! He’s so not used to eating gluten free or dairy free, which he doesn’t have to. It’s my food requirements! Lol I’ve been looking for god comfort food recipes that I know he loves and I can make and still be able to eat! Looks so yummy!

    I wanted to note for people who are asking what to replace arrowroot with, you can use cornstarch but if you don’t eat corn – tapioca starch is the bomb for thickening if you don’t have arrowroot!

  90. kaitlyn says

    This is the BEST vegan Mac n cheese i’ve ever had!! Even better than a place in NYC i went to just to try theirs! Thanks so much, you rock!

  91. Taylor says

    Another perfect recipe from Minimalist Baker! Great for those comfort food cravings. I found it very filling and as much as I wanted to eat seconds I was FULL (I’ve been known to go back for seconds…… thirds….) Luckily the leftovers heat up wonderfully! So yum.

  92. Dan says

    Made this today and everyone liked it. A good substitute for our family with dietary restrictions. I also made the recipe easier by estimating the ingredients needed to make 1/2 c of the dairy-free parm, and just added it straight to the blender instead of making the parm separate. Saved time.

  93. Jamie says

    I have been looking for a good recipe for my wife as she is gluten and dairy intolerant. She said this the best gluten and dairy free Mac and cheese she has ever had. I enjoyed myself.

  94. lesli a mcmillan says

    I was going to make this recipe as a meal for a friend. Do you think it would serve well baking as a casserole after the initial cooking? Say a quick reheat 400 for 15 min?



  95. whispersierra says

    Can I use gluten-free xanthan gum instead of arrowroot? I also have cornstarch. Which would give a better texture? Thanks!

  96. Ann Opinion says

    We enjoyed the recipe.

    A couple things:
    We have a cashew allergy in our house so I substituted macadamia nuts to make the parmesan this time and it worked fine. I’ve found walnuts worked better though when I made vegan parmesan before. Next time I’ll give brazil nuts a try.

    We enjoyed turning this recipe into truffle mac by drizzling truffle oil and topping with toasted “crumbs” made from heating olive oil, minced garlic, almond flour, salt and pepper and toasting on stove top . I’ve personally found Bob’s Red Mill almond flour works better for making “crumbs” than the Wellbees because the Wellbees is quite fine.

  97. Teresa says

    Hi. Thanks for this great recipe. I am a huge fan of baked mac n cheese with a crusty top. Could I bake this recipe at a low temp (maybe 350 degrees) for about 20 minutes and still get a good result? Would I maybe need to increase the amount of sauce? Thank you!

  98. Christina says

    I made this last night for dinner and it was fantastic! I ended up putting a couple dashes of chipotle hot sauce and it really bumped up the flavour. I also used corn starch instead of arrowroot, and though it didn’t have the “stringy” magic texture, it still worked out really well. Will definitely be remaking this in the future!

  99. natasha says

    i followed the recipe to the T and my sauce doesn’t taste right. It doesn’t taste cheesy, its almost chalky. how can I fix?

  100. Pooja says

    Helloo I made this for dinner tonigh – my fussy 4 year old said let me try a bite and wanted it for dinner over what I had actually prepared for him lol so yummy – I used brown rice flour instead of arrowroot

  101. Sofi says

    Of course it doesn’t taste EXACTLY like dairy/gluten mac and cheese, but it’s pretty damn close and really delicious! And easy to make!
    I just had to give up both a couple weeks ago, so it’s not like I’ve been doing this for years. Makes me feel a lot better that there are options like this. Thanks Dana!!

  102. Shelby says

    This is an easy weeknight dinner recipe. I didn’t both blending and it was fine, but would have been better blended. The arrowroot powder def gives it a ‘cheesy’ texture. I added some veg and it made a delicious dinner.

  103. Brittany says

    I am allergic to garlic. Can I make it without it or would you recommend a different aromatic/flavor in its place?

    Thank you! – Brittany

  104. Allison says

    Hi Dana!
    Could you freeze the sauce? I would like to make a couple batches a thing once and freeze to have on hand for quicker dinners. Thanks!

    • Support @ Minimalist Baker says

      Hi Allison! We haven’t tried freezing it so we can’t say for sure, but it should work. Let us know how it goes!

  105. Jenn Allen says

    I am a newer vegan and so I am very determined to find delicious recipes for my family (including my carnivore members especially) that they love! While I did not make this recipe gluten free, I want you to know Dana, it was GONE!!! I have made it twice, and the second time my 19 year old son had a friend here visiting and he loved it!! It is a huge hit and there are never leftovers. Thank you so much for your awesome recipes that taste AMAZING!!! I am so grateful for your site and am researching it daily for my next amazing vegan meal!

    • Support @ Minimalist Baker says

      Hi! You could try subbing more garlic powder? Unfortunately it’s a key ingredient that makes the dish “cheesy.”

    • curious vegan says

      Maybe a No Chick’n bullion cube, and some ground golden flaxseed, or maybe vegan powdered egg substitute?

  106. Katie Gallagher says

    Great consistency! We added a tsp and a half of Dijon mustard and a pinch of cayenne pepper (also Siracha if you want more spice). This made it SUPER good. We didn’t get to use our preferred brand of vegan parm, but it worked out just as well. Thank you!

  107. Amanda says

    I’ve tried this recipe a few times and no matter what, it always tastes like something is missing. Mac and cheese has always been my favorite food, and I’ve been trying to go vegan but haven’t found a recipe yet that tastes as good as the real thing. Any tips or comments to help with this dilemma?

  108. Gateaa says

    Made this last night and LOVED it. When I was putting everything into the blender, I added some dry Italian herbs and crushed red pepper. DIVINE. Hands down the best mac n’ cheese I’ve ever had!

  109. Francisca Martinez says

    Thank you for sharing your recipe, my partner and I loved it!!! I already had some store bought Vegan Parmesan (cashew based) so I didn’t have to make my own but next time I will use your recipe and make my own. I would definitely recommend this mac and cheese recipe and will be making it again soon.

  110. sarah giordano says

    Made this last night and YUM! i definitely got the garlic hits in the sauce, and the creaminess was unbelievable. But it didn’t really get the cheesiness factor. i wonder if anyone has tried adding something for that “tang” … lemon juice or apple cider vinegar maybe?

  111. Marie Butcher says

    OMG!!!!!! I’ve made other vegan mac and cheese, they’re good, but this… this is fantastic. I did add a little bit (may 1/4 C) of vegan cheddar, and I didn’t roast the garlic, I just didn’t want to take the time. I sauteed the garlic with some shallot in veggie broth first then followed the recipe from there. I just ate the little bit of leftover there was- it’s great re-heated as well. I plan on taking this to work next week to share with everyone along with the lentil sloppy Joe’s. They all know I’m vegan, but they will be impressed with this. Thanks for another great recipe!!!!!

  112. Lynn says

    Just made this recipe for the 2nd time. It was a hit with my vegan in-laws and meat-eating family alike. It’s so gooey and “cheesy” it’s amazing. Great recipe that I will put in my recipe box. Thanks!

  113. Jake says

    This recipe is phenomenal. I went old school and topped it with panko breadcrumbs and some tomato slices then popped it in a hot over. Served with roasted beetroot and your basil pesto. Deffinately a keeper!

  114. Fionna says

    wow this was amazing! my husband had no idea it was vegan. you best vegan recipes!! thank you and keep on sharing!!

  115. Dani says

    This is great if you love garlic, which I do. This was like a garlic alfredo sauce. My kids were not super impressed unfortunately. The texture of the sauce was fantastic, but I think my kids were looking for something closer to what they were used to before we became vegan.

  116. Sammy says

    Myself and my non-vegan family enjoyed this dish! I did not use any oil, instead using broth to cook the garlic, adding more than the 4 tbsp as needed. It did get clumpy with the arrowroot, but was perfectly smooth after blending (leaving out the oil removes nearly 500 calories and 56 grams of fat from the dish, which is awesome!)

    We didn’t find the garlic overpowering at all. If anything, I think more garlic would only make it even better! We generously added more vegan parm on top, along with paprika, and broiled it for a few minutes which made the dish even yummier. We also used 1 cup homemade almond milk and 1 cup soy milk, and the consistency of the sauce was perfect.

  117. creativeholly says

    I just made this tonight. Perfect texture (arrowroot is amazing), but the garlic was INSANE. We eat a lot of garlic, but a head plus 4 more cloves—it really overpowered the cheesy yeast flavor for my family. Has anyone made this with less garlic? I wonder why so much…maybe the flavor isn’t great without it? Can you smell my breath? ?

  118. Michelle says

    Made this over the past weekend and it was indeed delicious. Ended up adding extra yeast, salt, and pepper, along with some cumin, smoked paprika, and Dijon mustard… My husband said he honestly thought it was actual creamy cheese sauce until I told him otherwise.

    Unfortunately I discovered that large amounts of nutritional yeast do not sit will in my tummy. Think I’ll try your Eggplant Mac next!

  119. Sabra says

    The texture of the sauce was amazing. I made the regular version using flour. It was yum and creamy but wayyyyy too much garlic for my liking. Next time i will just add the roasted garlic and not add sauteed garlic too.

  120. Rebecca says

    YES. This was a delicious, smooth, cheesy sauce. I skipped the pasta and used it on some steamed broccoli. Once you have your head of garlic roasted, this sauce from pan to blender is very easy and quick to make.

    • Support @ Minimalist Baker says

      Hi Deb! I dont think coconut milk would taste quite right, but would recommend rice milk!

  121. Juliana Thiels says

    I made this tonight and it was so good!! I subsituted the arrow root starch for corn starch because I had that in the pantry and it worked well. Also added sautéed spinach and sun dried tomatoes. Thank you!

  122. Emily Mitchell says

    Made this for Easter dinner for my non-vegan family and they all really liked it! We all thought the texture and consistency of the sauce was the best part, and I agree, it was perfectly creamy and spot on like a dairy Mac and cheese. I thought it was pretty cheesy, the rest of gang thought it just tasted like a really good garlic sauce, but I will definitely want to make this again in the future! Thanks for the recipe!

  123. Dina says

    Made this for Easter. 3 vegans and 2 non vegans and the praise all around was amazing. This is such a great dish. Comes out just like the pics and was easy to make.

  124. Kara says

    Do you think this would freeze well? I’m batch cooking before popping this. And out and would love to have a stash of this in my freezer!

    • Support @ Minimalist Baker says

      Hi Kara! We haven’t tried freezing this one! If you give it a try, report back on how it goes :D

    • Erin says

      Have you tried freezing it? Would love to make this ahead to bring on camping trip, but not sure how freezing it would turn out!

  125. Maggie says

    I made the last week and everything was going great until I added my ingredients into the blender. I’m not sure if maybe I burned the roasted garlic or if using agar agar powder instead of starch was the cause of the problem. It almost had a chemical flavor to it and I was so disappointed to throw it away. I never waste food even if its slightly funky tasting but I couldn’t seem to salvage this recipe. Such a waste :-( I wonder where I went wrong. Any ideas?

  126. Anna says

    This was so delicious! I JUST made it! I halved the measurements since I was just making a serving for myself, but holy cats! I had all the ingredients on hand and it was super easy. Thanks for this mac and cheese for the win! I love enjoying food that tastes good but doesn’t make me feeling yucky afterwards.

  127. Victoria says

    I made this recipe last week and it was so delicious! The husband is now hooked on using nutritional yeast for cheesy sauces as a healthy alternative even though he isn’t vegan. Will definitely stow this recipe away to make again! Thanks!

  128. Laura Bassett says

    Gurrrrl. This is one of my favorite go-to recipes! It is ideal for showing friends and family that vegan meals are just as (and often MORE) delicious than those with animal products – I’ve only every received raving reviews when I’ve made it. I have also been experimenting with this cheese sauce with more than just mac n’ cheese… We’ve used it for a delicious broccoli-rice-casserole, as a cheese sauce substitute for a baked potato night at our weekly potluck, and I’ve got queso on my mind for the near future… Thank you for this recipe and all the others that have become staples in my home.

  129. REBECCA says

    Has anyone tried making this with soy milk? I can’t drink almond milk, it gives me an extreme stomach ache, I think I’m slightly allergic to them in such a high concentration.

  130. Jenn Swanson says

    I’m allergic to nuts, and so have trouble with a lot of vegan recipes that call for it. A few questions:
    1. can I use something other than almond milk? (Can’t do soy either.) Would hemp milk or rice milk or coconut milk work?
    2. can’t make the cashew cheese…what other subs might there be? Or can you buy vegan parmesan that is not made from nuts?

    I want to make this tonight…looks incredible and the kids LOVE mac and cheese but two of us now can’t eat dairy or gluten, so this might just be the ticket. Thank you!

    • APC says

      Hi! We are in the same boat. I can’t have tree nuts, peanuts, gluten or dairy so I’m curious if you found a solution…I’m going to attempt vegan mac n cheese this weekend either way!

  131. Kristin M. says

    This was SO DELICIOUS !!! I added some sliced prosciutto (I know, eliminates the vegan part) as well, but overall the whole thing was SO GOOD. Can’t believe how “cheesy” it was!

  132. Vanessa | THE REAL LIFE Blog says

    My boyfriend Nick and I just tried this recipe last night! We added broccoli into the mix and somehow forgot to add the starch until the blending phase… but it still worked out MARVELOUSLY. So creamy and delicious. Thanks!

  133. Jade says

    What brand of nutritional yeast do you suggest? I have braggs and it has a strange aftertaste. :/ maybe I just don’t like nutritional yeast. Is there a way to make it without it?

  134. Lauren says

    Hi Dana! How do you think this would taste if I used hemp or flax milk? Or can you recommend something other than almond, coconut or soy milk :(? I have to avoid those for 4 months due to sensitivity. It’s tough.

  135. Samantha says

    Hi there! I really want to make this but I recently just got a lot of dietary restrictions and I can’t have yeast. Is there anything I can substitute for that? I didn’t see it in your FAQs!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Samantha! You may want to make sure you can’t actually have nutritional yeast as it’s different than brewers or baking yeast. Otherwise you could try subbing more garlic powder? Unfortunately it’s a key ingredient that makes the dish “cheesy.”

    • curious vegan says

      Ii wonder if one Edward & Sons No Chick’n bullion cube, diluted in the plant beverage, and thickened with non GMO corn starch, would work instead of the yeast. Also, turmeric as a more cheddar color colorant.

  136. Felicia says


    I have made 4 vegan mac and cheese recipes.. all of which I tried and was not a fan of. UNTIL YESTERDAY! I made this yesterday to bring to a superbowl party and it was the BEST recipe I have tried. Since going vegan Mac and Cheese is what I have missed and this recipe killed the craving! Came together in an hour just as the recipe says and was freaking delicious!!! im not going to lie I may have eaten a solid 1/3 of it hahah. THANK YOU so much for all your amazing recipes, each one ive tried has been the bom dot com!

  137. R says

    I have made this before for my classroom. We have a student with gluten sensitivities and a very strict diet and the kids loved it.

    I made it again and substituted water for almond milk and it works. I think I might like the texture better than with the almond milk, but I did add more nutritional yeast. The parmesan was the same.

    Thank you!! Great recipe.

  138. Christina Nuncio says

    Didn’t make it gluten free and used some Daiya cheddar instead of all parm also less garlic since I had to “roast” it chopped up but overall fantastic recipe I made it alongside your jackfruit BBQ sandwiches and it was amazing I made another macaroni along side it, it was good but this one was way more of a hit!!

  139. Kellie says

    This is very creamy and satisfying. I’ll definitely make it again, but I probably won’t put the roasted garlic in it. I love garlic, but it was too much for me, to the point where I may have to toss out the leftovers. I don’t think this is something I should eat while I’m at work! Having said that I think the cheese sauce without the roasted garlic willl make a great cheese sauce for a lot of things, as others have said. Thanks for a great recipe!

  140. Beth Ann Skeen says

    Holy mother of all that’s good and sacred in the south. I have discovered the holy grail for a southern not eating cheese. ? (ok, I stumbled onto YOUR recipe ) I’m from the south and to a true southerner, mac & cheese is sacred stuff & In our house, “perfect” Mac & Cheese means it can’t taste “vegan” or “healthy” & you do NOT play around with it… no “strange unidentifiable ingredients” (Marcus’s words) or fancy side additions that top chefs from the Food Channel will often ruin a good old fashion southern PLAIN Mac & Cheese with. I’ve been vegan since 2013 and have NEVER found a recipe that meant much to my family. Certainly anything worth repeating.
    We’ve got company coming in throughout the weekend so last night I was experimenting with your “The best vegan gluten free Mac & Cheese” recipe and it is without doubt a baby Jesus miracle! I have to say the best I’ve ever attempted & hands down a winner in our house! Absolutely delicious! In the beginning the cheese sauce was a bit thick (i had to had more of the almond milk) and I kept envisioning future sauce for baked potatoes, nachos, over steamed veggies, etc. So I really felt like I hit gold! Thank you for providing this site I’ve gone to time and time again (& I’m sorry I’m just now taking the time to say something) but most importantly, thank you for this recipe!

    • Kellie says

      Haha! Your review made me laugh. I’m about to make this for myself for dinner tonight. The rest of the family is having the sacrosanct real Canadian Mac and cheese (and don’t mess with it mom…). All of these reviews are giving me hope!

  141. mary e. from Ohio says

    Hi, someone else asked this, but I’m going to re-ask (cause there was no response) is there really 316 GRAMS of sodium in this, as stated, is did you mean MILLIgrams? If it truly is 316 grams then maybe a serving size should be half the current size? :D That’s a lot of salt!
    I’ve not tried this yet, but I do plan to try it soon, as I’m really trying to eat more plant-based.

  142. Anastasia says

    Dear Dana,
    I LOVE YOU! I recently turned vegan and gluten free due to some health issues and I have been struggling in the kitchen. I just ate a huge bowl of this amazing pasta and I couldn’t be more satisfied. I played around with your recipe a bit to adjust it to my taste (mushrooms, parsley, onion instead of garlic) and now I have one full and happy belly. Thank you thank you thank you, excellent recipe! I will be stalking you from now on!

  143. Rrrrr says

    WOW! I rarely Leave comments but I had to for this one.

    I work in a school – one of our kiddos has a special diet, so we made everything gluten free so that he could participate in our Christmas feast! Even the kids who love “regular” mac and cheese loved it. Kid taste tested and approved.

    By far the best vegan mac and cheese recipe I have made. It took a lot of willpower to not Eat the cheesy sauce by itself. Thank you!!!!

    • Rrrrr says

      I soiod also like to add that i made this the night before with regular elbow pasta and gluten free elbow pasta. The texture upon reheating in the microwave the next day was still smooth. AMAZING!

  144. Stephanie says

    Hi! My mother is currently battling cancer and has cut out every bit of “junk” food right now. I’d love to make a few dishes for her for Thanksgiving for her to still enjoy and this fits the bill and looks heavenly!!! My question is: Do you know if this holds up well as a roux and as noodles *separately* that I can just mix together and warm when ready? Due to busy kitchen with all of the “traditional” food I plan on making a few small sides at my sister’s house the morning of and then driving 30 minutes to the actual meal. Thanks so much!

  145. coreen says

    what vegan parmesan cheese brand was used or recommended in this recipe?
    We love macn n cheese from veggie grill, i hope it will taste like taht

  146. Elizabeth says

    The bio nature pasta she recommends is awesome! It’s got the same texture of the regular penne. Thank you!!!!
    It was super thick and cheesy just like I hoped. I might opt for less nutritional yeast next time personally but even so it was epic and addictive! I’m still trying to find ways to indulge with my restrictions that aren’t super difficult or pricey. This was perfect~~Thank you so much!

  147. 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

  148. 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.

  149. 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!!!!!!!

  150. 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.

  151. 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!

  152. 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?

    • Support @ 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!

    • Support @ 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!

  153. Silvee says

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

  154. 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.

  155. 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!

  156. Anna says

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

  157. 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.


  158. 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

  159. 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!

  160. 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?

  161. 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.

  162. 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

  163. 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!

  164. 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!

  165. 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!

  166. 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!

  167. 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!!

  168. 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

  169. 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

  170. 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.

  171. 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!

  172. 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

  173. 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?

  174. 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 ;)

  175. 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!

  176. 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.

  177. 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

  178. 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.

  179. 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.

  180. 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…

  181. 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!

  182. 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.

  183. 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,

  184. 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 :)

  185. 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!

  186. 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!!!

  187. 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.

  188. 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!!

  189. Rebeca says

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

  190. 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.

  191. 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!

  192. Brittany Stites says

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

  193. 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!

  194. 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!

  195. 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?

  196. 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!

  197. 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

  198. 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!

  199. 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!

  200. 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!