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!
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 14th century cookbook. The dish (named de lasanis) was made with squares of pasta layered with 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 the introduction of mac ‘n’ cheese in the US came after Thomas Jefferson’s enslaved chef, James Hemings, recreated a dish Jefferson had enjoyed in his travels in Paris. It was then served at a state dinner and popularity spread. By 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability.
Our gluten-free, plant-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.
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).
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.
I hope you guys LOVE this pasta! It’s:
Ultra creamy
Super cheesy
Savory
Comforting
Satisfying
Simple
& 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!
The Best Vegan Gluten-Free Mac ‘n’ Cheese
Ingredients
- 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)
Instructions
- 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.
Notes
*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)
Jess O. says
Hi! I just came across this recipe today and would love to make it for a football party we are going to later – my son and a friend cannot have dairy or gluten.
Question: could we make the sauce ahead of time, keep it in the fridge until we cook the noodles later? If so, should we warm it up in a pan then mix it with the noodles and/or bake it in the oven to heat everything through? Thank you! So excited to try this ❤️
Hi Jess, we haven’t tested making the sauce ahead, but we think it would work as long as you keep it separate from the noodles. When ready to serve, heating it in the pan and mixing with the noodles should work well, though baking might also work. We’d love to hear how it goes if you try it!
Janice says
Just want to correct the record. James Hemmings, Thomas Jefferson ‘s slave introduced mac and cheese to the United States. Interesting how you omitted him.
Thank you for letting us know, Janice! We certainly didn’t leave it out intentionally – we didn’t come across that in our search. We’ll look into it more!
Steffani Rideau says
I’ve made this probably 30+ times at this point and we still love it. My gf/df 9 year old is so thankful to have an amazing alternative for dairy mac n cheese! But the entire family loves it too. We also made it for Thanksgiving as a side with friends and her 4 kids and husband devoured it before anything else. I rarely have the time for the baked garlic (or didn’t want to warm the oven/air fryer in summer) so I add extra garlic to sauté and it’s still great.
Amazing! We’re so glad this is a recipe you keep coming back to. Thank you for the lovely review! xo
Steffani Rideau says
I’ve made this recipe 20+ times and it’s just the best! My daughter was really missing mac and cheese when she went dairy free (as was I) and we’ve tried alternatives that are just terrible. This one is so good, so simply to make, and kid approved. I don’t usually do the roasted garlic for the sake of time because I usually make this in a weeknight after work and it’s still delicious without it. When we can add it, it’s just an extra bonus.
We also made this for friends at Thanksgiving and it was probably the most liked dish!
Amazing! We’re so glad it’s a repeat in your kitchen, Steffani. Thank you for sharing your experience! xo
Heather says
I made a double batch of the recipe as instructed and it turned out great! This was my first time making it and at a couple of point with the arrowroot i was skeptical but it worked. I used an immersion blender so I could blend it right in my cast iron skillet. Served with a side of swiss chard.
We’re so glad you enjoyed it, Heather! Thank you for sharing your experience! xo
Liza V. says
Can you make this recipe and keep it warm in a slow cooker? I’m making it for a block party.
Hi Liza, we haven’t tested that, but we think it would work. Let us know if you try it!
Leslie Dunn says
Can I use corn starch instead of arrowroot starch? I can’t have cashews so I think the vegan parm is out but I’m interested in trying this!
Hi Leslie! Other readers have had success with cornstarch!
Maureen says
I have canned coconut milk and coconut cream on hand. D
Would this be a good substitute for the almond milk?
Hi Maureen, it will likely have a coconut taste, but if that doesn’t bother you, it should be okay! We’d suggest coconut milk over coconut cream.
Suzanne says
Had consistency of Snot.
While the flavor was OK, this was not the comfort food I had envisioned serving my slightly under the the weather family. The snot-like consistency of the sauce hit too close to home, and we had to really dim the lights to eat our dinner.
It’s an option for Mac-n-Cheeze, especially for those who can’t enjoy cashews. But I don’t need to make this again, I’ll stick with tried and true and nearly “Blue Box” perfection sauce made from potatoes, carrots, onions, cashews, and spices.
Hi Suzanne, we’re so sorry it didn’t turn out well! What type of dairy-free milk did you use? Was it homemade or store-bought? It sounds like it either needed more dairy-free milk to thin the sauce or that it cooked too long or had a gum in it that thickened too much in combination with the arrowroot.
Angie says
Yes, I am going to try this. It sounds wonderful. Where would I purchase vegan parmesan cheese? I am so fond of the real thing!!!
Hi Angie, we have a recipe for it here! Hope this helps.
Susan says
Hi, what is the substitution ratio of roasted garlic powder to the roasted garlic head.? Need to cut things down for time since I have only 30 minutes to get dinner cooked at night.
Hi Susan, we aren’t sure on a precise measurement as we haven’t tested it that way. But maybe 1-2 tsp?
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.
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.
Thank you for sharing, Carissa! xo
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
Hi Taylor! We haven’t tried that but it sounds yummy!
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!!!
Hi Emma! We haven’t tried that, and brands vary a lot, but it should work. Let us know how it goes!
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.
Smart! Thanks for sharing!
Season Hubley says
Fantastic–great flavor. My favorite vegan Mac recipe.
We’re so glad you enjoy it! Thanks for sharing!
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!
Amazing! Thanks for sharing, Darlisa!
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!
We’re so glad you enjoy it, Melissa! Thanks for the lovely review and for sharing your technique! xo
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!
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!
Connie says
I’m a little confused about the garlic head. Is there a video for this part?
Yes, find the video here. Hope it helps!
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. :)
Aw, we’re so glad she was able to have it and that you both enjoyed it! Thanks so much for sharing, Bethany! xo
Kimberly Dronsella says
May I may this ahead and freeze it? … I am making it for a camp for some Gluten-free/dairy free campers..
Hi Kimberly, 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!
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 🙏🥳👏🏻❤️
Aw, thanks so much for your kind words! xo
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 😊
We’re so glad you and your family enjoyed it, Paul! Thanks for sharing!
Dorothy Hedge says
Can you freeze this please.
I make batches of food for grandson aged 8
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!
Cynthia says
What a game changer! truly a life saver. Don’t think i want to ever go back to the normal Mac N Cheese. Thank you!
Aw, yay! We’re so glad you enjoyed it, Cynthia! Thanks so much for the lovely review!
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.
Yay! We’re so glad you both enjoy it! Thanks so much for sharing, Krista!
Amanda White says
Would you be able to substitute the Almond milk for Coconut milk?
Yes, but it will taste like coconut.
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
Whoop! We’re so glad you enjoyed it, Sandra! Thanks so much for the lovely review! xo
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?
We think that’s the same. But either will work!
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!
Yay! Thanks, Danielle!
Biba Klico says
really yummy,
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.
Whoop! Thanks so much for sharing, Katie!
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!
It won’t get quite as creamy, but yes that should work! Cover with a towel when blending to ensure it doesn’t splatter.
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 :)
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!
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!
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!
Whoop! We’re so glad everyone enjoyed it. Thanks for sharing, Casey! xo
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!
Whoop! We’re so glad you enjoyed it, Haley! Thanks for sharing!
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!
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
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 !
Hi Christine, roasting garlic actually makes it taste more mild, so using minced raw garlic was likely what caused that. Hope that helps!
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.
Lovely! Thanks for sharing, Sarah!
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
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
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.
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
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
Thanks so much for the lovely review, Brad! We’re so glad you enjoyed it!
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.
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!
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!
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
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.
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
Delicious!!!
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?
We’re so glad you enjoyed it, Kim! We think it would be delicious over roasted broccoli.
mykenna says
I would love to make this but I have a yeast sensitivity. Are there any substitutes?
Unfortunately that’s one of the key ingredients – sorry! This is the only yeast-free cheese we have so you could try and modify from this?
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.
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
Michael Lewicki says
No problem. I had a food blog for 8 years so I get it. I’ll make sure to amend that. It’s not the first recipe of yours I’ve made and it won’t be the last. Thanks again!
xoxo!
Claudia Dextre says
Can I substitute the almond milk for oat milk?
We think that would work! Let us know if you give it a try!
Christa says
I use almond milk each time and it comes out great! Enjoy!
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!
Thanks for sharing, Emily! We’re so glad you enjoyed it!
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 ?❤️
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!
Brittany says
Hi,
I used a Ninja blender. I will attempt to soak them longer for my Mac N Cheese recipe.
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!
Whoop! We’re so glad you enjoyed it, Yvonne! Thanks for sharing!
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(:
We’re so glad everyone enjoyed it, Sasha! Thanks so much for the lovely review!
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!
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!
Rebecca says
This is truly DELICIOUS and it works really well to substitute sunflower seeds for the cashews for those with nut allergies.
xoxo!
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!
Hi Chantelle, due to the large amount of nutritional yeast in this recipe, we aren’t sure whether that would work. We think this recipe would be better if needing to omit nutritional yeast: https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/
Cathy says
Hello. Made a similar recipe but added too much liquid so it is thin sauce ratio to macaroni. Any suggestions? Thanks
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.
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?
Yes!
Mari says
Question can I make this ahead of time overnight and not bake yet? Also use an immersion blender instead?
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!
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.
We’re so glad you enjoyed this recipe, Janet! Thanks so much for sharing! xo
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.
Hi Alison, homemade vegan parmesan (you can click the link for our recipe). Hope that helps!
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
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?
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!
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.
So glad you and your granddaughter enjoyed it, Cindy! Thanks so much for the lovely review! xo
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!
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.
Thanks for sharing!
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. :)
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!
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.
Whoop! So glad to hear it! xo
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!
Minced garlic would be great!
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
Hi Franica, corn starch would be the best substitute, but tapioca starch might work. Let us know if you give it a try!
Lex says
Delicious! I added basil to make it a creamy pesto pasta and it was sooo good!
That sounds lovely! Thanks for sharing, Lex!
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!
Milena
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!
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!
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 ?
Tina says
What is coconut aminos and where do you buy it?
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!
Nikki says
Hi Dana, would the sauce still be fine even if I didn’t use a blender? Thanks!
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!
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?
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!
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 :).
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
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.
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!!! ???
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!
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!
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!
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!
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!
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!
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!
So glad you enjoyed this, Michelle! Thanks for the lovely review! xo
Tina@larjmedia.com 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.
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.
So glad to hear this, Kenny! Thanks for the lovely review!
Deep says
Wow! This recipe is incredibly delicious. My child even loves it. We will be making it often from now on! Thank you.
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!
We’re so glad you enjoyed it, Kasha! Thanks for sharing your changes :D
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.
Jan says
Hello,
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.
Jan
Hi Jan! I think that will work just fine!
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
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! :)