Easy Veggie-full Gluten-free Vegan Mac and Cheese

Healthy comfort food can be tough to find nowadays, but this gluten-free vegan mac and cheese recipe offers exactly that—I added a personal twist to the classic and I’m so excited to share it with you!

Brimming with natural goodness, this recipe features hearty carrots and smooth Yukon potatoes that meld seamlessly with coconut milk and a splash of olive oil for creaminess. 

The secret to that yummy cheesy flavor? Nutritional yeast and a hint of mustard, all brought together with a sprinkle of smoked paprika and turmeric for that perfect golden hue. A splash of lemon juice adds a zesty kick, while salt and black pepper bring everything together.

If you’re vegan, on a gluten free diet, or just looking to add more veggies to your diet, this mac n cheese recipe is a must-add to your weekly menu. It’s easy to make, incredibly satisfying, and oh-so-delicious! You won’t miss the dairy or gluten one bit! 

Why You’ll Love This Gluten Free Mac and Cheese Recipe

There are plenty of reasons to want to make this recipe in your kitchen. Here are some of the best ones:

• No oven required—this recipe keeps things simple and stovetop-only.
• Nut free sauce—making it allergy-friendly and budget-conscious.
• Packed with vegetables—featuring carrots and root vegetables like Yukon potatoes for added nutrition.
• Deliciously satisfying, guaranteeing a creamy, cheesy flavor you’ll crave even if it’s dairy free!
• Nutritional powerhouse, utilizing nutritional yeast for a boost of B vitamins.
• Perfect for anyone on a gluten-free or vegan diet, meeting multiple dietary needs with one delicious dish.
• Ideal for meal prep, as it stores and reheats beautifully, making your week easier.

Homemade Vegan Mac And Cheese vs Boxed Mac ‘n Cheese

My gluten free vegan mac and cheese recipe stands out from traditional boxed mac and cheese for several key reasons. 

• My recipe emphasizes whole, natural ingredients like fresh carrots, potatoes, and nutritional yeast. This contributes to a richer, more authentic flavor and offers greater nutritional value, including vitamins and fiber.
• In contrast, boxed mac and cheese typically relies on artificial flavors, preservatives, and colorings, which can detract from both taste and health benefits.
• I meticulously crafted this recipe to be vegan and gluten-free, accommodating dietary restrictions that standard boxed versions usually don’t address. This makes it a suitable option for those with gluten sensitivities or celiac disease, as well as those following a vegan diet.
• The blend of ingredients gives this dish complex flavors, which is why I love this recipe! Kids absolutely love this recipe, too!

Ingredients

Here’s the list of ingredients! Check out the recipe notes for clever swaps, and peek at the recipe card for all the measurements you’ll need.

Directions

Here’s how to whip up our creamy, dreamy vegan cheese sauce for the best vegan mac and cheese. Grab your apron, and let’s get started! Feel free to scroll down to the recipe card for the complete list of instructions.

Grab a medium-sized pot, fill it with water, and crank up the heat to medium-high. We’re diving right in!

Peel the carrots and potatoes, then chop them into cute little 1/2-inch cubes. Toss them into the pot to soften them.

Let those cubes bubble away for about 15 minutes until tender enough to transform into a lush puree. Patience is key here—you want them perfect!

Scoop your softened veggies into a blender. Add some coconut milk for creaminess, smoked paprika and turmeric for that gorgeous color, a splash of olive oil, heaps of nutritional yeast for that irresistible cheesy flavor, a dollop of mustard, a squeeze of lemon juice, and, of course, a good pinch of salt and pepper.

Now, blend, baby, blend! Go for about 5 minutes until your sauce is silky smooth and oozing with cheesy goodness.

Optional: If your sauce is too thick, don’t hesitate to splash in more dairy free milk. You want it just right—creamy enough to coat every nook and cranny of your gluten-free pasta.

Grab your trusty medium-sized pot and fill it with water. Toss in a pinch of salt and bring it to a nice rolling boil. When water is boiling, toss your gluten-free pasta and cook it according to package instructions.

Related: How to Save Time and Money Cooking Pasta

Toss your pasta into a large saucepan and pour in that creamy vegan cheese sauce. Give it a gentle stir over low heat to make sure every macaroni is beautifully coated. Dig in and enjoy! 

Optional: If you’re feeling adventurous, sprinkle some flaked chili pepper or vegan parmesan on top for an extra zing.

Top Tips to Make Vegan Dairy Free Macaroni and Cheese

• I always use gluten free pasta that holds up well during cooking. I recommend using a shape like elbows or shells to really catch all that creamy sauce. Whatever pasta you use, make sure it’s cooked al dente to avoid a mushy texture.
• Don’t skimp on the creamy factor! Use a good quality dairy-free butter to add richness to your cheese sauce. It makes a world of difference to achieve that buttery mouthfeel we all adore in a classic mac and cheese.
• If you want to add more complexity, mix in some dairy-free cheddar cheese or even shredded vegan cheese blends for extra gooeyness.
• If you love a good crust, transfer your mac and cheese to a casserole dish, sprinkle some more dairy-free cheese on top, and bake it until it’s bubbly and golden. Baked mac and cheese has that wonderful texture contrast that is absolutely comforting!
• Since gluten-free pasta tends to absorb more sauce, make a little extra cheese sauce. It’s better to have too much sauce than too little—nobody likes dry mac and cheese!

Recipes Notes and Substitutions

Here are some handy substitutions and variations to tailor this vegan mac and cheese recipe just for you:

• Pasta Choices – Depending on your dietary needs, you can use any pasta you like, from traditional elbow macaroni to gluten-free options.
• Use Any Potato – This recipe works well with any type of potato, though different varieties may slightly alter the color and texture of your sauce.
• Veggie Swaps 
  • Consider substituting butternut squash for the carrots for a sweet twist and a vibrant color change. 
  • You can also mix in roasted vegetables such as broccoli, spinach, or Brussels sprouts for added texture and nutrition.
  • Swap the potatoes with sweet potatoes or parsnips for a different sweet and earthy note.
• Optional Add-Ins – Amp up the flavor with garlic powder, onion powder, chili powder, or quesadilla seasoning. Finely chopped veggies like onions, tomatoes, or peppers add texture and nutrition. For a fun twist, mix in vegetable powders like green powder for a colorful and nutritious boost.
• For Non-Vegans – If you’re dairy-free but not strictly vegan, tossing in some ground beef or thinly sliced sausage can make this dish even heartier.
• Cheese Sauce Variations – Experiment with different types of vegan cheese shreds for various flavors and textures. Daiya cheese, vegan cheddar, or even nacho cheese can offer new tastes.
• Creamier texture – Blend melted vegan butter or dairy-free cream cheese into your sauce before mixing it with the pasta.
• Protein Boost—Add plant-based proteins like tempeh, tofu, or seitan to turn this side dish into a hearty main course. Crumbled feta or goat cheese can add a rich depth of flavor for those who aren’t strictly vegan.
• Turmeric vs ginger – Turmeric adds a golden color and subtle earthiness, enhancing the visual appeal and mild flavor profile of vegan mac and cheese, whereas ginger would introduce a noticeable spiciness and warmth, which might not align with the traditional cheesy taste.
• Make it extra – Stir in some truffle oil or sprinkle truffle salt over the top before serving for a luxurious touch. Garnish with vegan parmesan and fresh herbs like basil or chives to brighten up the dish.
• Go international – Give your mac and cheese a Mediterranean twist by adding sun-dried tomatoes, olives, and artichokes. For a Mexican-inspired version, mix in jalapeños, chili powder, and vegan taco meat and top with avocado slices and cilantro. You can also try adding my taco seasoning and quesadilla seasoning.
• Keto Option: Substitute in a keto pasta or cauliflower florets for a

How to Store and Reheat

You can store your leftover vegan mac and cheese in an airtight container in the fridge, where it stays good for up to 5 days. When you’re ready to reheat it, warm it up on the stove over medium heat, adding a little splash of dairy-free milk or water to make the sauce creamy again. It’s just as delicious the second time around!

If you want to keep leftovers longer, pack the gluten-free mac and cheese in a freezer-safe container and freeze for up to 2 months. Make sure they’re completely cool before packing. Thaw overnight in the fridge before reheating.

FAQs

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast or prefer not to use it, you can try a few tablespoons of vegan cheese shreds or a dash of miso paste for umami flavor. However, remember that nutritional yeast provides a unique cheesy flavor that’s hard to replicate exactly with other ingredients.

What’s the best way to get a smooth cheese sauce? 

For the smoothest vegan cheese sauce, cook your vegetables, like potatoes and carrots, until they’re very tender before blending. Use a high-speed blender to puree the ingredients, ensuring everything is perfectly smooth.

If the sauce seems too thick, gradually add more dairy-free milk while blending until you reach the desired creamy consistency. This method will help you achieve a silky, rich cheese sauce for your mac and cheese.

Can I make this mac and cheese ahead of time?

Yes, you can definitely make this vegan mac and cheese ahead of time! Prepare the dish as usual, then let it cool and store it in an airtight container in the refrigerator. It will keep well for up to 5 days.

When you’re ready to serve, gently reheat it on the stove, adding a little dairy-free milk or water to help loosen the sauce and bring back its creamy texture. This makes it perfect for meal prep or for serving at a later time.

More Easy Healthy Pasta Dishes

Gluten-free Chili Mac (dairy free & keto options) – a dinner for the whole family

Easy and Oh So Creamy Vegan Pumpkin Pasta (gluten-free) – a yummy autumn meal

Homemade Healthy Hamburger Helper – easy one-pot meal yet so satisfying!

Stovetop Version

• Boil water in a medium-sized pot.

• Peel the carrots and potatoes and chop into 1/2-inch cubes.

• Boil for about 15 minutes until tender.

• Add the veggies into a blender. Add the coconut milk, smoked paprika and turmeric, olive oil, nutritional yeast, mustard, lemon juice, salt and pepper. Blend until smooth.

• Fill the same pot with water and a pinch of salt and bring to a boil.

• Add the pasta and cook according to package instructions.

• Drain and return the pasta to the saucepan. Pour the vegan cheese sauce on top.

• Stir over low heat, making sure to coat the pasta.

• Optional: Top up with some chilly flakes or vegan parmesan cheese.

• Dig in and enjoy!

Baked Version

• Preheat oven to 325°F and lightly grease an 8×8 inch baking dish.

• Spread the pasta mixture evenly into the pan.

• Top with either some dairy-free cheese and dried parsley or 1/2 to 1 cup additional cheese sauce. .Bake for 15-20 minutes or until the topping is lightly browned.

• If you’d like a crispier result, bake at 360 degrees for 25 minutes until the top is crispy golden brown, watching carefully to prevent burning. You can also broil for 2-5 minutes at the end if you’d like for a crispier top.

• Carefully remove from the oven and serve immediately.

• I always use gluten free pasta that holds up well during cooking. I recommend using a shape like elbows or shells to really catch all that creamy sauce. Whatever pasta you use, make sure it’s cooked al dente to avoid a mushy texture.
• Don’t skimp on the creamy factor! Use a good quality dairy-free butter to add richness to your cheese sauce. It makes a world of difference to achieve that buttery mouthfeel we all adore in a classic mac and cheese.
• If you want to add more complexity, mix in some dairy-free cheddar cheese or even shredded vegan cheese blends for extra gooeyness.
• If you love a good crust, transfer your mac and cheese to a casserole dish, sprinkle some more dairy-free cheese on top, and bake it until it’s bubbly and golden. Baked mac and cheese has that wonderful texture contrast that is absolutely comforting!
• Since gluten-free pasta tends to absorb more sauce, you might want to make a little extra cheese sauce. It’s better to have too much sauce than too little—nobody likes dry mac and cheese! If you end up not needing it, you can use it for dipping chips, veggies, or making a vegan grilled cheese with this Flax Bread.

Calories: 169kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1503mg | Potassium: 587mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5589IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 1mg | Net Carbs: 17g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.