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Stove top mac and cheese

Stove top Vegan Mac and Cheese recipe

Course: Dinner
Cuisine: American
Keyword: Dairy free, Pasta, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 People
Calories: 543kcal
Easy and delicious vegan mac and cheese you will love.
Print Recipe


Vegan Mac and Cheese Sauce

For Stove-Top Pasta


Sauce Method

  • In a large pot, add all of the ingredients, stirring to combine and dissolve the miso and tomato paste.
  • Cook over low heat for 20 minutes. The goal is to have all the vegetables be tender but not reduce the liquid too much. Once the vegetables are tender, add to the blender and puree on high until smooth.
  • Remove from the blender into a sauce pot on medium and add the nutritional yeast and tapioca starch. It’s important to whisk the whole time as the tapioca starch hydrates and thickens the sauce. It tends to stick to the bottom of the pan. Cooking and whisking for 3 minutes, after that reduce the heat to low.

Cooking pasta Method

  • Place the water, plant milk, salt, and pasta in a medium-sized pot. Cooking over medium-high heat continually stirring the whole time. As the liquid reduces it is cooking the pasta, creating a starchy liquid that will add to the flavor and texture of the sauce. This takes about 5-7 minutes.
  • Add 1 ½ cups of the Mac and cheese sauce, and stir to combine. You can thin it with some plant milk if needed. Once the sauce and pasta are hot, it’s ready to eat.


Nutritional values are an estimate.


Calories: 543kcal | Carbohydrates: 185g | Protein: 45g | Fat: 102g | Saturated Fat: 13g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 32g | Sodium: 7926mg | Potassium: 2007mg | Fiber: 16g | Sugar: 36g | Vitamin A: 5851IU | Vitamin C: 34mg | Calcium: 404mg | Iron: 12mg