Easy Vegan Mac & Cheese (No Nutritional Yeast)

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This super easy 1-pot vegan mac & cheese recipe is made with just a few simple ingredients and without nutritional yeast!

Two white bowls filled with easy vegan mac and cheese made without nutritional yeast.

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Why make this recipe

This may be the easiest vegan mac and cheese recipe ever made. Plus, it’s rich, creamy, and delicious! Even if you have no kitchen skills, this mac and cheese will come out perfectly delicious every time!

I have many vegan mac and cheese recipes on my site, like tofu mac & cheese, coconut milk mac & cheese, baked vegan mac & cheese, and more, but I’m always getting the question, “How can I make it without nutritional yeast?” so I created this method, and my family went crazy over it!

Ingredients and substitutions

  • Macaroni – or any other small past that is a similar size to macaroni.
  • Salt – to season the water that you will cook the pasta in. (Use less for a lower sodium option.)
  • Garlic Powder – to season with mac and cheese. You can use onion powder instead if you prefer.
  • Vegan Cheese – you can use any shredded vegan cheese that you have. I even like to mix 2 or three types of vegan cheese to achieve different flavors. My favorite cheese to use is Violife cheddar shreds.
  • Vegan Butter – (optional) for a richer and creamier mac and cheese, but feel free to leave it out if you want a lower fat option.

Helpful tools

  • A Medium-Sized Sauce Pan – to cook the mac and cheese.
  • A Wooden Spoon – to stir the mac and cheese.

How to make vegan mac & cheese

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Add 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a pot and bring to a boil.

Step 2 – Add 2 cups of uncooked macaroni noodles and stir well.

A pot filled with water and uncooked macaroni.
Add the macaroni.
Macaroni cooked in water in a small pot.
Cook until tender and water is below the pasta.

Step 3 – Simmer at a medium boil for about 7-8 minutes until the noodles are al dente and the liquid has dropped below the pasta. (Do not drain the pasta cooking water.)

Step 4 – Stir in 1 1/2 cups of vegan shredded cheese of choice, stir well, and continue to simmer for another 2-3 minutes until a thick creamy sauce is formed.

Vegan shredded cheese added to cooked macaroni and cooking liquid.
Add shredded vegan cheese.
Vegan cheese melting in cooked macaroni.
Stir until the cheese has melted and formed a creamy sauce.

Step 5 – Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.

A pot full of super easy to make vegan mac and cheese made in 1 pot.

Note – You just need to follow the liquid, pasta, to cheese ratio and you can make as much or as little as you want, so you will have the amount that you need for your family.

Pro Tips

  • Don’t drain the cooking water. The starches in the water with help to thicken the sauce and flavor the pasta.
  • Feel free to omit the vegan butter to reduce the fat and calories in this dish.
  • If you are using a mild flavor of cheese, like mozzarella, I like to mix it with a sharper flavor as well, like vegan parmesan cheese.
  • Be sure to use a vegan cheese that melts well for the creamiest result.

Storage and reheating

Refrigerate: This easy mac and cheese will keep well in the fridge for 3 – 5 days in an airtight container.

Reheating: Reheat leftovers in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A top view of 2 bowls of easy vegan mac and cheese made without nutritional yeast.

More creamy pasta recipes

Easy vegan mac & cheese recipe

Two white bowls filled with easy vegan mac and cheese made without nutritional yeast.

1-Pot Vegan Mac and Cheese without Nutritional Yeast

Yield: 4 bowls

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

A super easy way to make a delicious vegan mac & cheese in 1 pot from shredded vegan cheese and no nutritional yeast

Prevent your screen from going dark

  • Add 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a pot and bring to a boil.

  • Add 2 cups of uncooked macaroni noodles and stir well.

  • Simmer at a medium boil for about 7-8 minutes until the noodles are al dente and the liquid has dropped below the pasta. (Do not drain the pasta cooking water.)

  • Stir in 1 1/2 cups of vegan shredded cheese of choice, stir well, and continue to simmer for another 2-3 minutes until a thick creamy sauce is formed.

  • Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.

  • Don’t drain the cooking water. The starches in the water with help to thicken the sauce and flavor the pasta.
  • Feel free to omit the vegan butter to reduce the fat and calories in this dish.
  • If you are using a mild flavor of cheese, like mozzarella, I like to mix it with a sharper flavor as well, like vegan parmesan cheese.
  • Be sure to use a vegan cheese that melts well for the creamiest result.

Serving: 1.75cup, Calories: 437kcal, Carbohydrates: 63g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 1063mg, Potassium: 163mg, Fiber: 4g, Sugar: 2g, Vitamin A: 267IU, Vitamin C: 0.01mg, Calcium: 52mg, Iron: 1mg

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