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vegan mac and cheese
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5 from 2 votes

Vegan Mac and Cheese

Easy, creamy vegan mac n cheese that tastes like the real thing
Course Main, vegan
Cuisine American, Vegan
Keyword elbow macaroni, vegan, vegan cheese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people


  • 2 cups dry elbow macaroni
  • 1 tablespoon Earth Balance butter
  • 2 tablespoons Violife cream cheese
  • 3 tablespoons Just Egg (plant-based egg substitute)
  • cups Unsweetened Ripple milk (may need more)
  • cups Miyoko's shredded Farmhouse Cheddar (see note)


  • Bring a large pot of salted water to a boil.
  • Cook pasta until al dente. (it should be a little firm)
  • Drain and return to low heat.
  • Stir in butter and cream cheese until completely melted.
  • Stir in egg and milk.
  • Stir in cheese until melted. (Increase if needed just to melt all of the cheese)
  • Season with sea salt or seasoned salt & black pepper to bring out the flavors. (see note)
  • Serve immediately. (If cheese sauce gets to thick add a little milk to thin it out)



Vegan Cheeses: Feel free to use a variety of vegan cheeses. The brand listed is the one that won my taste test for the best vegan cheddar cheese.
Seasoning: Season this vegan mac and cheese with the same seasoning you'd use for regular mac and cheese. I prefer just a little seasoned salt, sea salt and cracked black pepper. You can also add mustard powder, garlic & onion powder or paprika if that's your thang.