Vegan Macaroni Cheese Recipe UK: Dairy-Free Creaminess With Nutritional Yeast

This vegan macaroni cheese delivers the same comforting creaminess as the classic, but with a completely plant-based twist. The secret lies in nutritional yeast, which brings that essential cheesy flavor without any dairy.

I developed this method to create a sauce so rich and velvety, you won’t believe it’s dairy-free. Cashews blend into a smooth base, while mustard and garlic add depth to every bite.

What you get is perfectly cooked pasta coated in a luscious, golden sauce with just the right amount of tang. The top bakes to a light, golden finish under the grill for that familiar mac and cheese experience.

Serve it straight from the oven for a satisfying meal that’s as hearty as it is kind to the planet.

Ingredients for Vegan Macaroni Cheese Recipe Uk

Pantry staples and a blender create this comforting, creamy dish everyone loves.

The cashews are doing heavy lifting here—raw and unsalted is key (roasted adds unwanted color). I grab mine in bulk from Holland & Barrett or Waitrose. Nutritional yeast is non-negotiable—Marigold Engevita is the classic UK brand. For the pasta, any short shape works but elbows hold that sauce beautifully. Soak the cashews in just-boiled water—no need to plan hours ahead.

No cashews? Silken tofu blends into a similar creaminess at 1:1 ratio. Out of nutritional yeast? A splash of white miso (you already have it in the recipe) adds depth. Swap mustard for 1 tsp apple cider vinegar if that’s what’s in your cupboard. The breadcrumbs? Skip entirely or use crushed cornflakes (sounds weird, works great).

Sauce thickens as it cools, so add a splash of plant milk when reheating. Keeps 4 days refrigerated, 1 month frozen. Bake from frozen—just add 10 minutes to the time.

Step-by-Step Instructions for Vegan Macaroni Cheese

Here’s how I make this creamy, dairy-free dish with a perfect crispy topping every time.

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until al dente. Don’t overcook—you want the pasta to finish cooking in the sauce later.

Drain the macaroni in a colander, but don’t rinse it. The starchy surface helps the sauce cling to the pasta. While it drains, give it a quick shake to remove excess water. Return the pasta to the pot and set aside.

This step is crucial because properly cooked pasta absorbs the sauce better, giving you that classic mac and cheese texture without mushiness.

Step 2: Blend the Creamy Vegan Cheese Sauce

Drain the 1 cup Raw Cashews (soaked in hot water for 15 minutes) and add them to a high-speed blender. Pour in the 1.5 cups Vegetable Stock, 1 cup Unsweetened Plant Milk, 0.5 cup Nutritional Yeast, 2 tbsp Yellow Mustard, 1 tbsp Lemon Juice, 1 tbsp White Miso Paste, 3 cloves Garlic Cloves, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper.

Blend until completely smooth, scraping down the sides as needed. The sauce should be thick but pourable—like heavy cream. Taste and adjust seasoning if needed, but remember the flavors will intensify as it cooks.

This combination of cashews and nutritional yeast creates that rich, cheesy flavor without any dairy. The miso and mustard add depth that makes it taste surprisingly authentic.

Step 3: Combine Pasta and Sauce

Pour the blended sauce over the cooked macaroni in the pot. Stir well to coat every piece of pasta evenly. The sauce will seem thin at first, but it thickens beautifully as it heats.

Place the pot over medium heat and cook, stirring frequently, for 3-5 minutes until the sauce thickens and coats the pasta. You’ll notice it transforming from a liquid to a creamy consistency that clings to the macaroni.

Keep stirring to prevent sticking—this is when the magic happens as the starch from the pasta and the natural thickeners in the sauce create that perfect texture.

Step 4: Add the Crispy Breadcrumb Topping

Transfer the creamy macaroni to a baking dish. In a small bowl, mix the 0.5 cup Breadcrumbs with a pinch of salt and pepper, then sprinkle evenly over the top. For extra crispiness, I like to drizzle a tiny bit of olive oil over the breadcrumbs before baking.

Place the dish under a preheated broiler for 2-3 minutes until the breadcrumbs turn golden brown and crispy. Watch it closely—breadcrumbs can burn quickly. Alternatively, bake at 375°F for 10-12 minutes until bubbly and golden.

The contrast between the creamy pasta and the crunchy topping is what makes this dish special. Let it rest for 2 minutes before serving to allow the sauce to set slightly.

Creative Variations of This Dish

Spicy Kick Variation

Add ½ tsp cayenne pepper and 1 chopped jalapeño to the blender with the sauce ingredients. The heat builds gradually, so taste before adding more. I love this version when I’m craving something bolder.

Roasted Veggie Boost

Fold in 1 cup roasted butternut squash or cauliflower florets after combining pasta and sauce. Roast at 400°F for 20 minutes beforehand. The caramelized edges add sweetness and texture.

Protein-Packed Version

Stir in 1 can drained white beans or 1 cup cooked lentils with the pasta and sauce. This transforms it into a complete protein meal. The beans blend right into the creamy texture beautifully.

Herb-Infused Twist

Blend ¼ cup fresh basil or 2 tbsp fresh thyme into the sauce. For dried herbs, use 1 tsp and add with other spices. Fresh herbs brighten the dish with vibrant color.

Smoky Depth

Increase the smoked paprika to 1 tsp and add ½ tsp liquid smoke. This creates that classic American-style smokiness. I use Colgin liquid smoke from US food stores in London.

Gluten-Free Option

Swap elbow macaroni for gluten-free pasta and use gluten-free breadcrumbs. Cook the pasta 1 minute less than package instructions to prevent mushiness. The sauce works perfectly with any pasta shape. 💛

Frequently Asked Questions