picture of a spoonful of vegan mac and cheese with a breadcrumb topping

Rich & Silky Vegan Mac & Cheese

 Ingredient Notes

  • Vegan Cheese: This is down to preference but I like to use a cheese that is neutral-tasting. One that isn’t trying to imitate the smoked or cheddar flavour. I use Violife grated cheese as the flavour is neutral and it melts great. Grated just helps with prep too.
  • Rigatoni: I’ve never really liked macaroni. I think it’s a UK thing that we don’t really stock many varieties of it. The main one is small and looks like worms so it’s a no from me. Choose whatever pasta shape you like! One that catches sauce well is great.
  • White Wine Vinegar: Cheese has a certain acidity to it so the sauce needs it too. You can swap it out for rice or cider vinegar, something with a bit of a zing.
  • Worcestershire Sauce:¬†To give that sauce a bit of a punch of flavour. Not everyone has access to this or marmite so soy sauce works too. I find that marmite and soy sauce do change the brightness of the sauce a bit in comparison but who cares it tastes great.


Cooking Notes

  • Roux: This is the hardest part of the dish but can be the easiest if you have a blender for backup. You want to start slow and have a little patience. Add in the butter and let it melt properly. Add in a little bit of flour like a tablespoon worth and mix it in thoroughly. Let that flour and butter combine properly until adding any more. Keep doing that until you get a sort of paste. Now add the (hot) milk the same way you did the flour. In little increments, and only add more until the previous is all nice and combined.
  • Bake Or Not To Bake: This recipe also tastes great as is without baking it. One con to baking is that it doesn’t reheat the best. You’ve already baked it once so the moisture content is already low meaning on reheat it can be quite dry.


Rich & Silky Vegan Mac N Cheese

A super silky cheesy sauce classic with a vegan twist. Then baked in the oven with a herby breadcrumb topping, phoar.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: cheese, Pasta
Servings: 4 Hungry people, 8 Hobbits, 40 Fairies


  • 350 g Pasta of choice (I used rigatoni)

For The Sauce

  • 1 litre Unsweetened dairy-free milk, hot (I used soy)
  • 100 g Dairy-free butter
  • 85 g Flour
  • 3/4 tsp Garlic granules
  • 3/4 tsp Onion granules
  • 1.5 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tsp White wine vinegar
  • 1/2 tsp Agave syrup
  • 1 tsp English mustard
  • 1 tbsp Vegan worcestershire sauce (or 3/4 tsp marmite or 1 tbsp soy sauce)
  • 3 tbsp Nutritional yeast
  • 70 g Vegan cheese, grated

Breadcrumb Topping

  • 60 g Panko breadcrumbs
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1 tbsp Extra virgin olive oil
  • 60 g Vegan cheese, grated


  • Start by heating everything up. Turn your oven on to 180C/Gas 4. Bring a large pot of salted water to the boil for the pasta. Cook pasta to packet instructions. Heat up the milk and transfer it to a jug.
  • Next, make the roux. In the same pot that you heated the milk, add the butter and melt over low heat.
  • Add in the flour gradually, small bits at a time and stir in with a wooden spoon. This will start to form a paste, looking similar to cookie dough.
  • Now change to a whisk, add in the hot milk gradually, 50-80ml at a time. Whisk it in until it is fully combined before adding any more milk. This will avoid lumps.
  • Keep adding the milk until it is all gone and the sauce is nice and smooth. If the sauce is not thick at this point, let simmer for longer. If you have lumps and also own a blender, now would be a good time to blend to get rid of the flour clumps.
  • Now add the flavours listed above to the sauce, make sure to not leave any out! You want to whisk after adding each one to ensure that it combines and doesn't clump up.
  • Taste the sauce and check if it needs any more seasoning. Add in the pasta and stir so it is all combined.
  • Make the breadcrumb topping by combining all the ingredients listed above in a bowl.
  • Transfer the mac n cheese to a large baking dish, top with cheese and then the breadcrumb topping.
  • Bake in the oven for 25-30 minutes until golden brown and bubbling!
  • Serve with a sprinkle of paprika, bacon mushrooms, parsley, hot sauce, you name it!


Nutritional Yeast used can be found here
Vegan Butter used can be found here
Vegan Grated cheese used can be found here
Vegan Worcestershire sauce used can be found here
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