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Creamy vegan mac and cheese with sausage in a cast iron pan.

The Best Vegan Mac & Cheese

The ultimate comfort food - mac & cheese made vegan without losing it's beloved creaminess. Eat it extra creamy or bake it with breadcrumbs for the perfect golden crispy top!
5 from 16 votes
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Course: Main Course
Cuisine: American
Keyword: vegan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Author: Steph

Ingredients

  • 1 package pasta (I used Cavatappi pasta)
  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 4 links mild Beyond Meat sausage casings removed
  • 2 tablespoons vegan butter
  • 1 small yellow onion finely diced
  • 2 tablespoons all purpose flour
  • 2 cups unsweetened coconut milk (full fat is best)
  • 4 tablespoons vegan plain cream cheese such as Sheese original
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 cup vegan shredded cheddar such as Parmela Creamery Old Style Cheddar
  • 1/2 - 1 cup reserved pasta water
  • salt & pepper to taste
  • 1/4 cup breadcrumbs
  • fresh parsley (optional) for serving

Instructions

  • If you'll be baking your mac & cheese in the oven with breadcrumbs for the perfect golden crispy top, preheat your oven to 400°.
  • Cook your pasta according to package directions in salted water and set aside.
  • Heat a large pan over medium high heat and add oil once the pan is hot. Add mild Beyond Meat sausage, casings removed and cook for 5 minutes crumbling as it cooks. Once it is browned remove from the pan and set aside.
  • In the same pan you cooked the sausage add the butter and lower the heat to medium. Once the butter is mostly melted add the onion. Cook for 3 to 4 minutes until soft and translucent.
  • Add the flour and cook for an additional minute.
  • Add coconut milk and simmer over medium heat for 3 minutes until the coconut milk begins to thicken. Add vegan cream cheese and lower heat to medium low. Add garlic powder, onion powder & paprika. Simmer over medium low for 3 minutes stirring often.
  • Add vegan shredded cheddar cheese and stir. Cook for another 3 minutes.
  • Add cooked pasta to the pan along with 1/2 cup reserved pasta water. Mix until well combined and add more reserved pasta water until the mac & cheese is to your desired consistency.
  • Add sausage back to the pan and mix to combine it into your mac & cheese. You can eat this delicious extra creamy mac & cheese as is or follow the next step to get a golden crispy top.

Get the Golden Crispy Top

  • If your pan isn't oven safe transfer the sausage mac & cheese to an oven safe dish and top with bread crumbs. Bake in the oven for 20 minutes at 400.
  • Broil for 2 minutes at 500 to get the extra crispy golden top!
  • Remove from the oven, let it cool, top with fresh parsley & dig in to the best vegan mac and cheese!

Notes

  • I've made this recipe gluten free many times using gluten free pasta, flour & breadcrumbs and it turns out delicious every-time!
  • Baking the mac & cheese in the oven will dry it out a little bit so don't be afraid to add more reserved pasta water to your mac & cheese if you plan on baking it in the oven!
  • This recipe makes for awesome leftovers! Store in the fridge for up to 4 days in an airtight container.