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This easy vegan macaroni and cheese recipe tastes delicious. Combine all the ingredients and bake tonight. It's the best vegan macaroni and cheese recipe yet!

Vegan Macaroni and Cheese Recipe

This delicious vegan macaroni and cheese recipe is ready in under 60 minutes! You'll love the creamy, cheesy, pumpkin-infused taste and crunchy crumble topping. This recipe is not to be missed!

Course Dinner, Main Course
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 6 people
Author Vegan Test Kitchen


Vegan Macaroni and Cheese

  • 3 c unsweetened plant-based milk (we used Soy)
  • 2 c vegan elbows macaroni
  • 4 tbsp vegan butter (we used Earth Balance)
  • 3 garlic cloves, chopped
  • 1/2 yellow onion, chopped
  • 3 tbsp vegan whole wheat flour (we used Bob's Red Mill)
  • 1 c vegan mozzarella cheese (we used Daiya)
  • 1 c vegan cheddar cheese (we used Daiya)
  • 1/2 c vegan pepperjack cheese (we used Daiya)
  • 4 oz pumpkin (fresh is best, but canned is an excellent alternative!)
  • 1 heaping tbsp dry mustard
  • 1 tsp sea salt
  • 1/2 tsp organic ground sage
  • 1/4 tsp freshly ground black pepper

Crumble Topping

  • 1 c vegan panko bread crumbs (we used Wegmans)
  • 3 tbsp vegan butter, melted and cooled (we used Earth Balance)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • pinch fresh sage


Vegan Macaroni and Cheese

  1. Preheat oven to 350 degrees F.

  2. Heat a large pot over medium-high heat and add 1 tablespoon of the vegan butter. Add the chopped garlic and sauté until fragrant and slightly browed (approximately 2 minutes).

  3. Slowly add the unsweetened plant based milk, (uncooked) elbow macaroni, 3 tablespoons vegan butter, chopped onion, vegan whole wheat flour, dry mustard powder, sea salt, ground sage and freshly ground black pepper whisking to combine.

  4. Bring the sauce to a slight boil.

  5. Once boiling, reduce the heat to low and simmer for approximately 15 minutes, stirring occasionally. 

  6. Once the pasta is al dente carefully fold in the pumpkin. 

  7. Reserve 1/4 c of the cheddar cheese and then slowly add the remaining three cheeses, once at a time, carefully folding into the mixture until creamy.

  8. Transfer the mixture to a greased baking dish (we used 13x9) and evenly sprinkle the remaining 1/4 cup of cheddar cheese on top.

Crumble Topping

  1. In a small bowl, whisk together the panko bread crumbs with the sea salt and freshly ground black pepper. 

  2. Add the melted vegan butter and stir to combine until crumbly.

  3. Sprinkle evenly over the macaroni and cheese and bake for 15 minutes or until golden brown.

  4. Increase the temperature to Broil at the 15 minute mark and broil for 3-5 additional minutes or until a crispy golden brown and bubbly!

  5. Remove from the oven and allow to cool for 5 minutes on a wire rack.

  6. Carefully portion each serving into bowls, garnish with fresh sage to serve and enjoy!

Notes & More

Use These Ingredients For The Best Results

  • We loved how the flavor of Thrive Market's Soy Milk tasted the most! View it here
  • This organic ground Sage is delicious for days and months to come. View it here
  • Only the best Sea Salt will do! This one is referenced in more culinary and nutritional cookbooks and journals than any other salt in the world! View it here

Recommended Cookingware

Recipe adapted