• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Tees & Totes
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Cookbooks
  • Tees & Totes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Cookbooks
    • Tees & Totes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Γ—

    Home Β» Main Courses

    Stovetop Gluten-Free, Vegan Mac and Cheese

    Published: Sep 14, 2020 by Sherri Hall Β· This post may contain affiliate links.

    pin showing mac and cheese in a saucepan with a wooden spoon

    This creamy and indulgent gluten-free, vegan mac and cheese comes together in just minutes right on the stovetop...no blender necessary! With a nut-free, velvety cheese sauce made of plant-based butter, chickpea flour, oat milk, nutritional yeast and vegan cheese, this gluten- and dairy-free twist on the classic dish is pure comfort food.

    Jump to Recipe
    overhead of mac and cheese in a white bowl with a fork behind it

    First, I have to tell you this recipe is not meant to be a healthier vegan version of traditional mac and cheese.

    Instead, it's meant to be a dairy-free version of that buttery, creamy, cheesy dish so many of us enjoyed as kids.

    But if you are looking for healthier versions, be sure to check out my plant-based mac and cheese, my cashew mac and cheese and my vegan pumpkin mac and cheese.

    OK, so now let's get back to the making of the not-meant-to-be healthy, super creamy, dreamy version of mac and cheese we have here.

    What's great about this recipe is that there are no cashews to soak and no need for a blender since the sauce comes together right on the stovetop.

    overhead of gluten-free, vegan mac and cheese with peas in a white bowl with a fork behind it

    Ingredient highlights

    To make the sauce, I used my vegan béchamel as a base. The three main ingredients for the béchamel are:

    • Chickpea Flour: This is my go-to gluten-free all-purpose flour replacement for making a roux in my recipes such as in my chickpea flour gravy.
    • Vegan Butter: My favorites are Miyoko's oat butter and Earth Balance (you can use the spread or the buttery sticks and if necessary, use the soy-free version).
    • Oat Milk: Be sure to use full-fat oat milk as the lower fat versions are not thick enough. If necessary, use a certified gluten-free brand such as Oatly which is certified GF in the United States.

    To turn the sauce from a béchamel into a "cheese" sauce, I added nutritional yeast and American-style vegan cheese slices.

    For the cheese slices, I highly recommend using Chao Creamy Original .

    Chao not only reminds me so much of the American cheese I loved as a kid, but it also adds a velvety texture to this mac and cheese that dare I say it...resembles a certain "velvety" block of "cheese" often referred to as liquid gold. 😉

    Anyway, if you are not able to purchase Chao or are looking for a soy-free option, my second recommendation would be Daiya's American-style slices.

    I was actually pleasantly surprised with how creamy, melty and tasty these slices are.

    Other soy-free options you could try are Follow Your Heart's or Good Planet's American-style, although I haven't tried these myself.

    To complete the sauce, the remaining ingredients are mustard, sea salt, onion powder, garlic powder, paprika and turmeric.

    What's the best pasta to use?

    In these photos, I used Jovial's brown rice shells but feel free to use your favorite gluten-free pasta.

    Other shapes I would recommend are elbows or rotini/spirals/fusilli (names vary depending on brand).

    How to make this vegan stovetop mac and cheese - step by step

    Cook gluten-free pasta according to package directions.

    While the pasta is cooking, start the sauce by first melting vegan butter in a 2- or 3-quart saucepan over medium heat.

    vegan butter melting in a saucepan

    Once the butter is melted, whisk in the chickpea flour to make a roux.

    whisking chickpea flour with the melted vegan butter to make a roux

    Whisk until it resembles a thick paste and is golden in color. Any clumps will melt during the cooking and whisking process in the next steps.

    Whisk in the oat milk.

    oat milk whisked into the roux in the saucepan

    Then, whisk in mustard, salt, onion powder, garlic powder, paprika and turmeric.

    seasonings whisked into the mixture in the saucepan

    Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat.

    Promptly whisk in the nutritional yeast.

    mixture in the saucepan after whisking in nutritional yeast

    Then, add the cheese slices in broken up pieces.

    stirring vegan cheese into the mixture in the saucepan with a wooden spoon

    Whisk or stir continuously until the cheese has melted. You can return the sauce to the stovetop over low heat if the cheese isn't melting.

    stirring mixture in the saucepan after vegan cheese has melted

    Taste test and add more salt, if desired.

    After draining the pasta, add it to the sauce pan with the cheese sauce.

    gluten-free pasta shells added to the sauce in the saucepan

    Stir to combine.

    sauce and pasta mixed together in the saucepan with a wooden spoon

    Ideas for serving

    You can enjoy this dish as is or add some veggies if you'd like, such as spinach, kale peas or broccoli. My personal favorite is to add in broccoli or peas and top with some crushed red pepper flakes.

    overhead of mac and cheese with peas and crushed red pepper flakes in a white bowl with a fork behind it

    This creamy pasta can also be served as a side with your favorite mains. We love it with our chickpea nuggets, baked BBQ tofu, baked tofu bites and marinated tempeh.

    Storing and reheating leftovers

    Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.

    Reheat in a microwave-safe dish in the microwave until warmed throughout or in a saucepan on the stovetop over medium heat, stirring frequently (note that the pasta may break apart using this method).

    mac and cheese in a white bowl with a fork behind it

    For more veganized comfort classics, check out these next:

    • Vegan Pot Pie
    • Vegan Broccoli Cheese Soup
    • Vegan Lemon Risotto
    overhead of mac and cheese in a saucepan with a wooden spoon
    Print Recipe Save RecipeSaved!
    5 from 13 votes

    Stovetop Gluten-Free, Vegan Mac and Cheese

    This creamy and indulgent gluten-free, vegan mac and cheese comes together in just minutes right on the stovetop...no blender necessary! With a nut-free, velvety cheese sauce made of plant-based butter, chickpea flour, oat milk, nutritional yeast and vegan cheese, this gluten- and dairy-free twist on the classic dish is pure comfort food.
    Course Dinner, Main Course, Side Dish
    Cuisine American
    Keyword chickpea flour, dairy-free, gluten free, mac and cheese, nut free, nutritional yeast, vegan, vegetarian
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 -6
    Calories 404kcal
    Author Sherri Hall

    Ingredients

    • 8 oz. gluten-free pasta (I used brown rice pasta)
    • 2 tablespoon vegan butter (sub olive oil if desired)
    • 2 Β½ tablespoon chickpea flour (aka garbanzo bean flour)
    • 1 Β½ cups full-fat, unsweetened and unflavored oat milk, at room temperature (use a certified GF brand of oat milk if necessary)
    • 1 teaspoon prepared mustard (yellow, Dijon or spicy brown - use a certified GF brand if needed)
    • 1-1 Β½ teaspoon fine sea salt
    • Β½ teaspoon onion powder
    • Β½ teaspoon garlic powder
    • ΒΌ teaspoon paprika
    • ΒΌ teaspoon turmeric
    • 2 tablespoon nutritional yeast
    • 4 slices vegan American-style cheese, broken into small pieces (I recommend Chao Creamy Original but you can use Daiya, Follow Your Heart, Good Planet or the brand of your choosing - use a soy-free brand if necessary)

    Instructions

    • Cook gluten-free pasta according to package directions. Be sure not to overcook.
    • While pasta is cooking, begin the sauce. Start by melting vegan butter in a 2- or 3-quart saucepan over medium heat.
    • Once the butter is melted, whisk in chickpea flour to make a roux. Keep whisking for 1-2 minutes (the roux should be a smooth but thick paste and golden in color). Any clumps will melt during the cooking and whisking process in the next steps.
    • Whisk in oat milk followed by mustard, 1 teaspoon salt, onion powder, garlic powder, paprika and turmeric.
    • Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat.
    • Promptly whisk in the nutritional yeast. Add the broken up cheese slices and whisk or stir continuously until the cheese has melted. You can return the sauce to the stovetop over low heat if necessary for the cheese to melt.
    • Taste test and add more salt, if desired.
    • After draining the pasta, add it to the sauce pan with the cheese sauce and stir.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe dish in the microwave until warmed throughout or in a saucepan on the stovetop over medium heat, stirring frequently (note that the pasta may break apart using this method). 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition was calculated using brown rice pasta. Using a different type of pasta will change the calculation. Nutrition was also calculated using Chao brand cheese slices. Please note that different brands of vegan cheese have different nutritional content. 

    Nutrition

    Calories: 404kcal | Carbohydrates: 61g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Fiber: 4g
    Never miss a recipe!Subscribe to our newsletter

    This post originally appeared on Watch Learn Eat on January 4, 2019. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made. 

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    « Vegan Pumpkin Mac and Cheese
    Chocolate Chip Cookie Dough Bites [Gluten-Free, Vegan] »

    Reader Interactions

    Comments

    1. Andrea

      January 14, 2019 at 3:02 am

      I've been looking for a nut-free version of vegan mac n cheese for ages, can't wait to give yours a try, looks delish!

      Reply
      • Sherri Hall

        January 14, 2019 at 12:17 pm

        Thanks Andrea! Hope you enjoy it! πŸ™‚

        Reply
    2. Jagruti Dhanecha

      January 14, 2019 at 3:00 am

      5 stars
      My family love regular mac n cheese, but now I have seen your delicious vegan version, I am going to make this weekend, as we are trying many vegan recipes this month.

      Reply
      • Sherri Hall

        January 14, 2019 at 12:12 pm

        Thanks Jagruti! My family loves traditional mac and cheese too, especially my cheese-obsessed eldest daughter! I was definitely happy when she devoured a bowl of this vegan version! πŸ™‚

        Reply
    3. Veronika's Kitchen

      January 13, 2019 at 8:45 pm

      5 stars
      Wow, this is a great idea of making everyone's favorite Mac'n'Cheese healthy! Definitely going to try your recipe!)

      Reply
      • Sherri Hall

        January 14, 2019 at 12:06 pm

        Thanks Veronika! Hope you enjoy! πŸ™‚

        Reply
    4. Amanda Mason

      January 13, 2019 at 8:39 pm

      5 stars
      Yum! This looks so good! I love that it is vegan AND gluten free! I have a lot of vegan friends who so need this recipe! I'm going to share it with them now!!

      Reply
      • Sherri Hall

        January 14, 2019 at 12:06 pm

        Thanks Amanda! I hope your friends enjoy it! πŸ™‚

        Reply
    5. Kathryn | Urban Foodie Kitchen

      January 12, 2019 at 11:48 am

      I’ve never tried vegan Mac n cheese but this looks so creamy it’s definitely going on my list for next time I have some of my vegan friends over!

      Reply
      • Sherri Hall

        January 13, 2019 at 1:15 pm

        Thanks Kathryn! Hope you all enjoy! πŸ™‚

        Reply
    6. Analida Braeger

      January 12, 2019 at 11:27 am

      5 stars
      Wow this looks so yummy and healthy. I love mac and cheese but it always comes with guilt. This version is perfect because it packs in all the good stuff. Thanks for sharing.

      Reply
      • Sherri Hall

        January 13, 2019 at 1:15 pm

        Thanks so much, Analida! πŸ™‚

        Reply
    7. Kiki Johnson

      January 11, 2019 at 1:10 pm

      5 stars
      I have never made a roux with garbanzo flour but I do have a bag somewhere in my pantry! What a clever idea - and the flour surely adds a nice sweetness to this pasta dish! Delish!

      Reply
      • Sherri Hall

        January 12, 2019 at 9:05 am

        Thanks so much, Kiki! I just love using it! πŸ™‚

        Reply
    8. David @ Spiced

      January 09, 2019 at 7:48 am

      5 stars
      It's amazing how mustard is the secret ingredient in mac and cheese! I've been playing around with re-inventing my mom's classic mac and cheese recipe, and the mustard (or mustard powder) is essential. It seems odd when you look at the list of ingredients, but it's clutch! This mac and cheese sounds quite tasty. Talk about the ultimate comfort food right there! πŸ™‚

      Reply
      • Sherri Hall

        January 10, 2019 at 9:23 am

        Thanks David! It's crazy how different ingredients, like mustard, really pull out the other flavors in certain dishes. Yay for mac & cheese (with mustard)! πŸ™‚

        Reply
    9. Gloria

      January 08, 2019 at 6:09 pm

      5 stars
      I think any pasta lover would devour this. I know I would Vegan or not, you can NEVER go wrong with mac'n cheese. Always a hit. The nutritional yeast is a marvelous thing.

      Reply
      • Sherri Hall

        January 10, 2019 at 9:22 am

        Thanks Gloria! I am loving nutritional yeast; it's so versatile! πŸ™‚

        Reply
    10. Carrie | Clean Eating Kitchen

      January 08, 2019 at 10:19 am

      5 stars
      Wow! Loving the look of this super easy AND dairy free mac n cheese! Adding the ingredients to my shopping list next week - will let you know how I get on! πŸ™‚

      Reply
      • Sherri Hall

        January 08, 2019 at 10:45 am

        Thanks Carrie! I can't wait to hear how you liked it! πŸ™‚

        Reply
    11. Elaine Benoit

      January 07, 2019 at 5:12 pm

      5 stars
      I was vegan for many a years and this looks delicious! I love a great mac and cheese alternative. Great recipe.

      Reply
      • Sherri Hall

        January 08, 2019 at 9:28 am

        Thanks Elaine! Yay for mac and cheese! πŸ™‚

        Reply
    12. Stephanie

      January 04, 2019 at 11:56 am

      5 stars
      This looks so creamy and good Sherri. Being a cheese lover I've not explored a lot of Vegan cheese options. I think I'm going give this a try since it sounds fairly simple.. and mac n cheese has always been a favorite ?

      Reply
      • Sherri Hall

        January 04, 2019 at 3:06 pm

        Thanks Stephanie! I hope you enjoy it! As a cheese lover myself, I still can't believe how much I've been enjoying vegan cheeses lately! Have a good one! πŸ™‚

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • Oatmeal Coconut Pecan Cookies
    • Roasted Sunflower Seeds (Kernels)
    • 24 Vegan Silken Tofu Recipes
    • Creamy White Bean Soup [Vegan]

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright Β© 2022 Watch Learn Eat | Hall Media LLC