Mac and Cheese in a pan with a wooden spoon

Stovetop Gluten-Free, Vegan Mac and Cheese

This super easy, creamy Vegan Mac and Cheese comes together in minutes right on the blender necessary! This dairy-free mac and cheese recipe is gluten-free and nut-free too!
Course Dinner, Main Course
Cuisine American
Keyword chickpea flour, gltuten-free pasta, gluten free, mac and cheese, macaroni and cheese, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 388kcal
Author Sherri Hall


  • 8 oz. gluten-free pasta
  • 2 tbsp vegan butter (I used Earth Balance buttery sticks)
  • 2 tbsp chickpea flour (aka garbanzo bean flour)
  • 2 cups plus 2 tbsp unsweetened, plain oat or soy milk, at room temperature (use a certified GF brand if necessary)
  • 2 tsp spicy brown mustard
  • 1 1/2-2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Pinch turmeric (optional, for color)
  • 1/4 cup nutritional yeast *use 1/2 cup if not using the vegan American cheese
  • 2 slices vegan American-style cheese, broken into small pieces (optional) *I recommend Chao Creamy Original, but you can use your favorite brand or omit this ingredient. If omitting, increase nutritional yeast to 1/2 cup as noted above. You may also need to add more milk as well.
  • Optional add-ins: broccoli, peas or other veggies of choice
  • Optional garnish: freshly ground black pepper, crushed red pepper flakes


  • Cook gluten-free pasta according to package directions.
  • While pasta is cooking, begin the sauce. Start by melting vegan butter in a 2- or 3-quart sauce pan over medium heat.
  • Make a roux by whisking the melted butter with chickpea flour until it resembles a smooth paste and has a nutty aroma (about 1-2 minutes). It should be golden to tan in color. If it starts to turn brown, it is burning.
  • Whisk in oat or soy milk, followed by mustard, 1 1/2 tsp salt, onion powder, garlic powder, paprika and turmeric (if using).
  • Cook on medium-high until the sauce just starts to boil, whisking intermittently.
  • When the sauce starts to boil, turn off the heat, keeping the sauce pan on the burner, and whisk in nutritional yeast. Then immediately, stir in broken up vegan cheese slices, if using. Keep stirring until cheese has melted.
  • Remove from the burner and allow to stand for 1-2 minutes to thicken up. Taste test and add more salt, if desired
  • After draining the pasta, add it to the sauce pan with the cheese sauce and stir. Mix in optional veggies if using. Allow to sit and thicken for about 2-3 more minutes before serving.



If after the sauce sits to thicken, it is too thick for your liking, you can whisk in additional oat or soy milk in 1-tablespoon increments.
If after the sauce sits to thicken, it is too thin for your liking, you can whisk in additional nutritional yeast in 1-tablespoon increments. Please note that it does thicken up more when the pasta is added.
Leftovers are best reheated on the stovetop (if the sauce is too dried out, you can use additional oat soy milk added in 1-tablespoon increments if needed), but can be microwaved if desired.
If you're looking to measure a pinch of turmeric with an actual measuring spoon rather than your fingers, check out this specialized set of measuring spoons.
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. Additionally, not using the cheese slices will also change the calculation.


Calories: 388kcal | Carbohydrates: 62g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Fiber: 4g