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close-up overhead of mac and cheese in a white bowl.

Stovetop Gluten-Free, Vegan Mac and Cheese

This creamy and indulgent gluten-free, nut-free vegan mac and cheese comes together in just minutes right on the stovetop...no blender necessary! With a smooth 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


  • 8 oz. gluten-free pasta (I used brown rice pasta)
  • 2 tablespoon vegan butter
  • 2 ½ tablespoon chickpea flour (aka garbanzo bean flour)
  • 1 ½ 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 ½ teaspoon fine sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ 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)


  • 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.



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. 


Calories: 404kcal | Carbohydrates: 61g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Fiber: 4g