Crockpot Vegan Mac and Cheese

If you’ve been craving creamy, comforting mac and cheese but want to keep it plant-based, this Crockpot Vegan Mac and Cheese is a total win.

t’s rich, cheesy (without the cheese), and super easy — just toss everything in the crockpot and let it do the work.

No stove babysitting, no straining pasta over the sink.

This version is made with simple, whole-food ingredients that come together in a sauce so smooth and flavorful, you’ll be shocked it’s dairy-free.

Why I Love This Recipe

This was my go-to recipe the first time I tried to make something truly creamy and dairy-free in the slow cooker. I didn’t expect it to turn out this good, but it quickly became a staple in my kitchen.

Everything goes straight into the crockpot — no boiling needed
The sauce is made from veggies and cashews, but tastes cheesy and rich
Leftovers are even better the next day
It’s cozy, satisfying, and totally plant-based
You can prep it in under 15 minutes and let the slow cooker take care of the rest

What You’ll Need

16 oz elbow macaroni (uncooked)
1 1/2 cups raw cashews
3 cups peeled and diced potatoes
1 cup diced carrots
1/2 cup diced onion
3 cups vegetable broth
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon turmeric (for color)
1 tablespoon olive oil
Fresh parsley for garnish (optional)

Servings and Cook Time

Serves: 6
Cook Time: 2 ½ to 3 hours on HIGH or 4 to 5 hours on LOW

Macros (Per Serving – Approximate)

Calories: 420
Protein: 13g
Carbs: 52g
Fat: 17g
Fiber: 5g

Why This Recipe Works (Quick Science)

Cashews and potatoes blend together into a naturally creamy texture thanks to their starches and fats. Nutritional yeast brings in a cheesy, umami-rich flavor, while turmeric and carrots add golden color. Cooking everything together in the crockpot allows the flavors to melt and mellow while the pasta absorbs all the creamy sauce right in the pot.

Common Mistakes

Adding pasta too early: Wait until the sauce is blended before adding pasta or it may turn mushy.
Not soaking cashews: If your blender isn’t high-powered, soak them for a creamier finish.
Overcooking: Keep an eye on texture, especially if your crockpot runs hot.
Not seasoning enough: Vegan cheese sauces rely heavily on seasoning for depth of flavor — taste and adjust salt, lemon, and nutritional yeast if needed.

What to Serve With

Garlic bread or toasted sourdough
Roasted broccoli or green beans
A crisp garden salad with lemon vinaigrette
Sautéed kale or spinach
Vegan sausage or meatballs for extra protein

FAQ

Can I make this nut-free?
Yes! Swap cashews for sunflower seeds or cooked white beans.

Can I use gluten-free pasta?
Absolutely — just check earlier for doneness as gluten-free pasta can get soft fast.

Do I have to blend the sauce?
Yes, blending is key to making the sauce creamy and smooth.

How long does it keep?
Up to 4 days in the fridge. Reheat gently with a splash of broth or plant milk.

Can I freeze it?
Yes, but the texture of the pasta may soften when thawed. Freeze the sauce alone if you want the best texture later.

Final Thoughts

This Crockpot Vegan Mac and Cheese proves that comfort food can be simple, healthy, and seriously delicious. Once you try it, you might never go back to boxed mac again. If you give it a go, I’d love to hear how it turned out for you!

Instructions

Step 1: Add Cashews, Vegetables, and Broth

Add 1 1/2 cups raw cashews, 3 cups diced potatoes, 1 cup diced carrots, 1/2 cup diced onion, and 3 cups vegetable broth to the black oval crockpot.

Step 2: Cook Until Veggies Are Soft

Cover and cook on HIGH for 2 to 2.5 hours, or until the veggies are fork-tender.

Step 3: Blend the Sauce

Carefully transfer the cooked contents of the crockpot to a blender. Add 1/4 cup nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 1 tablespoon olive oil. Blend until completely smooth and creamy.

Step 4: Add Pasta and Sauce to Crockpot

Pour the blended sauce back into the crockpot and stir in 16 oz elbow macaroni (uncooked).

Step 5: Cook Until Pasta is Tender

Cover and cook on HIGH for 30–40 minutes, stirring halfway through, until the pasta is tender and the sauce has thickened.

Step 6: Serve and Garnish

Scoop the mac and cheese into a round bowl and sprinkle with fresh chopped parsley if desired. Serve warm.