Sharon's new book California Vegan is available for pre-order now!

Easy Vegan Mac & Cheese with Peas

Sharon Palmer

Who says you have to miss out on mac & cheese when you’re eating plant-based? With so many varieties of plant-based alternatives on the market, there’s really no reason you have to skip out on this classic meal, which can be whipped up so quickly into a satisfying, hearty dish the whole family will enjoy (it’s kid-friendly too!). Though you can make your own plant-based cheese using cashews and almonds, this recipe relies upon packaged vegan cheese shreds, which I keep on hand for many favorite recipes. It makes this recipe for Easy Vegan Mac & Cheese with Peas a go-to, as you can stock all of these ingredients in your pantry and freezer for a quick meal you can get into the oven in just about 10 minutes with only 7 ingredients. Pair it with a crisp green salad, like this Greek Salad, and you’re all set! This version of mac & cheese uses Mozzarella shreds, but you can also swap out Cheddar style. And make this recipe gluten-free by using gluten-free noodles and breadcrumbs.

I made a quick version of this recipe in this TV segment here.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Easy Vegan Mac & Cheese with Peas

1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 43 minutes
  • Total Time: 53 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan


Get this easy, classic vegan Mac & Cheese in the oven in under 10 minutes with 7 ingredients, based on simple items you can stock in your fridge and pantry.




  • 4 quarts water
  • 1 (16-ounce package) elbow macaroni

White Cheese Sauce:

  • 1 quart (4 cups) plant-based milk, plain, unsweetened (i.e., soymilk, oat milk, almond milk)
  • 3 tablespoons cornstarch
  • 2 tablespoons vegan margarine
  • 3 cups plant-based, shredded mozzarella cheese (i.e., Daiya, Violife, Follow Your Heart)
  • ¼ teaspoon salt (optional)
  • ½ teaspoon white pepper

Peas, Topping:

  • 1 cup frozen peas, thawed
  • 1 ½ tablespoons breadcrumbs, vegan


  1. Add the water to a large pot, cover, and bring to a boil. Add macaroni, and cook over medium heat until al dente stage, according to package directions (about 7-8 minutes). Remove from stove, and drain in a colander.
  2. While pasta is cooking, preheat oven to 375 F and start preparing white cheese sauce.
  3. To make White Cheese Sauce: Add plant-based milk to a medium pot, and stir in cornstarch with a whisk, until smooth. Place on medium heat, add margarine, and cook, stirring with whisk, until thickened and bubbling (about 4 minutes). Add cheese, salt, and white pepper, and stir until smooth (about 2-3 minutes). Remove from heat.
  4. Combine cooked, drained macaroni, peas, and white cheese sauce together in a large mixing bowl.
  5. Spray a 9 x 13-inch baking dish with non-stick cooking spray, and pour the macaroni and cheese mixture into the baking dish, spreading evenly. Sprinkle evenly with breadcrumbs.
  6. Place in oven, and bake, uncovered, for about 30-35 minutes, until golden brown.
  7. Makes 10 servings (about 1 cup each).


To make this recipe gluten-free use gluten-free macaroni and plant-based cheese.

  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 342
  • Sugar: 3 g
  • Sodium: 457 mg
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 11 g

Keywords: vegan mac & cheese, best vegan mac & cheese, easy mac & cheese

For other plant-based comfort food recipes, check out:

Vegetable Pot Pie with Whole Wheat Biscuit Topping
Veggie Eggplant Bake
Vegan Tamale Pie

This post may contain affiliate links. For more information, click here.

Leave a Reply

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