Creamy, dreamy, totally vegan mac and cheese that cooks itself in the crockpot — yes, please. This recipe gives you 8 servings, takes 10 minutes prep, and 1 hour 30 minutes to cook (about 1 hour 40 minutes total). You’ll get comforting, cheesy vibes without any dairy — and cleanup stays chill.
I’m super excited to share this one because I make it when I want comfort food and zero babysitting time. Want the full, no-fuss version? Here you go.
Why this slow-cooker version works
Roasting the pasta in a slow cooker sounds weird? Hear me out. The crockpot lets the pasta absorb the flavor of the sauce slowly, so the final texture stays tender and saucy. You don’t have to hover over a pot, and the sauce comes out ultra-creamy thanks to the cashews (or sunflower seeds) blended into a rich base. Ever wished mac and cheese could make itself while you do literally anything else? This one does.
Bold takeaway: This recipe feeds 8 and yields about 305 kcal per serving (estimate). Adjust toppings and add-ins if you want higher calories — no judgment.
Quick Recipe Info
- Servings: 8
- Prep time: 10 minutes
- Cook time: 1 hour 30 minutes on low, then 20–30 minutes after adding cheese (if using)
- Total time: 1 hour 40 minutes (approx.)
- Estimated calories per serving: ~305 kcal (approx.; depends on exact ingredients)
Equipment
- High-speed blender (important for super-smooth sauce)
- 6–7 quart crockpot / slow cooker (large enough for 16 oz pasta + sauce)
- Measuring cups & spoons, rubber spatula, and a colander
- Optional: small bowl for soaking cashews if your blender needs help
FYI: You can use a countertop blender if it handles nuts well, but I prefer a high-speed blender for a silky texture.
Ingredients
- 16 oz (450 g) dry elbow macaroni or small pasta shapes
- 1 cup raw cashews (soaked if your blender isn’t high-speed) or 1 cup raw sunflower seeds (for nut-free)
- 1–4 tbsp vegan butter (optional; I usually use 2 tbsp)
- ¾ to 1½ cups shredded vegan mozzarella (I like Daiya shreds; use ¾ cup for lighter, 1½ for extra cheesiness)
- Up to ¾ cup plain unsweetened non-dairy milk (soy or unsweetened cashew milk work best)
- 2–3 cloves garlic (fresh)
- 2 tbsp nutritional yeast (for cheesy flavor)
- 2 tbsp lemon juice (brightens the sauce)
- 1 tbsp rice vinegar
- 1 tsp mustard (Dijon or yellow)
- 1 tsp onion powder
- ½ tsp ground nutmeg (optional, classic touch)
- 1–2 tsp tapioca starch (optional, for extra stretch/chew)
- Salt & black pepper, to taste
- 2 ½ cups water (or adjust for consistency)
Bold tip: If you avoid cashews, substitute raw sunflower seeds and consider adding the tapioca starch to thicken.
How To Make Vegan Slow Cooker Mac and Cheese
1. Prep the cashews
If your blender struggles, soak cashews in hot water for 2 hours or overnight in cold water. Drain before using. If you have a high-speed blender, you can skip long soaking and just use hot water to soften.
2. Blend the sauce
In the high-speed blender, combine 1 1⁄2 cups water, cashews (or seeds), garlic, nutritional yeast, lemon juice, rice vinegar, mustard, onion powder, nutmeg (if using), and tapioca starch (if using). Blend on high until completely smooth. Add the remaining 2 cups of water and blend briefly to incorporate. Taste and adjust salt, lemon, or yeast for cheesiness.
3. Layer pasta + sauce in the crockpot
Dump the dry pasta into the crockpot. Pour the blended sauce over the pasta and stir well to coat. Cover and set the cooker to Low. Cook for 1 hour, stirring gently every 15–20 minutes to prevent sticking.
4. Add vegan cheese (optional)
After 1 hour, stir in ¾ to 1½ cups shredded vegan mozzarella if you want melty vegan cheese. Mix thoroughly, cover, and cook another 20–30 minutes, or until pasta reaches your desired tenderness. Add up to ¾ cup non-dairy milk if the mixture looks dry; the pasta will continue to absorb liquid.
5. Finish & serve
Give a final stir. Taste and adjust seasoning — add more salt, lemon, or pepper as you prefer. Serve hot, and garnish with chopped chives, extra nutritional yeast, or breadcrumbs.
Still Hungry, Try It Next recipe
Vegan Crockpot Vegetable Korma Creamy, Comforting
Notes & Some Problems
- Too thick? Stir in non-dairy milk or reserved pasta water to loosen.
- Too thin? Mix 1 tsp cornstarch/tapioca with a little cold non-dairy milk, add to the crockpot, and cook 5–10 more minutes. The sauce will thicken as it cools.
- Pasta cooks unevenly? Stir more often next time and don’t overcrowd the crockpot. Use medium-low heat if your slow cooker runs hot.
Pro tip: I check at 50 minutes the first time I try a new pasta brand — grain sizes vary. Some pastas cook faster in slow cookers.
Variations & upgrades
- Buffalo mac: Stir in ½ cup vegan hot sauce + 1 cup shredded vegan chicken-style pieces.
- Truffle mac: Add 1 tbsp truffle oil at the end for special-occasion vibes.
- Veg-packed: Fold in cooked peas, steamed broccoli, or roasted butternut for color + fiber.
- Low-fat: Skip vegan butter and use more water + extra mustard/nutritional yeast for flavor.
Storage & reheating
- Fridge: Store in an airtight container for up to 5 days.
- Reheat: Warm gently on the stove with a splash of non-dairy milk, or microwave in 30-second bursts, stirring between each.
- Freezing: I don’t recommend freezing because texture can change; if you do, freeze in single portions and expect a slight change in creaminess.
Nutrition (approximate per serving — 8 servings)
- Calories: ~305 kcal
- Carbs: ~47 g
- Protein: ~9 g
- Fat: ~10 g
- Saturated fat: ~4 g
- Cholesterol: 0 mg (vegan!)
- Sodium: ~540 mg
Note: Nutrition depends on brand choices (vegan cheese, butter), so treat this as an estimate.
Why cashews (or sunflower seeds) rock the sauce
Cashews give a dreamily smooth, rich texture because they blend into a creamy emulsion. If you avoid nuts, sunflower seeds work well and keep the recipe allergy-friendly. Tapioca starch helps mimic the “stretch” or chew that some vegan cheeses lack. Ever tried mac and cheese that didn’t feel fake? That’s the goal here.
Personal Tips
I usually double the sauce if I want leftovers for the week. I also keep frozen peas on hand and stir them in at the end for color and fiber. IMO, the key hack here lies in blending the cashews super-smooth and stirring the crockpot a few times during cooking. Don’t skip the lemon juice — that brightness helps the sauce taste truly “cheesy.”
Skeptical about vegan cheese? Try this without cheese first and add shredded vegan mozzarella later. Often, the blended cashew sauce alone gives you everything you need. If someone asks whether it tastes like classic dairy mac — I’ll say it stands on its own and makes no apologies
You may also like Next recipe–
Vegan Slow Cooker Oatmeal Crockpot Recipe
Vegetarian Lasagna Soup — Crockpot Recipes (Stovetop + Slow Cooker Options)
Vegan Slow Cooker Mac and Cheese
Ingredients
Equipment
Method
- Prep the cashews
- If your blender struggles, soak cashews in hot water for 2 hours or overnight in cold water. Drain before using. If you have a high-speed blender, you can skip long soaking and just use hot water to soften.
- Blend the sauce
- In the high-speed blender, combine 1 1⁄2 cups water, cashews (or seeds), garlic, nutritional yeast, lemon juice, rice vinegar, mustard, onion powder, nutmeg (if using), and tapioca starch (if using). Blend on high until completely smooth. Add the remaining 2 cups of water and blend briefly to incorporate. Taste and adjust salt, lemon, or yeast for cheesiness.
- Layer pasta + sauce in the crockpot
- Dump the dry pasta into the crockpot. Pour the blended sauce over the pasta and stir well to coat. Cover and set the cooker to Low. Cook for 1 hour, stirring gently every 15–20 minutes to prevent sticking.
- Add vegan cheese (optional)
- After 1 hour, stir in ¾ to 1½ cups shredded vegan mozzarella if you want melty vegan cheese. Mix thoroughly, cover, and cook another 20–30 minutes, or until pasta reaches your desired tenderness. Add up to ¾ cup non-dairy milk if the mixture looks dry; the pasta will continue to absorb liquid.
- Finish & serve
- Give a final stir. Taste and adjust seasoning — add more salt, lemon, or pepper as you prefer. Serve hot, and garnish with chopped chives, extra nutritional yeast, or breadcrumbs.