Vegan Slow Cooker Mac and Cheese

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.

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings: 8

Course: crockpot

Calories: 305

Ingredients Equipment Method Notes

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.

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.

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.

Notes

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.