Name: Vegan Avocado Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 12–16 oz (340–450 g) elbow macaroni (or any short pasta); 2 large ripe avocados, pitted and scooped; ¼–⅓ cup nutritional yeast (adjust to taste); ½–¾ cup unsweetened plant milk (oat, almond, or cashew); 1–2 cloves garlic, minced or grated; Zest and juice of 1 large lemon; 1–2 tsp Dijon mustard; 2–3 tbsp extra-virgin olive oil or vegan butter; Salt and freshly ground black pepper, to taste; ½–¾ cup reserved hot pasta cooking water; Optional garnishes: smoked paprika, fresh parsley or chives, red pepper flakes, toasted breadcrumbs

This Vegan Avocado Mac and Cheese is a creamy, dreamy, dairy-free twist on the classic comfort food. Ripe avocados are blended with nutritional yeast, garlic, lemon, plant milk, and a touch of mustard into a velvety, cheesy-tasting sauce, then tossed with hot elbow macaroni.

It delivers rich, gooey texture and bold “cheesy” flavor without any dairy—healthy-ish, satisfying, and ready fast.

Why You’ll Love This Recipe

This vegan mac and cheese is proof that you don’t need dairy to achieve that ultra-creamy, nostalgic comfort-food hug. The avocado creates an unbelievably smooth, buttery sauce that coats every noodle perfectly, while nutritional yeast delivers that signature tangy, cheesy depth everyone craves.

It’s lighter than traditional versions yet still feels indulgent, and the bright pop of lemon keeps it fresh instead of heavy. Best of all, it comes together in about 20 minutes using mostly pantry staples—no cashew soaking, no roux, no vegan cheese blocks required.

Kids devour the bright green color (and don’t even realize it’s “healthy”), adults love the sophisticated flavor, and everyone appreciates how quickly it lands on the table. Whether you’re vegan, dairy-free, or just craving mac and cheese on a weeknight, this recipe will become your new go-to—it’s fast, forgiving, and ridiculously delicious.

Yield: 4 generous servings

Vegan Avocado Mac and Cheese

Creamy vegan avocado mac and cheese—cheesy, bright, dairy-free.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

12–16 oz (340–450 g) elbow macaroni (or any short pasta)
2 large ripe avocados, pitted and scooped
¼–⅓ cup nutritional yeast (adjust to taste)
½–¾ cup unsweetened plant milk (oat, almond, or cashew)
1–2 cloves garlic, minced or grated
Zest and juice of 1 large lemon
1–2 tsp Dijon mustard
2–3 tbsp extra-virgin olive oil or vegan butter
Salt and freshly ground black pepper, to taste
½–¾ cup reserved hot pasta cooking water
Optional garnishes: smoked paprika, fresh parsley or chives, red pepper flakes, toasted breadcrumbs

Instructions

Boil the pasta — Bring a large pot of heavily salted water to a rolling boil. Add elbow macaroni and cook according to package until al dente—don’t forget to reserve at least 1 cup starchy pasta water before draining!
Prep the avocado — While pasta cooks, halve avocados, remove pits, and scoop flesh into a blender or food processor. Immediately add lemon juice to prevent browning.
Build the cheesy sauce — Add nutritional yeast, plant milk, minced garlic, Dijon mustard, olive oil or vegan butter, lemon zest, a generous pinch of salt, and several grinds of black pepper.
Blend smooth — Blend until completely creamy and velvety—scrape down sides as needed. If too thick, add 2–3 tbsp reserved pasta water to reach a pourable, glossy consistency.
Taste & adjust — Give the sauce a big taste—add more nutritional yeast for cheesiness, more lemon for brightness, more salt/pepper, or a splash more plant milk if needed. Blend briefly again if you add anything.
Drain pasta — Drain macaroni, reserving ¾–1 cup of the hot cooking water. Return pasta to the warm pot (off heat).
Combine — Pour the avocado “cheese” sauce over the hot pasta. Toss gently to coat—add reserved pasta water a little at a time until sauce is silky, glossy, and perfectly clings to every noodle.
Warm gently (if needed) — If everything cooled too much, set pot over the lowest heat for 30–60 seconds only—just enough to warm through. Stir constantly and remove immediately.
Final seasoning — Taste one last time—adjust with extra lemon juice, salt, pepper, or a drizzle of olive oil for shine. Stir in fresh chopped herbs if using.
Serve & celebrate — Divide among bowls. Finish with a sprinkle of smoked paprika, fresh herbs, red pepper flakes, or toasted breadcrumbs. Dig in immediately and enjoy every creamy, cheesy, vegan bite!

Notes

Serve right away for the brightest green color and freshest taste—avocado oxidizes quickly. Use very ripe avocados for best creaminess. Nutritional yeast is essential for that classic mac-and-cheese flavor—don’t skip or reduce significantly. Naturally gluten-free if using GF pasta. Perfect with a simple green salad or steamed broccoli on the side.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 117Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 5mgCarbohydrates 6gFiber 5gSugar 0gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use very ripe avocados for maximum creaminess—press gently; they should feel soft like a ripe peach.
Blend the sauce right before tossing to keep the vibrant green color (avocado oxidizes quickly).
Reserve plenty of starchy pasta water—it’s essential for thinning and emulsifying the sauce to silky perfection.
Warm the sauce very gently after blending—never boil or the avocado can become bitter or lose brightness.
Taste and adjust nutritional yeast/lemon/salt generously—vegan “cheese” flavor builds with more nooch and acid.
For extra gooeyness, stir in a spoonful of vegan cream cheese or a handful of shredded vegan cheddar at the end.
Serve immediately for best texture and color—reheating is possible but the sauce dulls slightly.

Ingredients Notes

Avocados — 2 large ripe Hass avocados (about 300–350 g flesh) form the ultra-creamy, naturally rich base—Hass variety gives the best buttery texture and mild flavor.
Nutritional yeast — ¼–⅓ cup (unfortified or fortified) provides that essential cheesy, nutty, umami flavor—don’t skip or reduce it much; it’s the star for vegan “cheese” taste.
Elbow macaroni — 12–16 oz (340–450 g) dry classic elbows hold the sauce perfectly—any short pasta (shells, cavatappi) works well too.
Plant milk — Unsweetened almond, oat, or cashew milk (½–¾ cup)—oat milk gives extra creaminess; avoid sweetened varieties.
Lemon — 1 large fresh (zest + juice) for brightness and to slow avocado browning—fresh is non-negotiable.
Garlic — 1–2 fresh cloves for savory depth—raw or lightly sautéed depending on preference.
Dijon mustard — 1–2 tsp adds tangy sharpness that enhances the cheesy illusion.

Variations and Substitutions

Spicy version: Blend in ½–1 tsp chili flakes, a dash of hot sauce, or 1 small jalapeño.
Extra cheesy: Add 2–3 tbsp vegan cream cheese or ¼ cup shredded vegan cheddar when warming.
Protein boost: Stir in steamed broccoli, peas, sautéed mushrooms, chickpeas, crispy tofu cubes, or vegan sausage.
Greener: Blend in a handful of baby spinach or kale for even more nutrients and color.
Nut-free: Use oat or soy milk instead of almond/cashew; skip any nut garnishes.
Gluten-free: Use certified gluten-free elbow pasta (rice, corn, or lentil-based).
Smoky twist: Add ½ tsp smoked paprika or a dash of liquid smoke.
Herb variation: Stir in fresh chopped basil, chives, or dill at the end for brightness.

Storage Options

Best enjoyed fresh—avocado sauce browns and loses vibrancy when stored. Refrigerate leftovers in an airtight container with plastic wrap pressed directly on the surface for up to 1 day.

Reheat very gently on low stovetop or in microwave in short bursts, adding a splash of plant milk or water to loosen—stir well. Freezing not recommended (texture and color suffer significantly).