Vegan Crockpot Mac and Cheese

Creamy vegan macaroni and cheese inside a large black Crockpot.

Vegan Crockpot Mac and Cheese

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Vegan Crockpot mac and cheese is versatile, rich, and so simple! It starts with dry macaroni (no need to boil first). Then simply blend the vegan cheese sauce and combine everything in the slow cooker. It's an easy vegan slow cooker recipe and perfect for parties, holidays, and cozy nights in! Gluten-free and nut-free options.

Ingredients
US Customary | Metric

For the cheese sauce:

3 ½ cups water, divided
½ cup raw cashews or ⅓ cup raw sunflower seeds - see Notes for other options
3 tablespoons nutritional yeast
3 tablespoons lemon juice
2 to 3 tablespoons vegan butter, optional
1 tablespoon plain rice vinegar
2 small cloves garlic, peeled
2 teaspoons tapioca starch, optional - omit if using cashews & cheese
1 ½ teaspoons fine mineral or sea salt
½ teaspoon onion powder
½ teaspoon mustard powder, optional
dash of ground nutmeg

Other ingredients:

16 ounces dry elbow macaroni
¾ to 1 ½ cups shredded vegan mozzarella - I used Daiya
up to ¾ cup plain, unsweetened non-dairy milk - as needed for consistency

Instructions

If not using a high-speed blender, soak the cashews (or seeds) overnight OR in hot water for 2 hours. Drain before using. See Note 1.
Plug in the slow cooker and let it preheat on low while you prepare the cheese sauce.
In a blender combine 1 ½ cups of water with the cashews/seeds and the remaining sauce ingredients (nutritional yeast - nutmeg). Blend on high speed until smooth. Add the remaining 2 cups water and blend to incorporate.
Dump the dry pasta into the slow cooker, and pour the sauce over top. Stir well. Cover with the lid, and cook on low for 1 hour, stirring occasionally. After 1 hour, add the shredded cheese, if using, and stir very well. If not including cheese, simply check for doneness, taste and adjust the seasonings/liquid if needed. Cover and cook for another 20 to 30 minutes or until the pasta is tender and the cheese is melted.
The sauce will thicken as the pasta continues to soak up liquid. Add a splash or two of non-dairy milk as needed for creaminess. Serve hot.

Notes

Note: alternatively, you can experiment with using 1 to 2 cups plain, unsweetened non-dairy milk such as soy or cashew instead of the whole nuts/seeds. Also reduce the water by the same amount. Just make sure it's a milk that is completely plain and doesn't taste sweet or vanilla-ish.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. Freezing not recommended.

*Nutrition was calculated using ¾ cup shredded cheese and 2 tablespoon butter.

Nutrition