You’d never guess this ultra-creamy Vegan Mac & Cheese with Tempeh Bacon is loaded with vegetables! Made with cauliflower, carrots, potatoes, and cashews, it’s creamy, smoky, flavorful, and surprisingly easy to make.

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There’s something undeniably comforting about a bowl of mac and cheese. But what if you could enjoy all that goodness without dairy and with a boost of veggies and protein? This Vegan Mac & Cheese with Tempeh Bacon does just that, delivering the same rich, cheesy flavor we all know and love, with a plant-based twist.

Like any good mac and cheese, the star of this recipe is the sauce, which is made from a blend of cauliflower, potatoes, carrots, and cashews. This unexpected combo of ingredients comes together to create a creamy base that’s indulgent and secretly nutritious. It also features tempeh bacon to dial up the protein content even more, giving you that same smoky bacon flavor without the meat.

This Vegan Mac & Cheese is also incredibly versatile: it works as a comforting weeknight dinner, a main dish for meal prep, or even a hearty side for gatherings. Plus, the hidden veggies make it a great way to sneak some extra nutrients into your family’s dinner (it’s even approved by my notoriously picky toddler!).

Whether you’re new to plant-based cooking or just looking to upgrade your weeknight meals, this Vegan Mac & Cheese is a recipe you’ll return to again and again. It’s creamy, flavorful, packed with veggies and protein, and serves as solid proof that comfort food can be nutritious and delicious.

Why you’ll love this Vegan Mac & Cheese

It’s ultra-creamy, with a cheesy cashew sauce that’s dairy-free and plant-based.
It’s an easy weeknight meal that comes together fast, with simple ingredients and minimal prep.
It’s packed with hidden veggies and perfect for picky eaters.
It’s made with smoky, savory tempeh for extra protein and flavor.
It’s cozy, comforting, and incredibly nutritious.

Vegan Mac & Cheese ingredients

Elbow macaroni gives this recipe its classic mac and cheese vibe and helps soak up all the creamy, cheesy sauce. Of course, any pasta shape will work though, so swap it out as needed.
Tempeh bacon adds a smoky, savory crunch that really takes this mac and cheese to the next level. It brings all the bacon vibes without the meat and ramps up the protein content — don’t skip it!
Red onion and garlic create a flavorful base for the sauce. Other types of onion (like yellow or sweet onions) will work too.
Potatoes, carrots, and cauliflower are the secret ingredients that make the sauce super creamy while also sneaking in some extra veggies.
Raw cashews blend into a silky smooth sauce and provide richness without any dairy.
Vegetable broth is used to simmer the veggies and add extra flavor to the sauce.
Nutritional yeast gives the sauce its cheesy flavor, plus a boost of protein, fiber, and vitamin B12.
Dijon mustard adds a subtle tangy kick and enhances the cheesiness.
Garlic powder, onion powder, paprika, and turmeric create that classic mac and cheese flavor and bring a bit of color to the sauce.
Fresh parsley is optional, but I like sprinkling a little on top for a pop of color and freshness.

How to serve Vegan Mac & Cheese with Tempeh Bacon

Serve alongside roasted broccoli, Brussels sprouts, or green beans for a delicious veggie-packed meal.
Kick up the heat by drizzling on some hot sauce.
Pair it with a green side salad tossed in vinaigrette to round out your meal.
Bring it to potlucks, parties, or family gatherings as a crowd-pleasing side dish.

Substitutions & variations

Tempeh bacon – Smoked tofu, vegan sausage crumbles, or roasted chickpeas would all be great alternatives here! You can also make your own tempeh bacon by marinating tempeh in a mix of liquid smoke, soy sauce, maple syrup, and spices.
Elbow macaroni – Feel free to use whatever type of pasta you have on hand. Shells, cavatappi, rotini, or penne all work well here.
Red onion – Yellow onion or sweet onion can be used instead for a slightly different flavor.
Cauliflower – If you’re not a fan of cauliflower, you can replace it with extra potatoes or carrots.
Parsley – You can skip the garnish altogether if you prefer, or trade parsley for other herbs, like chives or green onion.
Add greens – Stir in spinach, kale, or peas during the last few minutes of cooking to brighten up your bowl.
Make it spicy – Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of sriracha for extra heat.
Boost the protein – Double up on the tempeh bacon or mix in edamame or lentils to increase the protein content even more.
Bake it – Transfer everything to a baking dish, top with a handful of breadcrumbs, and bake until golden and crispy!

Quick recipe tips

Blend the sauce until completely smooth for the creamiest, most luxurious texture; add a few tablespoons of water as needed to make sure it’s fully blended.

Taste before serving and adjust the salt, pepper, or nutritional yeast as needed.

Season generously — vegan cheese sauces often need a little extra salt to really make the flavors pop.

If the sauce gets too thick, stir in a splash of vegetable broth, pasta water, or unsweetened plant milk to thin it out a little.

Step-by-step instructions

Cook the pasta: Prepare the macaroni according to the package directions. Drain and set aside.
Crisp the tempeh bacon: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the crumbled tempeh bacon and cook for 5-10 minutes, until golden and crispy. Transfer to a plate.

Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Cook the onion for 4-5 minutes, then stir in the garlic, potatoes, carrots, cauliflower, and cashews. Cook for 3-4 minutes.
Simmer until tender: Pour in the vegetable broth and add the garlic powder, onion powder, paprika, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the vegetables are fork-tender.

Blend the sauce: Transfer the vegetable mixture to a blender. Add the nutritional yeast and Dijon mustard, then blend until smooth and creamy. Add water as needed to reach your desired consistency.
Mix it together: Pour the sauce over the cooked macaroni, add half of the tempeh bacon, and stir until well combined.

Serve and enjoy: Divide into bowls and top with the remaining tempeh bacon, fresh parsley, and additional black pepper if desired. Serve warm and enjoy!

Make ahead & storage

I might be in the minority here, but I think this Vegan Mac & Cheese is almost as good the next day! The flavors have more time to mingle, the sauce becomes even richer, and lunch is already taken care of. Plus, it stores well and is easy to reheat in the microwave or on the stove.

Meal prep

Make the sauce ahead: Prepare the cheese sauce up to 3 days in advance and store it in the fridge until you’re ready to use it.
Prep the tempeh bacon: Cook the tempeh bacon ahead of time and refrigerate separately to keep its crisp texture.
Assemble later: When ready to serve, simply cook the pasta, warm up the sauce, and stir everything together.

Storing leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm on the stovetop or in the microwave, adding a splash of water, broth, or plant milk if needed.

Freezing

Freeze the sauce: The cheese sauce freezes better than fully assembled mac and cheese. Store it in a freezer-safe container for up to 3 months.
Thaw overnight: Transfer the sauce to the refrigerator the night before using.
Blend if needed: If the sauce separates slightly after thawing, a quick blend will bring it back together.

FAQ

Absolutely! Just thaw or cook the vegetables a bit before blending for a smooth sauce.

Yes. Just use gluten-free pasta instead of regular macaroni.

Yes! The sauce can be made up to 3 days in advance and stored in the fridge. Reheat and stir in the pasta and tempeh when you’re ready to serve.

Definitely. I love the addition of tempeh bacon here, but this mac and cheese is delicious on its own too. You can also substitute smoked tofu, roasted chickpeas, or your favorite plant-based protein instead.

Absolutely. Frozen cauliflower works great and can save a little prep time.

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More vegan recipes you’ll love

Vegan Mac & Cheese with Tempeh Bacon and Hidden Veggies

Creamy, cheesy, and packed with hidden vegetables, this Vegan Mac & Cheese with Tempeh Bacon puts a plant-based twist on a classic comfort food!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 610kcal

Ingredients

12 ounces elbow macaroni
2 tablespoons olive oil divided
1 6-oz package smoky bacon tempeh crumbled
1/2 cup red onion diced (about 1/2 medium onion)
4 cloves garlic minced
1 cup potatoes chopped
1 cup carrots diced
1 cup cauliflower florets
1 cup raw cashews
2 cups vegetable broth
1/2 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon turmeric
1/2 cup nutritional yeast
1 tablespoon Dijon mustard
1 1/2 teaspoon salt
1/4 teaspoon black pepper plus more to taste
2-3 tablespoons water as needed
fresh parsley chopped (optional, for garnish)

Instructions

Cook the macaroni according to the package instructions. Drain and set it aside.
Heat 1 tablespoon of olive oil in a pan and add the crumbled tempeh bacon. Cook for 5-10 minutes, until golden and crisp, then transfer to a plate and set aside.
In a large skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, until softened.
Stir in the garlic, potatoes, carrots, cauliflower, and cashews. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and add the garlic powder, onion powder, paprika, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are fork-tender.
Let the vegetable-cashew mixture cool a bit, then transfer to a blender. Add the nutritional yeast and Dijon mustard. Blend until smooth and creamy, adding 2-3 tablespoons water as needed to help the sauce blend and reach your desired consistency.
Pour the sauce over the cooked macaroni. Add half of the tempeh bacon and stir until everything is well combined.
Divide into bowls and top with the remaining tempeh bacon. Garnish with fresh parsley, if desired, and serve warm.