This creamy avocado mac recipe has finally answered my prayers of discovering a vegan mac and cheese that tastes just as good as "real" mac and cheese. And how could it not turn out to be amazingly delicious, when it includes avocado?!
Watch me show you how to make this creamy vegan avocado mac and cheese in the video below!
Watch the full video here on YouTube!
Avocado's buttery, creamy texture lends sandwiches and toasts a canvas that can easily be complemented by an array of toppings, but it is also just as delicious alone. Paired with herbs like basil and cilantro that complement its color and bring out its richness, avocado is truly the star of this dish. The spices used, in combination with the garlic, give this mac a truly cheesy flavor that I could not believe the moment I tasted it.
And the best part of this avocado mac is that it only takes about 15 minutes to put together! While you are cooking the pasta, simply blend together a creamy avocado sauce and prepare the fragrant garlic sauce base in a saucepan. Then, combine the three parts. And that's it.
This version of mac and cheese puts a healthy spin on a classic comfort food, and I definitely did not feel guilty about finishing most of it in one sitting.
Ingredient rundown:
- Avocado: Adds creaminess and puts a healthier twist on this vegan mac and cheese, replacing the fat of dairy cheese. People say this makes it taste like a "guac-a-roni." For a stronger avocado taste use a ripe avocado, but if you don't care as much for the avocado taste, use a less ripe avocado.
- Fresh basil & cilantro: these herbs boost the green color, incorporate fragrant flavors, and add antioxidant value.
- Lemon juice: adds the tartness you would find in dairy cheese.
- Nutritional yeast: adds the cheesy flavor! This is a STAPLE of vegan cuisine so I like to get a lot of it for all my recipes- it goes on pretty much anything! Buy it here!
- Non-dairy milk: makes the base for our creamy vegan bechamel.
- Pasta: I like to use elbow pasta but you can use any kind.
- Minced garlic: adds a delicious savory flavor.
- Oil or plant-based butter: makes the roux for our creamy base.
- Regular or arrowroot flour: for the roux of the vegan bechamel.
Why you'll love this vegan avocado mac and cheese:
- Incredibly delicious: This avocado mac is bursting with savory flavors and is ultra creamy!
- Easy to make: You simply blend the avocado base, cook your pasta, whip up the bechamel base in a saucepan, and then combine the three parts!
- Quick: This recipe will take you no more than 20 minutes from start to finish!
- Can be made gluten-free: Easily make this recipe completely gluten-free by using a GF pasta, such as brown rice penne, and a GF flour. I prefer arrowroot flour, as it works as a perfect substitute in the roux for the vegan bechamel base.
- Can be served a variety of ways: Top it with vegan parmesan, broiled tomatoes, sliced avocado, or your favorite roasted veggies! I also love adding corn or crispy tofu for extra protein.
Creamy Avocado Mac and Cheese (Vegan)
A creamy and simple vegan avocado mac and cheese that comes together in under 20 minutes. A healthy spin on a classic comfort food.
Ingredients
Avocado Sauce
- 1 large ripe avocado, or 2 small ripe avocados
- juice of 1 lemon (or 3 tbsp lemon juice)
- 1 cup basil leaves (loosely packed)
- ¼ cup cilantro
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp smoked paprika
- 4-6 tbsp nutritional yeast
- ½ cup almond or other non-dairy milk (to thin)
- 1 tsp spirulina
Pasta and Cream Base
- 10-12 oz. macaroni or elbow pasta (gluten-free optional)
- 4 cloves garlic, minced
- 3 ½ tbsp olive oil
- 3 tbsp flour (or arrowroot flour for gluten-free)
- 1 ¼ cup almond or other non-dairy milk
Instructions
- Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high speed blender, you may need to pulse a few times. Set avocado sauce aside.
- Prepare pasta according to package directions. Rinse and drain cooked pasta, and return to pot.
- While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly over medium high heat. Sauce will thicken quickly (over high heat). Once thickened, remove from heat, after about 2 minutes.
- Pour avocado mixture into sauce base and whisk to combine the two. Taste and add salt or more nutritional yeast if needed. Pour sauce over cooked pasta and stir through to combine. Serve immediately topped with avocado slices for garnish, broiled tomatoes, and your favorite vegan parmesan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 2363Total Fat: 80gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 62gCholesterol: 11mgSodium: 999mgCarbohydrates: 330gFiber: 45gSugar: 15gProtein: 95g
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.
I made this for dinner tonight! It was absolutely delicious--wonderful balance of creaminess. I added blanched asparagus, cooked onions and mushrooms to make it more pasta salad like.
I'm so glad you enjoyed it!! It sounds like it would be delicious with the veggies you added! <3
So delicious and creamy!!
So glad you enjoyed it! <3
Just tried this for myself and my mom tonight. We both LOVED it! Only alteration we made was add black pepper ?
Yay! I'm so glad you and your mom enjoyed it!! Black pepper is a nice addition! Thanks for the love! ??
Your photos show cilantro rather than basil - would a mix of the two work well? Any huge benefit of using one herb or the other? Thanks!
Hello Nora! The correct measurements for basil and cilantro are in the recipe! The directions imply that you should blend all the ingredients for the avocado sauce (including both herbs), but I did include the basil in a couple photos. Using them together adds a delicious flavor to the sauce! Hope you enjoy it! <3 🙂
Ok so this isn't absolutely fantastic! Just made it tonight. A real winner. A nice change from my cashew mac n cheese. Thank you?
Yay! So glad you enjoyed it!! Thanks for showing love! <3 🙂
I don't have nutritional yeast. Can I still make it?
Nutritional yeast is what gives it the cheesy flavor! It is available in most grocery and health food stores. It will probably be ok without it but just lack a strong cheesy flavor, just make sure to taste for salt and seasoning!
I have made this twice already, and I'm making it today for the third time. I just wanted to say how much I love this dish! The first time I made it I added roasted asparagus at the end, and the second time I added roasted cherry tomatoes and zucchini. I don't know what I'll add in this time, but I know that the base sauce is a winner! Thanks!
That makes me so happy to hear! Glad you love it- it's amazing with roasted cherry tomatoes; I will have to try other veggie combos! <3 🙂
This recipe basically tastes like guac on pasta, and it's amazing. A couple changes I did make, however:
2 small avocados, juice of 1 lemon, <1/4 cup cilantro, ~2.5 cloves garlic (won't make that mistake again).
Not a huge garlic fan, so just used enough to bring out other flavors.
Thank you for sharing!! 🙂 It's a favorite amongst my friends and family and I'm glad you loved it too! 💕💕
Can I use wheat flour instead of regular flour? A friend sent this to me and I’m excited to try it!
Yes that would work just fine! <3 Hope you love it!
Thank you for this recipe! It is seriously soooo good!! I used 8oz of pasta and didn't add anything extra to it. Id recommend adding some extra veggies in it or using a bit more than 8oz of pasta because it was a little extra saucy. I will absolutely be making this again and again!
Thanks for sharing your tip! So glad you loved it! 🙂 Cheers <3
Made this for the first time tonight!! It will be a staple! So easy & delicious!!!
Yay, so glad you loved it!! Cheers <3
Not a fan of cilantro..could I leave it out completely or would I need to replace it with something?
You can definitely just leave it out! Let me know what you think 🙂
Listeennn. This was awesome. I have tried to make many dairy free mac and cheeses and while they were good, they weren't what we were looking for. The other ones used cashews to make the sauce which wasn't quite creamy enough and started to dry on the pasta immediately. This was so creamy! While both used nutritional yeast its the avocado that made it taste creamier and more of the consistency you'd expect. Then the herbs made it taste like something from Olive Garden! Fancy AF! My lactose intolerant man loved it. He said it tasted like something that would anialate his rectum (which means it tastes like the real thing!). Will be made again!
Omg, thanks so much for your rave review! I'm so happy y'all loved it! And I'm dying at the rectum comment hahaha! Thanks for sharing, love. Cheers! <3
hi! i was wondering if you can refrigirate this recipe? if yes for how long?
It is best to only keep leftovers for 1 or 2 days. It stays good, but unfortunately the avocado causes it to change color over time so it is best to eat it quickly. Cheers <3