One Pot Vegan Mac and Cheese with Coconut Bacon
This isn’t just any Daiya mac and cheese recipe! This is the one that won the People’s Choice Award at a 2016 Philly Vegan Mac & Cheese Contest! Ten years later, it’s still our go-to one pot vegan mac and cheese when we want something cheesy, a little indulgent, and wildly fun!
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Back in February 2016, we entered a local vegan mac contest on a whim during a wine-fueled Valentine’s dinner. We didn’t even have a recipe yet, but you do wild things like that when you’re young, right?! So we spent the week leading up to the competition testing, tweaking, and perfecting what eventually became our now-famous “boozy bacon” mac. And somehow…we actually won. 🏆
Now, a full decade later, we’ve dusted this recipe off, re-tested it, streamlined the process, re-photographed it, and I’m thrilled to say: It absolutely still holds up. If you’re searching for a Daiya cheese mac and cheese recipe that’s creamy, flavorful, nostalgic, and a little *extra* in the best way, this is it.
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Why make this vegan mac over the others ranking online?
- It’s award-winning (like…actual gold frying pan trophy-winning).
- It’s been tested and loved for over 10 years.
- It’s made in one pot for easy cleanup!
- The vegan cheese sauce uses white wine for an incredible depth of flavor.
- It’s the ultimate comfort food, topped with our beloved coconut bacon salt for that smoky-salty pop!
With this vegan mac, you’re not just getting a recipe. You’re getting a decade-tested, crowd-approved vegan mac and cheese moment. Try it, and you’ll see what I mean!
Ingredients for This One Pot Vegan Mac and Cheese
(Just ingredient notes here; scroll to the recipe card for exact amounts!)
Small shell pasta or macaroni elbows: I love this with small shell pasta because those little pockets trap all that creamy dairy-free cheese sauce. Gluten-free pasta like brown rice pasta works great here too! Just make sure you follow the package directions exactly.
Vegan butter: I love Country Crock Plant Butter or Earth Balance. You can also use refined coconut oil; just make sure it’s refined so your dairy-free mac doesn’t taste like a coconut dessert.
Fresh garlic: Fresh is best here. It builds the flavor base!
Dry white wine: Adds incredible depth and brightness. Don’t worry; the alcohol cooks out. If you don’t cook with wine, sub half as much white vinegar or white wine vinegar for that tangy kick.
Vegan shredded cheddar: I originally tested this Daiya mac and cheese recipe with a freshly shredded block of Daiya cheddar. In our recent re-test, the pre-shredded Daiya cheddar worked great too. Freshly shredded tends to melt a bit smoother, but both work!
Nutritional yeast: That nutty, savory, umami boost this best vegan mac needs.
Coconut bacon salt: Our secret powerhouse ingredient. Make our homemade coconut bacon salt or use “accidentally” vegan bacon bits or your favorite cooked and crumbled vegan bacon!
Tapioca starch: Highly recommend this over any other starch. It’s what gives the sauce that ooey-gooey, stretchy, cheesy texture you just can’t replicate with cornstarch or flour! If this is your first time using tapioca starch, you’ll see what I mean in the sauce!
Vegan chicken bouillon powder: For maximum flavor, I always use our homemade vegan bouillon powder!
Yellow mustard: Adds that subtle “aged cheddar” tang that makes this taste legit.
Onion powder: Never underestimate the power of a dash of onion powder to round-out the perfect vegan cheese sauce!
Is Daiya cheese vegan?
Yes, Daiya cheese is vegan!
This Daiya cheese mac and cheese recipe was originally tested, published, and entered into multiple contests using Daiya. The brand launched in 2008, and for many longtime vegans, it was one of the first widely available vegan cheeses that actually melted well!
These days, in 2026, we have what feels like unlimited vegan cheese options. But there was a time when people would literally wait at Whole Foods for them to shred a fresh block of Daiya because it was the best thing out there! This recipe was built around that melt and texture, and it still works beautifully.
That said, you don’t have to use Daiya. Any vegan cheddar-style cheese that melts well should work. This vegan mac n cheese recipe is surprisingly forgiving, so use what you love or what you have on hand.
Let’s Make This Together
Okay, come into my kitchen for a minute and we’ll make this together.
First, cook your pasta according to the package directions. Drain it and set it aside while we make the magic sauce!
In a large pot over medium heat, melt your vegan butter. Add the minced garlic and sauté for about 2-3 minutes until fragrant and just lightly golden. Your kitchen should already smell incredible!
Now add the water, white wine, and vegan cheese. Stir it together, cover the pot, and bring it to a boil.
Once it’s boiling, remove the lid, lower the heat to medium, and whisk until the Daiya cheese is completely melted and smooth. No clumps allowed!
Next, whisk in the nutritional yeast, coconut bacon salt, tapioca starch, vegan bouillon powder, mustard, and onion powder. Let it cook uncovered for about 5-7 minutes, stirring occasionally, until the sauce thickens into that glossy, creamy, ooey-gooey situation we’re after.
Finally, stir in your cooked tender noodles. Give it a taste. Adjust the sea salt and add black pepper here if needed, but remember, we’re topping it with extra coconut bacon salt!
From here, scoop this cheezy mac into bowls, sprinkle generously with more coconut bacon salt, pour yourself a glass of wine (you’ve earned it!), and dig into your one pot vegan mac and cheese masterpiece. It’s the perfect star of the show for a small dinner at home but also makes an incredible side dish the whole family will love.
Store any leftovers in an airtight container in the fridge for up to 5 days!\
More Vegan Mac and Cheese Recipes
- Silken Tofu Mac and Cheese – For when you want to eat healthy but are craving comfort!
- Baked Vegan Mac and Cheese – A classic that wins every party + holiday table!
- Sweet Potato Mac and Cheese – A smoky fall favorite that’s also surprisingly healthy!
- Vegan Bacon Mac and Beer Cheese – This one also uses our coconut bacon salt!
- Vegan Doritos Mac and Cheese – This is a party crowd favorite!
A 10-Year-Old Recipe That Still Wins
We truly hope this Daiya mac and cheese recipe captivates you with its cheesy flavor and texture just like it did for those contest attendees a decade ago!
If you make it, please leave a star rating and a review. It really helps more people find our plant-based recipes, and we genuinely love hearing how they turn out in your kitchen!
Here’s to 10 years of award-winning, wine-spiked, bacon-topped vegan mac and cheese. Who said vegan diets had to be boring, right?! 🥂🧀
Boozy Daiya Mac and Cheese Recipe
Ingredients
- 8 oz. small shell pasta or elbows
- 2 Tbsp vegan butter
- 2-3 large cloves garlic minced
- 1 1/4 cup water
- 1/4 cup dry white wine
- 1/2 cup vegan shredded cheddar a freshly shredded block of Daiya works best!
- 2 Tbsp nutritional yeast
- 1-2 Tbsp coconut bacon salt + more for topping
- 1 Tbsp tapioca starch
- 1 Tbsp vegan chicken bouillon powder
- 1 Tbsp yellow mustard
- 1/2 tsp onion powder
Instructions
- First, make your pasta according to the directions on the box.
- Melt the vegan butter in a large pot on medium heat. Add the minced garlic cloves and saute for 2-3 minutes or until the garlic is fragrant and a little browned.
- Add the water, wine, and vegan cheese to the pot. Stir, cover, and bring to a boil. Once the liquid is boiling, remove the lid, turn the heat to medium, and whisk the ingredients until no clumps remain.
- Next, whisk in the rest of the ingredients – nutritional yeast, coconut bacon salt, tapioca starch, bouillon powder, mustard, and onion powder. Cook uncovered for about 5-7 minutes or until it’s nice and thick.
- Finally, stir in the cooked and drained pasta. Taste and adjust seasonings as needed. You may want to add some salt, but remember you’ll be topping it with more coconut bacon salt to serve.
- Serve this vegan mac and cheese in a bowl sprinkled with extra coconut bacon salt next to a glass of wine and enjoy!
This looks so tasty! I am always on the lookout for a new vegan mac & cheese recipe. I heard from Ecorazzi that they loved yours so I came by to check it out. 🙂 I don’t think I would have been brave enough to sign up for the competition – it’s so awesome you did. Congrats!
Hi, Mary Ellen! So glad you ended up here! 🙂 Thanks on the congrats. It was definitely a new experience! There’s another vegan mac n cheese contest in our hometown of Philadelphia May 1st. You should totally go for it!!