Baked Mac and Cheese Recipe Vegan Made Easy and Delicious

Who says comfort food can’t be vegan? This baked mac and cheese recipe vegan brings all the creamy, cheesy goodness you crave without any dairy or animal products.

Perfectly golden and bubbling with a luscious, plant-based cheese sauce, this dish is a guaranteed crowd-pleaser. Whether you’re a longtime vegan, trying to eat more plant-based meals, or simply looking to wow your guests with a healthier twist on a classic, this recipe fits the bill.

Using wholesome ingredients like cashews, nutritional yeast, and almond milk, this baked mac and cheese is rich in flavor and texture. The crispy, golden breadcrumb topping adds an irresistible crunch, making every bite a delightful experience.

Plus, it’s incredibly easy to make and customizable to suit your taste buds. Let’s dive into why you’ll love this recipe and how to prepare it step-by-step!

Why You’ll Love This Recipe

This vegan baked mac and cheese is a fantastic alternative to the traditional version, combining creamy, cheesy flavor with wholesome ingredients. It’s:

• Dairy-free and allergy-friendly – perfect for those with lactose intolerance or milk allergies.
• Rich and creamy thanks to the use of soaked cashews and nutritional yeast, which mimic the taste and texture of cheese beautifully.
• Easy to make with simple pantry staples and no complicated techniques.
• Customizable – you can add veggies, spices, or different types of pasta to make it your own.
• Perfectly baked with a crunchy, golden topping that contrasts the creamy sauce inside.

Ingredients

• 8 oz elbow macaroni (or any pasta shape you prefer, gluten-free if needed)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 1/2 cups unsweetened almond milk (or other plant milk)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 3 tbsp vegan butter or olive oil
• 3 tbsp all-purpose flour (use gluten-free blend if desired)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, adds depth)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 cup panko breadcrumbs (use gluten-free if needed)
• 2 tbsp olive oil (for breadcrumb topping)

Equipment

• Large pot for boiling pasta
• Food processor or high-speed blender
• Medium saucepan
• Oven-safe baking dish (around 8×8 inches or similar size)
• Whisk
• Mixing bowl

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish and set aside.
2. Cook the macaroni in a large pot of salted boiling water until al dente, usually 7-8 minutes. Drain and set aside.
3. Prepare the cashew cheese sauce: Drain the soaked cashews and add them to a food processor or blender with almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy. This may take 1-2 minutes depending on your blender.
4. Make the roux: In a medium saucepan, melt vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a paste, stirring constantly to avoid lumps.
5. Slowly whisk in the cashew mixture into the roux. Continue whisking as the sauce thickens, about 3-5 minutes. Adjust seasoning if needed.
6. Combine the cooked pasta with the cheese sauce in a large bowl, making sure every piece is coated in the creamy sauce.
7. Pour the mixture into your prepared baking dish, spreading it evenly.
8. Prepare the breadcrumb topping: In a small bowl, toss panko breadcrumbs with olive oil until evenly coated.
9. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10. Bake uncovered for 25-30 minutes, or until the topping is golden brown and crispy.
11. Remove from oven and let it cool for 5 minutes before serving. This helps the sauce set slightly for perfect scooping!

Tips & Variations

Soaking the cashews is key to achieving a creamy sauce. If you forget, soak them in boiling water for at least 20 minutes or use canned white beans for a quicker alternative.

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms before baking to boost nutrition and flavor.
• Spice it up: Add a pinch of cayenne pepper or a splash of hot sauce for a little heat.
• Use different nuts: Macadamia nuts or blanched almonds can substitute for cashews, though cashews yield the creamiest texture.
• Make it gluten-free: Use gluten-free pasta and breadcrumbs to keep it allergy-friendly.
• Herb twist: Add fresh herbs like thyme or chives into the sauce for a fresh flavor boost.

Nutrition Facts

Serving Suggestions

This vegan baked mac and cheese makes a hearty main course or a delicious side dish. Pair it with a crisp green salad dressed in a tangy vinaigrette to balance out the richness of the dish.

For a full comfort-food feast, try pairing it with some of our other favorites like the Green Chile Cheese Bread Recipe or the vibrant and fresh Half Runner Beans Recipe.

Conclusion

Whether you’re vegan or simply craving a comforting, cheesy pasta dish without the dairy, this baked mac and cheese recipe vegan is sure to satisfy. Its creamy, flavorful sauce and crunchy topping create a perfect harmony of textures and tastes that will delight everyone at the table.

Plus, it’s easy to make with simple ingredients you likely already have on hand.

Enjoy this recipe as a wholesome weeknight dinner, a potluck favorite, or a cozy meal on a chilly evening. Don’t forget to explore more delicious recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the sweet indulgence of the Glazed Twist Donut Recipe for dessert treats that everyone will love!

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