Vegan Baked Mac N Cheese Recipe That Everyone Will Love

Mac and cheese is a timeless comfort food that many of us grew up loving. But what if you could enjoy that creamy, cheesy goodness without any dairy or animal products?

Enter this vegan baked mac n cheese recipe — a rich, satisfying dish that’s completely plant-based yet bursting with flavor. Whether you’re vegan, lactose-intolerant, or just looking to add more plant-based meals to your week, this recipe has got you covered.

It’s easy to prepare, uses wholesome ingredients, and bakes to a golden bubbly perfection that will make everyone at the table smile. Plus, it’s a wonderful way to sneak in some nutritional benefits without sacrificing taste!

In this post, I’ll guide you through every step, share tips for perfecting the sauce, and offer variations to customize the dish to your liking. Ready to turn your favorite comfort food into a vegan delight?

Let’s dive in!

Why You’ll Love This Recipe

This vegan baked mac n cheese combines the creaminess of traditional mac and cheese with wholesome, plant-based ingredients that nourish your body. Here’s why it’s a must-try:

• Rich and Creamy: Made without dairy but packed with flavor, thanks to cashews, nutritional yeast, and a blend of spices.
• Easy to Make: Minimal ingredients and straightforward steps make this a great recipe for any skill level.
• Customizable: Add your favorite veggies, spices, or protein to tailor it to your tastes.
• Family-Friendly: Even non-vegans rave about this comforting dish — perfect for weeknight dinners or potlucks.
• Nutritious: Loaded with plant-based protein, healthy fats, and essential vitamins.

Ingredients

• 8 oz elbow macaroni (or any pasta shape you prefer)
• 1 1/2 cups raw cashews (soaked in hot water for 20 minutes)
• 1 1/4 cups unsweetened almond milk (or other plant milk)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tbsp tapioca starch (or cornstarch)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp mustard powder
• 1/2 tsp turmeric (optional, for color)
• Salt and pepper to taste
• 2 tbsp olive oil (plus extra for drizzling)
• 1/2 cup panko breadcrumbs (optional for topping)

Equipment

• Large pot (for boiling pasta)
• High-speed blender or food processor
• Medium saucepan
• 9×9 inch baking dish
• Measuring cups and spoons
• Mixing spoon or spatula

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
3. Prepare the cashews: While pasta cooks, soak the cashews in hot water for 20 minutes to soften, then drain.
4. Make the cheese sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, smoked paprika, mustard powder, turmeric, salt, and pepper. Blend until completely smooth and creamy.
5. Cook the sauce: Pour the blended sauce into a medium saucepan. Cook over medium heat, stirring constantly, until the sauce thickens and becomes stretchy, about 4-6 minutes. Remove from heat.
6. Combine pasta and sauce: Mix the cooked pasta with the cheese sauce until evenly coated.
7. Transfer to baking dish: Pour the mac and cheese mixture into your prepared baking dish.
8. Add topping: In a small bowl, combine panko breadcrumbs with 2 tbsp olive oil. Sprinkle evenly over the mac and cheese for a crunchy topping.
9. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
10. Serve warm: Let it cool for a few minutes before serving to allow the sauce to set slightly.

Tips & Variations

Soaking cashews properly is key to achieving that ultra-creamy sauce. If you’re short on time, boiling them for 10 minutes can speed up the process.

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms before baking for extra nutrition and texture.
• Spice it up: Add a pinch of cayenne pepper or hot sauce to the cheese sauce for a spicy kick.
• Use different nuts: Macadamia nuts or blanched almonds can be substituted for cashews if preferred.
• Make it gluten-free: Use gluten-free pasta and gluten-free breadcrumbs or crushed nuts for topping.
• Try different plant milks: Oat milk or cashew milk work great if you want a creamier consistency.
• Prepare ahead: Assemble the mac and cheese a day before and refrigerate. Bake fresh when ready to serve.

Nutrition Facts

Serving Suggestions

This vegan baked mac n cheese pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal. For a heartier dinner, serve alongside roasted Brussels sprouts or garlic sautéed kale.

It’s also fantastic as a side dish for BBQ-style dinners or vegan meatloaf.

For more comforting vegan pasta recipes, check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Conclusion

This vegan baked mac n cheese is proof that you don’t need dairy to enjoy rich, creamy comfort food. With wholesome ingredients and a simple process, you can create a dish that satisfies cravings and nourishes your body.

Whether you’re making it for your family, friends, or just yourself, it’s sure to become a beloved staple in your recipe collection.

Don’t forget to experiment with the variations to keep this dish exciting and fresh. And if you love plant-based cooking, be sure to explore other delicious recipes like the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for sweet treats.

Happy cooking!

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