Vegan Baked Macaroni and Cheese Recipe Made Easy

There’s something incredibly comforting about a warm bowl of macaroni and cheese, but traditional recipes rely heavily on dairy, making them off-limits for many who follow a vegan lifestyle. That’s where this vegan baked macaroni and cheese recipe comes in!

It offers all the creamy, cheesy satisfaction you crave, made entirely from plant-based ingredients. Using a blend of nutritional yeast, cashews, and a few simple pantry staples, this dish delivers a rich, velvety texture and a cheesy flavor that will impress even the most devoted cheese lovers.

This recipe is perfect for weeknight dinners, potlucks, or whenever you need a bit of cozy indulgence without compromising your dietary choices. Plus, baking it gives the top a delightful golden crust that adds just the right amount of crunch.

If you’re looking for a healthy, hearty, and deliciously cheesy meal, you’ve come to the right place!

Why You’ll Love This Recipe

This vegan baked macaroni and cheese ticks all the boxes for a satisfying comfort food meal. It’s:

• Rich and creamy without any dairy or artificial cheese substitutes
• Easy to make with simple ingredients you likely already have
• Customizable so you can add your favorite veggies or spices
• Nutritious, packed with plant-based protein and healthy fats
• Baked to perfection with a crispy, golden topping that’s irresistible

Whether you’re vegan, lactose intolerant, or just want to eat more plant-based meals, this recipe is a winner that everyone will enjoy.

Ingredients

• 8 ounces elbow macaroni (or any pasta shape you prefer)
• 1 cup raw cashews (soaked in hot water for 15 minutes)
• 1 1/2 cups unsweetened plant-based milk (such as almond or oat milk)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons vegan butter or olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for a smoky depth)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 2 tablespoons fresh parsley (chopped, for garnish)

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Medium saucepan for making sauce
• Baking dish (8×8-inch or similar)
• Whisk
• Mixing spoon
• Measuring cups and spoons
• Colander for draining pasta

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with vegan butter or 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. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for about 15 minutes. This softens them for blending.
4. Make the cheese sauce: Drain the cashews and add them to a high-speed blender along with plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy, about 1-2 minutes.
5. Prepare the roux base: In a medium saucepan over medium heat, melt the vegan butter or warm olive oil. Whisk in the flour and cook for about 1-2 minutes, stirring constantly to create a smooth paste.
6. Combine sauce components: Slowly pour the cashew cheese sauce from the blender into the saucepan with the roux, whisking continuously. Cook for 3-5 minutes until the sauce thickens and becomes creamy. Adjust seasoning if needed.
7. Mix pasta and sauce: Add the cooked pasta to the sauce and stir gently until all noodles are evenly coated.
8. Assemble the casserole: Pour the cheesy pasta mixture into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top for a crunchy crust.
9. Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the top is golden and crispy.
10. Garnish and serve: Remove from oven, sprinkle with fresh parsley, and let cool for a few minutes before serving.

Tips & Variations

Pro tip: For an extra flavor boost, add a teaspoon of smoked paprika or a pinch of cayenne pepper to the cheese sauce.

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms before baking for a nutritious twist.
• Make it gluten-free: Use gluten-free pasta and breadcrumbs for a celiac-friendly option.
• Nut-free alternative: Substitute soaked cauliflower florets for cashews and blend with the other sauce ingredients.
• Extra cheesy: Increase nutritional yeast to 1/3 cup or add vegan cheese shreds on top before baking.
• Spicy kick: Add diced jalapeños or a dash of hot sauce to the cheese sauce.

Nutrition Facts

Serving Suggestions

This vegan baked macaroni and cheese pairs wonderfully with a variety of sides and accompaniments. For a balanced meal, serve it alongside a fresh green salad with a zesty vinaigrette or roasted vegetables like asparagus or Brussels sprouts.

For added texture and flavor, try topping your serving with toasted breadcrumbs or crispy fried onions. If you’re in the mood for something heartier, pair this dish with slow cooker vegan stews or a fresh batch of vegan bread machine recipe loaves to soak up the creamy sauce.

Conclusion

This vegan baked macaroni and cheese recipe is a testament to how delicious and satisfying plant-based comfort food can be. It brings together the creaminess of cashews, the cheesy flavor of nutritional yeast, and the cozy feel of baked pasta in one delightful dish.

Not only is it easy to prepare, but it’s also versatile enough to customize with your favorite veggies or spices.

Whether you’re cooking for yourself, your family, or a group of friends, this recipe is sure to please everyone at the table. It’s a wonderful introduction to vegan cooking for those curious about plant-based meals, and a delicious staple for seasoned vegans.

For more delicious and wholesome vegan recipes, be sure to check out Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

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