Vegan Baked Mac and Cheese Recipe – Authentic & Easy Recipe

This creamy vegan baked mac and cheese transforms the classic comfort dish into a plant-based delight that even dairy lovers will crave. Just 45 minutes from prep to table!

Introduction

Few dishes evoke the same level of comfort and nostalgia as a piping hot casserole of mac and cheese. This vegan baked mac and cheese recipe brings all the creamy, gooey satisfaction of the traditional dish without any animal products. Originating from the classic American comfort food that has graced dinner tables since the 18th century, this plant-based version maintains the soul-satisfying quality that makes mac and cheese a perennial favorite.

The secret lies in the luxuriously smooth cashew cheese sauce that delivers that authentic cheesy flavor and texture you crave. Whether you’re hosting a family dinner, contributing to a potluck, or simply treating yourself after a long day, this dairy-free mac and cheese creates that perfect balance of crispy top and creamy center. Even skeptics will be reaching for seconds of this plant-based comfort food masterpiece!

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• FAQs
• Conclusion

Prep Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: 420 per serving

Ingredients

For the pasta:

• 16 oz (450g) elbow macaroni or pasta shells
• 1 tablespoon olive oil
• ½ teaspoon salt

For the cashew cheese sauce:

• 2 cups raw cashews, soaked overnight (or quick-soaked in hot water for 30 minutes)
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons tapioca starch (helps with the stretchy texture)
• 1 tablespoon white miso paste (provides that fermented cheese flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric (for color)
• 1½ cups unsweetened plant milk (almond, oat, or soy work well)
• ½ cup vegetable broth
• Salt and black pepper to taste

For the crispy topping:

• 1 cup panko breadcrumbs
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil or melted vegan butter
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder

If you’re looking for more dairy-free pasta inspiration, check out our Ultimate Vegan Mac and Cheese guide for variations on this plant-based comfort food classic.

Instructions

1. Prepare the cashews: If you haven’t soaked your cashews overnight, place them in a bowl with hot water for 30 minutes, then drain thoroughly.
2. Preheat and prep: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook your macaroni according to package instructions but stop 2 minutes before the recommended time (it should be slightly underdone). Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
4. Make the cashew cheese sauce: In a high-speed blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, tapioca starch, miso paste, garlic powder, onion powder, smoked paprika, turmeric, plant milk, and vegetable broth. Blend on high for 2-3 minutes until completely smooth and creamy. The sauce should be slightly thinner than you’d expect, as it will thicken during baking.
5. Taste and adjust: Pour the sauce into a saucepan and heat over medium heat for about 5 minutes, stirring constantly until it starts to thicken. Season with salt and pepper to taste.
6. Combine pasta and sauce: Mix the cooked pasta with the cheese sauce in a large bowl, ensuring every piece is well-coated.
7. Prepare the topping: In a small bowl, mix the panko breadcrumbs, nutritional yeast, olive oil or melted vegan butter, dried thyme, and garlic powder until well combined.
8. Assemble the vegan baked mac and cheese recipe: Transfer the pasta mixture to your prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
9. Bake: Place in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy, and the sauce is bubbling around the edges.
10. Rest and serve: Allow the mac and cheese to cool for 5-10 minutes before serving. This helps the sauce set up a bit more for the perfect consistency.

[Image: Cooking steps for vegan baked mac and cheese recipe]

For additional inspiration on creating the perfect vegan cheese sauce, check out Minimalist Baker’s version, which offers some great alternative flavor additions.

Tips for Success

• Cashew soaking is non-negotiable: Don’t skip soaking your cashews properly. This crucial step ensures your cheese sauce achieves that silky smooth texture that makes this dairy-free mac and cheese irresistible.
• Balance your nutritional yeast: This ingredient provides the cheesy flavor in vegan cooking, but it can be overpowering. Start with the recommended amount and add more to taste if needed.
• Don’t overcook the pasta: Since the pasta will continue cooking in the oven, it’s important to undercook it slightly when boiling. This prevents your final dish from becoming mushy.
• Add vegetables for nutrition: For a more nutritionally complete meal, consider folding in steamed broccoli, peas, or sautéed kale before baking. Plant-based comfort food doesn’t have to skimp on vegetables!
• Make it ahead: You can prepare this dish up to the baking step, refrigerate for up to 2 days, and then bake when ready to serve. Just add 5-10 minutes to the baking time if coming from the refrigerator. For more make-ahead meal ideas that satisfy comfort food cravings, browse our collection of vegan comfort classics.

FAQs

Can I make this vegan baked mac and cheese gluten-free?

Absolutely! Simply substitute the pasta with your favorite gluten-free variety (rice, corn, or legume-based pastas work well). For the topping, use gluten-free panko or crushed rice crackers. The cashew cheese sauce is naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.

What if I have a nut allergy? Can I still make dairy-free mac and cheese?

Yes, you can replace the cashews with sunflower seeds (soaked the same way) or use silken tofu as your base instead. The flavor profile will be slightly different, but still delicious. For more nut-free vegan recipes, check out Minimalist Baker’s guide which offers several alternative bases for vegan cheese sauces.

How do I store and reheat leftovers?

Store any leftover vegan baked mac and cheese in an airtight container in the refrigerator for up to 4 days. For best reheating results, add a splash of plant milk, cover with foil, and warm in a 350°F oven for 15-20 minutes. You can also microwave individual portions with a little added moisture. For even more plant-based pasta inspiration, visit our Ultimate Vegan Mac and Cheese collection.

Conclusion

This vegan baked mac and cheese recipe proves that plant-based eating doesn’t mean sacrificing the creamy, comforting classics you love. With its golden crispy top and rich, velvety cashew cheese sauce, this dish makes for a satisfying meal that will please vegans and non-vegans alike. The depth of flavor and perfect texture might just make this your new go-to comfort food, regardless of your dietary preferences.

Whether you’re new to plant-based cooking or a seasoned vegan chef, this recipe deserves a special place in your collection. So gather your ingredients, preheat that oven, and prepare to enjoy a dairy-free mac and cheese that delivers all the comfort with none of the compromise!