This Vegan Baked Mac and Cheese is the ultimate plant-based comfort food-creamy, cheesy, and perfectly baked for a golden, crispy topping. Made without dairy, it's rich, savory, and packed with flavor, making it a must-try for vegans and mac and cheese lovers alike!
If you're suffering from "cheese separation anxiety" or have nightmares about a cheese-less existence, fear not!
This vegan baked mac and cheese is here to save the day with its plant-based cheesiness that will have you saying, "Dairy who?" You won't believe how close it comes to the real thing, making eating plant-based easy.
For years, I've been making vegan mac and cheese recipes, and I've had more variations of this dish than I have fingers and toes.
I've taken the best bits from various recipes, mixed in my ideas, and voila - I think I have a delicious dish that will have you wondering why you ever bothered with traditional mac and cheese in the first place... seriously, it's that good.
Pair this mac and cheese with our favorite Vegan Caesar Salad or Vegan Caesar Pasta Salad. And for another variation on mac and cheese, try Vegan Chili Mac and Cheese.
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Why You'll Love This Baked Vegan Mac and Cheese
- This vegan mac and cheese is incredibly creamy and satisfying, thanks to a velvety sauce from plant-based ingredients like cashews, nutritional yeast, and plant-based milk. You won't believe it's dairy-free!
- Making this dish is a breeze. You'll spend less time in the kitchen and more time enjoying your meal. Plus, it's perfect for busy weeknights or when you need a quick and tasty dinner.
- Unlike traditional mac and cheese, this version is lower in saturated fats and cholesterol. It's also rich in nutrients and fiber, making it a more wholesome choice.
- If you have children at home, they'll love this baked vegan mac and cheese. Personally, with teenagers in my household, this recipe currently ranks in their top three weekly requests, alongside Healthy Red Lentil Soup - yes, you read that right - it's also delicious!
- This baked mac and cheese can be made ahead.
- It doesn't dry out quickly like other vegan mac and cheese recipes, making it great for leftovers.
- I have served this to many different dietary preferences, and everyone loves it. It's delicious for vegans, vegetarians, and omnivores alike!
Ingredients
If you're into visuals, here's a snapshot of the ingredients and a few notes I wanted to pass along. For quantities, check the recipe card.
Ingredients for Mac and Cheese
Ingredients For Breadcrumb Topping
- Carrot: I use a carrot for a mild yellow tint, avoiding the bright turmeric color in other mac and cheese recipes. It keeps the dish looking traditional. Don't want to boil a carrot? Swap it with ¼ teaspoon turmeric (if you're okay with the bold color). Skipping the carrot won't affect the taste.
- Cashews: Even with a high-speed blender, I soak my cashews for at least 30 minutes for a creamier sauce. If using a regular blender, soak for 4-8 hours or boil for 15-30 minutes until soft, then let them sit for 20 minutes. For the silkiest sauce, don't skip this step! Check out the Guide to Soaking Cashews for more tips.
- Tapioca Starch: Tapioca starch thickens the sauce, creating a gooey, cheese-like texture. Substitute 1:1 with arrowroot or potato starch for similar results. Avoid cornstarch or all-purpose flour, as they can turn grainy.
- Lemon Juice: Lemon juice adds brightness and a slight tanginess that mimics traditional cheese sauces.
- Nutritional Yeast: Nutritional yeast gives a cheesy flavor without dairy. It's widely available and great for dishes found in this Nutritional Yeast Guide Plus 10 Vegan Recipes.
- Miso Paste: Miso paste adds umami and depth to the sauce, complementing its creamy texture. Find it in the refrigerated section near tofu at most grocery stores.
- Dry Mustard: Mustard adds tang and spice, balancing the sauce's richness. It also mimics the flavor of dairy-based mac and cheese. Swap with 1 teaspoon Dijon or yellow mustard.
- Oat Milk: Use oat milk for creaminess, or swap it for coconut milk or cashew cream. Avoid coconut cream-it's too strong. Coconut milk keeps it rich without overpowering flavors.
- Breadcrumbs vs. Panko: For a light, crispy topping, go with panko. For a denser texture, use breadcrumbs-or mix both for balance. I love them equally-let me know your favorite in the comments!
Variations
- Use different types of pasta: Instead of using elbow macaroni, use penne, rigatoni, or fusilli for a different texture. I love to use the quinoa fusilli pasta from Trader Joe's for healthy, high-protein pasta. It holds up great and, most importantly, has a great flavor and texture.
- Add frozen or fresh peas to your mac and cheese for extra nutrition.
- Spice it up: Add some heat to your mac and cheese by adding a pinch of cayenne or red pepper flakes.
- Pesto Mac and Cheese - Top or stir in some Pistachio Pesto or store-bought vegan pesto (Trader Joe's has a good one) for a fresh herb flavor.
- BBQ Mac and Cheese - Stir in a bit of Homemade Cherry BBQ Sauce and top with chopped Vegan Bacon Bits or Baked Tempeh Bacon for a smoky and savory twist on mac and cheese.
How to Make Vegan Baked Mac and Cheese
Here are some pics to see what you'll be doing. Check the recipe card for full instructions.
Step 1: Cook the pasta according to the package instructions.
Step 2: Boil the carrot. To get the carrot tender quickly, chop it into small chunks. You can skip the carrots and add ¼ teaspoon of turmeric for color.
Step 3: While the carrot boils, prepare your panko or breadcrumb mixture by mixing together the ingredients for the topping. Set aside.
Step 4: Fill the blender with the cheese sauce ingredients, including the softened carrots.
Step 5: Drain the pasta and return it to the pot. Add the cheese sauce and mix until well combined.
Step 6: If you are not using an oven-safe pot like the Dutch oven above, transfer it to a casserole and top it with the breadcrumb mixture.
Step 7: Bake for 12 - 15 minutes or until golden brown.
Step 8: Serve warm!
Top Tips
- IMPORTANT: The tapioca starch will be heated when baking the mac and cheese. However, if you are not baking the mac and cheese, you should run the blender for about 4-5 minutes to ensure it gets heated up and activated. If it doesn't get activated, the cheese sauce might have a starchy and gritty taste and not thicken it. If you don't have a high-speed blender, you will need to bake the mac and cheese, or you can opt to heat the cheese sauce on the stove.
- Cooking the pasta al dente ensures it doesn't become too mushy when you bake it.
- Adding salt to the water is generally recommended when cooking pasta. The general rule of thumb is to add 1-2 tablespoons of salt per 4-6 quarts of water.
- When baking, observe it periodically. It will burn fast and dry out if left too long. Overbaking can cause the mac and cheese to become dry and lose its creaminess.
- I make my breadcrumbs by saving the ends of the bread that no one in my home uses for sandwiches or toast. I keep them in a bread bag in the freezer. When I have a bunch, I place them in the food processor and blend them to make breadcrumbs. I store it in an airtight container.
- Use a Dutch oven or oven-safe pot to save yourself an extra baking dish to clean. Just boil the pasta and mix the mac and cheese in the same pot. Then sprinkle the breadcrumb mixture evenly over the vegan mac and cheese and place it in the oven.
- If you want a nut-free cheese sauce to make mac and cheese, try Best Nut-Free Vegan Cheese Sauce.
Serving Suggestions
This baked vegan mac and cheese is good enough as a stand-alone meal, especially with the crispy topping.
Add a simple side salad with fresh greens, tomatoes, and cucumbers with a dressing such as Classic French Salad Dressing or Vegan Honey Mustard for variety.
Recipe FAQS
If you skip the nutritional yeast, the sauce won't have that cheesy kick it's known for. It'll still be creamy, but you'll miss out on that unique cheesy flavor that nutritional yeast brings.
Yes, you can freeze vegan mac and cheese. Let it cool completely before freezing, and place it in airtight containers or bags. Freeze for up to 2-3 months. To thaw, refrigerate overnight and reheat in the microwave or oven.
It will last up to 5 days in the fridge if stored in an airtight container.
More Delicious Vegan Pasta Recipes
Have a minute? I'd love for you to dive into the comments and rate this Vegan Baked Mac and Cheese. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Baked Mac and Cheese
Ingredients
For the Mac and Cheese
- 1 pound macaroni or any pasta you prefer
- 1 cup cashews soaked*
- 1 medium carrot ~80g; substitute with ¼ teaspoon turmeric
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice juice from about 1 lemon
- 1¼ cup oat milk substitute with 1 can of coconut milk or 1 ½ cups of cashew cream
- 2 cloves garlic ¼ teaspoon garlic powder or 2 teaspoons minced garlic
- 1½ teaspoons salt
- 1 tablespoon tapioca starch see post about substitutions
- 1 teaspoon white miso or yellow miso
- ½ teaspoon dried mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Toasty Breadcrumb Topping
- 1 cup bread crumbs or panko
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons vegan butter oil works too
Instructions
- Prepare the cashews: For the silkiest sauce, soak the cashews in water between 4-8 hours. You don't need to soak the cashews if you have a high-speed blender, but soaking even for just 30 minutes is recommended. See tips in the post.*
- Cook the pasta: Prepare the pasta according to the package instructions, then drain and set aside.
- Preheat: Preheat the oven to 400 °F (205°C) while the pasta cooks.
- Prepare the carrot: Cut and boil the carrot for about 8 minutes.
- Prepare breadcrumbs: While the carrot boils, prepare your breadcrumb mixture. Combine breadcrumbs, salt, garlic powder, Italian seasoning, and vegan butter or oil. Mix well and set aside.
- Make the Cheese Sauce: Fill the blender with the remaining ingredients. Drain the soaked cashews and discard the soaking water. Add the cashews, nutritional yeast, lemon juice, milk, garlic, salt, tapioca flour, miso, mustard powder, paprika, and cayenne pepper. When the carrot can be pierced with a fork, drain, and then place in the blender. Using a high-speed blender, blend until the ingredients are warm, about 4-5 minutes. This will activate the tapioca starch. See the post for more details.
- Drain the pasta: Drain the pasta and return it to the pot.
- Add the cheese sauce: Add the sauce and mix until well combined.
- Transfer to a baking dish: If you are not using an oven-safe pot, transfer the mixture to a casserole dish, top with breadcrumb mixture, and bake for about 15 minutes on top rack until golden brown. Watch it carefully, though. It will burn fast.
Regi Pearce says
Creamy, cheesy, and absolutely delicious! This vegan baked mac and cheese has the perfect balance of rich, velvety sauce and crispy, golden topping. Comfort food at its best—so satisfying and completely dairy-free!