Baked Vegan Mac and Cheese
Winner, Winner… Vegan Mac and Cheese dinner baked to perfection with a golden, crispy topping and tender, creamy macaroni underneath. This dairy-free mac and cheese recipe is healthy, delicious, and SO easy to make. It’s a family favorite, and I’m sure it will become yours too!
Why We Love This Recipe!
It’s all about the ‘cheese’! The vegan ‘cheese’ is non-dairy and made with cashews, water, nutritional yeast, miso or dijon, lemon, and a few spices. Blend it in minutes using a high-speed food processor or blender. The result is a quick and easy, creamy sauce perfect for any pasta. There is no need for any flour, oil, or butter – just wholesome cashews and a few flavorful add-ins!
It’s kid-approved! This recipe is kid-tested and a top hit with my 12-year-old daughter, who usually turns her nose up at almost everything I make. Now, if I added veggies, it wouldn’t have passed (we are so opposite). This is just a simple recipe, but feel free to add in veggies like broccoli, kale, peas, etc., whatever you may usually add to your favorite mac and cheese!
As for myself, I seriously could have sat and eaten the whole thing myself. The crunchy topping adds a wonderful texture and is especially delicious!
More dairy-free mac and cheese options:
- If you’d like a cashew-free version of vegan mac and cheese, try this stovetop Easy Spicy Mac n Cheese or Creamy Broccoli & Pasta for a change.
- For another cashew version, this Vegan Butternut Squash Mac & Cheese and Mac and Cheese with Peas are amazing!
Ingredient Notes
Pasta: Use any pasta you like. I’ve used penne, shell pasta, and elbow macaroni, as shown here. Make this gluten-free by using gluten-free pasta made with rice, quinoa, beans, or lentils.
Cashews: Use raw, unsalted cashews, whole or in pieces. For best results, soak your cashews in water before using them. They only need to soak for 2–3 hours in cold water or 5 minutes in hot water (not boiling). Drain cashews before using. Soaking cashews aids digestion and softens them so they blend into ultra-creamy deliciousness!
Cheese Sauce: For the cheese sauce, nutritional yeast adds a ‘cheesy’ flavor and nutrition, and miso (also healthy) adds umami flavor. If you don’t have miso on hand 2 teaspoons of dijon mustard (or 1 teaspoon dried mustard) will be great too. Turmeric is used to add a nice light golden hue, but if you don’t have turmeric on hand, no worries, you’ll end up with a white ‘cheese’ sauce instead.
How To Make Baked Vegan Mac and Cheese
Making classic baked vegan mac and cheese can’t be any easier!
Here is a quick overview (the full printable recipe card is below):
- Start by soaking the cashews to soften them up for blending.
- Cook the pasta according to package directions.
- Make the cheese sauce by adding the cashews, garlic, miso, nutritional yeast, turmeric, salt, and water to the cup of a high-speed blender/food processor (above right). Blend until smooth and creamy.
- Add the pasta to a baking dish, pour the cheese sauce over the top (above left), and mix well. You can eat it as is or continue to the next step and bake.
- Sprinkle the mac and cheese with bread crumbs (above right) and bake in a preheated oven at 350 degrees for about 25 minutes. Tip: If the top browns too much, cover it with foil. If it doesn’t brown enough for your liking, put it under the broiler for a few minutes, keeping an eye on it so it doesn’t burn.
Now your work is done.
Enjoy friends! xo
Can I Make Vegan Mac + Cheese Ahead?
Yes, you can prepare vegan mac and cheese one or two days ahead, but keep the cooked pasta and cheese sauce separate until ready to bake. If you assemble it and store it, the sauce might soak into the pasta and make for a very dry mac + cheese. When ready to bake, combine the pasta and sauce and cook according to the directions.
Can I make This Recipe Without Baking?
Yes! Instead of baking the mac and cheese, make a stovetop version by combining the cheese sauce with the pasta and gently warming it over low heat until warmed through.
What Type of Baking Dish Can I Use?
Mac and cheese can be baked in just about any type of oven-safe dish such as an 8×8 square with about 3-inch sides, 9×13 rectangular, cast iron skillet (pref 12″ if using 1 lb of pasta), round or oval 3qt baker. Need help deciding if you have the right dish? Just ask in the comments!
How To Store Leftovers
- Refrigerator: Store leftovers in a sealed container in the refrigerator for 5-6 days. This method is also great for meal prep!
- Freezer: To store longer, mac and cheese keeps in the freezer for 2–3 months when stored in multi-use freezer-safe containers (affiliate link) or freezer-friendly baggies.
- Reheat: Warm on the stovetop, adding a splash of unsweetened plain non-dairy milk or water, until warmed through. Or microwave, adding a splash of unsweetened plain plant milk, using 30-second intervals, stirring after each interval until warmed through.
What To Serve With Mac and Cheese
Mac and cheese is a side dish that is loved by just about everyone! Here are a few of our favorite TSV pairings that go well with this creamy pasta dish.
- Blackened Tofu
- The Ulitmate Vegetable Lentil Loaf
- Vegan Collard Greens
- Savory Sauteed Kale
- Crispy Roasted Brussels Sprouts
If you make this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
Print
BAKED VEGAN MAC & CHEESE
- Total Time: 45 minutes
- Yield: Serves 6 – 8 1x
- Diet: Dairy-Free, Oil-Free, Vegan
Description
Kid-approved, this cashew-based mac and cheese is 100% vegan and easy to make in under 1 hour! It’s ultra-creamy and saucy with a delicious crispy topping that is a ‘tried and true’ family favorite recipe.
Ingredients
- 16 oz. pasta of choice (works with a 12 oz package too)
- paprika, garnish (optional)
For the crumb topping
- two pieces of bread or 1 cup panko bread crumbs
- 1 tablespoon olive oil
- generous pinch of salt
Cheese Sauce
- 2 cups raw cashews, soaked (see notes*)
- 2 cups water
- 1/4–1/2 cup nutritional yeast
- juice of 1/2 large lemon (or 2 teaspoons of apple cider vinegar)
- 1 clove garlic (or 1 teaspoon garlic powder)
- 1 tablespoon white miso (or 2 teaspoons dijon or 1 teaspoon mustard powder)
- 2 teaspoons cornstarch or arrowroot (will help keep it creamy), optional
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon turmeric
- dash of cayenne, optional
Instructions
- Preheat oven to 350 degrees.
- Pasta: Bring a large pot of water to a boil, cook your noodles, and set aside.
- Bread Crumbs: While you wait for the water to boil, start with your breadcrumbs. I made homemade crumbs by toasting two pieces of bread we had on hand and processing them in the food processor until crumbly; a high-speed blender works too. Place the crumbs in a small bowl, drizzle with olive oil and a twist or two of the salt grinder, mix well, and set aside. Quickly rinse the processor/blender bowl and move on to the cheese sauce. Or keep it simple with ready-made Panko.
- Cheese sauce: In a food processor/blender, combine all of the cheese sauce ingredients and blend until creamy. Add more water, a tablespoon or so at a time, and blend again. Taste for flavor, adding anything extra to taste – salt, nutritional yeast, garlic.
- Assemble: Once pasta is cooked and drained. Add the pasta back to the pot it was cooked in, add the cheese sauce, and stir to combine (or mix right in the baking dish). In a baking dish, pour the mac & cheese and top with bread crumbs.
- Bake: Place on the center rack for 20–25 minutes; check after 15 minutes. If the crumbs are browning too much, cover with foil. If the oven doesn’t brown the top much, you can put it under the broiler for about 5 minutes. Watch it closely to prevent burning.
- Cool: Let cool for about 10 minutes, then serve. The sauce will thicken upon standing.
Notes
Store: Keep leftovers in the refrigerator for up to 5-6 days.
*Two ways to soak cashews (aids digestion and helps soften them): Soak in cool water for 2–3 hours OR soak in hot water for 5 minutes. Drain cashews and rinse before using.
If you use a smaller baking dish or ramekins, reduce the cooking time to 10–20 minutes, depending on dish size.
To make this gluten-free, use gluten-free pasta.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Entree, Pasta
- Method: bake, blend
- Cuisine: American
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I just made this for dinner and like the taste very much. I made the “cheese” sauce in my Vitamix using soaked cashews. Like many others mentioned, after baking, it was very dry. I think I would double the sauce next time except for the cornstarch. I will use plant-based milk next time, too, just to see how the taste differs. I love spices, so when I make it again, will definitely spice it up. That being said, as a base recipe, I really liked this! I’ve had vegan mac & cheese at a vegan restaurant, and I liked your recipe much more. I had steamed broccoli with it and it was a nice treat on a very cold winter night. Thank you for your recipe!
I have an allergy to cashews. :(
Is there a comparable substitute?
You can give this Easy Spicy Mac and Cheese with a vegan roux base. Just adjust the spices to taste. You can make it non-spicy. I hope that helps!