Baked Vegan Mac and Cheese
Winner, Winnerā¦ 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. Itās a family favorite and Iām sure it will become yours too!
Why We Love This Recipe!
Itās all about the ācheeseā! The vegan ācheeseā is non-dairy and made with cashews, water, nutritional yeast, miso or dijon, lemon, and a few spices. It blends up 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 ā just wholesome cashews and a few flavorful add-ins!
Itās 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 had I added veggies, it would not 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 youād like a cashew-free version of vegan mac and cheese, try this stovetopĀ Easy Spicy Mac n CheeseĀ or Creamy Broccoli & Pasta for a change.
- For another cashew version, this Vegan Butternut Squash Mac & Cheese and Mac and Cheese with PeasĀ is amazing!
Ingredient Notes
Pasta: Use any pasta you like. Iāve used both penne and shell pasta, as well as the elbow macaroni, shown here. Make this gluten-free by using gluten-free pasta made with rice, quinoa, beans, or lentils.
Cashews: Cashews should be raw and unsalted, whole or in pieces. For best results soak your cashews in water before using them. They only need to soak for 2 ā 3 hours in cold water or 5 minutes in hot water (not boiling). Drain cashews before using. Soaking cashews aids in digestion and softens the cashews so they easily blend into ultra-creamy deliciousness!
Cheese Sauce: For the cheese sauce flavoring, nutritional yeast will add a ācheesyā flavor and nutrition, and miso (also healthy) will add umami flavor. If you donāt 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 donāt have turmeric on hand, no worries, youāll end up with a white ācheeseā sauce instead.
How To Make Baked Vegan Mac and Cheese
Making classic baked vegan mac and cheese canāt be any easier!
Here is a quick overview (the full printable recipe card is below):
- Start with 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 sauce to the cup of a high-speed blender/food processor (above right). Blend until smooth and creamy.
- Add the pasta to a baking dish, and pour the cheese sauce over the top (above left), give a good mix. 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, place foil over the top. If it doesnāt brown enough for your liking, put it under the broiler for a few minutes, keeping an eye on it so it doesnāt 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, the sauce might get soaked up from 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 given.
Can I make This Recipe Without Baking?
Yes! Instead of baking the mac and cheese, make a stovetop version by simply combining the cheese sauce with the pasta and gently warming it on the stovetop 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 8Ć8 square with about 3-inch sides, 9Ć13 rectangular, cast iron skillet (pref 12ā³ 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: Leftovers can be stored in the refrigerator in a sealed container for 5 ā 6 days. This method is also great for meal prep!
- Freezer: To store longer, mac and cheese will keep in the freezer for 2 ā 3 months and 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 pairings on TSV 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.
PrintBAKED VEGAN MAC & CHEESE (+ STOVETOP)
Kid-approved, this cashew-based mac, and cheese is 100% vegan and so easy to put together in under 1 hour! Itās ultra-creamy and saucy with a delicious crispy topping that is a ātried and trueā family favorite recipe!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: Serves 6 ā 8 1x
- Category: Entree, Pasta
- Method: blend, bake
- Cuisine: American, Vegan
Ingredients
- 16 oz. package pasta of choice (works with an 12oz 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 ā 1/2 cup nutritional yeast
- juice of 1/2 large lemon or 2 teaspoons 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 waiting for the water to boil, start with your bread topping first. I toasted two pieces of bread we had on hand really well and processed them in the food processor until crumbly, a high speed blender will work 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.
Cheese sauce: In 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 ā salt, nutritional yeast, garlic.
Assemble: Once pasta is cooked and drained. Add pasta back to the pot it was cooked in, add the cheese sauce and combine well (you can also mix it together in the baking dish). In baking dish, pour mac & cheese and top with bread crumbs.
Bake: Place in oven for 20 ā 25 minutes, check after 15 minutes if crumbs are darkening too much for your liking, cover with foil. If your oven doesnāt brown the top very much (like mine didnāt), you can put it under the broiler for 5 minutes or so. Just keep an on it so the top doesnāt burn.
When done, let cool for about 10 minutes and serve. The sauce will thicken upon standing.
Serves 8
Store: Leftovers can be stored in the refrigerator for up to 5 ā 6 days.
Notes
*Two ways to soak cashews (aids digestion and helps soften them): Soak in cool water for 2 ā 3 hours OR soak in hot water for 5 minutes. Drain cashews and rinse before using.
If you use a smaller baking dish or use ramekins, lessen the cooking time to 10 ā 20 minutes depending on the size of dish you use.
To make this gluten free use gluten-free pasta.
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This is RIDICULOUSLY good! I have tried several vegan mac n cheese recipes and I have honestly enjoyed them all, but they were not the perfect substitute for the creamy, rich baked mac n cheese I grew to love as an omnivore. This recipe is so good though – I don't think anyone will even realise it is vegan! My vegetarian husband is crazy about this and asks me to make it at least once a week. thanks so much!Dr T
Wonderful to hear! I agree, no one would know the difference…this is an awesome cheese! :)
Your site is my favorite of all the raw/vegan sites out there! Whenever I need any type of inspiration or get stuck in a food rut, I come here and you always deliver. Can't wait to make this tonight! :)
Thank you so much! I'm glad your finding some solid recipes to keep your vegan appetite happy. Cheers! :)
Thank you so much for this blog! I'm new to vegan eating and I thought I had to give up one of my favorite things ever…cheese! This I will definitely try!
I hope you've had a chance to try this out! Let me know how it goes for you. Enjoy :)
Thank you for your veganism insight at the end of the recipe. I completely agree and couldn't have said it better myself. Family is making our traditional family mac & cheese tonight. It is made exactly the same as yours (except using tillamook cheese) so it will be easy to make mine at the same time and time it just right. :)
Hope you love it too!
Made your vegan mac & cheese recipe a couple days ago – absolutely delish!!! I used 16 oz of rice penne noodles – I think next time I might use about 14-15 oz to make it slightly creamier, but fantastic. Thank you for another vegan delight!
Your so welcome! :)
Looking forward to making this tomorrow night! This maybe a silly question, but do the cashews have to be "raw", I currently only have the roasted ones… whomp whomp :( And I must say that I absolutely love your heart shaped dish.. that is so stinkin cute!
I've only used raw cashews in all my recipes. Not sure how it will be but I imagine it won't be bad at all but I must add my disclaimer that I could be wrong…lol. Also, if they have salt just be sure to cut the added salt in the recipe or taste before adding too much. Would love to know how it goes with the roasted cashews!
Thanks, I love that dish too. :)
The roasted cashews may have a stronger flavor which may overwhelm the Mac and cheese subtlety.
I made this the other day and my husband said it was the best dinner I've ever made! I added broccoli, and if you're not a vegetarian you could add chicken too. I also added a tiny bit of truffle oil, and extra of all of the spices. Thank you for this recipe – I really couldn't believe how much it tasted like actual mac & cheese!
Love it, your additions sound delicious! :)
Fabulous job on this one! It was AHHHmazing! I made it for the second time tonight and it was even better this time around! Thank you!!
Awesome! Thank you :)
Hi, wondering if there's anything I can use to substitute the white Miso?
I have everything else in the recipe except for that! lol.
I'm hoping to make it for dinner tonight. : )
I read all of your comments and this recipe sounds like a winner!
Thanks for sharing!
Natalie
I wanted to let you know that I made it without the white miso and LOVED it! My boyfriend loved it too! I'm making it again tonight. : ) Yay! Thanks so much for a delicious recipe!
Hi Natalie, sorry for the late response. I've been on vacation and away from internet service for a week. There is no substitute for miso but this will be great without it if need be. You have found that out on your own. So glad you both loved it! It is a favorite. You just may like to up the salt amount since miso adds a saltiness but the flavor of the miso is irreplaceable. Hope you enjoy this often! Cheers :)
I made this tonight for friends (non-vegans) and they both took second helpings and one said she almost liked it better than regular dairy mac and cheese. I cheated and sprinkled in some cheddar Daiya as well. I will cover it with foil next time because the top pasta got a little dry and crunchy.Thanks for the recipe!
I'm so happy this came out so well for you, except for the dryness of the top of course (the foil will do wonders next time). I love it when people that eat dairy cheese try this and love it! Thank you so much for sharing. Cheers :)