Irresistibly Creamy Baked Vegan Mac and Cheese: Your New Comfort Food Favorite

There’s something inherently comforting about a warm, hearty bowl of macaroni and cheese, wouldn’t you agree? Growing up, my family had a special recipe that transformed an ordinary evening into a cozy gathering. It was a time when laughter filled the kitchen, and the aroma of melting cheese drew everyone together. Flash forward to today, and I’ve discovered the joy of creating that same nostalgia with my Baked Vegan Mac and Cheese. I will admit, though, my vegan version packs a punch that even the non-vegans can’t resist!

Unlike store-bought or dairy-laden alternatives, this creamy, rich dish is made entirely without animal products, yet it boasts a flavor that honors tradition. The secret lies in a fabulous blend of soaked raw cashews, nutritional yeast, and a splash of lemon juice—transforming what could be just a simple pasta into a velvety cheese sauce.

Join me as I share my go-to recipe for Baked Vegan Mac and Cheese, complete with tips and tricks I’ve accumulated over years of experimentation—and plenty of taste testing! You’ll learn how to whip up an unforgettable comfort dish that’s sure to become a family favorite.

What Are Baked Vegan Mac and Cheese?

Ah, Baked Vegan Mac and Cheese—where nostalgia meets innovation! This dish is a plant-based take on the iconic comfort food we all know and love. Originating from Southern cuisine, macaroni and cheese has historically combined pasta with a creamy cheese sauce. My vegan version honors this tradition while introducing a twist that everyone can enjoy, regardless of dietary preferences.

The delightful blend of soaked cashews and nutritional yeast gives the sauce a creamy consistency and cheesy flavor, while the addition of spices like turmeric and cayenne elevates the taste to a whole new level. The texture strikes a perfect balance: creamy and indulgent without being heavy. Plus, when baked, the topping becomes a golden, crispy layer that contrasts beautifully with the soft pasta beneath.

This dish shines as a delightful weeknight dinner, a cozy potluck contribution, or even a comforting side for family gatherings. Best of all, it’s an opportunity to create new memories while enjoying a healthier version of our beloved classic.

Why You’ll Love This Recipe

1. Delectable Flavor: Let’s be honest—nothing beats the satisfaction of biting into a rich and creamy Baked Vegan Mac and Cheese. It’s a revelation that you won’t miss the dairy! My secret? Soaking cashews gives the sauce a dreamy creaminess that blends beautifully with nutritional yeast for that cheesy flavor.

2. Economical and Easy: Compared to overpriced store-bought vegan options, making this dish at home is light on the wallet. With simple ingredients, you can whip up a big batch for a fraction of the cost!

3. Customization Galore: Feel free to elevate your vegan mac and cheese by adding roasted vegetables, spices, or even vegan protein like chickpeas! The beauty of this recipe is its versatility—personalize it to fit your taste buds.

4. Perfect for Meal Prep: This recipe is great for batch cooking. Make a big batch on the weekend, pop individual servings in the fridge or freezer, and you’ll have a delicious meal ready when life gets busy.

5. Beginner-friendly: Whether you’re a seasoned chef or just starting out, this recipe is straightforward and requires minimal culinary skills. Plus, it’s forgiving—short on a spice? No problem!

Ingredients

To create this comforting dish, you’ll need the following ingredients:

• 16 oz. package pasta of choice (I love using elbow macaroni, but feel free to experiment!)
• Paprika (for garnish; optional, but adds a nice touch)
• 2 pieces of bread or 1 cup panko bread crumbs (for that crispy topping)
• 1 tablespoon olive oil (adds flavor and aids in browning)
• Generous pinch of salt
• 2 cups raw cashews, soaked (soaking softens them, making for a creamier sauce)
• 2 cups water (to blend with the cashews)
• 1/4 to 1/2 cup nutritional yeast (the magic ingredient that gives it that cheesy flavor)
• Juice of 1/2 large lemon or 2 teaspoons vinegar (adds acidity)
• 1 clove garlic or 1 teaspoon garlic powder (for a hint of depth)
• 1 tablespoon white miso or 2 teaspoons Dijon mustard or 1 teaspoon mustard powder (gives a savory complexity)
• 2 teaspoons cornstarch or arrowroot (optional) (for extra creaminess)
• 1 teaspoon sea salt (or to taste)
• 1/4 teaspoon turmeric (for a beautiful yellow hue)
• Dash of cayenne (optional) (for a spicy kick, if desired)

Notes:

• For pasta, choose a gluten-free option if needed!
• If you’re nut-free, you can substitute the cashews with silken tofu or a store-bought vegan cheese sauce.
• Look for high-quality cashews for the best results—they should be fresh and not stale.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C): Get that oven warming up while you prep your delicious Baked Vegan Mac and Cheese!

2. Cook pasta in boiling water: Cook your pasta according to the package directions until al dente. Drain and set aside. (Approx. 8-10 minutes)

3. Prepare the topping: Toast your bread (or use panko) in a pan until golden in color. Process into crumbs and mix with olive oil and a generous pinch of salt. Set aside. (Timing: 5-7 minutes)

4. Make the cheese sauce: In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic, miso, cornstarch, sea salt, turmeric, and cayenne (if using). Blend until it’s creamy and smooth, adjusting the water as needed for the desired consistency. (Timing: 3-5 minutes)

5. Combine pasta with the cheese sauce: In a large bowl, mix the cooked pasta with the creamy cheese sauce, ensuring every piece of pasta is coated.

6. Pour mixture into a baking dish: Spread the macaroni and cheese mix evenly. Top with your prepared breadcrumbs.

7. Bake: Place in the oven and bake for 20 to 25 minutes. (Tip: If the topping darkens too much, cover with foil.)

8. Let cool for 10 minutes before serving: This gives the dish a chance to set and makes serving easier.

Expert Tips & Tricks

• Store leftovers: This dish can be stored in the fridge for up to 5 days. Reheat it in the microwave or oven—add a splash of water to moisten it.
• Make-ahead magic: You can assemble your Baked Vegan Mac and Cheese ahead of time and store it in the fridge—just bake when you’re ready to eat!
• Troubleshooting: If your cheese sauce is too thick, add a little more water while blending until you reach your desired consistency.
• Ingredient notes: Use organic nutritional yeast for a more robust flavor. My favorite brand is Bragg’s, which packs a punch in umami!

Serving Suggestions

Pair your Baked Vegan Mac and Cheese with a fresh, crisp green salad drizzled with vinaigrette—it’s the perfect complement to creaminess! You can spice it up by serving with garlic bread or a side of roasted veggies to create a wholesome meal. This dish is ideal for family dinners, potluck parties, or cozy gatherings.

Variations & Substitutions

• Add Flavor: Kick it up a notch by stirring in spicy jalapeños or sautéed mushrooms.
• Seasonal Variations: Roasted pumpkin or butternut squash during fall can add a unique twist.
• Dietary Options: For a gluten-free version, opt for gluten-free pasta, and for nut-free variations, use silken tofu or one of my favorite store-bought vegan cheeses.

Nutrition & Storage Info

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Yield: 6 servings
• Estimated calories per serving: 350

Storage Instructions:

• Room temperature: Not recommended; refrigerate.
• Fridge: Up to 5 days.
• Freezer: Can be frozen, though the texture may slightly change. Best enjoyed fresh!

FAQ Section

1. Can I use other types of pasta?
   Absolutely! You can use any pasta shape you prefer—just adjust the cooking time based on the type.

2. What can I substitute for cashews?
   Silken tofu or a store-bought vegan cheese option works well.

3. How can I make this spicier?
   Incorporate jalapeños or more cayenne for an extra kick!

4. Can I freeze Baked Vegan Mac and Cheese?
   Yes, you can freeze it after baking. Just be sure to let it cool completely before transferring to an airtight container.

5. Can I add veggies?
   Definitely! Roasted broccoli, spinach, or sun-dried tomatoes are great additions.

6. Is nutritional yeast necessary?
   While it gives the cheesy flavor, you can experiment with other flavor agents, though the dish’s taste may vary.

7. How do I make it more creamy?
   Blend a little more water or plant-based milk into your cheese sauce for a creamier consistency.

8. How long does it take to make?
   Between prep and cooking, expect to spend about 50 minutes to have it on your table!

9. Can I serve it cold?
   It’s best enjoyed warm, but feel free to showcase your culinary skills with a cold version for potlucks!

10. What if my sauce is too runny?
    You can add more cashews or a bit of cornstarch to thicken it up while blending.

Conclusion

There you have it—my beloved Baked Vegan Mac and Cheese recipe! It’s not just another pasta dish; it’s a creation that brings warmth and joy to the table. I encourage you to try this recipe for yourself—it just might become a cherished family favorite!

I’d love to hear your thoughts after you’ve whipped this up—what did you think? Any tweaks you’d recommend? Don’t forget to check out other comforting recipes on the blog to keep your kitchen exciting!

Baked Vegan Mac and Cheese

A comforting, creamy, and dairy-free take on the classic macaroni and cheese that even non-vegans will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Comfort Food, Dinner, Main Course

Cuisine Southern, Vegan

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the pasta

• 16 oz pasta of choice (elbow macaroni recommended) Choose gluten-free if needed.
• Paprika for garnish; optional Adds a nice touch.

For the crispy topping

• 2 pieces bread or 1 cup panko bread crumbs For that crispy topping.
• 1 tablespoon olive oil Adds flavor and aids in browning.
• Generous pinch salt

For the cheese sauce

• 2 cups raw cashews, soaked Soaking softens them for a creamier sauce.
• 2 cups water To blend with cashews.
• 1/4 to 1/2 cup nutritional yeast Gives it that cheesy flavor.
• 1/2 large lemon, juice Or 2 teaspoons vinegar for acidity.
• 1 clove garlic Or 1 teaspoon garlic powder.
• 1 tablespoon white miso Or 2 teaspoons Dijon mustard or 1 teaspoon mustard powder.
• 2 teaspoons cornstarch Optional for extra creaminess.
• 1 teaspoon sea salt Or to taste.
• 1/4 teaspoon turmeric For a beautiful yellow hue.
• Dash cayenne Optional for a spicy kick.

Instructions

 

Preparation

• Preheat oven to 350°F (175°C).
• Cook pasta in boiling water according to package directions until al dente. Drain and set aside (Approx. 8-10 minutes).
• Prepare the topping by toasting your bread (or use panko) in a pan until golden in color. Process into crumbs and mix with olive oil and a generous pinch of salt. Set aside (Timing: 5-7 minutes).
• In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, miso, cornstarch, sea salt, turmeric, and cayenne (if using). Blend until creamy and smooth, adjusting the water as needed (Timing: 3-5 minutes).
• In a large bowl, mix the cooked pasta with the creamy cheese sauce, ensuring every piece of pasta is coated.
• Spread the macaroni and cheese mix evenly into a baking dish. Top with your prepared breadcrumbs.

Baking

• Bake in the oven for 20 to 25 minutes. If the topping darkens too much, cover with foil.
• Let cool for 10 minutes before serving.

Notes

Store leftovers in the fridge for up to 5 days. You can assemble ahead of time and bake when ready. Use organic nutritional yeast for more robust flavor.

Keyword Baked Mac and Cheese, Comfort Food, Healthy Recipe, Plant-Based Diet, Vegan Mac and Cheese