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Vegan Baked Mac And Cheese

Vegan Baked Mac And Cheese

Vegan Baked Mac And Cheese

Vegan Baked Mac And Cheese



10 oz (280g) elbow macaroni (or any other pasta of choice)

Cheese-Like Sauce:

1 cup raw cashews, soaked in water for at least 4 hours (or overnight)

1 cup unsweetened plant-based milk (e.g., almond, soy, or oat milk)

1/4 cup nutritional yeast

2 tablespoons cornstarch or arrowroot powder

2 tablespoons lemon juice

2 cloves garlic

1 teaspoon onion powder

1/2 teaspoon smoked paprika (optional, for a smoky flavor)

1/2 teaspoon turmeric powder (for color and an eggy taste)

Salt and black pepper, to taste

Breadcrumb Topping:

1 cup breadcrumbs

2 tablespoons vegan butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley (for added flavor)


Preheat your oven to 375°F.

Lightly grease a baking dish and set it aside.

Cook the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and set it aside.

In a high-speed blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, cornstarch, lemon juice, garlic, onion powder, smoked paprika (if using), turmeric powder, salt, and black pepper.

Blend the ingredients until you have a smooth and creamy sauce. Adjust the consistency by adding more plant-based milk if needed.

In a separate bowl, mix the breadcrumbs with the melted vegan butter, garlic powder, and dried parsley (if using) until the breadcrumbs are well coated.

In a large mixing bowl, combine the cooked macaroni and the cheese-like sauce, stirring gently until the macaroni is evenly coated.

Transfer the macaroni mixture to the greased baking dish, spreading it out evenly.

Sprinkle the breadcrumb topping over the macaroni in an even layer.

Bake the vegan mac and cheese in the preheated oven for 25-30 minutes or until the top is golden and the sauce is bubbling.

Once baked, remove the dish from the oven and let it cool for a few minutes before serving.

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