Vegan Baked Mac and Cheese

This vegan baked mac and cheese is creamy, cozy, and packed with comforting flavor. It has tender pasta, a rich dairy-free cheese sauce, and a golden, crispy topping that makes every bite extra delicious. It’s easy to make and perfect for a weeknight dinner, holiday table, or anytime you’re craving a classic comfort food favorite. Grab your favorite pasta and let’s get baking!

If you’re a mac and cheese connoisseur, you’ll love our best vegan mac and cheese brands guide and these cashew-free mac and cheese and veggie mac and cheese recipes!

Why We Love This Vegan Baked Mac and Cheese

We have the feeling this baked mac recipe will become a favorite staple in your household!

• It’s Super Creamy. You don’t need dairy to make a rich, creamy cheese sauce.
• That Crispy Topping! The creamy pasta gets even better with a golden, crunchy breadcrumb topping.
• Total Comfort Food. There’s something extra satisfying about a warm, bubbling dish of baked mac and cheese.
• Great for Sharing. This recipe is perfect for family dinners, potlucks, holidays, or casual get-togethers (like picnics!)
• Versatile. Add broccoli, roasted veggies, vegan bacon, hot sauce, or fresh herbs to change things up.

Key Ingredients and Substitutions

This recipe is so much better than the packaged mac and cheese boxes we used to eat as kids! Here’s what you need:

• Pasta – Opt for a good-quality vegan pasta brand for the best results. Elbows are classic, but shells, cavatappi, or penne work great, too. Use gluten-free pasta if desired.
• Raw Cashews – Make the sauce thick, creamy, and rich without using dairy. Soak them in hot water for about 15–20 minutes if you’re short on time, or soak them longer for an extra-smooth sauce. Raw sunflower seeds can work well for a nut-free version.
• Yellow Onion – Adds savory flavor and a subtle sweetness that gives the cheese sauce more depth. Cook it until soft and translucent to bring out its natural sweetness. White onion or shallots can be used instead.
• Garlic – Fresh garlic gives you the best flavor, but jarred minced garlic works in a pinch. Use about ¼ teaspoon of garlic powder for every fresh clove.
• Lemon – Freshly squeezed lemon juice gives the best flavor. Add it gradually and taste as you go. A splash of apple cider vinegar or white wine vinegar can provide a similar tang.
• Nutritional Yeast – Adding nutritional yeast brings a cheesy, savory flavor. There isn’t a perfect one-to-one swap, but vegan Parmesan or a little white miso can add similar savory notes.
• Cornstarch – Helps thicken the sauc. Blend it thoroughly into the sauce so you don’t end up with little lumps. Arrowroot powder or tapioca starch can usually be used instead.
• Tomato Paste – Helps give the sauce a richer color and flavor. You only need a small amount, so freeze leftover tomato paste in teaspoon-sized portions for another recipe. A little ketchup can work in a pinch, although it will make the sauce slightly sweeter.
• Turmeric – Gives the cheese sauce its classic golden-yellow color. A little goes a long way. Too much can make the sauce taste bitter. You can leave it out if color isn’t important, or use a tiny pinch of paprika for a warmer hue.

Add Ins for Dairy-Free Mac and Cheese

Try these tasty suggestions:

• Broccoli
• Butternut squash (perfect add-on for fall!)
• Peas
• Spinach
• Roasted corn
• Vegan ground beef (for a hamburger-helper-style experience)
• Sliced vegan chicken nuggets or veggie hotdogs
• Soyrizzo
• Breadcrumbs
• Crushed potato chips or potato crisps
• Buffalo sauce
• Vegan parmesan cheese

How to Bake Mac and Cheese in the Oven

It’s delicious un-baked, but baking this vegan mac and cheese gives it that extra vegan casserole style wow-factor.

Step 1: Cook the Pasta – Cook the pasta according to the package directions. Drain well and set it aside while you make the sauce.

Step 2: Blend the Sauce – Add all the ingredients, except the pasta, to a high-powered blender. Blend on high until completely smooth and no chunks remain.

Then, Step 3: Thicken the Cheese Sauce – Pour the sauce into a pot and simmer over medium-low heat. Whisk constantly until it thickens and forms soft peaks when you lift the whisk. Don’t worry if it seems a little loose—it will thicken more as it cools.

Step 4: Mix, Bake, and Enjoy! Pour the sauce over the cooked pasta and stir well. For baked mac and cheese, transfer it to a baking dish, sprinkle the top with breadcrumbs, and bake at 350°F for about 20 minutes. Keep an eye on it near the end so the topping doesn’t get too brown. Sprinkle with chopped chives and serve warm!

Serving Suggestions

• Meal Prep Magic – This baked vegan mac and cheese would be perfect for meal planning! Bake it on a Sunday and divide it into portions for the week ahead…or you could even freeze it to eat in a hurry on a busy day.
• Bring the Heat – Add sliced jalapeños, crushed red pepper flakes, smoked paprika, or your favorite hot sauce before serving.
• Make It Extra Crunchy – Serve each portion with a crispy topping of toasted breadcrumbs, crushed crackers, or fried olives or onions.
• Serve With a Fresh Salad – Balance the richness with a crisp green salad tossed in a bright dressing, like this cilantro tahini dressing!
• Turn It Into a Loaded Dinner – Top with crispy chickpeas, vegan bacon bits, roasted veggies, or sliced vegan sausage.

Vegan Baked Mac And Cheese Pro Tips

• Don’t Skip the Turmeric – This recipe has that perfect color all thanks to the turmeric! This little Indian ochre spice is so healthy and wonderful. Apart from many incredible health benefits, turmeric has a strong tint that gives food (and clothing!) a beautiful golden color. Beware, it stains a lot, but it’s so worth it!
• Use a High-Speed Blender. This is the best way to get a super silky smooth sauce. If you don’t have a high speed blender, soak the cashews in hot water for 30 minutes, then drain and add to your blender. Note that even with soaking, it may not be a perfectly smooth consistency. That’s ok! It will still taste amazing!

FAQs