Entree - Baked vegan mac n cheese recipes

Author: Theresa Wicklund  

Delicious, cheesy, and creamy vegan baked mac and cheese! Topped with breadcrumbs and baked until golden brown and crispy.

Classic Baked Vegan Mac and Cheese

Classic Baked Vegan Mac and Cheese
This classic vegan mac and cheese is ultra cheesy, saucy and creamy. Topped with breadcrumbs and baked until golden brown and crispy. Seriously satisfying.
Provided by: Alison Andrews
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 8 servings
Cuisine: Vegan
Number of ingredients: 14
  • 1/2 cup Vegan Butter ((112g))
  • 6 Tbsp All Purpose Flour
  • 5 cups Coconut Milk (3 cans (1200ml), Unsweetened*)
  • 1 cup Vegetable Stock ((240ml))
  • 3 Tbsp Dijon Mustard
  • 1 cup Nutritional Yeast ((60g))
  • 3 tsp Onion Powder
  • 3 tsp Garlic Powder
  • 1 1/2 tsp Smoked Paprika
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Ground Black Pepper
  • 18 ounces Elbow Macaroni ((500g))
  • 3 Thick Slices White Bread (Toasted, or 1 cup Panko Breadcrumbs)
  • 2 Tbsp Vegan Butter (Melted)
  • Serving Size: 1 Serve (of 8)
  • Calories: 683 kcal
  • Sugar: 5.3 g
  • Sodium: 856 mg
  • Fat: 38.7 g
  • Saturated Fat: 25.7 g
  • Carbohydrate: 66.3 g
  • Fiber: 3.6 g
  • Protein: 14.7 g
How to cook:
  1. Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
  2. Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn't have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
  3. Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
  4. Cook your macaroni according to the package directions and then rinse and drain.
  5. Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
  6. Then transfer the macaroni and sauce to a 9x13 baking dish and smooth down.
  7. Preheat the oven to 400°F (200°C).
  8. Prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender. Pulse blend until you have crumbs. Then transfer to a mixing bowl, and add in the melted vegan butter and toss up the crumbs with the melted butter.
  9. Place the breadcrumbs evenly over the top of the macaroni cheese.
  10. Bake for 20 minutes until the topping is golden brown and crispy.
Notes: The Best Vegan Mac and Cheese (Classic, Baked), Add the cooked macaroni into the pot of sauce and toss it up with the sauce. Then transfer the macaroni and sauce to a 9×13 baking dish and smooth …

Baked Vegan Mac and Cheese

Baked Vegan Mac and Cheese
Delicious, cheesy, and creamy vegan baked mac and cheese! This recipe is nut-free and soy-free.
Provided by: Karissa Besaw
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American,Vegan
Number of ingredients: 13
  • 1 lb. box of elbow macaroni
  • 2 cans coconut milk (full fat (not light))
  • 1 tablespoon flour
  • 1 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground mustard seed powder
  • 1 cup shredded vegan cheddar
  • 1 cup breadcrumbs
  • 1/3 cup melted vegan butter
  • Calories: 452 kcal
  • Carbohydrate: 50 g
  • Protein: 12 g
  • Fat: 24 g
  • Saturated Fat: 16 g
  • Sodium: 473 mg
  • Fiber: 4 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 425°F.
  2. Cook the macaroni as instructed on the box. Strain.
  3. While the pasta is cooking, add the coconut milk to a medium-sized saucepan. Whisk in the flour, nutritional yeast, garlic powder, onion powder, salt, pepper, paprika, and mustard powder.
  4. Bring to a simmer on medium heat. Turn the heat off and mix in the shredded vegan cheese until melted.
  5. In a casserole dish (I use a 4-quart), mix together the macaroni and the cheese sauce.
  6. Mix together the melted butter and breadcrumbs. Sprinkle on top of the mac and cheese.
  7. Bake for 20-25 minutes or until bubbly and golden brown on top.
  8. Let sit for 5-10 minutes before serving.
Notes: Vegan Baked Mac and Cheese Recipe, Directions Cook the pasta according to the package directions. Drain, and keep warm. Meanwhile, combine the cashews with enough boiling water to cover in a …


Kid-approved, this cashew-based mac, and cheese is 100% vegan and so easy to put together in under 1 hour! It's ultra-creamy and saucy with a delicious crispy topping that is a 'tried and true' family favorite recipe!
Provided by: Julie | The Simple Veganista
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 15
  • 16 oz. package pasta of choice (works with an 12oz package too)
  • paprika, garnish (optional)
  • two pieces of bread or 1 cup panko bread crumbs
  • 1 tablespoon olive oil
  • generous pinch of salt
  • 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 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
  • Calories: 436 calories
  • Sugar: 1.8 g
  • Sodium: 325 mg
  • Fat: 18.3 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 55.6 g
  • Fiber: 4.2 g
  • Protein: 14.4 g
  • Cholesterol: 0 mg
How to cook:
  1. Preheat oven to 350 degrees.
  2. Pasta: Bring a large pot of water to a boil, cook your noodles and set aside.
  3. 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.
  4. 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 – salt, nutritional yeast, garlic.
  5. 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.
  6. Bake: Place in oven for 20 – 25 minutes, check after 15 minutes if crumbs are darkening too much for your liking, cover with foil. If your oven doesn’t brown the top very much (like mine didn’t), you can put it under the broiler for 5 minutes or so. Just keep an on it so the top doesn’t burn.
  7. When done, let cool for about 10 minutes and serve. The sauce will thicken upon standing.
  8. Serves 8
  9. Store
  10. Leftovers can be stored in the refrigerator for up to 5 – 6 days.
Notes: Vegan Baked Mac n Cheese, Pour the cheese sauce into the noodles and mix until combined. Pour into an 9"×13" glass pan. Sprinkle the topping evenly over the top. Cover the pan …

Baked Vegan Mac and Cheese

Baked Vegan Mac and Cheese
The ultimate Baked Vegan Mac and Cheese. Cheesy, saucy macaroni topped with an irresistible buttery & golden crispy crumb topping. No dairy, no nuts & easily made gluten-free. Prepare to get saucy!
Provided by: Melanie McDonald
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: vegan
Number of ingredients: 17
  • 400 g (14 oz) macaroni (, use gluten-free if necessary)
  • 1 really packed cup (290 grams) white/yellow sweet potato (, cooked, cooled and skinned. (see notes for alternatives))
  • 1 packed cup or around ¼ of a small (175 grams) cauliflower (, cooked and cooled)
  • 4 heaping tablespoons sweet white miso paste ((see notes))
  • 1¾ teaspoon salt
  • 12 tablespoons (¾ cup ) nutritional yeast
  • 1 teaspoon prepared wholegrain or Dijon mustard
  • 1 tablespoon tapioca flour ((see notes))
  • 2 cups (480 mls) unsweetened neutral non-dairy milk
  • 1 tablespoon apple cider vinegar (, or white wine vinegar )
  • ¼ teaspoon onion powder (Do not omit, it makes all the difference with the cheesy flavour)
  • ¼ teaspoon garlic powder (Do not omit, it makes all the difference with the cheesy flavour)
  • ⅛ teaspoon smoked paprika or chipotle powder
  • 1 tablespoon vegan butter ((optional - and bear in mind that if you use my vegan butter recipe it is NOT nut-free))
  • 3 thick slices bread (, gluten-free if necessary)
  • 2 tablespoons vegan butter
  • 1 clove garlic
  • Serving Size: 1 serving
  • Calories: 401 kcal
  • Carbohydrate: 68 g
  • Protein: 15 g
  • Fat: 8 g
  • Sodium: 839 mg
  • Fiber: 6 g
  • Sugar: 6 g
  • Saturated Fat: 2 g
How to cook:
  1. Preheat oven to 400°F (200 °C).
  2. Fill a large pan with water and bring to a rolling boil then cook the macaroni as directed on the packaging. Drain when tender and return to the pan.
  3. Add all of the sauce ingredients and blend until completely smooth. If you have a smaller blender you might need to do it in 2 stages.
  4. Pour the sauce into the cooked macaroni and stir to combine. Transfer to an ovenproof casserole.
  5. Wash out and dry your blender, (or use a food processor instead), then break the bread into pieces and place in the blender with the butter or olive oil and garlic. The oil/butter is recommended for a crisper, more golden and more flavorful topping but you can omit it if you prefer. Pulse until breadcrumbs are formed then spread evenly over the mac and cheese in the casserole.
  6. Bake for 25 minutes or until piping hot and the crumb topping is golden brown and crispy. If you want the top even more golden broil it for a few minutes but keep a close eye on it because the breadcrumbs can turn from ok to black as a cinder very quickly! Serve immediately.
Notes: Vegan Baked Mac and Cheese (Nut-free), Before making the cheese sauce, preheat your oven to 400°F or 200°C. Lightly oil the sides and bottom of the casserole dish with olive oil or …
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