Vegan Baked Mac and Cheese

Baked vegan mac and cheese in a white casserole dish.

Vegan Baked Mac and Cheese

You won't believe your taste buds when you try this baked vegan mac and cheese. The cheese sauce thickens up like magic on the stove to create this flavorful, goey cheese that I dare say is better than dairy-based mac. You simply MUST give it a try!

Course dinner

Cuisine American

Keyword dairy-free mac and cheese, mac and cheese, vegan baked mac and cheese, vegan baked mac and cheese casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 301kcal

Author Michelle Cehn | World of Vegan

Ingredients

1 pound pasta macaroni or your favorite shape
⅔ cup raw cashews
½ yellow onion
4 cloves garlic
½ lemon juiced
¼ cups nutritional yeast
4 tablespoons cornstarch
1 tablespoon tomato paste for color
4 dashes turmeric for color
2 teaspoons salt
2 ½ cups water
chives optional, for garnish

Instructions

Cook pasta according to package instructions, drain, and set aside.
In a high-powered blender add all ingredients (except pasta) and blend on high until you have a liquid with no remaining chunks.
Pour into a pot over medium-low heat and allow to simmer, stirring consistently with a whisk until it thickens and peaks begin to form when you pull the whisk out of the sauce. Note that the cheese sauce will continue to thicken further as it cools.
Pour vegan cheese sauce over cooked pasta and mix well. For a more flavorful mac, serve immediately sprinkled with chopped chives.
To bake the mac and cheese, preheat the oven to 350°F. Sprinkle the top with breadcrumbs and bake for about 20 minutes before serving. Check a few times towards the end to make sure it's not getting too brown.

Video

Notes

Will you be baking your mac and cheese? Consider mixing in chopped broccoli, diced jalapeño, spinach, or any other favorite add-ins, and sprinkling the top with breadcrumbs before baking.

Nutrition