Easy Baked Vegan Mac & Cheese in 30 Minutes

Nothing says comfort food like a warm, creamy bowl of mac and cheese. But what if you could enjoy all the indulgence without dairy or heavy cream? This Easy Baked Vegan Mac & Cheese is here to satisfy those cravings in just 30 minutes. Perfect for a cozy evening at home, a weeknight dinner, or even a casual gathering with friends, this recipe is both hearty and wholesome.

The inspiration behind this dish came from a desire to recreate the nostalgic flavors of classic mac and cheese while keeping it completely plant-based. With creamy cashews, nutritional yeast, and a perfectly golden topping, this vegan version doesn’t compromise on taste or texture. Whether you’re a long-time vegan, trying to eat more plant-forward meals, or simply curious about dairy-free comfort foods, this baked mac and cheese will quickly become a family favorite.

Ingredients

For this Easy Baked Vegan Mac & Cheese, you’ll need simple, pantry-friendly ingredients that come together effortlessly.

• 12 oz elbow macaroni (or pasta of your choice)

• 1 cup raw cashews, soaked in hot water for 15 minutes

• 1 cup unsweetened plant-based milk (almond, oat, or soy)

• ½ cup nutritional yeast

• 2 tablespoons olive oil or vegan butter

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon mustard (Dijon or yellow)

• Salt and black pepper to taste

• ½ cup panko breadcrumbs (for topping)

• 2 tablespoons vegan parmesan or additional nutritional yeast (for topping)

Optional:

• 1 teaspoon turmeric (for color)

• 1 cup steamed or roasted vegetables (broccoli, cauliflower, or spinach)

Directions

1. Preheat your oven and cook the pasta
   Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

2. Prepare the cashew cheese sauce
   While the pasta is cooking, drain the soaked cashews and add them to a blender along with the plant-based milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, mustard, salt, and pepper. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

3. Make a roux for extra creaminess (optional)
   In a medium saucepan, heat 2 tablespoons of olive oil or vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the cashew mixture, cooking for another 2–3 minutes until the sauce thickens slightly.

4. Combine pasta and sauce
   In a large mixing bowl, combine the cooked pasta and the cashew cheese sauce. If desired, fold in steamed or roasted vegetables for extra nutrition and color.

5. Prepare the breadcrumb topping
   In a small bowl, mix the panko breadcrumbs with vegan parmesan or additional nutritional yeast. For extra flavor, drizzle with a little olive oil.

6. Assemble and bake
   Transfer the mac and cheese mixture to a lightly greased 9×13-inch baking dish. Sprinkle the breadcrumb topping evenly over the top. Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and crispy.

7. Serve and enjoy
   Allow the baked mac and cheese to cool for a few minutes before serving. Garnish with fresh parsley or chives for a pop of color. Serve warm and enjoy the creamy, cheesy, plant-based goodness!

Tips for the Perfect Vegan Mac & Cheese

Creating the perfect vegan mac and cheese can be easier than you think. Here are some tips to make this dish truly irresistible:

• Soak your cashews: Even a quick 15-minute soak in hot water will ensure a smooth, creamy sauce. For an extra silky texture, soak them for a few hours or overnight.

• Blend thoroughly: The smoother the sauce, the creamier your mac and cheese will be. Use a high-speed blender if possible.

• Season generously: Nutritional yeast adds a cheesy flavor, but salt, mustard, paprika, and lemon juice all enhance the overall taste. Don’t be afraid to taste and adjust as you go.

• Experiment with pasta shapes: Elbow macaroni is classic, but shells, cavatappi, or penne all work wonderfully with a creamy sauce.

• Add veggies: Fold in cooked broccoli, roasted red peppers, or spinach for a colorful, nutrient-packed twist.

• Make it extra crunchy: Toss the breadcrumbs with a little olive oil before baking to achieve a golden, crispy topping.

Why You’ll Love This Recipe

There are countless reasons to try this baked vegan mac and cheese, beyond its delicious flavor:

1. Quick and easy: Ready in just 30 minutes, it’s perfect for busy weeknights.

2. Plant-based comfort: Creamy, cheesy, and satisfying without dairy or animal products.

3. Customizable: Add your favorite veggies, spices, or even vegan sausage for variety.

4. Kid-friendly: Even picky eaters love the cheesy flavor and creamy texture.

5. Freezer-friendly: Make a double batch and freeze leftovers for easy meals later.

Nutritional Benefits

While traditional mac and cheese is often loaded with saturated fats, this vegan version offers a more balanced approach:

• Cashews: Provide healthy fats, protein, and essential minerals like magnesium and copper.

• Nutritional yeast: Rich in B-vitamins and gives a cheesy flavor without dairy.

• Plant-based milk: Lower in saturated fat than dairy milk, and many varieties are fortified with calcium and vitamin D.

• Vegetables (optional): Boost fiber, vitamins, and antioxidants, making this dish a more wholesome meal.

Even though this mac and cheese is indulgent and comforting, it’s still a nourishing choice that supports a plant-forward diet.

Variations to Try

Keep this recipe exciting by experimenting with these variations:

• Spicy Vegan Mac & Cheese: Add a teaspoon of smoked paprika, chili powder, or a dash of hot sauce to the cheese sauce.

• Truffle Mac & Cheese: Stir in a teaspoon of truffle oil for a luxurious twist.

• Buffalo Cauliflower Mac & Cheese: Roast cauliflower tossed in buffalo sauce and fold it into the pasta.

• Mediterranean Style: Mix in sun-dried tomatoes, olives, and artichoke hearts.

• Gluten-Free Option: Use gluten-free pasta and gluten-free breadcrumbs to make the dish entirely free of gluten.

These simple tweaks allow you to reinvent the dish while keeping the same creamy texture and baked topping that makes it so satisfying.

How to Store and Reheat

One of the best parts of this vegan mac and cheese is that it keeps well:

• Refrigerator: Store leftovers in an airtight container for up to 4–5 days. Reheat in the oven or microwave until warm.

• Freezer: Freeze in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating tips: To restore creaminess, stir in a splash of plant-based milk before reheating.

This makes it a great meal prep option or a quick dinner solution for busy days.

Frequently Asked Questions

1. Can I make this mac and cheese nut-free?
Yes! If you have a nut allergy or prefer to avoid cashews, there are several excellent alternatives that still create a creamy, cheesy sauce. Sunflower seeds are a great option—they blend smoothly when soaked and mimic the texture of cashews. Another choice is using a store-bought creamy vegan cheese, such as soy-based or coconut-based varieties, which can provide a rich flavor without nuts. Keep in mind that the taste may vary slightly depending on the substitute you choose, but the overall texture and comfort factor of the dish will remain satisfying. You can also experiment with pumpkin seeds or even silken tofu blended with nutritional yeast for a nut-free, plant-based cheese sauce.

2. Can I prepare the cheese sauce ahead of time?
Absolutely! This recipe is perfect for meal prep and can save time on busy nights. You can blend the cashew cheese sauce up to two days in advance and store it in an airtight container in the refrigerator. Before combining it with the pasta, give it a good stir—sometimes the sauce thickens slightly when chilled, so adding a splash of plant-based milk while reheating can help restore its creamy consistency. Preparing the sauce ahead also allows the flavors to meld together, which can make the dish even more flavorful. This approach works especially well if you’re feeding a family or preparing for a weeknight dinner.

3. Can I use different types of pasta?
Yes! While elbow macaroni is the classic choice, any short pasta shapes work wonderfully with this baked vegan mac and cheese. Options like shells, penne, fusilli, rotini, or cavatappi all hold the creamy sauce beautifully and allow the cheese to coat every bite. Avoid long, thin pasta like spaghetti or linguine, as they won’t support the baked topping as effectively and may make serving a bit tricky. Mixing in pasta shapes can even make the dish more fun and appealing for kids. You can also combine two pasta types for added texture and visual interest in the finished dish.

4. How can I make the topping extra crunchy?
The breadcrumb topping is what takes this mac and cheese to the next level. For maximum crunch, toss your panko breadcrumbs with a little olive oil or melted vegan butter before sprinkling them over the pasta. This ensures a golden, crisp texture after baking. You can also mix in extra nutritional yeast or vegan parmesan for a more robust cheesy flavor. If you like a hint of herbiness, adding dried oregano, thyme, or smoked paprika can elevate the topping even further. Baking the dish uncovered ensures the topping stays crisp rather than steaming in the oven. This simple step adds that irresistible, crunchy finish that makes baked mac and cheese so satisfying.

Serving Suggestions

This baked vegan mac and cheese is versatile and pairs well with:

• A fresh green salad with a light vinaigrette

• Steamed or roasted seasonal vegetables

• Garlic bread or crusty artisan bread

• A side of pickles or tangy coleslaw for contrast

It can also be served as a hearty main dish or a comforting side for larger meals and gatherings.

Final Thoughts

Whether you’re craving comfort food, feeding a group of friends, or experimenting with plant-based meals, this Easy Baked Vegan Mac & Cheese in 30 Minutes is a recipe that delivers on flavor, texture, and satisfaction. The creamy, cheesy sauce made from cashews and nutritional yeast pairs perfectly with tender pasta, and the golden breadcrumb topping adds the perfect crunch.

With simple ingredients, minimal prep, and endless variations, this dish is a must-try for anyone seeking a cozy, wholesome, and utterly delicious vegan comfort meal. Once you try it, you’ll understand why this mac and cheese is bound to become a staple in your plant-based recipe rotation.

Embrace the creamy goodness and give this recipe a try tonight—you might just find that vegan mac and cheese is the ultimate comfort food.

Easy Baked Vegan Mac & Cheese in 30 Minutes

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

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Description

This Easy Baked Vegan Mac & Cheese is creamy, comforting, and ready in just 30 minutes. Perfect for cozy weeknights, casual dinners with friends, or whenever you’re craving a warm, cheesy plant-based meal. Made with cashews, nutritional yeast, and a golden breadcrumb topping, this dish proves that vegan comfort food can be both satisfying and delicious.

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Ingredients

Scale 1x2x3x

• 12 oz elbow macaroni (or pasta of your choice)

• 1 cup raw cashews, soaked in hot water for 15 minutes

• 1 cup unsweetened plant-based milk (almond, oat, or soy)

• ½ cup nutritional yeast

• 2 tablespoons olive oil or vegan butter

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon mustard (Dijon or yellow)

• Salt and black pepper to taste

• ½ cup panko breadcrumbs (for topping)

• 2 tablespoons vegan parmesan or additional nutritional yeast (for topping)
  Optional:

• 1 teaspoon turmeric (for color)

• 1 cup steamed or roasted vegetables (broccoli, cauliflower, or spinach)

Cook Mode Prevent your screen from going dark

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Instructions

• Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

• Drain the soaked cashews and add them to a blender with plant-based milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, mustard, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

• Optional: In a medium saucepan, heat olive oil or vegan butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in the cashew mixture and cook for another 2–3 minutes until the sauce thickens slightly.

• In a large mixing bowl, combine the cooked pasta and cashew cheese sauce. Fold in steamed or roasted vegetables if desired.

• In a small bowl, mix panko breadcrumbs with vegan parmesan or nutritional yeast and drizzle with a little olive oil.

• Transfer the mac and cheese to a lightly greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top.

• Bake for 15–20 minutes, or until the top is golden brown and crispy.

• Let cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

• Soak cashews for at least 15 minutes for a smooth sauce; longer soaking gives an even creamier texture.

• Adjust seasonings to taste; nutritional yeast adds cheesiness, but lemon juice and mustard enhance flavor.

• Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 2 months.

• For a gluten-free version, use gluten-free pasta and breadcrumbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Michelle Davis