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.
Ingredients
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12 oz elbow macaroni (or pasta of your choice)
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1 cup raw cashews, soaked in hot water for 15 minutes
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1 cup unsweetened plant-based milk (almond, oat, or soy)
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½ cup nutritional yeast
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2 tablespoons olive oil or vegan butter
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2 tablespoons all-purpose flour
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1 tablespoon lemon juice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika
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½ teaspoon mustard (Dijon or yellow)
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Salt and black pepper to taste
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½ cup panko breadcrumbs (for topping)
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2 tablespoons vegan parmesan or additional nutritional yeast (for topping)
Optional: -
1 teaspoon turmeric (for color)
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1 cup steamed or roasted vegetables (broccoli, cauliflower, or spinach)
Instructions
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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.
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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.
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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.
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In a large mixing bowl, combine the cooked pasta and cashew cheese sauce. Fold in steamed or roasted vegetables if desired.
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In a small bowl, mix panko breadcrumbs with vegan parmesan or nutritional yeast and drizzle with a little olive oil.
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Transfer the mac and cheese to a lightly greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top.
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Bake for 15–20 minutes, or until the top is golden brown and crispy.
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Let cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.
Notes
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Soak cashews for at least 15 minutes for a smooth sauce; longer soaking gives an even creamier texture.
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Adjust seasonings to taste; nutritional yeast adds cheesiness, but lemon juice and mustard enhance flavor.
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Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 2 months.
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For a gluten-free version, use gluten-free pasta and breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes