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Rachel White

Baked Vegan Mac and Cheese

Baked Vegan Mac and Cheese delivers creamy sauce, tender pasta, and a crisp golden topping in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta cook al dente
Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
Topping
  • 1 cup breadcrumbs
  • 1 tbsp olive oil for topping

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Baking Dish
  • Freezer

Method
 

  1. Heat oven to 425F and grease a baking dish.
  2. Cook pasta until just shy of tender, then drain well.
  3. Blend milk, cashews, nutritional yeast, oil, lemon juice, garlic powder, and salt until silky smooth.
  4. Toss hot pasta with sauce until every piece looks glossy and coated.
  5. Spread mixture into dish, top with breadcrumbs mixed with oil, and level gently for even assembly.
  6. Bake until bubbling with crisp golden edges, then rest 5 minutes before serving.

Notes

For softer texture, add extra milk and bake less. For crispy results, use more crumbs and bake longer. Freeze cooled portions tightly wrapped. Handle slices after resting for cleaner serving. Customize with herbs, jalapeno, or smoked paprika. Refrigerate leftovers up to 4 days.