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Perhaps the best baked vegan Mac and Cheese you will ever eat! Macaroni tossed with a creamy vegan cheese sauce and baked with a topping of crispy Panko breadcrumbs – plant-based comfort food at its highest level!

baked vegan mac and cheese

Have you ever heard people saying that vegan food is boring? Well, I guess they haven’t been introduced to these vegan baked Mac and Cheese! Believe me, they taste anything but boring!


Why don’t you give it a try and see for yourself? Because they are:

  • Creamy
  • Crispy
  • Full of flavor
  • Simple, Easy, and Quick to Prepare
  • Dairy-Free
  • Absolutely Delicious
vegan baked mac and cheese in a blue baking dish

What Is Vegan Mac and Cheese Anyways?

Macaroni and Cheese, one of the most loved dishes of the Americans! And I do understand why!

The traditional recipe calls for an exaggerated amount of cheese and butter, which can easily be substituted with raw cashew nuts, nutritional yeast, and some spices!

My version isn’t only 100% plant-based, it’s also a little healthier and not as fatty as the original.

Mac and Cheese can be made on the stovetop or baked in the oven! Both ways are delicious, but if you top them with some Panko Breadcrumbs and bake them for only 10 minutes in the oven, they come out with a crispy, crunchy top layer which tastes marvelous!

easy vegan mac and cheese with two wooden spoons next to it

Vegan Mac and Cheese Sauce

It’s seriously fairly simple to make a vegan cheese sauce! Add a few ingredients into a high-speed blender and blend until you have a creamy sauce with a cheesy taste! No cooking needed!

The main ingredients of this plant-based cheese sauce are raw cashew nuts and nutritional yeast. Both are very well represented in the vegan kitchen.

Nutritional yeast flakes are dried and pressed flakes made from yeast, which are very popular as a vegan cheese substitute because of their intense taste. They also contain many B vitamins and protein.

You can also use nutritional yeast to make this “dairy-free Parmesan Cheese” at home! It’s a simple recipe with only 4 ingredients and goes well with every pasta recipe!

Furthermore, you need to season the vegan cheese sauce with some spices such as mustard, salt, garlic powder, onion powder, black pepper, cayenne pepper, and smoked paprika.

Best Pasta for This Easy Vegan Mac and Cheese

Traditionally, as the name already reveals, mac n cheese is made with macaroni. Regular macaroni or elbow macaroni!

But I do love to make this easy vegan pasta recipe using medium shell pasta! Also known as Conchiglie Rigate (see picture below).

Conchiglie Rigate pasta in a bag
Conchiglie Rigate – Shells

They are randomly filled with awesome tasty cheese sauce. Every shell is a surprise and comes with a mouthful of pasta, cheese sauce, and crispy Panko!

baked vegan mac and cheese in two blue bowls

But all short pasta shapes can be used for this vegan pasta recipe.

Especially recommended are:

  • Elbow Macaroni
  • Pipe Rigate
  • Cellentani

Pro Tip: Slightly undercook the pasta! Don’t forget that the pasta, together with the cheese sauce, is going to cook for another 10 minutes in the oven and then softens quite a bit. The easiest way to undercook them is to cook the pasta according to the package label MINUS 1 minute! They always turn out perfect if I cook them according to this rule!

How To Make This Vegan Mac and Cheese Recipe

The recipe is easy, quick, and simple to follow! You can find the entire recipe with the full ingredient list further below in the recipe card, but I found that this visual guide helps you to make it right away the very first time!

Please let me know in the comments if you like his step-by-step visual guide and if it does help you to cook! I do appreciate every feedback from you!

Now, let’s get to the recipe!

Pasta

Cook the pasta in boiling salt water according to the packet instructions until al dente. Drain and set aside. 

IMPORTANT: Don’t overcook. The pasta will bake for an additional 10 minutes!

vegan mac and cheese recipe step-1

Crispy Panko Breadcrumbs

Heat the butter in a small saucepan. Add thyme and panko and roast until golden brown and fragrant (takes about 5 minutes). Set aside.

vegan mac and cheese recipe step-2

Vegan Mac and Cheese Sauce

Meanwhile, add all ingredients for the cheese sauce to a blender.

Blend into a creamy vegan cheese sauce.

vegan mac and cheese recipe step-5

Toss pasta with cheese sauce.

Pour it into a baking dish (6 x 9 inches | 15 x 23cm). 

vegan mac and cheese recipe step-8

Sprinkle with the toasted Panko breadcrumbs.

vegan mac and cheese recipe step-9

Bake it for 10 minutes in the preheated oven. The vegan cheese sauce thickens quite a bit during baking.

vegan mac and cheese recipe step-10

I love to eat this Baked Vegan Mac and Cheese straight out of the baking dish. Enjoy!

a wooden spoon scooping baked vegan mac and cheese

Recipe FAQ

What are Panko Breadcrumbs and where can I buy them? Panko are Japanese breadcrumbs, which are much coarser and, therefore, crispier than regular breadcrumbs. They make the perfect crumb topping! You can find it in any Asian shop or the Asian aisle in any major supermarket.

Can I replace Panko? I highly recommend using panko for this recipe. However, if you don’t have panko at hand, replace it with regular breadcrumbs.

Do I have to soak the cashew nuts? It’s not necessary to soak the cashew nuts if you have a high-speed blender. However, if you have a lower quality blender, soak them for about 10 minutes in boiling water (cook some more pasta water and carefully pour it over the cashews once boiling).

How long does this vegan pasta dish keep fresh? If stored it in an airtight container or the with plastic wrap covered baking dish (easiest to reheat), it stays fresh for 2-3 days in the refrigerator.

How do I reheat Baked Mac and Cheese? 10 min in the preheated oven at 395°F (200°C).

More Vegan Pasta Recipes You’ll Love:

Did You Try This Recipe?

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📖 Recipe

vegan baked mac and cheese in a blue baking dish

Baked Vegan Mac and Cheese

Perhaps the best vegan Mac and Cheese you will ever eat! Macaroni tossed with a creamy vegan cheese sauce and baked with a topping of crispy Panko breadcrumbs – plant-based comfort food at its highest level!
Author : Aline Cueni
4.86 from 7 votes

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings : 2
Calories : 817kcal

Ingredients
 

Mac and Cheese

Vegan Cheese Sauce

Instructions
 

  • Preheat the oven to 395°F/200°C.
  • Cook the pasta in boiling salt water according to the packet instructions until al dente. Drain and set aside. Don’t overcook, the pasta will bake for an additional 10 minutes!
  • Heat the butter in a small saucepan. Add thyme and panko and roast until golden brown and fragrant. Set aside.
  • Meanwhile, add all ingredients for the cheese sauce to a blender and blend until creamy.
  • Toss pasta with cheese sauce and pour into a baking dish (6 x 9 inches | 15 x 23cm). Sprinkle with the toasted panko breadcrumbs.
  • Bake it for 10 minutes in the preheated oven. The vegan cheese sauce thickens quite a bit during baking.
  • I love to eat this Mac and Cheese straight out of the baking dish. Enjoy!

Notes

  • Cashew Nuts: It’s not necessary to soak the cashew nuts if you have a high-speed blender. However, if you have a lower quality blender, soak them for about 10 minutes in boiling water (cook some more pasta water and carefully pour it over the cashews once boiling).
  • Pasta: I love using shells to make this recipe. They are randomly filled with awesome tasty cheese sauce. Other pasta to use: Elbow Macaroni, Pipe Rigate, Cellentani.
  • Panko: I highly recommend using panko for this recipe. Those Japanese breadcrumbs are coarser and crispier than regular breadcrumbs. However, if you don’t have panko at hand, replace it with regular breadcrumbs.
  • Keeps fresh for 2 days. Store it in an airtight container or in the with plastic wrap covered baking dish (easiest to reheat) in the refrigerator.
  • Reheat: 10 min in the preheated oven (395°F/200°C).

Nutrition

Calories: 817kcal | Carbohydrates: 71g | Protein: 30g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1405mg | Fiber: 11g | Sugar: 5g

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6 Comments

  1. 5 stars
    Hi Aline! I’ve not been thrilled with most of the vegan Mac and cheese recipes I’ve tried but I’m looking forward to making yours. I ordered a special baking dish just for this recipe and it should arrive in a few days. I’ll keep you posted 🙂

    1. Oh the stakes are high, Joe! 😉 I hope you do enjoy this vegan mac and cheese recipe! ❤️

      1. 5 stars
        It was great! I had to make a few minor adjustments to your recipe though. My new baking dish is 15cm x15, quite a bit smaller than yours, but all the macaroni and bread crumbs fit OK. Because I used the same amount of ingredients as you in my smaller dish the result was a greater depth. So I figured I should lower the temperature to 190°C And cook it a few months longer to make sure it was cooked all through. Happily everything turned out great, even my last minute homemade bread crumbs.

        I’m embarrassed to say how much I’ve eaten already but after two days it’s almost gone. Thanks for sharing such a great recIpe and such wonderful instructions!

      2. Hi Joe, I am so glad you finally found a vegan mac and cheese recipe you like! Thank you so much for letting me know. Being able to make adjustments to the recipe shows what a great chef you are! ❤️
        Sending you some hugs,
        Aline

  2. 5 stars
    My husband and I loved this recipe. I think the mustard gives the extra kick 🙂
    Add mushrooms and red pepper too!

    1. Hi Judy, I am thrilled to hear that you and your husband loved the Mac & Cheese! Thank you for letting me know! ❤️