u003cstrongu003eHow To Store Leftovers?u003c/strongu003e

You can store leftovers in the refrigerator, covered, for up to 5 days.

u003cstrongu003eCan You Freeze Vegan Mac And Cheese?u003c/strongu003e

Yes! You can store this vegan mac and cheese in the freezer for up to 3 months in freezer-safe containers.

u003cstrongu003eCan I Make Vegan Baked Mac And Cheese Gluten-Free?u003c/strongu003e

Yes. Simply use your favorite gluten-free pasta.

u003cstrongu003eCan I Make This Ahead Of Time?u003c/strongu003e

Absolutely! Assemble the entire recipe, cover it with aluminum foil, and store it in the fridge for up to 2 days before cooking.

The Best Vegan Baked Mac And Cheese

Name: Vegan Baked Mac And Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: (1) 16-ounce box elbow pasta; 2 1/2 cups cashews; 2 cups low-sodium vegetable broth; 1 cup unsweetened almond milk; 1/4 cup of lemon juice; 1/2 cup nutritional yeast; 2 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. salt or to taste; 1 cup panko or whole wheat bread crumbs; 1 tsp. smoked paprika

Vegan Baked Mac And Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

This Vegan Baked Mac and Cheese recipe is so creamy, cheesy, and easy to make. Topped with a crunchy panko breadcrumb topping and baked to golden brown perfection, this recipe is a guaranteed family favorite!

Author: Shane Martin
Prep Time: 15 mins.
Cook Time: 15 mins.
Total Time: 30 minutes
Yield: 10 servings 1x
Category: Side Dish
Method: Bake
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

Mac & Cheese

(1) 16-ounce box elbow pasta
2 1/2 cups cashews
2 cups low-sodium vegetable broth
1 cup unsweetened almond milk
1/4 cup of lemon juice
1/2 cup nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt or to taste

Topping

1 cup panko or whole wheat bread crumbs
1 tsp. smoked paprika

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Instructions

Preheat your oven to 350˚F and soak the cashews in hot water for 10 minutes while you wait.
Place the cashews, broth, unsweetened almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, and salt into a blender and process until completely smooth creamy.
Cook the pasta according to the instructions on the package to make al dente. The macaroni will cook more in the oven.
Drain and rinse the pasta and add it to a 9×13 baking dish. Then, pour cheese sauce over the pasta and gently mix making sure the pasta is covered.
Whisk together the breadcrumbs and smoked paprika in a small mixing bowl and sprinkle over the mac and cheese. Bake, uncovered, for 15 minutes.
Serve hot.

9 x 13 Baking Dish

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Notes

Cook the pasta al dente so it is fairly firm. Remember, it will continue to cook in the oven and overcooked pasta is mushy and gross. Blah!

Be sure and boil or soak the cashews, especially if you don’t have a high-powered blender like a Vitamix. It will also make the cashews extra creamy.

For a thicker sauce, you can add 1 tablespoon of tapioca starch to the cheese sauce when blending.

You can skip the baking if you prefer and simply enjoy the mac and cheese as a stovetop dish.

May use regular whole wheat bread crumbs instead of panko.

Nutrition

Serving Size:
Calories: 372
Sugar: 3.5 g
Sodium: 183.5 mg
Fat: 14.9 g
Carbohydrates: 49.9 g
Fiber: 6.5 g
Protein: 13.8 g
Cholesterol: 0 mg