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vegan Mac and cheese on a fork

Baked Vegan Mac and Cheese - Tastes Incredible!


  • Author: Verna
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This baked vegan mac and cheese is a family favourite . Kids and adults love it! Macaroni noodles smothered in the ultimate dairy free cheese sauce topped with bread crumbs and baked to crispy cheesy perfection. Easily Gluten free!


Ingredients

Scale
  • 2 and 1/4 cups uncooked elbow macaroni noodles or straight cut, gluten free if needed

Cheese Sauce:

  • 1/2 cup soaked cashews & 1/2 cup water
  • 2 and 3/4 cups unsweetened plant milk, I like cashew or oat milk (not almond milk)
  • 1/2 cup Nutritional yeast
  • 2 and 1/2 cups vegan cheese, grated (I use 1 block medium cheddar Daiya cheese, 200 grams, not pre grated bag)
  • 1 tsp  "Better Than Bouillon Seasoned Vegetable Base"
  • 2-3 tsp lemon juice
  • 1 tsp Braggs, or sub soy sauce Lite Tamari
  • 1/2 tsp granulated garlic or more to taste
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp turmeric (optional for colour)
  • 1/2 to 3/4 tsp salt

Bread Topping:

  • 1 and 1/2 cups Panko bread crumbs reg or gluten free
  • 2 tbsps nutritional yeast
  • 1 tsp miso ( optional see notes*)
  • 3 tbsps melted vegan butter, I usually use earth balance

Instructions

  1. Preheat oven to 350° Grease a 2 & 1/2 or 3 quart casserole dish, or -8x11 works too!
  2. Make topping: Combine the melted vegan butter and miso in a medium bowl, then add in the breadcrumbs and nutritional yeast. Mix by hand. Set aside
  3. Cook pasta according to package directions. Don't overcook. Drain, toss with drizzle of oil, add to baking dish
  4. While noodles are cooking make sauce: Add cashews to a small bowl, cover with boiling water from kettle for 5 minutes. Drain, and add to your Nutra bullet or blender with the 1/2 cup of water , blend until smooth. Set aside
  5. In a medium pot add the cashew cream and rest of sauce ingredients. Cook uncovered over medium heat, stirring until cheese is melted. I usually let it simmer for a minute and then remove from heat. Pour sauce over noodles and mix together. Sprinkle the topping evenly over pasta.
  6. Bake uncovered for 15 minutes until hot and golden brown. If you'd like the top of the casserole even crispier broil for a minute or two, just watch it browns really fast! Enjoy as is or with a side of Caesar salad, steamed broccoli or green peas! For step by step photos see above post.

Notes

  • If you don't have miso, no biggy, just add a pinch of salt instead
  • Gluten free: use gluten free bread crumbs and pasta
  • store and freeze: will keep in fridge for 3-4 days. If freezing I suggest I suggest portioning and freezing just the pasta sauce for a quick and easy lunch, just cook some noodles and reheat the sauce in the microwave or stovetop. I wouldn’t recommend freezing the pasta as the noodles get mushy once defrosted.
  • Category: Mains, gluten free,
  • Method: Oven
  • Cuisine: American, Canadian

Keywords: baked vegan mac and cheese, vegan macaroni and cheese,