The Ultimate Vegan Baked Mac and Cheese, a family favorite and easy to make! Creamy, cheesy and topped with a buttery panko breadcrumb topping.
This is the most delicious kind of comfort food, and it’s completely vegan. Vegan Baked Mac and Cheese makes a great family friendly dinner, or a perfect holiday side dish!
It’s seriously easy to make without any store-bought vegan cheeses. The panko breadcrumb topping really takes it to the next level of “WOW”. No one will guess it’s dairy free!
I hope you love it as much as my family does!
How to make vegan baked mac and cheese
It’s really not hard! Here is how it goes (see recipe card below for full instructions):
- Soak your cashews and boil the pasta.
- Blend the soaked cashews in a blender along with fresh water, lemon juice, nutritional yeast, garlic, onion powder and salt.
- Make the breadcrumb topping by mixing breadcrumbs, vegan butter and paprika in a bowl.
- Add noodles to casserole dish, and pour in cheese sauce. Stir. The cheese sauce will be a little watery, and that’s good because it thickens while it bakes.
- Sprinkle breadcrumb mixture on top.
- Bake for 15-20 minutes until hot and golden brown.
- Devour!!
Special tips & Instructions
- For gluten free, use gluten free noodles and gluten free breadcrumbs, OR top instead with Vegan Parmesan.
- You could sub raw slivered almonds for the cashews if needed. Sunflower seeds might work for a nut free option, but I haven’t tested it.
- Don’t overcook the pasta, it will continue to cook in the oven and you don’t want it to get mushy.
- This can be made ahead of time, but is best fresh! To make ahead, follow the instructions but instead of baking, cover and refrigerate. When ready to bake, uncover and bake until hot.
Want more comforting pasta recipes?
- The Best Vegan Lasagna
- Vegan Baked Ziti
- The Best Vegan Mushroom Stroganoff
- Vegan Alfredo
- Vegan Mac and Cheese
This post contains affiliate links. Read my full disclosure here.
Vegan Baked Mac and Cheese
The Ultimate Vegan Baked Mac and Cheese, a family favorite and easy to make! Creamy, cheesy and topped with a buttery panko breadcrumb topping.
Ingredients
- 12 ounces elbow noodles
Cheese Sauce
- 1 1/2 cups raw cashews
- 2 cups water
- 3 tablespoons lemon juice
- 1/3 cup nutritional yeast
- 1 clove garlic
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt
Breadcrumb Topping
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons melted vegan butter
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 350 degrees F and lightly grease a large casserole dish (I used a 9 x 13 inch dish).
- Soak cashews: Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
- Make the cheese sauce: Drain the cashews and discard the soaking water. Add them to a blender along with 2 cups of fresh water, lemon juice, nutritional yeast, garlic clove, onion powder and salt. Blend until very smooth, and set aside. It will appear a bit watery, but that is right as it thickens while it bakes.
- Cook the pasta according to package instructions, but one minute less. The noodles will continue to cook in the oven, so do not overcook. Drain and set aside.
- Make the breadcrumb topping: In a small bowl, mix together the breadcrumbs, melted vegan butter and paprika.
- Add the drained pasta to the casserole dish. Pour the cheese sauce on top of the noodles and stir to combine. Sprinkle the breadcrumb mixture on top and bake, uncovered, for about 15-20 minutes until warm and golden brown.
- Serve hot and enjoy!
Notes
- Gluten free: Use gluten free elbow noodles, and gluten free breadcrumbs OR instead top with Vegan Parmesan.
- Nut free: I don't know how to make this recipe totally nut free, but you might be able to substitute raw slivered almonds for the cashews. Sunflower seeds may work.
- Make ahead: To make this a day or two ahead of time, make as directed but do not bake. Cover with foil and refrigerate. When ready to bake, uncover and bake for 30 minutes or until hot. It's better when made right away though!
- Add some veggies: frozen thawed peas, steamed broccoli, kale or spinach would all be great added in to this mac and cheese.
Nutrition
Calories: 515kcal | Carbohydrates: 65g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Sodium: 763mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 4mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
I switched from vegetarian to vegan about 6 months ago and it inspired me to learn how to actually cook. I made this recipe and my husband who is definitely not vegan said its the best mac and cheese he has ever had in his life!
Hi Stefanie. I’m glad you guys love the Mac and cheese! Thank you for taking your time to share!
I substituted pasta for oven roasted cauliflower.
Hi Sue. Sounds delicious! Thank you for sharing!
I made this for Thanksgiving, and it’s awesome!! I may have left it in too long trying to get the breadcrumbs to get golden, as it was a tad less creamy than the pictures, but it was still amazing! I would maybe use less breadcrumbs next time. I’m a meat eater but my partner is vegan and I had a side of this and dairy mac and cheese and liked them both so much!! Such a great recipe and super easy to make to boot! Thank you!
You’re welcome!
oh myyy. this is so good, my dairy loving family ate this so quick and didn’t even know it was vegan. thank you!
You’re welcome!
I made this recipe as written and it was delicious! However, I wanted it to be a little more creamy so I substituted unsweetened almond milk for the water and it was amazing! Every now and again I switch up the type of pasta and found my favorite to be rigatoni! Thanks so much for this delicious recipe!! Have you tried making these into fried Mac and cheese balls?
Glad you enjoyed it! Good to know! I haven’t yet but I want to!
This came out perfectly! I followed the recipe exactly, just needed only half the water because i used chopped cashews. I used Banza shells to convince myself that this must be very healthy…DELICIOUS! When in doubt, I always go to recipes from Nora.
Thanks so much!
If I wanted to add a non dairy option instead of water, what would be the best option?
Do you mean a non-dairy milk? Probably unsweetened soy milk.
I added mushrooms and peas and this came out delicious!
Any suggestions on how to make it creamier next time? I like my Mac n cheese super creamy and this is a bit more on the dry side for me.
It can get too dry in the oven, so maybe try baking it for less time. That will make it creamier. Or for a richer mac and cheese, add in a bag of vegan shredded cheese before baking. Just stir it in with the sauce.
I made mine creamier and healthier by adding 1 cup of cooked chickpeas to the cashew sauce in the blender. It’s undetectable in the end result.
I made mine creamier by using unsweetened almond milk instead of water in the cashew mixture!
By far the best Mac and cheese recipe I ever used, my boyfriend and I couldn’t stop eating it. He had three bowls and I had two! Thank you so much Nora! This one is a recipe for life.
You’re so welcome!! Thanks for the great comment!
For the pasta is it 12 ounce cooked or un-cooked?? Btw love all of your recipes!!!!!
12 ounces dry, not yet cooked. Hope you enjoy and thank you so much!
So good! Will definitely be in our weekly rotation!
I sauteed some tvp, cherry tomatoes, shiitake mushrooms (they were on hand), and some spinach with garlic & onions and then added it to this before baking and BOY was it GOOD!! Made this for my mom’s birthday and everyone loved it.
That sounds delicious!!
Nora, this recipe is amazing!! It’s so easy, it is fool proof. It comes out perfect every time. No weird lemon flavour or overwhelming nuttiness like other ‘cheese’ sauces. My favourite addition to this has been jalapeños. My partner is addicted!
Thanks for the great comment!! I’m so glad you both enjoy it!
So delicious! Super easy and quick to make! Thank you for sharing this recipe! This will b my permanent “go to” for mac n cheese!
You’re so welcome! I’m glad you like it!
I’m thinking of adding broccoli to the mac and cheese prior to baking. I plan to cook chopped broccoli separately (about 1 1/2 to 2 cups), drain well, and add to the mac and cheese to bake together. Hopefully, it won’t water down the dish.
No, I think that would be great!
I’m slowly converting my family over to plant-based eating (I’ve been eating that way for many years) and they absolutely LOVE this recipe. We all do! Thank you!!!
You’re so welcome!
This is my absolute FAVORITE Mac and cheese recipe! It’s one of my husband and I’s favorite meals. I like making ours with fusilli noodles. Besides that, amazing!! Make it! You will not regret it!
Thanks so much! I actually just had it for dinner last night and lunch today! I love it too.
I tried this for the first time and loved it. So easy to make. I’ve got quite a bit left over. Dies it freeze well? Any hints fir reheating they leftovers so it isn’t so dry?
I haven’t tried freezing this so I’m not totally sure how it will be once frozen. I don’t usually enjoy frozen mac and cheese, as like you said it tends to dry out but also become mushy. If it’s really dry when you reheat it, you could add just a little water to stir in.
Thanks! I’m loving all of your recipes that I’ve tried.
The best vegan mac and cheese recipe I’ve found! The only thing I changed was that I used smoked paprika rather than regular (only because I love the taste of smoked paprika) and served with roasted broccoli. I made it last night and it was so delicious that I made it again tonight for non-vegan family… a winner! Thank you!!
You’re welcome! So glad it was good!
I was so scared to make this sauce. But it is amazing!!! I used 1 cup vegetable broth and 1 cup Oatly milk to the cashews.
I’m so glad you loved it! Thank you!
MK. Hi. Did you add the liquids in place of the water?
Really surprised that everyone in the comments so far changed the recipe quite a bit! I followed it exactly and it turned out SO good! The whole family loved it! I have quite a bit leftover… and to avoid it being dry for round two, I plan on making a little more of the cheese sauce! Another excellent recipe! Thank you!
You’re welcome! I’m glad it came out great as written.
Can I use roasted cashews in place of raw cashews?
You might be able to but raw will work better. The sauce will probably taste very nutty using roasted cashews, while raw provide a neutral, creamy flavor.
Can this be made in the crockpot?
I’m not sure, it probably could but I haven’t tried it!
This is the best recipe! I did use potato and carrots instead of the cashews. It was amazing with the breadcrumbs on top!! Thank you for always sharing such fantastic recipes!!
Happy Thanksgiving!
Please tell me how to use potato and carrots in place of cashews and how much….would love to try
This is Nora’s recipe for vegan cheese sauce made with potatoes and carrots.
https://www.noracooks.com/vegan-cheese-sauce/
Really satisfying, yet simple recipe. I didn’t have cashews on hand so I used 1-2 cups of full fat coconut milk and I think it turned out great. Will have to try with cashews in the future.
I had some soy chorizo on hand that I needed to use, so I sautéed then mixed it with the cheese sauce. Added some green onions too.
Thanks for the recipe Nora, it was lovely!
That sounds great, I’m so glad you enjoyed the Mac and cheese!