Vegan Baked Mac and Cheese

Last Updated on November 30, 2023 by Christin Gillespie

An irresistible Vegan Baked Mac and Cheese recipe that is easy to make. Pasta tossed with a creamy cashew cheese sauce and baked to perfection with homemade breadcrumbs. It’s the ultimate plant-based comfort food at the highest level.

I cannot think of one person who doesn’t love mac and cheese. In my opinion, I feel like it’s the most classic comfort food out there. However, with this particular vegan mac and cheese recipe, we’re stepping it up a bit in a healthful, tasty way. As no store bought, fake cheese is allowed on my watch.

Chickpea pasta shells coated in a cashew cheese sauce, topped with homemade breadcrumbs, and baked to perfection in the oven. It’s protein-packed from the pasta and full of healthy fats from the cashew cheese sauce + breadcrumbs. Wholesome perfection at its finest.

This Vegan Baked Mac and Cheese recipe is not only delicious + nutritious, but most importantly, it’s easy to make. I’m talking about dinner on the table in 45 minutes or less!

While this can be enjoyed as an easy weeknight dinner, I think it would be equally as delicious as a side dish with the holidays approaching. So have it your way!

So it truly doesn’t matter whether you have it as a main dish or side dish, as I am confident that everyone at the table will love this vegan mac and cheese recipe.

Why You’ll Love This Vegan Baked Mac and Cheese Recipe

• Quick & Easy: This vegan mac and cheese recipe comes together in under 45 minutes.
• Comfort Food Made Healthy: With the protein from the chickpea pasta & the healthy fats from the nuts, this is a well-rounded meal that’s hearty & healthy.
• Enjoy at Anytime: Whether you’re having it for dinner or as a side dish on a special occasion, this mac and cheese recipe will be a winner.
• Great for Meal Prep: This vegan mac and cheese stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Pasta: It wouldn’t be mac and cheese without pasta. I love using pasta shells that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein!
• Organic Homemade Breadcrumbs: We’ll be combining almond flour, cashews, nutritional yeast, garlic powder, onion powder, dried thyme, sea salt, and black pepper, to create the best vegan breadcrumbs.
• Organic Raw Cashews: Cashews provide the most creamy consistency to the cheese sauce. Simply soak the cashews in hot water for 10 minutes before adding to a high-speed blender.
• Organic Nutritional Yeast: One of the most important ingredients to give this vegan mac and cheese that signature cheesy taste.  
• Organic Spices: Garlic powder, onion powder, smoked paprika, sea salt, and black pepper, are the spices used to season this vegan mac and cheese. 
• Organic Dijon Mustard: I know it sounds strange, but trust me. A little goes a long way!

How To Make

1. Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside. 
2. Breadcrumbs. Place all the ingredients in a food processor and process until crumbly.
3. Cashew Cheese Sauce. In a high-speed blender, add all of the sauce ingredients. Blend until the cashews completely break down into a smooth & creamy sauce. 
4. Combine. Toss the pasta with the cheese sauce and pour into a baking dish. Sprinkle with breadcrumbs on top.
5. Bake. In a preheated oven at 375 degrees F, bake the pasta for 10 minutes. 
6. Serve. Ladle the desired amount of pasta into serving bowls. Enjoy!

Tips for Making Vegan Baked Mac and Cheese Perfectly

• Organic Pasta: Use what you’ve got! Truly any pasta shape will pair beautifully with the cashew cheese sauce.  
• Pasta Cooking Tip: Don’t overcook the pasta, as it will be baked for an additional 10 minutes in the oven. 
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew cheese sauce is creamy and smooth.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the mac and cheese cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer mac and cheese to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer vegan mac and cheese to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pasta Recipes You’ll Love

• Vegan Butternut Squash Macaroni and Cheese
• Vegan Lentil Lasagna Soup
• Vegan Pumpkin Mac and Cheese
• Hummus Pasta
• Vegan Pumpkin Bolognese with Garlic Kale

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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