Vegan Mac and Cheese

5 from 2 votes

This creamy vegan mac and cheese proves that comfort food can be plant-based and delicious. Baked with a crispy panko topping—so good!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 483kcal

Ingredients

Creamy Vegan Mac & Cheese

3 cups elbow macaroni 12 oz/340g
1 cup raw cashews soaked in water overnight then drained
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly cracked ground black pepper
1 teaspoon dry ground mustard
1 tablespoon lime juice
½ tablespoon soy sauce
¾ cup nutritional yeast
2 teaspoons paprika
1/2 teaspoon ground nutmeg
1 ½ cups canned full fat coconut milk cause it's so creamy

Breadcrumb Topping

1 ½ cups panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika
salt & pepper to taste
3-4 tablespoons melted vegan butter or oil

Instructions

Preheat oven to 350°F/180°C.
Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
In a large high speed blender add cashews, onion powder, garlic powder, sea salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and coconut milk.
Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that's fine, just blend until smooth. Taste and add more salt if necessary.
Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
Mix the breadcrumbs, garlic powder, paprika, sea salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
Remove from oven, allow to cool slightly then serve and enjoy!

Notes

How to store: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.

How to freeze: You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.

Nutrition