This baked vegan mac and cheese is one of those dinners I come back to again and again. It’s creamy, comforting, and easy enough for a weeknight, but still feels special. If you’ve been looking for a baked dairy-free mac and cheese, this one delivers.
If you love creamy vegan pasta dishes, try my Instant Pot vegan mac and cheese recipe, marry me chickpeas, or this coconut milk pasta next.
Growing up, mac and cheese was always my comfort food.
But when I started eating differently, I didn’t think anything would ever replace that creamy, familiar bowl I loved.
Then this baked vegan mac and cheese happened.
It’s the kind of dish that comes out of the oven bubbling around the edges, with that golden top you just want to scoop into first. Creamy underneath, a little crispy on top, and warm in that way that makes dinner feel settled and calm.
It's the kind of meal you sit down with and think, okay… this is exactly what I needed tonight.
Transforming our tastes
Sometimes, giving up our favorite foods can be a struggle. Change can be hard.
Cheese, for me, was a tough habit to break.
But as I gradually learned more, explored more plant-based options — and started incorporating them into my diet, my cravings for cheese ended. It didn’t happen overnight. It took some willpower during the first few weeks. But when we start adding in different foods, our cravings and tastes change.
As a person who loves good food, recreating healthier versions wasn’t just about replacing an old favorite. My goal was to create food that was delicious, regardless of it being plant-based.
This transformation wasn’t just about removing cheese from my diet; it was about reimagining and recreating the flavors I loved in a healthier, plant-based way.
I soon found that health and flavor could absolutely go hand in hand.
Jump to:
Blue Zones
The Blue Zones, regions known for their high rates of longevity, inspire a lifestyle focused on holistic well-being and nutrition.
This approach emphasizes living longer, healthier lives through a combination of lifestyle and nutritional choices — particularly a diet rich in whole, plant-based foods.
My intention was to lead a more holistic lifestyle , and the Blue Zones check off all the boxes for me.
This mac and cheese recipe is made with whole foods like potatoes, carrots, onions, garlic, and cashews. And it aligns with the philosophy of focusing on whole, plant-based foods.
In the kitchen tips
- Add herbs or spices like smoked paprika or chipotle pepper for a bold flavor twist. Experiment to find your perfect blend.
- Mix in crushed almonds or sunflower seeds with your breadcrumbs for a delicious crunch.
- Too thick? Thin it out with a splash of almond milk. For an extra creamy touch, swirl in a spoonful of plain coconut yogurt.
- Boil your pasta until it’s just firm to the bite — it’ll cook to perfection in the oven.
- Busy day? Assemble your mac and cheese ahead of time and put it in the fridge. When you’re ready, bake it to bubbly perfection.
- Serve with a zesty vegetable-filled salad or garlicky sautéed spinach for a plate full of color and nutrients.
If you love cozy pasta nights, try this creamy tomato sauce pasta recipe, vegan lasagna soup, or vegan pink pasta.
Baked Vegan Mac and Cheese FAQs
Keep it in an airtight container in the fridge for up to 3–4 days. Reheat gently.
Definitely! Broccoli, peas, or spinach make great additions.
Yes, any plant-based milk like almond, soy, or oat milk works well in this recipe.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Baked Vegan Mac and Cheese
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Ingredients
Mac and Cheese
- 1 pound pasta, your choice, cooked. Opt for whole grain if possible (macaroni, fusilli, or shells work well).
- 4-5 cups Vegan Cheese Sauce, doubled batch
Breadcrumb Topping
- 2 slices toasted bread, OR 1 cup breadcrumbs, gluten-free if needed
- 1 tablespoon melted vegan butter, OR olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
Instructions
- Start the cheese sauce if making from scratch. While it cooks, move on to the pasta and topping.
- Cook the pasta until al dente. Drain and add to a large bowl.
- Make the breadcrumb topping (see below).
- Preheat the oven to 350°F once everything is ready to assemble. Lightly oil a 9×11 baking dish.
- Combine pasta with 4–5 cups cheese sauce over the cooked pasta and stir until well-coated. If the mixture seems too dry, add a bit more cheese sauce or pasta water.
- Transfer to baking dish.
- Top with breadcrumbs and a sprinkle of paprika. Drizzle lightly with olive oil or dot with vegan butter if desired.
- Cover with foil or parchment and bake 15–20 minutes, until golden and bubbly.
- Optional: Broil uncovered for 1–2 minutes for extra crisp topping. Watch closely to prevent burning.
Breadcrumb Topping
- If using toasted bread, pulse into coarse crumbs.
- In a bowl, mix crumbs with butter/oil, nutritional yeast, garlic powder, salt, and pepper.
- Sprinkle evenly over mac and cheese before baking.
Video
Notes
- If you’re transitioning to healthier eating, try a blend of half whole-grain and half white pasta. It keeps the texture familiar but adds a little extra goodness.
- If you’re making the cheese sauce from scratch, start with that first. While it cooks, prep the pasta and topping. Preheat the oven once everything is ready to assemble.
- Timing: If making the cheese sauce from scratch, total time is closer to 45 minutes since you can prep the pasta and topping while it cooks.
- Try not to overbake. Baking too long can dry it out and mute the flavor. Once it’s bubbly and lightly golden, it’s ready.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I made this again tonight. Fresh out of the oven with a golden top, this one feels like comfort food done right.