The ultimate Vegan Baked Mac and Cheese! Cheesy, saucy macaroni topped with an irresistible buttery, crispy crumb topping, all baked up in the oven until bubbly and gorgeous! This recipe contains no dairy, is easily made gluten-free, and unlike many vegan mac and cheese recipes it's made without nuts.
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FEATURED COMMENT
"Holy sweet smokes! I have just tasted the sauce, and am ready to declare your recipe the Holy Grail of Mac & Cheese. My search is over. The sharp cheesiness is there! Thank you, thank you."
- Laura ⭐️⭐️⭐️⭐️⭐️ More reviews →
Let me introduce you to a really good Vegan Baked Mac and Cheese that's "cheesy", creamy, saucy, and rich on the inside, and garlicky, crispy, and golden on the top.
It features a surprising mixture of ingredients that work together to create a really delicious sharp cheesy flavor and great texture without the need for any vegan cheese or nuts.
Yes, we're talking vegan mac and cheese with no cashews. We all know they can make a great creamy cheese sauce, but I wanted this recipe to be accessible to as many people as possible. So as well as being dairy-free and nut-free the recipe can also easily be made gluten-free by using gluten-free macaroni and bread.
Don't be scared off by the veggies in the sauce because I promise you don't know they are there. It’s all perfectly buttery, cheesy, saucy, crispy, comforting, and satisfying in that way only mac and cheese can be!
Looking for more mac and cheese recipes? Give my Vegan Pumpkin Mac and Cheese and Vegan Buffalo Mac and Cheese a try too!
Mel x
Let's Make Vegan Baked Mac & Cheese!
Can't wait to make it? Here's a quick visual walkthrough of how it's done. See the recipe card for the full and detailed version, or check out my recipe video to watch me make it:
1 - Blend up the sauce ingredients.
2 - Cook the macaroni, drain, then stir through the sauce.
3 - Pulse the garlicky breadcrumb topping in a food processor or blender.
4 - Spoon the saucy macaroni into a dish, top with the breadcrumb mixture then bake until bubbly and golden.
Prepping Ahead
To make ahead prep as per the directions, spoon the mac and cheese into the baking dish and cover tightly, but store the crumb topping in a separate container so it doesn't get soggy. Refrigerate both for up to 3 days, then top with the crumbs and bake when needed. You can also make the sauce up to 3 days ahead and store it in an airtight container in the fridge or for up to 3 months in the freezer.
Flavor Variations
Make this vegan mac and cheese your own by adding yummy extras like:
- Sliced vegan sausage or frankfurters.
- Vegan bacon, ham, chorizo, pepperoni, or tempeh.
- Caramelized onions.
- Veggies like broccoli, peas, or cherry tomatoes.
- Jalapenos.
- Hot sauce (or give my Vegan Buffalo Mac a try instead).
Serving Suggestions
This Baked Vegan Mac and Cheese is always popular during the holidays. It's great served up alongside your Easter vegan ham and Thanksgiving vegan roast.
For everyday dinner purposes, I really like to keep it simple and serve mine simply with a big squeeze of my guilty pleasure which is tomato ketchup. If you want to bulk it out it's really good with some vegan sausages or Beyond meatloaf, and veggies like broccoli, cauliflower, peas, and grilled tomatoes.
Recipe FAQs
Yes! Cook the macaroni as directed, then drain it. Blend the sauce, transfer it to a pan and cook over medium heat, stirring constantly for about 5 minutes until hot. Then mix the sauce and macaroni together. Keep it over the heat for a few minutes so that it becomes piping hot, then serve.
You can either skip the crispy breadcrumb topping, or prepare the crumbs as instructed and fry them in a frying pan. You will need to do this in batches for ultimate crispy goldenness.
I don't recommend using almond milk in this or other savory recipes (except my broccoli almond soup). It has a distinctive flavor which tends to come through and detract from the intended flavor. I also don't recommend rice milk because it is too sweet. Unsweetened soy, oat, and cashew milk are my go-tos for this and other savory recipes because they are nice and creamy and their flavor is quite neutral.
Use it for drizzling over steamed veggies, or for making other recipes like lasagna, baked pasta dishes, cauliflower cheese, nachos, broccoli cheese, and cheesy casseroles.
Recipe
Vegan Baked Mac and Cheese
Author:WATCH HOW TO MAKE IT
Ingredients
- 1lb (453 grams) macaroni , gluten-free if necessary
For the sauce
- 1 large (about 10oz or 290 grams) potato or white/yellow sweet potato , You can use orange sweet potato if you don't mind the extra sweetness.
- ¼ of a small (about 6oz or 175 grams) cauliflower
- 4 slightly heaping tablespoons white miso paste , use chickpea miso for soy-free
- 1¾ teaspoon fine sea salt
- ¾ cup (12 tablespoons) nutritional yeast
- 1 teaspoon prepared wholegrain or Dijon mustard
- 1 tablespoon all purpose flour , or cornstarch, arrowroot, or tapioca flour
- 2 cups (480 mls) unsweetened non-dairy milk , unsweetened & unflavored
- 1 tablespoon apple cider vinegar , or white wine vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika , or chipotle powder
- 1 tablespoon vegan butter (optional but recommended for richness)
For the crumb topping
- 3 slices bread , gluten-free if necessary
- 2 tablespoons vegan butter , or olive oil (optional but recommended)
- 1 clove garlic
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F (200 °C).
- Cook the potato and cauliflower. Peel and dice the potato and place in a saucepan. Cover with water. Bring to a boil and cook for 5 minutes. Then add the cauliflower. Cook until both are just fork tender, about 7 to 10 minutes. Drain then return to the hot pan without a lid and allow to steam dry for a few minutes.
- Cook the macaroni. Fill a large pan with water and bring to a rolling boil then cook the macaroni as directed on the packaging. Drain when tender and return to the pan.
- Make the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth. If you have a smaller blender you might need to do it in 2 batches.
- Combine. Pour the sauce into the cooked macaroni and stir together. Spoon into an ovenproof casserole dish.
- Make the garlic crumb topping. Wash out and dry your blender, (or use a food processor instead), then break the bread into pieces and place in the blender with the butter or olive oil and garlic. The oil/butter is recommended for a crisper, more golden and more flavorful topping but you can omit it if you prefer. Pulse until breadcrumbs are formed then spread evenly over the mac and cheese.
- Bake. Cook in the oven for 25 to 30 minutes or until piping hot and the crumb topping is golden brown and crispy. If you want the top even more golden you can broil it for a few minutes at the end of the cooking time.
NOTES
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Carolyn says
I make this Mac and cheese all the time, I love it. I always double the recipe and freeze half.
For freezing, I actually recommend just freezing the sauce, and then making your pasta fresh. Cooking pasta doesn’t take long, and meanwhile takes less room in your freezer.
I do have a question though...I had saved this recipe on my computer and used it there. Today when I came back to your site, I realized you had changed the steps! It’s no longer necessary to precook the cheese sauce before mixing with pasta and then baking? Now it’s even easier (that’s dangerous!)
So when do you add the butter now?
A Virtual Vegan says
Yes, it got an update at the beginning of the year. The recipe was improved slightly (just a little more milk in the sauce I think was the only difference) and the method is simpler as you've noticed. As per the instructions the butter goes in the blender with all of the sauce instructions.
I do constantly go back to my old recipes and update them if I find better ways of making them so it's worth checking on your favourites from time to time!
I'm so pleased you're enjoying the recipe!
Carolyn M Lefebvre says
Thank you for pointing out the milk increase...I see you've doubled it. I always added more too!
I do regularly go back to recipes, especially when referring them to people (which is often done with this recipe!) Congrats on such a winner.
I will put in another plug for giving a weight measurement on the miso...I think I made that suggestion a few years ago!
Love your site... I find great items here that are different than everywhere else. Congratulations.
Doris R Smith says
I want to try this but was wondering if I can use frozen, riced cauliflower rather than fresh. I have some in the freezer that needs to be used. Would the amount be the same?
A Virtual Vegan says
I think that would be fine. If you have a scale, weighing it would be the best option then you know for sure you've got the exact right amount, but if not it doesn't matter too much if it's a bit off in this case. If you've only got cups I'd still use a packed cup but measure it straight from the freezer. It doesn't take much cooking so I would just cover it with boiling water from the kettle, leave it for probably 2 minutes then drain through a sieve. Then you'll be good to go!
Kristen says
AMAZING, I make this all the time! The miso is a genius ingredient here. I also love that there’s a generous sauce-to-mac ratio. It was also a hit with chopped jalapeños stirred through as suggested.
billy rivers says
I made this a week ago, it's bloody delicious!! I am about to make it again for dinner. Tonight I will mix through some left over kale pesto just to green it up a notch...
Very happy to have found your site, it's always a go to if I need some inspiration...
keep doing what your doing... love it...
happy regards,
billy
A Virtual Vegan says
Thank you Billy! I'm really pleased you're enjoying it and thanks so much for taking the time to leave a review/rating. It's much appreciated!
Shellye says
I made this, it was so good! However the color wasn't orange, it looked more of pale green/tan weird color that didn't make it look appealing. I used Jersey potatoes, regular yellow mustard because i was out of dijon mustard. How can i make it look more orangey color?
A Virtual Vegan says
Glad you enjoyed it! It's never turned out anything but pale yellow or darker yellow/orange if I use an orange sweet potato when I make it. Everything in it is beige or yellow so I have no idea what happened to make yours green. Did you add some fresh herbs?
Michael Harrold says
Turmeric is a great addition for color and the flavor is subtle enough to add to your cheesie sauce and not e distracting.
Laura` Wigggs says
Carrots add to the color and don't have a strong taste. I prefer cheese sauces that do not have cauliflower; the cauliflower taste is strong.
A Virtual Vegan says
Have you actually made this recipe though? You can't taste the cauliflower at all and it really helps boost the cheesy flavour. I wouldn't advise using carrots in this recipe because they make it too sweet.
Kathleen says
Thanks for an amazing recipe! This was rich and delicious. Used canned coconut milk, added fresh spinach, and substituted 1 TBSP tahini and 1 TBSP coconut aminos for the white miso paste. Omitted onion and garlic powder because of food sensitivities but added a pinch of hing which gives a garlicky/onion flavor. Didn’t use vegan butter and didn’t oil/butter the bread crumbs but it tasted amazing anyway!
Kimiko says
This is THE BEST vegan mac n cheese. I’ve made it so many times I don’t even look at the recipe anymore. I tell everyone about it and I’m even making it as a favor for my neighbor’s family holiday celebration—and they’re not even vegan. Well done! It’s better than the mac n cheese at any place I’ve been to that sells/makes vegan mac n cheese. And my picky five year old agrees.
A Virtual Vegan says
That's awesome! I'm really pleased you are enjoying it!
Laura says
Holy sweet smokes! I had already started making a different recipe I had for mac & cheese, when I came across yours -- it sounded amazing, so I pinned it...then kept looking at it. I'd already made a roux for my sauce, but I wondered if I could "switch over" to your recipe mid-process. I know that's crazy, but your recipe just sounded SO GOOD! And by golly, I have just tasted the sauce, and am ready to declare your recipe the Holy Grail of Mac & Cheese. My search is over. The sharp cheesiness is there! Thank you, thank you. And I promise to make it in all its full glory next time!
A Virtual Vegan says
That's awesome Laura! I'm really pleased you found my recipe and gave it a try. I am totally addicted to this mac and cheese too. A week doesn't go by that I don't make it!
Thanks so much for coming back to leave a review. It's much appreciated!
Deena says
Just wondering if this recipe can be frozen and thawed at a later date.
A Virtual Vegan says
I've never tried it but it should be ok. The crumb topping freezes really well in a bag or sealed container. I'd keep it separate to stop it getting soggy, then add just as you are about to bake it straight form the freezer. It doesn't freeze solid so is easy to pour on.
For the mac, put it in a freezer-to-oven baking dish and cover well. It should be ok for up to 2 months in the freezer. I'd bake it from frozen but at a slightly lower temperature. Put it in a cold oven so you don't risk breaking the dish. 350°F, for about an hour - 1 hr 10 mins'ish should do it.
Sarah E Tramonte says
I made this recipe last year for a friendsgiving and everyone was raving about it - even the meat and cheese eaters! I have given out the recipe to a handful of people who have asked for it, and, by special request I am making this again for this years thanksgiving!
Gina says
Thank you SO much for this recipe. It was delicious. Hands down the best vegan cheese sauce I've ever tried, and I have tried so many. Thank you thank you!
Melanie McDonald says
I'm so pleased you enjoyed it Gina. Thank you!
Matt says
Just made this and it is so good. I am definitely going to use the cheese sauce in other recipes.
Melanie McDonald says
Thank you Matt, I'm so pleased you enjoyed it!
Elizabeth Jones says
Hi, all I can find is minute miso. Will this work??
A Virtual Vegan says
I have never heard of, seen or tried Minute Miso. I just Googled it and it appears to be a liquid. I think it's for making quick miso soups from the look of it. I'm not sure it would work well here texturally, and I have no idea what it tastes like so it's really hard to say flavourwise. I also have no idea how much you would need. If you have any Asian grocery stores around you they will have white miso for sure. The white miso is what really makes this mac and cheese. You could omit it though if you can't find it. It just won't taste quite so cheesy. it will still be nice. Hope that helps!
Elizabeth Jones says
So I decided to try it because this is what I planned for dinner and didn't have a backup lol. I live in a pretty populated and diverse area and am surprised I couldn't find the white miso! I used 2 tablespoons of the minute miso and followed the rest of the recipe. I found it to be pretty salty but after adding "hot dogs", broccoli and some Daiya cheddar cheese shreds, it was nearly perfect!!! My daughter said it was too sweet. My picky 17 yr old said it was fine lol. The toddler didn't touch it and my husband enjoyed it. I will definitely make this again but will make sure to order some white miso paste in advance!!! ❤
Denise says
Made this for tea last night. Had to adapt slightly along the way. First change, as I had no cauliflowe,, I substituted broccoli instead. I steaed all the head of a broccoli including the stem (which I sliced into small thin pieces first. (I blitzed 50/50 stem and florets into the sauce an£ the remainder I placed in the bottom of the casserole dish and covered with the pasta mixture. I didn’t read the instructions properly about the gradual addition of the salt ( I forgot that miso is super salty) and although I like salty food I thought the rest of he family might find it a bit too much so I added loads of black pepper which worked. I used arrowroot as the sauce thickener as suggested and that worked well.. I used fusilli 3 colour pasta (my daughter prefers this type) and as I had no bread i used Pandora breadcrumbs for the topping and sorayed with rapeseed fry light before baking.
So delicious 2nd servings were had. Thanks Melanie ????
Danielle says
A fabulous recipe!
Melinda says
Hi! Have you ever tried either the sauce, or casserole, after it has been frozen? This seems like a fantastic recipe and I was just wondering if premaking and freezing with either step, is a viable option for my family. Thanks!
A Virtual Vegan says
I haven't. I am pretty sure the sauce would be absolutely fine to freeze though. Personally I'm not a fan of pasta that has been frozen as it gets a bit soggy but if you're ok with that then it would probably work. The breadcrumb topping certainly freezes really well. I often make up some of that when I have stale bread and keep it in the freezer for this and other baked pasta recipes. It stays loose when frozen so you can just pour it right on straight from the freezer then bake. Hope that helps!