Get the Recipe: Vegan Baked Mac And Cheese (Gluten-free and Oil-free)
This baked vegan mac and cheese is perfect for a weeknight dinner that's super easy to make! Featuring a creamy, smooth dairy-free sauce and a breadcrumb topping, this is a perfect family-friendly and crowd-pleasing dish.
Ingredients
- 3 cups pasta, use any pasta of your choice
- 2 tbsp olive oil
- 1 large carrot, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups cashews, soaked
- 1 1/2 cups plant based milk
- 1/2 tbsp mustard, ensure vegan
- 1 tsp paprika
- 1/4 cup nutritional yeast
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1/2 tsp cumin
- 1/2 cup breadcrumbs
- 1/2 cup vegan cheese, grated
Equipment
- Conventional oven
- Saucepan
- Frying pan
- Baking dish
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
- Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
- Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
- Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
- Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Notes
Instructions for making ahead and storing
- Store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
- To make ahead of time, make the sauce, cook the macaroni and store them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed above.
- The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
- Ensure that the mustard is vegan.
- Either soak the cashews for 4 hours, or simmer them in a saucepan for 15 minutes.
- You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
- You can adjust the type and amount of spices you use depending on your preference.
- If you prefer spicy mac and cheese, add sriracha, and chilli flakes on top when serving.
Calories: 532kcal, Carbohydrates: 47g, Protein: 17g, Fat: 34g, Saturated Fat: 6g, Sodium: 1429mg, Potassium: 1233mg, Fiber: 8g, Sugar: 15g, Vitamin A: 4176IU, Vitamin C: 19mg, Calcium: 215mg, Iron: 7mg