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Vegan Baked Mac n Cheese

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Cozy up with this baked mac n’ cheese! The crispy topping gives it a delicious crunch while the cheesy sauce pairs perfectly with the noodles.

You’ll need:
Cellentani noodles 
Vegan butter (we always have this brand in our house)
White flour
Rice milk (this is our go-to)
Vegan cheese
Vegan cream cheese (We like Tofutti or Go Veggie) or cashew cream
Spices
Nutritional yeast (we use this brand)
French fried onions 

This recipe will please your whole family!

Love mac as much as we do? Check out some of our other mac n cheese recipes!
Buffalo Chick’n Mac n Cheese
Classic Mac n Cheese
Broccoli Mac n Cheese

Vegan Baked Mac n Cheese

A vegan take on the classic baked mac n cheese. Perfect to bring to the next family party!
5 from 12 votes
Course dinner

Ingredients
  

  • 1 16 oz box uncooked cellentani pasta
  • 1/4 cup vegan butter
  • 1/4 cup white flour
  • 3 cups rice milk
  • 2 cups vegan shredded cheddar cheese or use a combo of your favorites
  • 1/2 cup vegan cream cheese feel free to sub homemade cashew cream (see notes)
  • 1/2 cup nutritional yeast
  • 2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp paprika
  • 1 1/4 tsp salt add more or less to taste

Topping

  • 1 cup french fried onions
  • 1/2 cup vegan Italian breadcrumbs
  • 1 tsp garlic salt
  • 1 tsp parsley

Instructions
 

  • Preheat the oven to 350°F.
  • Cook pasta according to package.
  • For the cheese sauce, melt butter in a small saucepan. Whisk in flour to make a roux.
  • Whisk in milk slowly and simmer until thick and bubbly.
  • Mix in nutritional yeast, garlic powder, onion powder, paprika and salt.
  • Stir in cheese and cream cheese or cashew cream* until melted.
  • For the crispy topping blend french fried onions, breadcrumbs, garlic salt, and parsley in a food processor or blender.
  • Combine the noodles and cheese sauce and pour into an 9×13 glass pan.
  • Sprinkle the topping all over and cover with foil.
  • Bake for 15 minutes and then take the foil off. Bake for another 5 minutes uncovered.

Notes

*Cashew cream recipe: Blend 1 cup soaked cashews with 1/2 cup water & 1 tsp lemon juice until completely creamy. If necessary, add a touch more water. You only need 1/2 cup of cashew cream for this recipe, so you will have some left over. 
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    • Elizabeth
    • February 12, 2020
    Reply

    5 stars
    Yum

    • Brittani Hetyei
    • February 12, 2020
    Reply

    Cant wait to make this!

    • Rachel DeRosa
    • February 12, 2020
    Reply

    5 stars
    This looks so good! I can’t wait to make it!

    • Sarah
    • February 12, 2020
    Reply

    5 stars
    Loved making this recipe! Since going dairy free, this is probably the dish I’ve missed the most. The french fried onions are such a good touch. Delish! Have made it several times.

    • Torrie @the_veganhousewife
    • February 12, 2020
    Reply

    5 stars
    This is seriously the best Mac and cheese recipe out there!! Amazing ?

    • Olivia Midtling
    • February 12, 2020
    Reply

    5 stars
    Amazinggg ?

    • Rebecca
    • February 12, 2020
    Reply

    5 stars
    Definitely a go to comfort favorite since I went vegan a year ago! Easy to make and very delicious!

      • Nicki
      • February 12, 2020
      Reply

      sounds so so yummy i’ve been looking for a good mac & cheese recipe that doesn’t use cashews!! deff adding this to my list

    • Olliepots
    • February 12, 2020
    Reply

    5 stars
    This was amazing!

    • Danielle
    • February 12, 2020
    Reply

    5 stars
    YUM!

    • Jessica C
    • February 12, 2020
    Reply

    5 stars
    Amazing!!!

    • Laila
    • February 12, 2020
    Reply

    5 stars
    Just made this!!! Awesome

    • Lori
    • February 12, 2020
    Reply

    Can’t wait to make this!

  1. Reply

    Must make!!

    • Alexia
    • February 12, 2020
    Reply

    5 stars
    My fav baked Mac recipe! The topping is my fav ? My whole family (not vegan) loved it 🙂

    • Ashley
    • February 12, 2020
    Reply

    Can’t wait to make this! Looks delicious ?

  2. Pingback: How to Make Cashew Cream – Six Vegan Sisters

    • Katja
    • April 30, 2020
    Reply

    5 stars
    This was delicious and very easy. Thanks for the recipe.
    🥰

    • Chris K
    • May 24, 2020
    Reply

    Can you substitute any non-diary milk for rice milk?

      • Six Vegan Sisters
      • May 24, 2020
      Reply

      We prefer rice milk in most of our savory dishes because of its neutral flavor, so we highly recommend sticking to it if possible. If you do need to use an alternate milk for any reason, we would recommend using an unsweetened, unflavored nondairy milk.

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