Name: baked vegan mac and cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pasta (macaroni or small pasta shape); 1 ½ cups canned full-fat coconut milk (or plant-based milk); 2 tablespoons nutritional yeast; 2 tablespoons tapioca starch; 1 tablespoon cornstarch; ½ teaspoon salt; ¼ teaspoon paprika; ¼ teaspoon turmeric; 1 tablespoon oil (optional); 1 teaspoon white miso or tahini (optional for extra cheesy flavor); Black pepper (to taste); ½ cup breadcrumbs (panko or crushed crackers); 2 tablespoons vegan butter (or margarine); ¼ teaspoon garlic salt or garlic powder (optional)

Creamy, comforting, and completely dairy-free, this Baked Vegan Mac and Cheese delivers all the nostalgic flavors of traditional mac and cheese with a plant-based twist. Golden and crispy on top with a luscious, cheesy sauce underneath, this dish proves that vegan comfort food can be just as satisfying as the original.

Why You’ll Love This Recipe

This vegan mac and cheese is a game-changer for those missing the comfort of a classic baked mac and cheese. The coconut milk creates an incredibly creamy base while nutritional yeast brings that umami-rich cheesy flavor. The golden breadcrumb topping adds a perfect textural contrast to the creamy pasta beneath. It’s easy to prepare, requires simple ingredients, and can be customized to suit your taste preferences. Whether you’re vegan, dairy-free, or simply looking to incorporate more plant-based meals into your routine, this recipe delivers on flavor without sacrificing the comfort-food experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta forms the foundation of this dish – macaroni is traditional, but any small shape works well as it captures the sauce in its nooks and crannies. Choose a high-quality pasta for the best texture.

Canned full-fat coconut milk provides the rich, creamy base for our vegan cheese sauce. Don’t worry – the coconut flavor is masked by the other ingredients, leaving only luxurious creaminess behind. If preferred, you can substitute another plant-based milk, though the sauce may be less rich.

Nutritional yeast is the secret ingredient that gives vegan dishes that coveted cheesy flavor. With its savory, nutty, and slightly cheesy profile, it’s essential for authentic flavor in plant-based cheese alternatives.

Tapioca starch creates that stretchy, melty texture that mimics traditional cheese. It’s what gives the sauce its pull when you lift your fork from the plate – a crucial component for authentic mac and cheese.

Cornstarch works alongside tapioca starch to thicken the sauce perfectly, ensuring it clings to every piece of pasta rather than pooling at the bottom of your dish.

Salt enhances all the flavors in the dish and is essential for a satisfying cheese sauce. Don’t skimp here – cheese sauces need proper seasoning to shine.

Paprika adds a subtle warmth and depth to the sauce, complementing the cheesy flavor without overwhelming it. Smoked paprika can be used for an interesting variation.

Turmeric contributes very little flavor but is important for achieving that appetizing golden color we associate with cheese sauce. A little goes a long way!

Oil is optional but adds richness and mouthfeel to the sauce that helps mimic the fattiness of traditional cheese sauce.

White miso or tahini, while optional, brings an extra dimension of umami and slight fermented quality that makes the cheese sauce more complex and authentic-tasting.

Black pepper provides a gentle heat that cuts through the richness of the sauce and complements the cheesy flavor.

Breadcrumbs create that irresistible crispy topping that contrasts beautifully with the creamy pasta beneath. Panko breadcrumbs provide extra crunch, but any variety works well.

Vegan butter melts into the breadcrumbs, helping them crisp up beautifully in the oven while adding richness and flavor to the topping.

Garlic salt or garlic powder infuses the breadcrumb topping with savory notes that elevate the entire dish, making each bite more flavorful and aromatic.

Directions

Preheat your oven to 350°F (176°C) to ensure it’s properly heated when your mac and cheese is ready to bake.
Boil pasta according to package instructions, but cook it for 2 minutes less to keep it al dente. This prevents the pasta from becoming mushy during the baking process. Drain and set aside.
In a medium pot, combine coconut milk, nutritional yeast, tapioca starch, cornstarch, salt, paprika, turmeric, and optional miso or tahini. Whisk and cook over medium heat until the sauce thickens, about 5-7 minutes. Add black pepper to taste. The sauce should coat the back of a spoon but still remain pourable.
Pour the cheese sauce over the cooked pasta and stir to coat evenly. Make sure every piece of pasta is well-covered with the sauce. Transfer this mixture to a baking dish.
For the topping, mix breadcrumbs, melted vegan butter, and garlic salt (if using) until well combined. Evenly sprinkle this mixture over the pasta to create a uniform top layer.
Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the top is golden and crispy. Allow it to rest for 5 minutes before serving to let the sauce set slightly.

Servings and Timing

This baked vegan mac and cheese recipe yields 4 generous servings, perfect for a family dinner or meal prep for the week. The dish comes together in about 35 minutes total – 10 minutes of prep time and 25 minutes of cooking time. Each serving contains approximately 350 calories, making it a reasonable choice for a satisfying main dish. Pair it with a side salad or steamed vegetables for a complete meal.

Variations

Vegetable Boost: Add steamed broccoli, peas, or spinach to increase the nutritional value and add color.

Spicy Mac: Mix in diced jalapeños or a dash of cayenne pepper for a spicy kick.

Protein-Packed: Incorporate plant-based protein by adding crumbled tempeh or seasoned tofu chunks.

Gluten-Free Option: Use gluten-free pasta and replace regular breadcrumbs with gluten-free alternatives.

Herb Infusion: Add fresh thyme, rosemary, or sage to the breadcrumb topping for an aromatic twist.

Buffalo Style: Stir in some buffalo sauce before baking and top with vegan blue cheese crumbles.

Pumpkin Mac: Replace half the coconut milk with pumpkin puree for a seasonal autumn variation.

Truffle Elegance: Add a drizzle of truffle oil before serving for a gourmet touch.

Storage/Reheating

Refrigeration: Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled.

Freezing: This dish freezes well for up to 3 months. Portion it into individual servings before freezing for easier reheating. Thaw overnight in the refrigerator before reheating.

Reheating in Oven: For the best texture, reheat covered in a 350°F (176°C) oven for 15-20 minutes, or until heated through. Remove the cover for the last 5 minutes to re-crisp the topping.

Microwave Reheating: For a quick option, microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of plant-based milk if the sauce seems too thick.

Reviving the Texture: If the mac and cheese seems dry after refrigeration, stir in a tablespoon or two of plant-based milk while reheating to restore creaminess.

FAQs

Can I use a different plant-based milk instead of coconut milk?

Yes, you can substitute with any unsweetened plant-based milk, though the sauce may not be as rich and creamy. Cashew milk or oat milk would be the best alternatives. Consider adding an extra tablespoon of vegan butter or oil to compensate for the reduced fat content.

Why is my sauce grainy instead of smooth?

Grainy sauce usually occurs when the starches aren’t fully dissolved or when the sauce is cooked at too high a temperature. Make sure to whisk constantly while cooking and keep the heat at medium. If you still have issues, try blending the sauce before mixing with pasta.

Can I make this recipe without nutritional yeast?

While nutritional yeast provides the characteristic cheesy flavor, you can omit it if necessary. Increase the miso or tahini to 2 teaspoons and consider adding a teaspoon of dijon mustard and some garlic powder to build flavor complexity.

Is this recipe suitable for kids?

Absolutely! This vegan mac and cheese has a mild, familiar flavor that children typically enjoy. For particularly picky eaters, you might want to omit the turmeric (affecting only the color) and ensure the black pepper is minimal.

Can I prepare this dish ahead of time?

Yes, you can assemble the mac and cheese up to the point of baking, then refrigerate for up to 24 hours. When ready to serve, add the breadcrumb topping and bake, adding an extra 5-10 minutes to the baking time since it will be starting cold.

Why does the recipe call for cooking the pasta 2 minutes less than package directions?

Undercooking the pasta slightly (keeping it al dente) prevents it from becoming mushy during the baking process, as it will continue to cook and absorb sauce in the oven.

My sauce isn’t thickening properly. What am I doing wrong?

Be sure you’re using both the tapioca starch and cornstarch as called for in the recipe. Cook the sauce over medium heat while whisking continuously until it noticeably thickens. If it’s still too thin, you can whisk in an additional teaspoon of cornstarch mixed with a tablespoon of cold water.

Can I make this recipe gluten-free?

Yes, simply use your favorite gluten-free pasta and ensure your breadcrumbs are also gluten-free. The sauce ingredients are naturally gluten-free, but always check packaged items like nutritional yeast to be certain.

How important is the tapioca starch? Can I use just cornstarch?

Tapioca starch creates the stretchy quality that mimics melted cheese. While you can use only cornstarch, the final texture won’t have that cheese-like pull. Arrowroot powder can substitute for tapioca starch in a pinch.

What can I use instead of breadcrumbs for the topping?

Crushed crackers, crushed potato chips, or crushed cornflakes make excellent alternatives to breadcrumbs. For a grain-free option, try a mixture of almond flour and nutritional yeast with the vegan butter.

Conclusion

This Baked Vegan Mac and Cheese proves that plant-based comfort food can be just as satisfying as traditional versions. With its creamy, cheesy sauce and crispy golden topping, it offers all the nostalgic flavors you crave in a mac and cheese while being completely dairy-free. The recipe is adaptable to your preferences and dietary needs, making it perfect for family dinners, potlucks, or meal prep. Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your routine, this mac and cheese is sure to become a staple in your kitchen. Embrace the creamy, comforting goodness of this vegan classic that satisfies both the palate and the soul.

Baked Vegan Mac and Cheese