Vegan Classic Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Vegan Classic Baked Macaroni and Cheese recipe—a creamy, savory twist on the beloved classic without any dairy. Featuring tender elbow macaroni coated in a rich, cashew-based cheese sauce infused with nutritional yeast, garlic powder, and a hint of turmeric for added depth, this dish delivers all the familiar flavors you crave in a plant-based package. Topped with crispy breadcrumbs and baked to golden perfection, this hearty casserole is as satisfying as it is wholesome. Perfect for weeknight dinners or potluck gatherings, this vegan baked mac and cheese is sure to become a staple in your recipe rotation. Garnished with fresh parsley for a pop of color and flavor, each bite is a delicious balance of comfort and sophistication.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 1 cup Raw cashews
- 0.5 cup Nutritional yeast
- 2 cups Unsweetened almond milk
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 tsp Ground turmeric
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Pepper
- 0.5 cup Bread crumbs
- 2 tbsp Fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a bowl, cover the raw cashews with boiling water and let them soak for 10 minutes to soften. Drain completely.
In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, olive oil, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, and pepper. Blend until the mixture is smooth and creamy.
Transfer the cooked macaroni to a large mixing bowl and pour the blended sauce over the pasta. Stir well to ensure the macaroni is fully coated.
Grease a large baking dish with a little olive oil and pour in the macaroni mixture, spreading it evenly.
Sprinkle breadcrumbs evenly over the top of the pasta for a nice, crispy crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crusty.
Remove from oven and let sit for a few minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your creamy, savory vegan macaroni and cheese.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 24.2 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1017 mg | 78% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
