Today, I’m sharing my vegan spin on the ultimate comfort food: Crispy Baked Vegan Mac and Cheese!
This recipe features an easy cheese sauce that is ridiculously creamy and cheesy (and even secretly wholesome…hi, butternut squash!). Once mixed with elbow macaroni, it gets topped with a buttery bread crumb topping and baked until crunchy and browned. The textural contrast of creamy and crispy is irresistible and every bite is packed with flavor, indulgence, and nostalgia.
Looking for more classic holiday side dishes? Try my Ultimate Crispy Roasted Potatoes, Mushroom Gravy, and Vegan Cornbread!
What you need to make the best Vegan Mac and Cheese
Butternut Squash. Butternut squash adds a velvety body to the cheese sauce and (2) it brings that nostalgic orange-yellow color you associate with mac and cheese.
Cashews. Soaked raw cashews, when blended up, rival the creamiest of dairy sauces. I’ve tried vegan cheese sauces without them and they never compare.
Nutritional Yeast. A potent source of savory flavor and helps mimic the taste of cheese. In order to get this to really taste cheesy, I use a generous ½ cup of nutritional yeast.
Miso Paste. One of the reasons people love cheese is that it naturally umami. To bring in more umami without using dairy, I add a bit of white miso paste.
Lite Coconut Milk. Mac and cheese is meant to be indulgent, so to amp up the creaminess, I add in some “lite” coconut milk. It has a high enough fat content to bring the creaminess, but it’s not too heavy.
Tapioca Flour. This ingredient helps thicken the cheese sauce and give it the texture you associate with a mac and cheese sauce.
Panko. The light, flaky texture brings an irresistible snappy crunch to the topping and works much better than standard breadcrumbs.
How to make Crispy Baked Vegan Mac and Cheese
Coat the butternut squash halves with olive oil, salt and pepper. Roast at 425ºF for 45-55 minutes, or until completely fork tender and lightly browned. Scoop out 1 ½ cups of butternut squash flesh.
Add the butternut squash flesh to a blender with the soaked cashews, miso, nutritional yeast, spices, coconut milk, and tapioca flour. Blend until thick, creamy, and smooth.
For the topping, mix together the panko, nutritional yeast, salt, paprika, and melted vegan butter.
Sprinkle the breadcrumb topping over the mac and cheese. Bake at 400ºF for 15-20 minutes until the topping is crispy and golden brown.
Tips for making this recipe
How to easily slice butternut squash
If you find it difficult to slice your butternut squash in half, pop it in the microwave for 1-2 minutes to help soften and make it easy to slice.
How to soak cashews
If you have a high-powered blender, you can soak your cashews in boiling water for just 30 minutes. But if you have a standard blender, soak them in cool water for 8 hours or overnight so the sauce is smooth and not gritty.
Taste the cheese sauce
Taste the cheese sauce before you pour it onto the macaroni. Add more salt, nutritional yeast, lemon juice, mustard powder, or miso paste as needed. If you’re planning to use this cheese sauce to make regular mac and cheese (i.e., not baking it), omit the tapioca starch. It’ll taste chalky if not cooked.
Let the mac and cheese rest
If you want your mac and cheese to almost solidify into a mass (see photo below), allow it to cool for 15-20 minutes before slicing into it.
Frequently Asked Questions
You can sub in cornstarch (or arrowroot powder) with fairly similar results, but I find that tapioca flour works best.
If you want to save time, you can make the cheese sauce and macaroni 1-2 days in advance, and toss them together in the baking dish; cover and refrigerate. On the day of serving, take it out of the fridge so it’s not super cold and make the topping (takes 2 minutes). Sprinkle the topping on and bake it off.
Or, you can just make the cheese sauce 2-3 day ahead of time and store it in an airtight container. Or even just roast the butternut squash 2-3 days in advance and store the flesh in the fridge.
Once baked, allow to cool and store in an airtight container in the fridge for up to 4 days. To reheat, add your mac and cheese to an oven-safe dish. If very thick, add a spoon or two of plant milk and toss to combine. Cover the dish with foil and bake at 375ºF for 15-20 minutes, or until warmed through. If desired, take off the foil and bake for another 5 minutes.
For me, mac and cheese is an indulgent treat, not a health food, which is why I use coconut milk. But, if you’re allergic to coconut, substitute with full-fat oat milk or cashew milk. Almond milk is too thin IMO and soy milk (even unsweetened varieties) leaves a subtle but strange sweet aftertaste.
You can use (1) canned pumpkin puree or (2) canned butternut squash puree if you’re in a rush. That said, using whole butternut squash adds more flavor, as it’s fresher and gets more flavor baked into it with the roasting and the salt and pepper.
My answer would be no, as it brings a significant amount of the cheesy flavor. Otherwise, it’ll be more of a creamy pasta bake (delicious but won’t have the mac and cheese flavor).
Watch! How to make Crispy Baked Vegan Mac and Cheese
If you give this Crispy Baked Vegan Mac and Cheese recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Baked Vegan Mac and Cheese
Ingredients
- 1 small-medium butternut squash (about 2 1/4 pounds or 1 kg)
- Olive oil or avocado oil, for roasting and tossing pasta
- 1/2 cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained*
- 3/4 cup (60g) nutritional yeast (makes for an extra cheesy flavor, but you can use 1/2 cup or 40g and it will still be good)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)
- 1 tablespoon mellow white or yellow miso paste
- 1 (13.5 ounce/ 400 mL) can “lite” coconut milk
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon tapioca flour (see the “frequently asked questions” section for substitutes)
- 12 ounces (340g) elbow macaroni (see the “frequently asked questions” section for notes on how to make this recipe gluten-free)
- 1 ½ teaspoons kosher salt + more to taste
- Freshly cracked black pepper to taste
Crispy Topping
- 3/4 cup + 2 tbsp (60-65g) panko bread crumbs
- 1 tablespoon nutritional yeast
- Scant 1/4 teaspoon kosher salt
- 1/8 teaspoon smoked paprika
- 2 1/2 tablespoons vegan butter, melted
Instructions
- Preheat the oven to 425°F (218°C). Use a very sharp knife to slice the butternut squash in half, then scoop out the seeds using a spoon.
- Bake the squash. Place each squash half, cut side up, on a baking sheet and rub each with a bit of the olive oil or avocado oil and season well with salt and pepper. Bake for 45-55 minutes, or until the flesh is completely fork tender and lightly browned.
- Meanwhile, make the crispy breadcrumb topping. In a small bowl, combine the panko bread crumbs, nutritional yeast, salt, paprika, and melted vegan butter until well combined.
- Meanwhile, cook the elbow macaroni. Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander. Toss with a little bit of olive oil to prevent sticking.
- Once the squash is done roasting and cool enough to handle, scoop out the flesh and discard the skin. Measure out 1 1/2 cups (310-330g) of the flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
- Reduce the oven temperature to 400°F (205°C). Lightly grease a 3-quart/3-liter baking dish with oil or melted vegan butter.
- Make the cheese sauce. In a high-powered blender, add the 1 1/2 cups (310-330g) of the squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, miso paste, tapioca flour or cornstarch, lemon juice, lite coconut milk, 1 1/2 teaspoons kosher salt, and black pepper to taste. Blend until the sauce is completely smooth and creamy, about 1-2 minutes, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, more nutritional yeast for more cheesiness, or more lemon juice for more acidity.
- Return the cooked and drained pasta back to its saucepan and pour in the cheese sauce. Toss until well combined. Transfer the mac and cheese to the prepared baking dish. Sprinkle the crispy breadcrumb topping evenly over the top.
- Transfer to the oven and bake for 18-20 minutes, until the topping is crispy and brown. Allow to cool for 10-20 minutes to help set up, then slice into it and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Only part I changed is I didn’t bake. I wanted the mac and cheese all creamy and gooey. Hmmmm
Hi there, the mac still should be creamy and gooey, the baking is meant to help crisp up the breadcrumb topping! Glad you liked the Mac and Cheese though 🙂
The only words I have for this are “Oh my sweet Lord!” This is the best thing I’ve put in my mouth since turning vegan 2 years ago. You are a genius.
Aw thank you for the wonderful compliment, Jenny! Thanks for trying the Mac and Cheese!
I just made this delicious recipe for the third time, and it has turned out perfectly every time! The original recipe was the ultimate indulgent side dish.The first time was with Banza Chick Pea Elbow Pasta: excellent. The second time, I added sautéed broccoli for a more complete meal and tonight, an enhanced full meal with sautéed onion, broccoli, green bell pepper and Beyond Meat Italian Sausage and traditional Barilla Elbows, all baked as a casserole. This was full on, cold weather, ultimate comfort meal. Thank you, again, Nisha!
The casserole idea sounds so interesting and innovative, Scott! Thank you so much for sharing!
Hands down best vegan Mac and cheese I have made. My mom (who is a cheese fanatic) even said that it was really good and didn’t miss the “cheese” part. This is now a staple in my dinner rotation. It’ll definitely make an appearance at Thanksgiving.
Awesome, Erica. Thanks for your comment and for taking the time to review!
Love your recipes Nisha! Would you recommend a sub for the cashews? Have a nut allergy at home. Thanks so much!
Thanks, Kavli! We think boiled russet potatoes might work. Won’t be as creamy or indulgent but would likely still give you a nice texture. You can also try replacing half the cashews with potatoes and half with raw sunflower seeds (that have been soaked for ~30 minutes). We don’t like using all sunflower seeds in lieu of cashews because they have a stronger taste. Hope that helped!
The sauce was very creamy in the other mac and cheese recipe you gave us. There was a flavor I didn’t care for. I believe it was the miso. Have you tried it without?
Have your book. Love your lentil curry!
Claire
Hi Claire, we’re glad you love the recipes! We personally think miso is a delicious addition to this recipe but you’re welcome to make it without and let us know if that was it!
More of a question than a comment – I’m excited to make this but is there a way to sub out the coconut milk with another nut milk?
Hi, if you’re not allergic to coconut, please use the coconut milk! It makes for the creamiest and dreamiest mac and cheese.
If you are allergic to coconut, substitute with a creamy, full-fat milk, such as oat milk or cashew milk. We don’t recommend almond milk – it’s too thin. We also don’t like using soy milk because even the unsweetened versions are slightly sweet, which is off putting to our tastebuds.
This is our go-to vegan mac & cheese. Just amazing.
Has anyone tried freezing it? Before or after bake?
I’d really like to have a couple of trays in the freezer over the Christmas holidays when my daughter is home from school. She has been asking for it already!
Any tips would be most appreciated!
Glad you love it, Dianne! Pasta unfortunately doesn’t freeze well but you could try. If you want to freeze the full thing, cook the noodles until they are very al dente so when they reheat they don’t break apart. Otherwise you could make a batch of the cheese sauce, freeze in individual portions and put them with some unsweetened plant based milk in a blender to make the sauce smooth again.
Made this Mac n cheese today and I am very pleased with it (I am a new vegan- fresh on the journey) . I will for sure make again but will cut down on the amount of nutritional yeast used, maybe 1/2 cup or less next time? Nutritional yeast has a very strong flavor to me so I don’t need quite so much in the sauce. Thanks for the recipe 🙂
Meghan, we use quite a bit of nutritional yeast to help add a ton of cheesy flavor. Feel free to cut back on the amount you use, you could even add in store bought vegan cheese if you’d like. Enjoy!
I can’t wait to try this recipe. I have found that using unfortified nutritional yeast tastes better.
This wins the Best Vegan Mac and Cheese award by far!! SO delicious and SO satisfying! I’m bringing this to my non-vegan family’s Thanksgiving. Even if there’s nothing else there I can eat, I’ll be happy just pigging out on this! 🙂
Amber, So glad to hear you loved this recipe! Glad you found a recipe to bring to your family’s Thanksgiving 🙂