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Creamy Vegan Baked Mac and Cheese Casserole

The Ultimate Vegan Baked Mac and Cheese — a family favorite that’s easy to make. Creamy, cheesy, and finished with a buttery panko breadcrumb topping.

bowl of vegan baked mac and cheese

This vegan baked mac and cheese is the ultimate comfort food: rich, satisfying, and completely dairy-free. It works well as a hearty weeknight dinner or a crowd-pleasing holiday side. The sauce is made from simple ingredients — no store-bought vegan cheese required — and the crunchy panko topping adds an irresistible finish. Whether you’re feeding a family or making a dish to impress guests, this recipe delivers bold flavor and creamy texture.

spoon taking a serving out of vegan baked mac and cheese

How to make vegan baked mac and cheese

The method is straightforward. Here’s the quick overview — full details are in the recipe card below:

  • Soak the cashews briefly and cook the pasta until just shy of al dente.
  • Blend the soaked cashews with fresh water, lemon juice, nutritional yeast, garlic, onion powder and salt to create a smooth, cheesy sauce.
  • Combine panko breadcrumbs, melted vegan butter and paprika to make the topping.
  • Mix the cooked pasta with the cashew cheese in a casserole dish — the sauce will seem a bit thin at first but thickens while baking.
  • Top with the breadcrumb mixture and bake until hot and golden.

casserole dish with noodles and sauce

  • Bake for about 15–20 minutes at 350°F (175°C) until bubbly and browned on top.
  • Let rest briefly, then serve hot and enjoy.

mac and cheese with breadcrumb topping before cooking

Special tips & instructions

  • Gluten-free option: use gluten-free elbow pasta and gluten-free breadcrumbs. Alternatively, swap the panko topping for grated vegan Parmesan-style topping if you prefer.
  • Nut substitutions: raw slivered almonds may substitute for cashews if needed. Sunflower seeds could work for a nut-free option, though results may vary.
  • Don’t overcook the pasta. Undercook by about one minute since it will finish cooking in the oven; this keeps the noodles from getting mushy.
  • Make-ahead: assemble the dish without baking, cover and refrigerate. When ready to serve, uncover and bake until heated through and golden.

casserole dish with baked mac and cheese, cooked

Want more comforting pasta recipes?

  • The Best Vegan Lasagna
  • Vegan Baked Ziti
  • The Best Vegan Mushroom Stroganoff
  • Vegan Alfredo
  • Vegan Mac and Cheese

close up of vegan baked mac and cheese

bowl of vegan baked mac and cheese
4.93 stars (27 ratings)

Vegan Baked Mac and Cheese

The Ultimate Vegan Baked Mac and Cheese, a family favorite and easy to make! Creamy, cheesy and topped with a buttery panko breadcrumb topping.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 servings
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Ingredients

  • 12 ounces elbow noodles

Cheese Sauce

  • 1 1/2 cups raw cashews
  • 2 cups water
  • 3 tablespoons lemon juice
  • 1/3 cup nutritional yeast
  • 1 clove garlic
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt

Breadcrumb Topping

  • 1 1/2 cups panko breadcrumbs
  • 4 tablespoons melted vegan butter
  • 1/4 teaspoon paprika

Instructions

  • Preheat the oven to 350°F (175°C) and lightly grease a large casserole dish (9 x 13 inch works well).
  • Soak cashews: Bring 4 cups of water to a boil, pour the hot water over the cashews and let soak for 5 minutes.
  • Make the cheese sauce: Drain the soaking water, then add the cashews to a blender with 2 cups fresh water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until very smooth. The sauce will look slightly thin but will thicken while baking.
  • Cook the pasta according to package directions, removing it about one minute earlier than recommended. Drain and set aside.
  • Make the breadcrumb topping: In a small bowl combine panko, melted vegan butter and paprika.
  • Place the drained pasta in the casserole dish and pour the cashew cheese over top. Stir to combine, sprinkle on the breadcrumb topping, and bake uncovered for about 15–20 minutes until hot and golden.
  • Serve warm and enjoy.

Notes

  1. Gluten free: Use gluten-free elbow pasta and gluten-free breadcrumbs, or top with a vegan Parmesan-style topping.
  2. Nut free: A nut-free version is not guaranteed. You might try raw slivered almonds or sunflower seeds as substitutes for cashews.
  3. Make ahead: Assemble the casserole but do not bake. Cover and refrigerate for up to two days; when ready, uncover and bake until heated through. Freshly baked is best.
  4. Add vegetables: Stir in cooked peas, steamed broccoli, kale or spinach for extra color and nutrition.

Nutrition

Calories: 515 kcal |
Carbohydrates: 65 g |
Protein: 17 g |
Fat: 22 g
Course: Main Course
Cuisine: American, Italian
Author: Nora Taylor

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