Our mac and cheese is the creamy comfort food you’ve been craving. This version is vegan, though it can easily be made with dairy cheese if you prefer. Whether vegan or not, this pasta bake delivers rich, satisfying flavor and a silky sauce, and it comes together quickly—ready in about 35 minutes.
This baked vegan mac and cheese is simple and dependable. A quick plant-based béchamel is thickened with flour and enriched with vegan cheese and nutritional yeast for depth. Everything is combined, topped with a crunchy breadcrumb-parmesan mixture, and baked briefly to golden perfection. The result is creamy, saucy pasta with a crisp top—comfort food that often convinces even non-vegans.
What is Vegan Mac and Cheese?
Traditional macaroni and cheese uses cream and shredded cheese to create a rich sauce. Vegan mac and cheese swaps dairy for plant-based alternatives: vegan butter or oil, unsweetened plant milk, and melting vegan cheeses or a homemade cashew-based sauce. With today’s plant-based products, you can achieve a satisfying, creamy texture and authentic cheesy flavor without animal ingredients.
Ingredients in Baked Mac n Cheese
Gathering your ingredients ahead of time makes this recipe smooth and fast. Most items are easy to find at a typical grocery store.
- Pasta – Penne, rigatoni, or elbow pasta work well. We use ¾ pound for the ideal sauce-to-pasta ratio. Swap in bean-based or whole wheat pasta for more protein and fiber or to make it gluten-free.
- Coconut oil or vegan butter – This forms the base of the sauce. Extra virgin olive oil is also an acceptable substitute.
- All-purpose flour – Two tablespoons thicken the sauce. Use a gluten-free flour if needed.
- Plant-based milk – Use plain, unsweetened varieties; almond, soy, or oat milk all work. If using dairy, whole milk is best for creaminess.
- Vegan cheese – Shredded vegan mozzarella melts nicely. We often use Violife, though many brands are widely available.
- Nutritional yeast – Adds a savory, cheesy, umami note that elevates the sauce.
- Salt and pepper – Adjust to taste.
- Optional toppings – Panko breadcrumbs, dried oregano, vegan parmesan, and a drizzle of olive oil create a crunchy, flavorful crust.
Homemade Vegan Cheese Sauce
While many recipes rely on cashew-based sauces for a creamy, whole-food approach, this version uses store-bought vegan cheese to save time. If you prefer a homemade route, start with a cashew cream base, then add nutritional yeast, garlic and onion powder, and a pinch of turmeric for color. Homemade sauces provide great flavor and a cleaner ingredient list compared with powdered mixes.
How to Make Baked Mac and Cheese
Start by boiling the pasta in well-salted water until al dente, then drain and set aside. Make a roux in the same pot with melted coconut oil or vegan butter and flour, cooking briefly. Gradually whisk in plant milk and nutritional yeast until smooth, then simmer until the sauce thickens. Stir in most of the shredded vegan cheese until it melts. Combine the sauce with the pasta, transfer to a baking dish, and top with reserved cheese and the breadcrumb-parmesan mix. Bake until the top is golden and crisp—about 10–12 minutes.
Can I Make Vegan Mac and Cheese Without Nutritional Yeast?
Yes. Omitting nutritional yeast still yields a creamy, comforting dish, but you’ll lose some of the nutty, savory “cheesy” character it provides. If you skip it, consider increasing the seasoning or adding a small amount of miso or mustard for umami.
Additions to Baked Mac and Cheese
Turn this mac and cheese into a full meal by stirring in or topping it with vegetables and proteins. Popular additions include:
- Sautéed mushrooms
- Veggie sausage
- Roasted butternut squash
- Roasted broccoli or cauliflower
- Bean-based pasta for extra protein
- For non-vegan versions: gruyère, sharp cheddar, parmesan, feta, or goat cheese
- Mushrooms, truffles, or a spoonful of brown mustard for a flavor boost
- Seasonings such as mustard powder, garlic powder, or a pinch of cayenne
- Breadcrumbs (panko or regular) for a crunchy topping
What to Serve with Vegan Mac and Cheese
This rich bake pairs well with a bright salad or a light soup to balance the richness. Simple options include a green salad, cucumber and avocado salad, or a vegetable minestrone. Crusty bread such as focaccia also complements the dish nicely.
Is Vegan Mac and Cheese Good For You?
While this dish can be made healthier by using bean-based or whole wheat pasta and limiting added fats, it’s still a comfort food rather than a health food. Compared with traditional dairy-based mac and cheese, a vegan version typically contains less saturated fat and no cholesterol.
More Vegan Pasta Dishes
- Penne with cauliflower and walnut kale pesto
- Pumpkin pasta sauce
- Pea and artichoke pasta
- One-pot chickpea and butternut squash pasta
- Mushroom and veggie sausage pasta
- Edamame & mung bean pasta with caramelized onions and chestnuts
- Spaghetti with vegan meatballs
If you enjoyed this recipe, please leave a star rating or a comment on the recipe card. If you have questions or need ingredient swaps, ask in the comments and we’ll help.
Baked Mac and Cheese
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- Author: Vicky Cohen and Ruth Fox
- Total Time: 35 minutes
- Yield: 6
- Diet: Vegetarian
Description
Our vegan mac and cheese is a creamy, quick bake that works for weeknights and gatherings. It’s straightforward to prepare and satisfying for all ages.
Ingredients
- ¾ pound penne, rigatoni, or elbow pasta
- 4 tbsp refined coconut oil or vegan butter
- 2 tbsp all-purpose flour (or GF substitute)
- 2 cups unsweetened plain almond milk or other plant-based milk
- 8 oz shredded vegan mozzarella (about 2 cups)
- 1 tbsp nutritional yeast
- ¼ tsp salt
- ⅛ tsp pepper
- Cooking spray
- Topping:
- 1 cup panko bread crumbs
- ½ tsp dried oregano
- ⅓ cup grated vegan parmesan
- ⅛ tsp salt
- 2 tsp olive oil
Instructions
- Preheat the oven to 400°F. Coat an 8×8-inch baking dish with cooking spray.
- Cook the pasta in plenty of salted water until al dente. Drain and set aside.
- Melt the coconut oil or vegan butter in the pot you used for the pasta.
- Whisk in the flour and cook over medium heat for 1–2 minutes.
- Slowly whisk in the plant milk and nutritional yeast, ensuring a smooth sauce with no lumps.
- Add salt and pepper and simmer until the sauce thickens.
- Stir in 1½ cups of the shredded vegan cheese until melted.
- Add the cooked pasta and stir to coat thoroughly. Transfer to the prepared baking dish.
- In a small bowl, mix panko, oregano, vegan parmesan, salt, and olive oil.
- Top the pasta with the remaining ½ cup cheese, sprinkle on the breadcrumb mixture, and bake 10–12 minutes until golden.
Notes
- Using ¾ pound of pasta gives a balanced sauce-to-pasta ratio. If you cook a whole box, set aside about a quarter for another use. For added nutrition, use bean-based or whole wheat pasta.
- To avoid packaged vegan cheese, make a cashew-cream-based sauce: blend soaked cashews into a smooth cream, then add nutritional yeast, garlic and onion powder, and a touch of turmeric for color.
- This recipe was originally published in 2012 and has been updated with clearer instructions and tips.
- Prep Time: 10 minutes
- Cook Time: 25 mins
- Category: Main
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 519
- Sugar: 1.9 g
- Sodium: 657.3 mg
- Fat: 24 g
- Saturated Fat: 14.5 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 63.9 g
- Fiber: 2.3 g
- Protein: 9.9 g
- Cholesterol: 0 mg