This Creamy Baked Vegan Mac and Cheese is undeniably divine! Made with an amazing, cashew based ‘cheese’ sauce, it’s the perfect addition to any meal!
Hey friends! In my kitchen, aka Jessica’s kitchen, I’ve made many dishes. Everything from tacos to no bake chocolate pudding to ice cream to even cauliflower buffalo wings. I’ve even made vegan mac and cheese before, but it was very seasonal using squash and pumpkin. After ENDLESS requests, finally, I have an everyday, weeknight vegan mac and cheese that will satisfy your cheese cravings (truly).
Oh my, friends – you will LOVE this. It’s the closest you’ll get to the real thing, and the cheese sauce is OUT of this world. Friends, this Baked Vegan Mac and Cheese is on POINT.
First of all, how am I just making this?! You may be asking. I’ve stayed away from vegan mac and cheese for a long while, because I knew that I would want to ABSOLUTELY perfect it. I wanted to make a vegan mac and cheese that had an explosive cheese taste that would make you want to share it with everyone.
I’m teaming back up with GreenLife Cookware, a healthy ceramic non-stick coating cookware company for this post and I couldn’t be more excited. If you saw my Thai Green Curry Recipe post, you know I fell in love immediately with this GreenLife Cookware because of these gorgeous turquoise pans, and also because its lead and cadmium free, and manufactured without PFAS and PFOA. So your food will not only be healthy and safe in ingredients, but also in cookware!
Making this vegan mac and cheese in the skillet also means you can just use the same skillet you cook in to bake it in = less dishes too friends! It also means cleanup is a complete breeze because the GreenLife Cookware pots and pan are really non-stick. If you’ve made mac and cheese before, it usually STICKS like crazy for cleanup – not here though. I am not exaggerating when I say that one quick swipe cleaned these right up.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Creamy Vegan Mac & Cheese (Gluten Free)
- 3 cups (12 oz/340g) elbow macaroni, gluten free if needed
- 1 tablespoon (12.5g) olive oil or coconut oil
- 1 large carrot (112g), chopped
- 1 small yellow onion (72g), halved and chopped
- 3 garlic cloves, minced
- 1 cup raw cashews, soaked in water overnight
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime (1 tablespoon)
- 1/2 tablespoon tamari/liquid aminos
- 1/2 cup nutritional yeast
- 2 teaspoons paprika
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups unsweetened almond milk
- 1 cup gluten free breadcrumbs
- salt & pepper to taste (for breadcrumbs)
- 3 tablespoons vegan butter/coconut oil
- Preheat oven to 350 F degrees.
- Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (I used Greenlife pans. You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
- In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
- Remove from heat and allow to cool slightly.
- In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
- Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
- Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
This recipe is vegan and gluten free.
To make this soy free, you can use coconut aminos instead of tamari or liquid aminos, and soy-free vegan butter.
Prep time doesn't include soaking the cashews overnight.
If you try this Baked Vegan Mac and Cheese please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
This post is sponsored by GreenLife Cookware. All opinions and text are my own. Thank you for supporting the brands that support Jessica in the Kitchen!