Name: Vegan Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 persons
Cuisine: American
Ingredients: 1 1/2 cups raw Cashews; 5 cups Water; 1 cup Coconut Milk; 1 tablespoon Apple Cider Vinegar; 2 tablespoons Lemon Juice; 1/3 cup Nutritional Yeast; 1 clove Garlic; 1/2 cup White Onion, diced; 1 1/2 teaspoons Salt; 1/2 teaspoon Black Pepper; 12 ounces Rigatoni Pasta; 1 1/2 cups Vegan Panko Breadcrumbs; 4 tablespoons melted Vegan Butter; 1 teaspoon crushed Red Pepper Flakes

Aerial shot of Vegan Baked Mac and Cheese in a skillet

Creamy, cheesy, and 100% dairy-free, this Vegan Baked Mac and Cheese brings the comfort of a classic without the guilt. A velvety cashew-based sauce coats every ridge of rigatoni pasta, topped with buttery vegan breadcrumbs and baked until bubbly and golden. It’s easy to make, surprisingly healthy, and sure to become your new favorite plant-based side or main dish.

#Vegan #Vegetarian #Comfort Food #Family Dinners #Side Dishes #Thanksgiving #Healthy Lunches #Nuts and Seeds #Pastas #Vegetables #Baking

Pro Tip

Sauce will look watery at first—it thickens in the oven.
Do not overcook pasta—it should be slightly firm before baking.

No dairy, no compromise—the cashew cheese sauce is rich and smooth
Naturally vegan, vegetarian, and gluten-free adaptable
Great for family dinners, holidays, and make-ahead meals
Kid-friendly and adult-approved

Use high-speed blender for the smoothest cheese sauce
Undercook the pasta slightly—it finishes cooking in the oven
Let it sit 5–10 minutes before serving for best texture

Serve with roasted vegetables, BBQ tofu, or vegan fried chicken
Great alongside holiday dishes like vegan meatloaf or lentil loaf
Top with extra nutritional yeast or hot sauce for a flavor boost

Pasta: Use elbow, shells, or gluten-free pasta
Milk: Sub coconut milk with soy, oat, or almond milk
Breadcrumbs: Swap with gluten-free panko or crushed crackers
Cheesy Boost: Add a splash of Dijon mustard or miso to the sauce

Short-Term: Refrigerate in an airtight container for up to 4 days
Reheat: Warm in the oven or microwave with a splash of non-dairy milk
Freeze: Freeze after baking; thaw overnight and reheat before serving

Colander

Large Cast Iron Skillet

Large Mixing Bowl

Large Pot

Oven

Small Mixing Bowl

For the Cheese Sauce:

Raw Cashews – Soaked and blended for creaminess
Hot Water, Coconut Milk – Liquids that help blend the sauce
Apple Cider Vinegar & Lemon Juice – Adds tang like real cheese
Nutritional Yeast – Savory, cheesy flavor
Garlic, Onion, Salt, Black Pepper – Aromatic depth

For the Macaroni and Topping:

Rigatoni Pasta – The ridges help hold onto sauce
Vegan Panko Breadcrumbs – Crunchy, golden topping
Vegan Butter (melted) – Binds the breadcrumbs
Crushed Red Pepper Flakes – Optional, for a kick

Can I make this nut-free?

Yes—use sunflower seeds or a blend of cooked white beans and non-dairy milk.

Why does the sauce seem thin?

It thickens as it bakes and cools. Don’t worry if it looks watery after blending.

Can I make this ahead of time?

Yes! Assemble and refrigerate. Add breadcrumbs and bake just before serving.

How to Make Vegan Baked Mac and Cheese

Step 1: Soak the Cashews
Boil 4 cups of water. Pour over cashews and soak for 5 minutes. Drain.

Step 2: Blend the Cheese Sauce
In a blender, combine soaked cashews, 1 cup hot water, coconut milk, lemon juice, vinegar, nutritional yeast, garlic, onions, salt, and black pepper. Blend until silky smooth.

Step 3: Cook the Pasta
Boil the rigatoni in salted water for 8–10 minutes until just undercooked. Drain and set aside.

Step 4: Make the Topping
Mix panko breadcrumbs with melted vegan butter in a bowl.

Step 5: Assemble the Dish
Toss pasta with the cheese sauce and crushed red pepper. Pour into a greased cast iron skillet. Top evenly with the buttery breadcrumbs.

Step 6: Bake
Bake at 350°F uncovered for 15–20 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

20 mins

Cook Time

40 mins

Total Time

60 mins

Serves

6 persons

Ingredients

1 1/2 cups raw Cashews
5 cups Water
1 cup Coconut Milk
1 tablespoon Apple Cider Vinegar
2 tablespoons Lemon Juice
1/3 cup Nutritional Yeast
1 clove Garlic
1/2 cup White Onion, diced
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
12 ounces Rigatoni Pasta
1 1/2 cups Vegan Panko Breadcrumbs
4 tablespoons melted Vegan Butter
1 teaspoon crushed Red Pepper Flakes

Instructions

Preheat the oven to 350 °F. Lightly grease a large cast-iron skillet.

In a large pot, add four cups of water. Set it over medium-high heat and let it come to a boil.

To a large bowl, add cashews. Add the hot water and soak the cashews for 5 minutes. Drain the cashews and add them to a blender using a colander.

Add the remaining cup of water and the coconut milk, apple cider vinegar, lemon juice, nutritional yeast, garlic, onions, salt, and black pepper, and blend until smooth. The cheese sauce will look like it's too watery. However, it will thicken as the mac and cheese are baked.

To a large pot of salted boiling water, add rigatoni pasta. Cook the rigatoni pasta for 8-10 minutes. You want the rigatoni pasta to be under-cooked because it will continue to cook in the oven. Drain the rigatoni pasta in a colander, place it in a large bowl and set it aside.

Combine the bread crumbs and melted vegan butter in a small bowl and set aside.

Add the cheese sauce and red pepper flakes to the rigatoni pasta and stir to coat in the sauce.

Pour the vegan mac and cheese into the prepared cast-iron skillet and top with the breadcrumbs.

Bake the vegan mac and cheese uncovered for 15-20 minutes until it is warm and bubbly.

Let the vegan mac and cheese sit for 5 minutes before digging in and serving.

Nutrition Disclosure