Creamy Vegan Baked Macaroni 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.

This vegan baked mac and cheese is pure comfort food, entirely plant-based and perfect for weeknight dinners or holiday sides. It’s simple to prepare and relies on whole-food ingredients rather than store-bought vegan cheeses. The crispy panko topping adds a delightful crunch that elevates the dish — most people won’t even notice it’s dairy-free.

I hope your family enjoys it as much as mine does.

How to make vegan baked mac and cheese

The method is straightforward. See the recipe card below for exact quantities and timing:

Soak the cashews briefly and cook the pasta.
Blend the cashews with fresh water, lemon juice, nutritional yeast, garlic, onion powder, and salt until very smooth to make the cheese sauce.
Combine panko breadcrumbs, melted vegan butter, and paprika to make the topping.
Mix the drained noodles with the cashew sauce in a casserole dish — the sauce will look thin at first but it thickens while baking.
Top with the breadcrumb mixture and bake until heated through and golden.

Bake for about 15–20 minutes at 350°F (175°C) until the topping is golden and the dish is bubbling.
Serve hot and enjoy!

Special tips & instructions

Gluten-free: Use gluten-free elbow noodles and gluten-free breadcrumbs, or replace the crumbs with a vegan parmesan alternative.
Nut substitutions: If you can’t use cashews, try raw slivered almonds. Sunflower seeds may work for a nut-free version, though results may vary.
Don’t overcook the pasta: Cook it one minute less than package directions so it finishes in the oven without becoming mushy.
Make-ahead: Assemble the dish without baking, cover and refrigerate. When ready, uncover and bake until hot. Freshly baked is best.

Want more comforting pasta recipes?

The Best Vegan Lasagna
Vegan Baked Ziti
The Best Vegan Mushroom Stroganoff
Vegan Alfredo
Vegan 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 (a 9 x 13-inch dish works well).
Soak cashews: Bring 4 cups of water to a boil, pour it over the cashews, and let them soak for 5 minutes.
Make the cheese sauce: Drain the cashews and discard the soaking water. 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 be slightly thin; it thickens while baking.
Cook the pasta according to package directions, but reduce the time by one minute so the noodles don’t become overcooked. Drain and set aside.
Make the breadcrumb topping: In a small bowl, stir together the panko, melted vegan butter, and paprika.
Combine the drained pasta and cheese sauce in the prepared casserole dish. Spread the breadcrumb mixture evenly over the top. Bake uncovered for about 15–20 minutes, until the topping is golden and the dish is heated through.
Serve hot and enjoy.

Notes

Gluten free: Use gluten-free elbow noodles and gluten-free breadcrumbs, or top with a vegan parmesan-style topping.
Nut free: If you need to avoid cashews, try raw slivered almonds or experiment with sunflower seeds; textures will vary.
Make ahead: Assemble the dish but do not bake. Cover and refrigerate for up to two days. When ready, uncover and bake until hot (about 30 minutes). Freshly baked is preferable.
Add veggies: Fold in thawed frozen peas, steamed broccoli, kale, or spinach for added color and nutrition.

Nutrition

Course: Main Course

Cuisine: American, Italian

Author: Nora Taylor

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