Go Back
Vegan Mac and cheese 2 ways
Those Vegan Chefs

Vegan Baked Mac and Cheese

5 from 1 vote
This Baked Vegan Mac and Cheese dish will completely blow you away, that first spoon full of creamy vegan cheese sauce will have you wanting this vegan dish every weekend.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 People
Course: Dinner
Cuisine: American
Calories: 544
Ingredients Method Notes

Ingredients
  

Mac and Cheese Sauce
  • 1 ½ cups Cashew Pieces
  • 2 Tbsp Yellow Miso
  • 1 Tbsp Tomato Paste
  • 1 tsp Marmite
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Rice Wine Vinegar
  • 1 cup Plant Milk
  • ½ cup Grapeseed Oil
  • 2 cups Water
  • 2 Tbsp Kosher Salt
  • ¾ cup Yellow Onion small dice (3 oz)
  • 4 Garlic Cloves peeled
  • ½ cup Carrots small dice (3 oz)
  • 1 cup Yukon Potatoes small dice (4 oz)
  • 2 Tbsp Tapioca Flour
  • ¼ cup Nutritional Yeast
Herb Crust
  • 1 cup Panko Bread Crumbs
  • 2 Tbsp Fresh Thyme Leaves
  • 4 Tbsp Fresh Parsley chopped
  • 4 Tbsp Olive Oil
  • 4 cloves Garlic minced
  • 1 tsp Red Chili Flake
  • Salt to taste
Pasta
  • 1 Box Fusilli

Method
 

Sauce Method
  1. In a large pot, add all of the ingredients, stirring to combine and dissolve the miso and tomato paste.
  2. Cook over low heat for 20 minutes. The goal is to have all the vegetables be tender but not reduce the liquid too much. Once the vegetables are tender, add to the blender and puree on high until smooth.
  3. Remove from the blender into a sauce pot on medium and add the nutritional yeast and tapioca starch. It’s important to whisk the whole time as the tapioca starch hydrates and thickens the sauce. It tends to stick to the bottom of the pan. Cooking and whisking for 3 minutes, after that reduce the heat to low.
Herb Crust Method
  1. Combine all of the ingredients except the olive oil in a bowl. Slowly stir in the olive oil, mixing to coat the panko breadcrumbs.
Pasta Cooking Method
  1. Cook the pasta in a large pot of boiling water that has been seasoned with salt. Cook the pasta al dente for about 7 minutes.
Assembly
  1. Place the drained pasta into a baking dish and add 1 cup of Mac and Cheese sauce, stir to combine. You may need to thin the Mac and cheese with a bit of plant milk. Press and smooth the pasta so that the top is flat. Place a thick layer of Mac and cheese sauce on top of the pasta. Smooth it out then finish with a layer of breadcrumb topping.
  2. In a preheated oven set at 425 F, cook for 25 minutes. The top should be deep golden brown and the pita should be bubbling along the edges. Remove from the oven and allow the baked pasta to rest for 10 minutes.

Notes

Nutritional values are an estimate.