This Baked Vegan Mac and Cheese is hands down the best vegan mac and cheese—so creamy, so cheesy, and honestly, just so good!
Of all the vegan mac and cheese recipes I’ve tested and tried over the years, this version is my absolute favorite. This dish features rich and gooey noodles with a creamy inside and crusty outside. It’s an absolute dream.
How To Make Baked Vegan Mac and Cheese
To make this ultimate vegan mac and cheese, begin by bringing a large pot of water to a boil, then cook the pasta until it’s al dente, following the package instructions. Reserve 1 ¾ cups of pasta water before draining the pasta and setting it aside.
In a large, oven-safe pan, start making the cheese sauce by melting the vegan butter over medium heat. Add the miso paste, garlic powder, nutritional yeast, turmeric, salt, Dijon mustard, and smoked paprika, stirring well to combine and dissolve the miso. Slowly whisk in the reserved pasta water and coconut cream, allowing the sauce to come together smoothly. Next, gradually add Miyoko’s Pourable Mozzarella and Miyoko’s Classic Plant Milk Mozzarella (if using), stirring constantly until the cheeses melt, and the sauce becomes creamy and thickened.
Add the cooked pasta to the pan with the cheese sauce, stirring to coat the pasta evenly. To make the breadcrumb topping, melt a small amount of vegan butter in a separate skillet over medium heat, add the breadcrumbs, and toast them until they are golden brown. Toss in chopped fresh herbs for a burst of flavor, then sprinkle the toasted breadcrumbs evenly over the mac and cheese.
Place the pan in a preheated oven at 350°F (180°C) and bake for about 15 minutes, or until the top is crispy and the cheese sauce is bubbly. Once done, carefully remove the pan from the oven, let it cool for a couple of minutes, and serve warm.
It is a great meal for a casual night-in, as a holiday dish, or to bring to a potluck dinner.
This comfort food dinner is:
- Vegan
- Packed with protein
- Rich and gooey
- Nutrient-dense
- Comfort food heaven
Tips for an even cheesier sauce:
- Reserve Pasta Water: Be sure to set aside the pasta water before draining. This starchy water is key for a silky, smooth sauce consistency.
- Melt Cheese Gradually: Add the cheese slowly to the sauce and stir constantly—this helps everything melt evenly and prevents clumps.
- Toast Breadcrumbs Carefully: Watch the breadcrumbs closely as they toast—they go from golden to burnt quickly! Stir frequently for even browning.
- Use an Oven-Safe Pan: If you’re baking in the same pan, double-check it’s oven-safe. If not, transfer to a baking dish before topping with breadcrumbs.
- Check for Crispiness: For extra crunch, broil the mac and cheese for the last 1-2 minutes—but keep an eye on it to avoid burning.
- Let It Cool Slightly: Allow the mac and cheese to cool for a few minutes after baking. This lets the sauce thicken a bit and makes serving easier.
Want more delicious entrees or sides? Check out my recipes for Vegan Scalloped Potatoes, Vegan Crispy Potato Curry, and Vegan Cacio e Pepe Capellini.
Baked Vegan Mac and Cheese
Ingredients
Mac and Cheese:
- 5 cups of pasta elbows or shells work great
- ½ cup Miyoko’s Pourable Plant Milk Mozzarella
- 1 ¾ cups reserved pasta water since we’ll add a bit more nutritional yeast
- ½ cup coconut cream
- 1 tablespoon miso paste white or yellow
- ⅓ cup nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon turmeric for color
- 1 package Miyoko’s Classic Plant Milk Mozzarella grated (optional for extra cheesiness)
- 1 teaspoon Dijon mustard adds tanginess that complements the cheese
- ½ teaspoon smoked paprika adds depth
- ¼ teaspoon ground black pepper
- 2 tablespoons vegan butter for creamier texture
Breadcrumb Topping:
- ¾ cup breadcrumbs panko for extra crunch
- 2 tablespoons vegan butter
- 1 tablespoon fresh herbs like parsley or chives, chopped finely
Instructions
- Cook the Pasta: Boil pasta until al dente according to package directions. Reserve 1 ¾ cups of the pasta water before draining.
- Cheese Sauce: In a large saucepan over medium heat, melt the vegan butter. Add the miso paste, garlic powder, ⅓ cup nutritional yeast, turmeric, salt, Dijon mustard, and smoked paprika. Stir well to combine. Slowly whisk in the reserved pasta water and coconut cream.
- Add the Cheese: Gradually stir in the Miyoko’s Pourable Mozzarella and the Classic Plant Milk Mozzarella. Stir constantly until the cheeses melt and the sauce is smooth and creamy. Let it simmer for a few minutes to thicken.
- Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring until the pasta is well-coated.
- Breadcrumb Topping: In a small pan, melt the vegan butter and toss the breadcrumbs until golden brown. Add chopped herbs for an extra pop of flavor.
- Assemble: Transfer the mac and cheese to a baking dish, sprinkle the toasted breadcrumb mixture evenly on top.
- Bake: Bake at 350°F (180°C) for about 15 minutes, until the top is crispy and the cheese sauce is bubbly.
- Serve and Enjoy!
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