The Best Vegan Baked Mac And Cheese Recipe

Elbow macaroni: A type of pasta that is perfect for mac and cheese due to its shape and texture.

Raw cashews: Soaked and blended to create a creamy sauce base.

Almond milk: A dairy-free milk alternative that adds creaminess to the sauce.

Nutritional yeast: Adds a cheesy flavor to the vegan sauce.

Lemon juice: Provides a tangy brightness to the sauce.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Enhances the overall flavor with a hint of onion.

Smoked paprika: Adds a smoky depth to the dish.

Salt and pepper: Season to taste.

Breadcrumbs: Optional topping for a crispy finish.

When blending the cashews and almond milk mixture, ensure it is completely smooth to achieve a creamy texture. If your blender struggles, try blending in batches or adding a bit more almond milk. This will help the sauce coat the macaroni evenly, resulting in a luscious and rich mac and cheese.

• elbow macaroni - Substitute with chickpea pasta: Chickpea pasta is gluten-free and provides a similar texture and taste.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the texture slightly.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used to provide a more robust garlic flavor.

• onion powder - Substitute with shallot powder: Shallot powder offers a similar but slightly sweeter flavor profile.

• smoked paprika - Substitute with regular paprika: Regular paprika provides a similar color and flavor, though it lacks the smokiness.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy topping and are gluten-free.

• Allow the mac and cheese to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the mac and cheese to an airtight container. If you’re storing it in the fridge, it will stay fresh for up to 4-5 days.
• For freezing, portion the mac and cheese into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the containers with the date so you can keep track of how long they’ve been stored. The mac and cheese can be frozen for up to 2-3 months.
• When you’re ready to enjoy your mac and cheese, thaw it in the refrigerator overnight if frozen.
• Reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also reheat in the microwave, but the oven method helps retain the crispy topping.
• If the mac and cheese seems dry after reheating, add a splash of almond milk or a bit more nutritional yeast sauce to bring back its creamy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover mac and cheese to an oven-safe dish.
  3. Add a splash of unsweetened almond milk to keep it moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 15-20 minutes, or until heated through.
  6. For a crispy top, remove the foil during the last 5 minutes of baking.

• Stovetop Method:

  1. Place the leftover mac and cheese in a saucepan.
  2. Add a small amount of unsweetened almond milk to help loosen the sauce.
  3. Heat over medium-low, stirring frequently to prevent sticking.
  4. Cook until the mac and cheese is warmed through and creamy.

• Microwave Method:

  1. Place a portion of the mac and cheese in a microwave-safe bowl.
  2. Add a splash of unsweetened almond milk to keep it from drying out.
  3. Cover the bowl with a microwave-safe lid or plate.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir and check the temperature, then continue to heat in 30-second intervals until hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover mac and cheese in an air fryer-safe dish.
  3. Add a small amount of unsweetened almond milk to maintain moisture.
  4. Heat for 5-7 minutes, checking halfway through to stir and ensure even heating.
  5. For a crispy top, let it cook for an additional 2-3 minutes.

• Oven: Preheat to 350°F (175°C) for baking the mac and cheese until golden and crispy.

• Large pot: Used to cook the macaroni according to package instructions.

• Colander: Drains the cooked macaroni.

• Blender: Combines soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper into a smooth sauce.

• Saucepan: Heats the blended mixture over medium heat until it thickens.

• Wooden spoon: Stirs the sauce frequently to prevent it from sticking to the saucepan.

• Baking dish: Holds the macaroni mixed with the sauce for baking.

• Measuring cups: Measures the almond milk, nutritional yeast, and breadcrumbs.

• Measuring spoons: Measures the lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper.

• Mixing bowl: Mixes the cooked macaroni with the sauce before transferring to the baking dish.

• Spatula: Helps to transfer the macaroni mixture into the baking dish and spread it evenly.

• Knife: Optional, for cutting any additional toppings or garnishes.

• Cutting board: Optional, for preparing any additional toppings or garnishes.

Pre-soak the cashews: Soak raw cashews overnight to save time on the day of cooking.

Use pre-cooked pasta: Opt for pre-cooked elbow macaroni to cut down on boiling time.

Blend in advance: Prepare the sauce mixture the night before and store it in the fridge.

Skip the baking: If you're in a hurry, skip the baking step and serve the mac and cheese straight from the stovetop.

Use a food processor: A food processor can blend the sauce faster than a regular blender.