Perfect Vegan Mac & Cheese

Perfect Vegan Mac & Cheese Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 38 minutes



3 C elbow macaroni

1/4 tsp sea salt

cheese sauce

3/4 C raw cashews, soaked for 20 minutes in hot water

1 1/2 C almond milk

2 tbsp lemon juice

1/4 C vegetable oil

3 tbsp tomato paste

1 tbsp miso paste

1/4 C nutritional yeast

2 tsp arrowroot flour (can substitute tapioca flour)

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1/4 tsp white pepper

1 C vegan cheddar style shreds (optional)


1/4 C bread crumbs

1 tsp dried oregano

1 tsp dried basil

1 tbsp vegan parmesan (optional)


1Preheat oven to 325°F.

2In a large pot, bring pasta water to a boil with 1/4 teaspoon of sea salt and cook the pasta to al dente. Drain, but do not rinse the noodles.

3Meanwhile, make your sauce. Place all the sauce ingredients in a high-powered blender and blend until very smooth.

4Pour the cooked macaroni into a 9″ x 9″ baking dish. Add all the sauce and vegan cheddar style shreds (if using) and stir to coat all the noodles. It will seem a bit liquidy, but the arrowroot flour will thicken everything in the oven.

5Cover the dish with tin foil and bake for 20 minutes.

6Mix the bread crumbs with the dried herbs and vegan parmesan in a bowl and set aside.

7When the mac and cheese has baked for 20 minutes, remove it from the oven. Uncover it and add the bread crumb mixture evenly on top and bake uncovered for another 10 minutes or until the inside is bubbling and the top is golden brown.

8Bake time may vary based on your oven. I used to do this in an old oven that got very hot, so I had to reduce the bake time and add the bread crumbs immediately upon the first bake to prevent over baking. Watch that it doesn’t get too crispy around the edges before you’ve added the topping.

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