It might be the best mac and cheese you have ever had! You have to trust me on this one. I have taken my guides from some amazing vegan recipes out there and made a few tweaks to make it my own version.
The main change I made is roasting half the potato instead of boiling. It’s an extra step but it only takes an extra 10 minutes and is well worth it I think!
The sauce isn’t just for macaroni. Any kind of pasta shape will be amazing or even layer with vegetables or use in lasagna.
A vegan baked mac and cheese formula
A vegan sauce like this is made from ingredients you might not put together on paper. You can’t taste any single ingredient out as it all comes together so perfectly in a creamy sauce that will taste exactly like cheese, I promise!
Carrots AND potato
This is the base of the sauce and also adds the color. As I mentioned above I like to roast half the potato. It really gives depth but you could boil all of it if you can’t be bothered!
Nutritional yeast
The most important ingredient to make it taste like cheese. It usually comes in the form of flakes or a spread you can add to anything as it is high in B vitamins.
Miso paste
Adding a tablespoon of white or yellow miso paste to any sort of bolognese or pasta sauce is an easy hack for flavor depth. I swear by it.
Lemon juice
I use a lot in this recipe because I think the acid really lifts and balances out all the other flavors.
Optional 1/2 cup oat milk
The consistency of the sauce is great without anything else added but for a lighter sauce you can add in some milk. I like oat but you could use soy or almond milk or any other plant based milk you like.
What you need
For the cheesy sauce
- Elbow macaroni – or any pasta you would like!
- Carrots – peeled and cut into 1 inch chunks stage
- Potato – peeled and cubed (I roast half of it too)
- Nutritional yeast – sometimes called savoury yeast
- Lemon juice – Freshly juiced is always best
- Miso paste – a fermented soybeans paste that adds a savory flavor.
- Salt and pepper – always!
- Garlic powder – the classic!
- Oil – olive oil is my oil of choice 98% of the time but any oil will work.
- Smoked paprika – to give some smokey depth like a cheddar cheese would have.
Crisp, crunchy topping
This golden crispy topping is crucial! I coat the breadcrumbs in some smoked paprika to help give the crispy top wonderful flavor. It’s completely optional though!
How to make cheesy vegan mac sauce
Full recipe and ingredient measurements are in the recipe card below! Firstly, roast half potato for about 20 minutes then add the carrot and rest of potato and roast for a further 30 minutes.
Blend the potatoes and carrot with remaining ingredients to make a smooth sauce.
Cook your macaroni al dente, drain and then coat in the sauce. Place your pasta in a baking dish in an even layer and top with the breadcrumbs. Bake in the oven until the cheesy center is nice and bubbly and the top is golden brown.
Expert tips
- Undercook your pasta. I personally never boil pasta exactly to package instructions. Cooking it al dente at 90% of the time is best. Check my Coconut Milk Pasta Sauce for more details. It means it will still have a good texture after being baked in the oven.
- Don’t over blend the sauce. The best way to do it is cook the pasta at the same time so you can mix the pasta into the sauce while it is still warm.
- Get saucy. It will seem like quite a lot of sauce when you mix it together but the pasta will soak up so much when baking. It won’t be dry.
- Don’t over bake. Take it out when the topping is a nice golden brown, no longer than 20 minutes.
Making a non baked version
Want to make more of a simple stovetop mac and cheese? This one bakes up so well but you can simply boil your pasta and straight into the sauce then serve. Personally, it’s so easy to finish off in the oven, I think it’s worth the extra 20 minutes!
Storing mac and cheese
It should keep quite well in an airtight container in the fridge for 3 – 4 days. It can also be frozen for up to three months.
Recipe FAQs
What other dairy free milks can I use?
I use regular soy milk or almond milk mostly as I find some other nut milks have added flavors. Oat milk or any other vegan milk you like will all work.
Are the miso and nutritional yeast necessary?
Yes, I believe so! Nutritional yeast is such an integral ingredient in a vegan cheese sauce, it makes it what it is.
Can I boil the pasta from frozen?
Yes! You will most likely need to add an extra 2 – 3 minutes when cooking pasta from frozen but I quite often do it with no issues.
Want some other cheesy saucy pasta recipes?
Look, this one might be inspired from a non-dairy place but all my recipes are the other end of the spectrum! If you eat everything definitely whip up my Butter and Cream Sauce or my Rigatoni Cacio e Pepe. If you want a tomato based sauce try my Mafaldine Pasta with Creamy Tomato Sauce. If you’re looking for another sauce with a vibrant color and a focus on vegetables, give my Healthy Carrot Pasta Sauce a try.
Made this recipe and loved it?
I would LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy Vegan Baked Mac and Cheese
Ingredients
- ½ cup panko crumbs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 large potatoes approx 500g in total
- 2 tablespoons olive oil
- 2 large carrots peeled and cut into 1 inch chunks
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ – 1 teaspoon smoked paprika (depending how much smokiness you want)
- 1 tablespoon miso paste I use yellow miso
- 4 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ¼ teaspoon black pepper
- 250 grams macaroni (or any pasta)
- ½ cup milk of your choice I use oat Optional
Instructions
- Preheat your oven to 180c (360f) and line a baking tray with parchment paper. Mix the breadcrumbs, smoked paprika and salt and set aside.
- Peel both potatoes, cut one into 1 inch chunks and toss in 1 tablespoon of olive oil and a sprinkle of salt. Roast on the prepared baking tray for 20 minutes (don't over roast or it will dry out). Set aside.
- Peel both potatoes, cut one into 1 inch chunks and toss in 1 tablespoon of olive oil and a sprinkle of salt. Roast on the prepared baking tray for 20 minutes (don't over roast or it will dry out). Set aside.
- Puree with a hand blender or blender with the nutritional yeast, miso paste, lemon juice, garlic powder, smoked paprika, salt and pepper. This is where you can add the ½ cup of oat milk, I do to just give it a looser texture.
- Your vegetable mix might be warmer or cooler than mine so this is to taste. If it is really warm then add your milk in cold if it is on the cooler side then warm up your oat milk (or whatever milk you are using).
- Don't overblend as it could turn into a starchy paste, stop blending when it is nicely incorporated.
- Season to taste.
- Boil your pasta according to package instructions for a minute or two less than what it says. It will keep cooking in the oven.
- Drain and then mix in the sauce.
- Put into an oven proof dish, top with the breadcrumbs and bake for 20 minutes until top is golden and the sauce is bubbling.
Notes
- Blend the potato and carrot at the last minute and mix in with the pasta straight away. I often have my pasta boiled and ready so I can mix it in.
- If you want to make this on the stove top, boil your pasta, coat in the sauce, heat it ever so slightly and serve.
