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White plate with Vegan Baked Mac and Cheese. The pasta is covered in a creamy orange sauce, topped with melted cheese and garnished with chopped parsley.
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Easy Vegan Baked Mac and Cheese

Have you been searching for the most delicious fool-proof baked vegan mac and cheese? Look no further, you'll be impressed, trust me!
Author Minela D'Amore
Course Pasta
Cuisine American
Keyword Baked, vegan mac and cheese
Prep Time 1 hour
Cook Time 18 hours
Total Time 1 hour 20 minutes
Servings 4 people
Calories 520kcal

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.