Crispy Baked Vegan Mac and Cheese
User Reviews
4.9
362 reviews
Excellent
Crispy Baked Vegan Mac and Cheese
Report
This Crispy Baked Vegan Mac and Cheese uses roasted butternut squash and soaked cashews to create a creamy, dairy-free cheese sauce with a crispy panko topping. Nutritional yeast, garlic powder, onion powder, and smoked paprika give the sauce a deep, cheesy, and slightly smoky flavor. The elbow macaroni is tossed with oil, baked with the sauce, and then finished with a golden, crunchy breadcrumb layer.
Description
The recipe starts by roasting butternut squash until tender, which is then combined with soaked raw cashews and seasonings including nutritional yeast, garlic and onion powders, smoked paprika, mustard powder, and miso paste to produce a smooth, cheesy sauce base without dairy. Cooked elbow macaroni is tossed lightly in oil to prevent sticking before mixing with the sauce.
The casserole is topped with a blend of panko breadcrumbs, nutritional yeast, salt, smoked paprika, and melted vegan butter, then baked until the topping crisps and browns. This contrast between creamy sauce and crispy topping defines the dish’s texture.
This vegan mac and cheese is a satisfying plant-based alternative, suitable as a comforting main or a side dish. The recipe yields a cheese flavor enriched by nutritional yeast and miso, with a tang from lemon juice.
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Ingredients
- 1 butternut squash about 2 1/4 pounds or 1 kg, small to medium size
- olive oil for roasting and tossing pasta, or avocado oil
- 1/2 cup raw cashews ~70 g, soaked in cool water overnight or in boiling water for 1 hour then drained
- 3/4 cup nutritional yeast 60 g; extra cheesy flavor; 1/2 cup or 40 g also works
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)
- 1 tablespoon mellow white or yellow miso paste
- 1 lite coconut milk 13.5 oz / 400 mL, canned
- 1 1/2 tablespoons lemon juice fresh
- 1 tablespoon tapioca flour (see the “frequently asked questions” section for substitutes)
- 12 ounces elbow macaroni 340 g
- 1 ½ teaspoons kosher salt plus more to taste
- black pepper freshly cracked, to taste
Crispy Topping
- 3/4 cup + 2 tbsp (60-65g) panko bread crumbs
- 1 tablespoon nutritional yeast
- kosher salt scant 1/4 teaspoon
- 1/8 teaspoon smoked paprika
- 2 1/2 tablespoons vegan butter melted
Instructions
- Preheat the oven to 425°F (218°C). Use a very sharp knife to slice the butternut squash in half, then scoop out the seeds using a spoon.
- Bake the squash. Place each squash half, cut side up, on a baking sheet and rub each with a bit of the olive oil or avocado oil and season well with salt and pepper. Bake for 45-55 minutes, or until the flesh is completely fork tender and lightly browned.
- Meanwhile, make the crispy breadcrumb topping. In a small bowl, combine the panko bread crumbs, nutritional yeast, salt, paprika, and melted vegan butter until well combined.
- Meanwhile, cook the elbow macaroni. Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander. Toss with a little bit of olive oil to prevent sticking.
- Once the squash is done roasting and cool enough to handle, scoop out the flesh and discard the skin. Measure out 1 1/2 cups (310-330g) of the flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
- Reduce the oven temperature to 400°F (205°C). Lightly grease a 3-quart/3-liter baking dish with oil or melted vegan butter.
- Make the cheese sauce. In a high-powered blender, add the 1 1/2 cups (310-330g) of the squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, miso paste, tapioca flour or cornstarch, lemon juice, lite coconut milk, 1 1/2 teaspoons kosher salt, and black pepper to taste. Blend until the sauce is completely smooth and creamy, about 1-2 minutes, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, more nutritional yeast for more cheesiness, or more lemon juice for more acidity.
- Return the cooked and drained pasta back to its saucepan and pour in the cheese sauce. Toss until well combined. Transfer the mac and cheese to the prepared baking dish. Sprinkle the crispy breadcrumb topping evenly over the top.
- Transfer to the oven and bake for 18-20 minutes, until the topping is crispy and brown. Allow to cool for 10-20 minutes to help set up, then slice into it and serve.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
80g
(27%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Sodium
845mg
(35%)
Potassium
1045mg
(22%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
17907IU
(358%)
Vitamin C
36mg
(40%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 80g | 27% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 845mg | 35% |
| Potassium | 1045mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 17907IU | 358% |
| Vitamin C | 36mg | 40% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
362 reviews
Excellent
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