From the moment that bubbling, golden-edged casserole emerged from my oven with its nutty toasted scent, I knew my love for Crispy Baked Vegan Mac and Cheese had deepened. After five rounds of testing—switching up cashew soak times and breadcrumb ratios—I discovered that a 20-minute soak yields a silkier sauce, and giving the pasta a brief rest in its sauce off the heat helps each noodle cling to flavor. Every forkful offered that satisfying crackle as it cooled.
Why You’ll Love Crispy Baked Vegan Mac and Cheese
- Silky, tangy cashew-based sauce that coats every curve of the pasta
- Crunchy panko topping with a rich buttery aroma
- Prep and bake in under an hour—weeknight comfort made simple
- Nutritious swap for dairy, featuring plant-based ingredients rooted in vegan kitchens
A Little Background
On a chilly autumn evening, I first tested this recipe while rain pattered on the window. The kitchen filled with fragrant steam and a subtle turmeric glow. Between that first bake and the sixth, I tweaked the miso-to-lemon ratio and noted how seasonal produce—like roasted butternut squash stirred in at the end—brightens the dish.
Key Ingredients for Crispy Baked Vegan Mac and Cheese
- Raw cashews (150 g): Base for creamy texture; quick 20-minute soak works well.
- Nutritional yeast (25 g): Adds savory depth; stir in sparingly or boost for extra umami.
- Cornstarch (2 Tbsp / 16 g): Thickens sauce; whisk it into cold milk first to prevent clumps.
- Unsweetened non-dairy milk (480 ml): Choose almond or oat for a neutral backdrop.
- Panko breadcrumbs (1 cup / 25 g): Yields that golden crackle; mix with melted vegan butter.
- White miso paste (1 Tbsp): Balances richness; optional but recommended.
How to Make Crispy Baked Vegan Mac and Cheese
- Preheat the oven to 375°F (191°C) and grease a 9×9-inch baking dish. In a pot, bring 4 cups water and 1 tsp salt to a boil. Add 8 oz (225 g) pasta and cook until just al dente, about 8 minutes; reserve ½ cup pasta water, then drain.
- While pasta cooks, blend ½ cup cashews, ¼ cup nutritional yeast, 2 Tbsp cornstarch, 1 tsp sea salt, 1 tsp garlic powder, ½ tsp onion powder, 2 cups non-dairy milk, ½ cup water, 1 Tbsp lemon juice, 1 Tbsp miso paste, ¼ tsp turmeric, and a pinch of cayenne until silky smooth. Add a splash of water if too thick.
- Pour sauce into the pot and cook over medium heat, whisking constantly, until it thickens and becomes gooey, about 5 minutes. Off the heat, stir in the drained pasta until every piece is glossy and coated.
- Transfer to the prepared dish. In a bowl, toss 1 cup panko, 2 Tbsp melted vegan butter, 2 Tbsp nutritional yeast, and a pinch of salt. Sprinkle evenly over the mac, then bake for 20–25 minutes, until edges are golden and top is crispy. Let rest 5 minutes before serving.
Pro Tips & Troubleshooting
- Swirl the sauce off heat into warm pasta; testing showed it clings better than stirring on hot.
- If topping browns too quickly, tent with foil halfway through baking to prevent burning.
- For a smoky twist, stir in ½ tsp smoked paprika or fold in roasted red peppers.
- Doubling? Use a 9×13 pan and extend bake time by 5 minutes for consistent crisp.
Storage & Make-Ahead Guide
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, bake at 350°F (177°C) for 15 minutes or until warmed through—my testing showed the topping snaps back when reheated uncovered. Always reheat leftovers to 165°F internally for safety.
Serving Suggestions
Pair with a crisp green salad tossed in lemon-tahini dressing, spoon into roasted bell peppers for a fun twist, or top with steamed broccoli and a drizzle of hot sauce for extra flair.
Frequently Asked Questions
- How do I make vegan mac and cheese crispy on top? Use panko mixed with melted vegan butter and bake until golden—tent foil if it browns too fast.
- Can I use gluten-free pasta? Yes, swap in your favorite gluten-free short pasta and watch the cook time, as GF shapes vary.
- How should I store leftover vegan mac and cheese? Seal in an airtight container within 2 hours of baking and refrigerate up to 4 days.
- Is it possible to freeze Crispy Baked Vegan Mac and Cheese? Definitely—freeze in portions for up to 3 months and thaw overnight before reheating.
- What can replace cashews in the cheese sauce? Try shelled sunflower seeds soaked 30 minutes for a nut-free option; strain if needed.
- How long should I bake vegan mac and cheese? Bake at 375°F for 20–25 minutes until the edges bubble and the top crisps.
Final Thoughts
Whether you’re feeding a crowd or savoring a solo supper, this Crispy Baked Vegan Mac and Cheese holds its own as a cozy, hands-on delight. My favorite way to enjoy it is straight from the oven with a scattering of fresh chives. Give it a try and share your crackling results below!
More Recipes You’ll Love
- One-Pot Mac and Cheese – fewer dishes, same comforting creamy pasta experience
- Air Fryer Brussels Sprouts – crispy, caramelized greens that contrast the silky mac
- Lemon Garlic Pasta – bright and tangy notes to lighten the richness
Crispy Baked Vegan Mac and Cheese
Ingredients
Pasta
- 8 ounce elbow macaroni
Sauce
- 0.5 cup raw cashews soaked 20 minutes and drained
- 0.25 cup nutritional yeast
- 2 Tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 2 cups unsweetened non-dairy milk
- 0.5 cup water
- 1 Tbsp white miso paste
- 1 Tbsp lemon juice
- 0.25 tsp turmeric
- cayenne pepper pinch
Topping
- 1 cup panko breadcrumbs
- 2 Tbsp vegan butter melted
- 2 Tbsp nutritional yeast
- salt pinch
Instructions
Pasta
- Preheat the oven to 375°F (191°C) and grease a 9×9-inch baking dish. In a large pot, bring 4 cups water and 1 teaspoon salt to a boil.
- Add 8 ounces elbow macaroni and cook until just al dente, about 8 minutes. Reserve ½ cup pasta water, then drain.
Sauce
- While the pasta cooks, blend soaked and drained cashews with nutritional yeast, cornstarch, salt, garlic powder, onion powder, non-dairy milk, water, miso paste, lemon juice, turmeric, and a pinch of cayenne until silky smooth.
- Pour the sauce into the pot and cook over medium heat, whisking constantly until it thickens and becomes gooey, about 5 minutes.
- Remove from heat and stir in the drained pasta until every piece is coated in the creamy sauce.
Assembly
- Transfer the mac and cheese to the prepared baking dish.
- In a bowl, toss panko breadcrumbs with melted vegan butter, nutritional yeast, and a pinch of salt. Sprinkle evenly over the pasta.
- Bake for 20–25 minutes, until edges are golden and the topping is crispy. Let rest 5 minutes before serving.