Last Updated on April 13, 2022
A Vegan Baked Mac and Cheese that is crispy, creamy, and full of flavor!
In this recipe I used a simple vegan cheese made from Cashews.
If you are no stranger to cooking or baking Vegan, you most likely have heard of or at the very least know about Cashew Cheese.
I have fallen in love with this vegan cheese and use it for anything that calls for a creamy, rich, and flavorful cheese.
A few tips on making your cashews much more creamy and not so gritty.
I soak my raw cashews in a bath of warm water for no less than 4 hours or longer, can be soaked over night.
After soaking, make sure to rinse well.
As for pulverizing the cashews, you do not need a high powered blender, I use a standard blender.
I start out at a slow speed and increase slowly to the highest speed, stay at the high speed for a minute or two, and slowly decrease until you get to off.
If the sauce doesn’t seem creamy enough, continue blending until you get the right consistency you prefer.
Just because you are Vegan does not mean you have to give up those creamy traditional comfort foods that we all grew up enjoying!
Vegan Baked Mac and Cheese
Vegan Cheese Ingredients
Note: This Vegan Cashew Cheese is a 4 step process.
For Step 1
1 Cup Raw Cashews
For Step 2
1 Tbsp Olive Oil – for sauteing
1 tsp Minced Garlic
1/2 Red Pepper, chopped
1 Small Onion, chopped – Or 1 tsp Onion Powder
For Step 3
2 tsp Olive Oil
1 Tbsp Tomato Paste
1/2 tsp Italian Seasoning
1/2 tsp Salt
1 tsp Yellow Mustard
1/8 tsp Turmeric
1/4 Cup Pasta Sauce of your choice
For Step 4
1 Tbsp Organic Cornstarch
1 1/2 Cups Vegetable Broth
Pasta and topping
Pasta of your choice – I used a Gluten Free Penne
1/2 Cup Panko Bread Crumbs – I used a gluten free Panko
2 Tbsp Vegan Margarine
3/4 Cup Unsweetened Plain Almond Milk
Instructions
Step 1: Soak the Raw Cashews in warm water for 4 hours or more.
Step 2: Clean and chop the red pepper and small onion.
Onion 
Red Peppers
Saute the red pepper, onion, and minced garlic with 1 Tbsp. olive oil. When done, set aside to cool.
Drain and rinse the Raw Cashews after soaking for 4 hours.
Preheat oven to 400°F.
Step 3: Place the soaked Raw Cashews in a blender with the olive oil, tomato paste, mustard, pasta sauce, and all the seasonings.
Once the sauteed vegetables have cooled, add to the blender.
Step 4: Measure the vegetable broth in a large measuring cup and add the organic cornstarch.
Mix until there is no lumps.
Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
Once all the broth is added to the blender, continue slowly increasing the speed to the highest setting.
Continue at the highest speed for about 1 minute.
Now slowly decrease the blender speed until it is off.
Continue blending if the cheese doesn’t look smooth.
After the cheese is well blended and smooth, set aside.
Time to assemble your dish
Grease a 13 x 9 glass baking dish with a vegan margarine and set aside.
Cook the pasta of your choice to package instructions.
Drain the pasta and place into the 13 x 9 glass baking dish.
Pour the vegan cheese over the cooked pasta until completely covered.
After the cheese has been added, pour the almond milk over the dish.
Melt vegan margarine in a small frying pan, once melted add the panko bread crumbs and saute until they have a light brown color.
Sprinkle the toasted panko bread crumbs over the pasta and cheese and place into the oven.
Bake for 25 to 30 minutes, the top should be slightly toasted when done.
Take out of the oven and let the mac and cheese rest for about 10 to 15 minutes.
Serve as a side dish or as the star of the meal, with a side of your favorite veggies!
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Vegan Baked Mac and Cheese
Ingredients
For Step 1
- 1 Cup Raw Cashews
For Step 2
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1/2 Red Pepper Chopped.
- 1 Small Onion Or 1 tsp Onion Powder.
For Step 3
- 2 tsp Olive Oil
- 1 Tbsp Tomato Paste
- 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1 tsp Yellow Mustard
- 1/8 tsp Turmeric
- 1/4 Cup Pasta Sauce of your choice.
For Step 4
- 1 Tbsp Organic Cornstarch
- 1 1/2 Cup Vegetable Broth
Pasta and topping
- 1 Package Pasta of your choice I used a Gluten Free Penne.
- 1/2 Cup Panko Bread Crumbs I used a Gluten Free Panko
- 2 Tbsp Vegan Margarine
- 3/4 Cup Unsweetened plain Almond Milk
Instructions
Making your Vegan Cashew Cheese
- Soak the Raw Cashews in warm water for 4 hours or more.
- Clean and chop the red pepper and small onion.
- Saute the red pepper, onion, and minced garlic with 1 Tbsp. olive oil. When done, set aside to cool.
- Drain and rinse the Raw Cashews after soaking for 4 hours.
- Preheat oven to 400°F.
- Place the soaked Raw Cashews in a blender with the olive oil, tomato paste, mustard, pasta sauce, and all the seasonings.
- Once the sauteed vegetables have cooled, add to the blender.
- Measure the vegetable broth in a large measuring cup and add the organic cornstarch.Mix until there is no lumps.
- Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
- Once all the broth is added to the blender, continue slowly increasing the speed to the highest setting.
- Continue at the highest speed for about 1 minute.
- Now slowly decrease the blender speed until it is off.
- Continue blending if the cheese doesn't look smooth.
- After the cheese is well blended and smooth, set aside.
Time to assemble your dish
- Grease a 13 x 9 glass baking dish with a vegan margarine and set aside.
- Cook the pasta of your choice to package instructions.
- Drain the pasta and place into the 13 x 9 glass baking dish.
- Pour the vegan cheese over the cooked pasta until completely covered.
- After the cheese has been added, pour the almond milk over the dish.
- Melt vegan margarine in a small frying pan, once melted add the panko bread crumbs and saute until they have a light brown color.
- Sprinkle the toasted panko bread crumbs over the pasta and cheese and place into the oven.
- Bake for 25 to 30 minutes, the top should be slightly toasted when done.
- Take out of the oven and let the mac and cheese rest for about 10 to 15 minutes.
- Serve as a side dish or as the star of the meal, with a side of your favorite veggies!
