Vegan Baked Mac and Cheese (Gluten-Free)

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.

MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe

• Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.

• For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
  • Olive oil
  • Yellow Onion
  • Russet Potatoes – make sure you peel and chop them!
  • Carrots
  • Garlic Cloves
  • Onion Powder
  • Vegetable Broth
  • Milk (non-dairy) – Use any plant based milk variety of your choice.
  • Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
  • Dijon Mustard
  • Lemon Juice

• Breadcrumbs – My usual go-to is Panko breadcrumbs.

TIPS ON MAKING Vegan Baked Mac and Cheese

• If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

Vegan Baked Mac and Cheese (Gluten-Free)

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Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

1

hour 

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

Ingredients

• 12 Ounces Macaroni, I used gluten-free
  

• For the “cheese” sauce:

• 2 Tablespoons Olive Oil
  

• 1 Cup Yellow Onion, diced
  

• 1 Cup Russet Potatoes, peeled & chopped
  

• 1 Cup Carrots, chopped
  

• 3 Cloves of Garlic, minced
  

• 1 Teaspoon Salt
  

• ½ Teaspoon Garlic Powder
  

• ½ Teaspoon Onion Powder
  

• ½ Cup Vegetable Broth
  

• ½ Cup Non-Dairy Milk
  

• ½ Cup Nutritional Yeast, see Notes
  

• 1 Teaspoon Dijon Mustard
  

• 1 Tablespoon Lemon Juice (about ½ lemon)
  

• For the breadcrumb topping:
  

• 1 cup Panko breadcrumbs, I used gluten-free
  

• 2 tablespoons olive oil

Directions

• Preheat oven to 400° Fahrenheit and cook macaroni in a pot of salted boiling water until al dente, then drain and set aside.
• Heat the olive oil in a large saucepan over medium heat, add in the diced onion and cook until translucent, about 5 minutes.
• Add in the potatoes, carrots, garlic, salt, garlic powder, and onion powder – cook for another 2-3 minutes.
• Now add in the vegetable broth, cover with a lid, reduce heat to a simmer, and cook for about 10 minutes or until the vegetables are soft.
• Once cooked, remove from the heat and let cool for 10-15 minutes before transferring to a blender along with the dairy-free milk, nutritional yeast, Dijon mustard, and lemon juice. Blend everything until completely smooth.
• Toss vegan “cheese” sauce with pasta then transfer to a 9×13-inch baking dish.
• Mix together breadcrumbs and olive oil in a bowl then sprinkle over top of pasta and bake for 15-20 minutes or until golden brown and bubbly.

Recipe Video

Notes

• Nutritional Yeast: If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

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