Brace yourself – this is an epic macaroni recipe. Not only is it delicious, but this Vegan Baked Mac and Cheese is gluten-free and oil-free! I absolutely love mac and cheese, which means I make it A LOT. This is one of my favorite plant based mac and cheese recipes, and I am excited to share it with you =]
Here are a few reasons I love this vegan mac and cheese so much:
- Gluten-free! Most pasta recipes can easily be made gluten-free be using the GF pasta and this recipe is no exception.
- Oil-free! I use oil sparingly and love when I can make an epic recipe without any oil.
- Meal-prep friendly.
- Creamy
- So cheesy!
- Always hits the spot!
The vegan cheese for this macaroni recipe is cashew based, which makes the cheese extra creamy. Using a high speed blender, like a Vitamix, will give you an extra smooth sauce (I use a Vitamix). If you’re on more of a budget, the Ninja is a good high-speed blender for the price (my mom uses this one and it works well to make vegan cheeses).
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My favorite part about this vegan mac and cheese is the baked part. I love the crunchy top layer that sits upon the smooth and creamy noodles below. The two textures are a match made in heaven! To keep this recipe gluten-free, I use gluten-free bread crumbs (usually the Trader Joe’s Rice Crumbs) and mix them with a bit of nutritional yeast and paprika to make it fancy. Easy and so delicious!
This vegan baked mac and cheese can be eaten as a meal or as a side dish to an epic burger, like my Sweet Potato Burger or Soppy Joe’s. Or, you can eat it with my Tofu Nuggets for a meal that brings you back to the good ol’ days when it was okay to eat boxed mac and cheese and microwaved nuggets for dinner.
For more plant based recipes, check out my Cookbooks!
Enjoy this gluten-free Vegan Baked Mac & Cheese recipe! If you try it, post it on social media and tag me in your picture. I’d love to see it!
Vegan Baked Mac & Cheese – Gluten Free
Vegan Baked Mac and Cheese makes a filling and satisfying dinner or side dish. This gluten-free and dairy-free recipe is easy to make and can be enjoyed by the whole family.
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
- Yield4-6 servings
Ingredients
- 16 oz (1 lb) gluten free elbow pasta
For the Cheese Sauce
- 1 cup raw cashews
- 2 cups unsweetened non-dairy milk or water
- 1/4 cup chopped bell pepper (yellow, orange, or red)
- 1/4 cup nutritional yeast
- 1 tsp salt, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 2 TBSP apple cider vinegar
For the Breadcrumb Topping
- 1 cup gluten free breadcrumbs (I use Trader Joe's Rice Crumbs)
- 2 TBSP nutritional yeast
- 1/2 tsp smoked paprika
Directions
Preheat oven to 400 degrees Fahrenheit.
Boil water for the pasta. Cook according to package directions until al dente (tender, but not too soft). Drain and rinse with cold water, and transfer to a baking dish.
While the pasta boils, combine all the vegan cheese sauce ingredients in a blender or food processor. Blend until very smooth and creamy. Pour over the pasta and gently mix until the pasta is well coated in cheese sauce.
In a bowl, mix the breadcrumbs, nutritional yeast, and paprika. Sprinkle over the mac and cheese. Bake for 20 minutes.
Let cool for 5-10 minutes before serving. Enojy!
Thank you for trying out this vegan mac and cheese recipe! For more vegan recipes, check out my recipe eBooks.
