This Baked Vegan Mac and Cheese is creamy, cheesy, and finished with an irresistible crispy, buttery breadcrumb topping! It makes great leftovers, and it works as both a side dish and a plant-based entree!
One of the most common sentiments I hear from vegetarians who are hesitant to go vegan is: “but I love cheese!”
I get it! Believe me, I loved cheese too. But there are so many incredible vegan cheeses out there these days, and you don’t even need to go to the fancy expensive grocery store to find them. You can make them at home!
The cheese sauce at the heart of this baked vegan mac and cheese recipe is the perfect example. It combines an assortment of easy-to-find ingredients that, when put together, create the creamy, smooth, umami-rich cheese flavour you know and love.
Toss it with elbow noodles, top it with buttery breadcrumbs, and you have yourself a classic mac and cheese dish—no dairy needed!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan mac and cheese:
- Elbow macaroni – If you prefer, you can use a different pasta shape, but make sure it’s one that “holds” creamy sauces well like shells, rotini, or cavatappi!
- Oil – Any oil will work, but I typically use olive oil.
- Carrot & Yellow onion – this recipe was updated in June 2025 to remove the need to saute the carrots and the onions on the stovetop, to create more ease while making this dish! They are no longer included in the recipe.
- Garlic
- Raw cashews – Soak these in water overnight, then drain and rinse them before starting the recipe.
- Sea salt
- Ground black pepper
- Dry ground mustard
- Lime juice
- Soy sauce, liquid aminos , tamari, or lite soy sauce
- Nutritional yeast
- Paprika
- Ground nutmeg
- Vegan milk – You can use any variety, but I recommend canned full-fat coconut milk because it’s so creamy.
For the breadcrumb topping:
- Breadcrumbs
- Salt
- Pepper
- Melted vegan butter or oil
What Is Nutritional Yeast?
Nutritional yeast is a common ingredient in vegan dishes because it has a natural cheesy flavour. This species of yeast grows on molasses, but it’s inactive, so you can’t use it to make bread or beer.
The nutritional yeast in this recipe is key to the flavour in the cheese sauce, so there’s really no way to omit or substitute it and still get the same results. Once you have it on hand, you can also use it in my Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach and Roasted Garlic Bread .
What Can I Use Instead of Cashews?
The cashews create a phenomenal creamy texture and flavour for this vegan baked mac and cheese, but if you can’t use them, you can try subbing tofu, almonds that have been soaked overnight (with the skins removed), or sunflower seeds. It won’t taste exactly the same, but it will give you a similar base.
How to Make Baked Vegan Mac and Cheese
Instead of making a roux like you would for traditional mac and cheese, this recipe starts by cooking carrots and pureeing them into a creamy sauce! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350°F/180°C and cook the pasta according to the package directions.
Make the sauce . Add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk. Blend for 3 minutes on high speed, or until the sauce is completely smooth. Season to taste with salt.
Add the pasta . Place the cooked macaroni in a cast iron skillet or baking dish. Stir in the sauce, making sure it’s evenly coated.
Make the breadcrumb topping . Stir together the breadcrumbs, salt, pepper, and oil or butter in a small bowl. Sprinkle over the top of the mac and cheese.
Bake . Place the dish in the oven and bake for 15 minutes, then broil for a few minutes, until the top is golden brown. Cool slightly before serving.
Tips for Success
I’ve made this recipe so many times, I have a lot of hints and tips to share!
- Simple substitutions . You can use garlic powder and onion powder instead of fresh garlic and onions if you want to keep your prep work to a minimum. I’ve also made this without carrots and added extra paprika and turmeric for colour.
- No high-powered blender ? No worries! Just boil the cashews, which will soften them up enough that a regular blender will be able to puree them into a smooth sauce.
- Use a cast iron skillet if you have one . The mac and cheese will get crusty and crispy on the edges—so good!
- Making the sauce extra-cheesy. For that authentic cheese “pull” and texture, add a tablespoon of tapioca starch to the sauce before blending.
- Adding flavour to the breadcrumbs . Garlic powder and herbs are a great addition to the breadcrumb mixture!
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.
Can This Recipe Be Frozen?
You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni , (12 oz/340g)
- 1 tablespoon oil , any oil works, I love olive oil here (12.5g)
- 3 cloves garlic , minced
- 1 cup raw cashews , soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice , or juice of 1 lemon
- 1/2 tablespoon soy sauce , or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk , you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese , ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs , gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter , or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar – this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Notes
This Baked Vegan Mac and Cheese is creamy, cheesy, and finished with an irresistible crispy, buttery breadcrumb topping! It makes great leftovers, and it works as both a side dish and a plant-based entree!
One of the most common sentiments I hear from vegetarians who are hesitant to go vegan is: “but I love cheese!”
I get it! Believe me, I loved cheese too. But there are so many incredible vegan cheeses out there these days, and you don’t even need to go to the fancy expensive grocery store to find them. You can make them at home!
The cheese sauce at the heart of this baked vegan mac and cheese recipe is the perfect example. It combines an assortment of easy-to-find ingredients that, when put together, create the creamy, smooth, umami-rich cheese flavour you know and love.
Toss it with elbow noodles, top it with buttery breadcrumbs, and you have yourself a classic mac and cheese dish—no dairy needed!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan mac and cheese:
- Elbow macaroni – If you prefer, you can use a different pasta shape, but make sure it’s one that “holds” creamy sauces well like shells, rotini, or cavatappi!
- Oil – Any oil will work, but I typically use olive oil.
- Carrot & Yellow onion – this recipe was updated in June 2025 to remove the need to saute the carrots and the onions on the stovetop, to create more ease while making this dish! They are no longer included in the recipe.
- Garlic
- Raw cashews – Soak these in water overnight, then drain and rinse them before starting the recipe.
- Sea salt
- Ground black pepper
- Dry ground mustard
- Lime juice
- Soy sauce, liquid aminos , tamari, or lite soy sauce
- Nutritional yeast
- Paprika
- Ground nutmeg
- Vegan milk – You can use any variety, but I recommend canned full-fat coconut milk because it’s so creamy.
For the breadcrumb topping:
- Breadcrumbs
- Salt
- Pepper
- Melted vegan butter or oil
What Is Nutritional Yeast?
Nutritional yeast is a common ingredient in vegan dishes because it has a natural cheesy flavour. This species of yeast grows on molasses, but it’s inactive, so you can’t use it to make bread or beer.
The nutritional yeast in this recipe is key to the flavour in the cheese sauce, so there’s really no way to omit or substitute it and still get the same results. Once you have it on hand, you can also use it in my Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach and Roasted Garlic Bread .
What Can I Use Instead of Cashews?
The cashews create a phenomenal creamy texture and flavour for this vegan baked mac and cheese, but if you can’t use them, you can try subbing tofu, almonds that have been soaked overnight (with the skins removed), or sunflower seeds. It won’t taste exactly the same, but it will give you a similar base.
How to Make Baked Vegan Mac and Cheese
Instead of making a roux like you would for traditional mac and cheese, this recipe starts by cooking carrots and pureeing them into a creamy sauce! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350°F/180°C and cook the pasta according to the package directions.
Make the sauce . Add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk. Blend for 3 minutes on high speed, or until the sauce is completely smooth. Season to taste with salt.
Add the pasta . Place the cooked macaroni in a cast iron skillet or baking dish. Stir in the sauce, making sure it’s evenly coated.
Make the breadcrumb topping . Stir together the breadcrumbs, salt, pepper, and oil or butter in a small bowl. Sprinkle over the top of the mac and cheese.
Bake . Place the dish in the oven and bake for 15 minutes, then broil for a few minutes, until the top is golden brown. Cool slightly before serving.
Tips for Success
I’ve made this recipe so many times, I have a lot of hints and tips to share!
- Simple substitutions . You can use garlic powder and onion powder instead of fresh garlic and onions if you want to keep your prep work to a minimum. I’ve also made this without carrots and added extra paprika and turmeric for colour.
- No high-powered blender ? No worries! Just boil the cashews, which will soften them up enough that a regular blender will be able to puree them into a smooth sauce.
- Use a cast iron skillet if you have one . The mac and cheese will get crusty and crispy on the edges—so good!
- Making the sauce extra-cheesy. For that authentic cheese “pull” and texture, add a tablespoon of tapioca starch to the sauce before blending.
- Adding flavour to the breadcrumbs . Garlic powder and herbs are a great addition to the breadcrumb mixture!
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.
Can This Recipe Be Frozen?
You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni , (12 oz/340g)
- 1 tablespoon oil , any oil works, I love olive oil here (12.5g)
- 3 cloves garlic , minced
- 1 cup raw cashews , soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice , or juice of 1 lemon
- 1/2 tablespoon soy sauce , or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk , you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese , ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs , gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter , or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar – this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Notes
This Baked Vegan Mac and Cheese is creamy, cheesy, and finished with an irresistible crispy, buttery breadcrumb topping! It makes great leftovers, and it works as both a side dish and a plant-based entree!
One of the most common sentiments I hear from vegetarians who are hesitant to go vegan is: “but I love cheese!”
I get it! Believe me, I loved cheese too. But there are so many incredible vegan cheeses out there these days, and you don’t even need to go to the fancy expensive grocery store to find them. You can make them at home!
The cheese sauce at the heart of this baked vegan mac and cheese recipe is the perfect example. It combines an assortment of easy-to-find ingredients that, when put together, create the creamy, smooth, umami-rich cheese flavour you know and love.
Toss it with elbow noodles, top it with buttery breadcrumbs, and you have yourself a classic mac and cheese dish—no dairy needed!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan mac and cheese:
- Elbow macaroni – If you prefer, you can use a different pasta shape, but make sure it’s one that “holds” creamy sauces well like shells, rotini, or cavatappi!
- Oil – Any oil will work, but I typically use olive oil.
- Carrot & Yellow onion – this recipe was updated in June 2025 to remove the need to saute the carrots and the onions on the stovetop, to create more ease while making this dish! They are no longer included in the recipe.
- Garlic
- Raw cashews – Soak these in water overnight, then drain and rinse them before starting the recipe.
- Sea salt
- Ground black pepper
- Dry ground mustard
- Lime juice
- Soy sauce, liquid aminos , tamari, or lite soy sauce
- Nutritional yeast
- Paprika
- Ground nutmeg
- Vegan milk – You can use any variety, but I recommend canned full-fat coconut milk because it’s so creamy.
For the breadcrumb topping:
- Breadcrumbs
- Salt
- Pepper
- Melted vegan butter or oil
What Is Nutritional Yeast?
Nutritional yeast is a common ingredient in vegan dishes because it has a natural cheesy flavour. This species of yeast grows on molasses, but it’s inactive, so you can’t use it to make bread or beer.
The nutritional yeast in this recipe is key to the flavour in the cheese sauce, so there’s really no way to omit or substitute it and still get the same results. Once you have it on hand, you can also use it in my Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach and Roasted Garlic Bread .
What Can I Use Instead of Cashews?
The cashews create a phenomenal creamy texture and flavour for this vegan baked mac and cheese, but if you can’t use them, you can try subbing tofu, almonds that have been soaked overnight (with the skins removed), or sunflower seeds. It won’t taste exactly the same, but it will give you a similar base.
How to Make Baked Vegan Mac and Cheese
Instead of making a roux like you would for traditional mac and cheese, this recipe starts by cooking carrots and pureeing them into a creamy sauce! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350°F/180°C and cook the pasta according to the package directions.
Make the sauce . Add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk. Blend for 3 minutes on high speed, or until the sauce is completely smooth. Season to taste with salt.
Add the pasta . Place the cooked macaroni in a cast iron skillet or baking dish. Stir in the sauce, making sure it’s evenly coated.
Make the breadcrumb topping . Stir together the breadcrumbs, salt, pepper, and oil or butter in a small bowl. Sprinkle over the top of the mac and cheese.
Bake . Place the dish in the oven and bake for 15 minutes, then broil for a few minutes, until the top is golden brown. Cool slightly before serving.
Tips for Success
I’ve made this recipe so many times, I have a lot of hints and tips to share!
- Simple substitutions . You can use garlic powder and onion powder instead of fresh garlic and onions if you want to keep your prep work to a minimum. I’ve also made this without carrots and added extra paprika and turmeric for colour.
- No high-powered blender ? No worries! Just boil the cashews, which will soften them up enough that a regular blender will be able to puree them into a smooth sauce.
- Use a cast iron skillet if you have one . The mac and cheese will get crusty and crispy on the edges—so good!
- Making the sauce extra-cheesy. For that authentic cheese “pull” and texture, add a tablespoon of tapioca starch to the sauce before blending.
- Adding flavour to the breadcrumbs . Garlic powder and herbs are a great addition to the breadcrumb mixture!
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.
Can This Recipe Be Frozen?
You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni , (12 oz/340g)
- 1 tablespoon oil , any oil works, I love olive oil here (12.5g)
- 3 cloves garlic , minced
- 1 cup raw cashews , soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice , or juice of 1 lemon
- 1/2 tablespoon soy sauce , or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk , you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese , ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs , gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter , or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar – this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Notes
This Baked Vegan Mac and Cheese is creamy, cheesy, and finished with an irresistible crispy, buttery breadcrumb topping! It makes great leftovers, and it works as both a side dish and a plant-based entree!
One of the most common sentiments I hear from vegetarians who are hesitant to go vegan is: “but I love cheese!”
I get it! Believe me, I loved cheese too. But there are so many incredible vegan cheeses out there these days, and you don’t even need to go to the fancy expensive grocery store to find them. You can make them at home!
The cheese sauce at the heart of this baked vegan mac and cheese recipe is the perfect example. It combines an assortment of easy-to-find ingredients that, when put together, create the creamy, smooth, umami-rich cheese flavour you know and love.
Toss it with elbow noodles, top it with buttery breadcrumbs, and you have yourself a classic mac and cheese dish—no dairy needed!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan mac and cheese:
- Elbow macaroni – If you prefer, you can use a different pasta shape, but make sure it’s one that “holds” creamy sauces well like shells, rotini, or cavatappi!
- Oil – Any oil will work, but I typically use olive oil.
- Carrot & Yellow onion – this recipe was updated in June 2025 to remove the need to saute the carrots and the onions on the stovetop, to create more ease while making this dish! They are no longer included in the recipe.
- Garlic
- Raw cashews – Soak these in water overnight, then drain and rinse them before starting the recipe.
- Sea salt
- Ground black pepper
- Dry ground mustard
- Lime juice
- Soy sauce, liquid aminos , tamari, or lite soy sauce
- Nutritional yeast
- Paprika
- Ground nutmeg
- Vegan milk – You can use any variety, but I recommend canned full-fat coconut milk because it’s so creamy.
For the breadcrumb topping:
- Breadcrumbs
- Salt
- Pepper
- Melted vegan butter or oil
What Is Nutritional Yeast?
Nutritional yeast is a common ingredient in vegan dishes because it has a natural cheesy flavour. This species of yeast grows on molasses, but it’s inactive, so you can’t use it to make bread or beer.
The nutritional yeast in this recipe is key to the flavour in the cheese sauce, so there’s really no way to omit or substitute it and still get the same results. Once you have it on hand, you can also use it in my Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach and Roasted Garlic Bread .
What Can I Use Instead of Cashews?
The cashews create a phenomenal creamy texture and flavour for this vegan baked mac and cheese, but if you can’t use them, you can try subbing tofu, almonds that have been soaked overnight (with the skins removed), or sunflower seeds. It won’t taste exactly the same, but it will give you a similar base.
How to Make Baked Vegan Mac and Cheese
Instead of making a roux like you would for traditional mac and cheese, this recipe starts by cooking carrots and pureeing them into a creamy sauce! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350°F/180°C and cook the pasta according to the package directions.
Make the sauce . Add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk. Blend for 3 minutes on high speed, or until the sauce is completely smooth. Season to taste with salt.
Add the pasta . Place the cooked macaroni in a cast iron skillet or baking dish. Stir in the sauce, making sure it’s evenly coated.
Make the breadcrumb topping . Stir together the breadcrumbs, salt, pepper, and oil or butter in a small bowl. Sprinkle over the top of the mac and cheese.
Bake . Place the dish in the oven and bake for 15 minutes, then broil for a few minutes, until the top is golden brown. Cool slightly before serving.
Tips for Success
I’ve made this recipe so many times, I have a lot of hints and tips to share!
- Simple substitutions . You can use garlic powder and onion powder instead of fresh garlic and onions if you want to keep your prep work to a minimum. I’ve also made this without carrots and added extra paprika and turmeric for colour.
- No high-powered blender ? No worries! Just boil the cashews, which will soften them up enough that a regular blender will be able to puree them into a smooth sauce.
- Use a cast iron skillet if you have one . The mac and cheese will get crusty and crispy on the edges—so good!
- Making the sauce extra-cheesy. For that authentic cheese “pull” and texture, add a tablespoon of tapioca starch to the sauce before blending.
- Adding flavour to the breadcrumbs . Garlic powder and herbs are a great addition to the breadcrumb mixture!
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.
Can This Recipe Be Frozen?
You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni , (12 oz/340g)
- 1 tablespoon oil , any oil works, I love olive oil here (12.5g)
- 3 cloves garlic , minced
- 1 cup raw cashews , soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice , or juice of 1 lemon
- 1/2 tablespoon soy sauce , or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk , you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese , ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs , gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter , or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar – this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Notes
Baked Vegan Mac and Cheese
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni (12 oz/340g)
- 1 tablespoon oil any oil works, I love olive oil here (12.5g)
- 3 cloves garlic minced
- 1 cup raw cashews soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice or juice of 1 lemon
- 1/2 tablespoon soy sauce or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar - this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
Video
Notes
Nutrition
Baked Vegan Mac and Cheese https://jessicainthekitchen.com/baked-vegan-mac-and-cheese/ May 31, 2022
This vegan katsu curry is sweet, savory, and satisfying! It’s a hearty Japanese curry loaded with tender potatoes and carrots , then topped with crispy panko-coated tofu.
Food, culture, and history are closely intertwined, and one of the things I love most about cooking is seeing how a dish from one locale can be tweaked and transformed to create something entirely different in another place.
Curry is a great example—it’s a dish that originated in India (see: Aloo Gobi Masala ), but you’ll find spins on it throughout Southeast Asia (like Thai Red Curry ), here in the Caribbean, and even in Europe. One of the most unique forms of curry I’ve tried is Japanese katsu curry.
What Is Katsu Curry?
Katsu curry can be traced back to Meiji-era Japan, when English merchants brought Indian curry powder to Japanese port cities as they passed through. It’s thick and stew-like, with a combination of sweet and savory flavors, and it’s usually served with a fried panko-coated pork cutlet (or katsu) on top, along with white rice.
This vegan katsu curry has all of the flavor of the original, but instead of being served with a pork cutlet, it’s topped with a crispy slab of tofu.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Vegan butter or oil – You can use homemade vegan butter or store-bought.
- Yellow onion
- Potato
- Carrots
- Garlic
- Curry powder or Japanese curry cubes – I really recommend the Japanese curry cubes for added thickness and deeper more authentic flavour,
- Water
- Ground black pepper
- Ketchup – This is optional, but it will add that signature sweetness that katsu curry is known for.
- Soy sauce or sea salt – For seasoning.
- Panko breadcrumbs
- Flour
- Vegan milk – Use an unsweetened, unflavored variety.
- White rice
- Sesame seeds
- Scallions
What Is the Difference Between Japanese Curry Powder and Indian Curry Powder?
Japanese curry powder has a more mild, umami flavour than Indian curry powder, which is full of bold spices. Japanese curry powder typically contains turmeric, coriander, fenugreek, cumin, pepper, cinnamon, star anise, and cloves, among other ingredients. The most well-known brand of Japanese curry powder is S&B, which you can purchase online or in many Asian grocery stores.
How to Make Vegan Katsu Curry
Ready for the coziest curry you’ve ever had? Here’s how to make katsu curry with tofu!
Sauté the onion . Heat the butter or oil in a pan set over medium heat. Add the onions and cook for about 5 minutes, or until they’re softened and translucent.
Add the veggies . Stir in the potato, carrots, and garlic. Cook for 5 minutes, then stir in the curry powder. (If you’re using curry cubes, hold off! You’ll add those in the next step.)
Simmer . Pour the water into the curry and add the curry cubes, black pepper, and ketchup. Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Cook for 15 to 20 minutes with the lid off, or until the vegetables are tender and the curry cubes are dissolved.
Finish the curry . Stir and add more water to thin out the sauce (note that katsu curry should have a nice, thick sauce, so you don’t want to thin it too much), then taste and adjust the seasonings as desired.
Make the tofu:
Create a dredging station . Whisk the flour and milk in one wide shallow bowl, and pour the panko into a second bowl; season the panko with salt and pepper.
Dredge the tofu . Cut the tofu into two pieces. Dip it in the milk mixture, then press it into the panko, making sure it’s well-coated on all sides.
Pan-fry the tofu cutlets . Heat 2 to 4 tablespoons of oil in a pan set over medium-high heat. Add the tofu cutlets and fry them until they’re nicely browned, about 2 to 3 minutes on each side. Transfer the tofu to a paper towel to absorb any excess oil.
Assemble . Slice the tofu into strips. Add rice to one half of the bowl, and fill the other half with the curry. Top this with the sliced tofu and garnish with sesame seeds and scallions.
What Is Traditionally Served With Katsu Curry?
Shredded cabbage, short-grain white rice, and tonkatsu sauce are the traditional pairings with katsu curry. Tonkatsu sauce is often vegan, as it’s usually made with a combination of vinegar and fruit and vegetable purees, so if you want to give that a try, go for it!
Tips for Success
These hints and tips will help you make perfect vegan katsu curry—and give you ideas for making it your own!
- Use Japanese curry powder . While you can use Indian curry powder in this recipe, I highly suggest using Japanese curry powder.
- Swap out the protein . A seitan “chicken” cutlet can be used instead of tofu if you’d like. You won’t need to press it, but you’ll still bread it, pan-fry it, and slice it.
- Switch things up . Diced mangoes and apples can be added to katsu curry to play up its sweetness. For a subtle heat, add minced or sliced ginger root, and for a bit of a crunch, serve your curry bowls with a handful of thinly sliced raw cabbage.
How to Store and Reheat Leftovers
While the curry itself stores and reheats beautifully, the tofu cutlets in this recipe are best eaten fresh, when they’re perfectly crispy. If you need to store leftovers, I suggest keeping the tofu and curry in separate containers (or in a storage container with separate compartments) to keep the cutlets from getting soggy.
The curry can be reheated in the microwave or on the stovetop. The tofu can also be microwaved, but the best way to restore some its crispiness is to pan-fry it in a splash of oil or warm it up in a 350ºF oven.
Can This Recipe Be Frozen?
I don’t recommend freezing the tofu, but the curry can be frozen in an airtight storage container for up to 3 months. You can reheat it from frozen, or let it thaw in the refrigerator before reheating.
Ingredients
- 1 lb block firm tofu , pressed for 30 minutes – to press tofu, use a tofu press , or wrap in kitchen towels and stack a heavy pan or books on top to squeeze out excess liquid
- 2 tablespoons vegan butter or oil
- 1 medium yellow onion , chopped
- 1 medium potato , peeled and cut into ½ inch equal cubes
- 1 cup peeled and chopped carrots
- 3 cloves garlic , minced
- 3 to 4 Japanese curry cubes , or 1 tablespoon curry powder
- 3 cups water
- ½ teaspoon freshly ground black pepper
- 2 tablespoons ketchup , optional, but I love adding it
- optional: soy sauce or sea salt
Ingredients for dredging station:
- Panko breadcrumbs
- Salt and pepper , to taste
- Flour
- Vegan milk
Instructions
- In a pan over medium heat, melt the vegan butter or heat the oil.
- Once hot, add in the onions and cook for about 5 minutes until softened and translucent.
- Add in the potato, carrots and the garlic. Stir to combine and allow to cook for another 5 minutes until fragrant.
- If using curry powder, add in now and stir into the vegetables.
- Add in the water, stir to combine, and then add in the curry cubes using that instead, the ground black pepper and the ketchup (optional). Bring to a boil, then lower to a simmer (with the lid off) over medium low heat.
- Cook for 15-20 minutes with the lid off until the veggies are soft and the curry cubes are completely dissolved.
- Stir to combine and feel free to add more water if you want your sauce slightly thinner. The sauce should be nice and thick.
- Taste test and adjust seasonings if necessary.
- Allow to cool
- Serve with rice, tofu, scallion, sesame seeds
- Cook and prepare rice separately
PREP THE TOFU:
- Remove the pressed tofu. Cut the tofu in half in the middle of the block (along the depth of the tofu) for two pieces. Season with your favorite seasonings (I love adding some soy sauce too to get into the actual block). I love using garlic, onion powder, and pepper alongside the soy sauce.
- Prepare a dredging station: one bowl with panko breadcrumbs (seasoned lightly with sea salt and black pepper), and the other with 1/2 flour and 1/2 vegan milk to create a thick batter. In the batter add in ½ teaspoon of each: salt, black pepper, garlic powder, onion powder and Korean chill pepper IF you have it (optional).
- Bread the tofu in flour milk seasoned mix, then seasoned breadcrumbs, pressing the breadcrumbs on very firmly.
- Heat 2-4 tablespoons of oil in a cast iron pan over medium high heat. Then fry in a pan until both sides are evenly browned, about 2-3 minutes per side.
- Remove tofu and allow it to rest on a paper towel to absorb excess oil and to cool slightly.
- Using a very sharp knife, cut the tofu diagonally into strips.
PREP YOUR BOWL:
- To serve your bowl, add your rice into one half of the bowl. Add the Katsu curry with veggies into the other half. Top with the tofu, and then with sesame seeds and green scallions on top. Serve and enjoy!
