Vegan Baked Macaroni & Cheese

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 20

Servings:

Calories: 271kcal

Get ready to WOW your holiday table with this Creamy Plant-Based Baked Mac & Cheese! Lucious macaroni smothered in a rich, velvety plant-based cheese sauce that’s loaded with comforting flavors and just the right amount of holiday magic.

Baked to golden perfection with a crunchy, savory topping, this dish is not only dairy-free but also packed with wholesome, plant-based ingredients that everyone will love. It’s indulgent, satisfying, and so good that no one will believe it’s healthy! Whether it’s a cozy family dinner or the star of your holiday spread, this mac and cheese is sure to become a tradition.

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Equipment

Ingredients

12 ounces macaroni noodles

Sauce

2 cups cauliflower cooked
1 carrot cooked
1 cup tofu firm or silk
½ cup cashews
½ cup nutritional yeast
2 tbsp white wine vinegar or apple cider vinegar
2 tbsp tamari low sodium
1 tbsp dijon mustard
½ tsp onion powder
¾ tsp turmeric
2 cups soy milk unsweetened, or plant milk of choice

Topping

½ cup sunflower seeds
⅓ cup nutritional yeast
2 tsp tamari low sodium
1 tbsp dijon mustard

Instructions

Preheat oven to 350°F.
Cook macaroni noodles as instructed on package.

Sauce

Add sauce ingredients to a blender and blend until smooth.
Add cooked macaroni and blended sauce to a mixing bowl and stir well.
Pour mixture into a 9 x 9 or 9 x 13 baking dish and spread evenly.

Topping

Add the sunflower seeds to a blender and blend until it is almost flour.
Add to a bowl along with the remaining ingredients and stir well.
Sprinkle mixture over macaroni.
Bake for 20 minutes.

Notes

Alternative for the topping: Any plant based crackers crumbled and sprinkled on top before baking.

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Nutrition