Recipe
Vegan Baked Mac And Cheese
Creamy and comforting, this dairy free mac and cheese recipe makes a perfect vegan dinner or side dish. Nut free, vegan, and easily gluten free.
Ingredient batch: 3× original. Base yield: 8.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
Ingredients
For The Baked Vegan Mac And Cheese
- 1361 g macaroni $0.99
- 355 mL vegan butter $0.56 (volume measure)
- 89 mL flour $0.06 (volume measure)
- 1420 mL oat milk $0.10 (volume measure)
- 15 mL onion powder $0.01 (volume measure)
- 30 mL garlic powder $0.01 (volume measure)
- 7.4 mL black pepper $0.04 (volume measure)
- 15 mL salt $0.01 (volume measure)
- 1420 mL shredded vegan cheddar $2.68 (volume measure)
For The Breadcrumb Crust
- 710 mL panko breadcrumbs $0.50 (volume measure)
- 89 mL vegan butter (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8.
- 16 oz macaroni $0.99
- ½ cup vegan butter $0.56
- 2 Tbsp flour $0.06
- 2 cups oat milk $0.10
- 1 tsp onion powder $0.01
- 2 tsp garlic powder $0.01
- ½ tsp black pepper $0.04
- 1 tsp salt $0.01
- 2 cups shredded vegan cheddar $2.68
- 1 cup panko breadcrumbs $0.50
- 2 Tbsp vegan butter
Instructions
- Preheat oven to 400° Fahrenheit. Cook pasta according to package directions. Drain, set aside.
- In a frying pan, melt the ¼ cup vegan butter and whisk in the 1 Tablespoon of flour . Cook for about a minute to eliminate the raw flour taste, but don't let it brown.
- Slowly whisk in the 2 cups oat cream (if using coconut milk, add the whole can). Add in the 2 teaspoons of onion powder , 2 teaspoons of garlic powder , 2 teaspoons of freshly ground black pepper , and 1 teaspoon of salt . Heat until it begins to bubble.
- Turn off the heat and add in the 2 cups of vegan cheddar cheese . Stir until fully melted in (if small bits remain unincorporated it's okay).
- Grease a 9"x13" baking dish with some vegan butter and spread the cooked macaroni in an even layer. Pour the sauce over it.
- To add a breadcrumb crust, melt 2 Tablespoons of vegan butter in the microwave (about 20 seconds) and stir in the panko breadcrumbs. Sprinkle the buttery breadcrumbs over pasta evenly.
- Bake the vegan mac and cheese at 400° Fahrenheit for 30-40 minutes , uncovered, or until the breadcrumbs are nicely browned.
Notes
Recipe nutrition is an estimate using special online databases of nutrition facts and is calculated automatically. Please note that if using coconut milk the amount of calories and fat will be slightly more than if using oat cream. To make this a gluten-free baked mac and cheese, substitute: pasta for gluten free pasta flour for gluten free flour panko breadcrumbs for gluten free panko breadcrumbs You can double the amount of sauce for an extra creamy baked mac and cheese.
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https://adfreecook.com/baked-vegan-mac-and-cheese/