Baked Vegan Mac and Cheese Casserole
Prep time
Cook time
Total time
This is a hearty, savory, rich and yummy vegan mac and "cheese."
Recipe type: Entree
Cuisine: American
Serves: 8 to 12 servings
  • 1½ pounds pasta
  • 1½ cups full-fat coconut milk (a little less than a 14-ounce can)
  • 1½ cups nutritional yeast
  • 12 ounces firm tofu (silken, if available)
  • 1 cup vegetable oil (can sub another cooking oil of choice)
  • 1 cup water
  • ⅓ cup soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 dollop mustard (optional)
  1. Preheat your oven to 350ºF.
  2. Boil water in a big pot and cook the pasta according to package directions.
  3. Add the coconut milk, nutritional yeast, tofu, oil, water, soy sauce, garlic powder, paprika, salt, and mustard to your blender. Process until smooth.
  4. Once the pasta is cooked, drain it, and put it in a baking pan.
  5. Pour the sauce from your blender over the pasta.
  6. Bake until the top of the pasta look slightly browned and crispy, about 15 minutes.
Recipe by Go Dairy Free at