This recipe for baked vegan mac and cheese was a “savory” entry in our March Recipe Madness Contest, created and submitted by Maria Gentry. To qualify, the recipe contains 8 ingredients or less, and used a So Delicious product. Unfortunately, that product (their culinary coconut milk) has been discontinued. But, the recipe works great with plain old, full-fat, canned coconut milk.
Like traditional baked mac and cheese, this is a rich and creamy entree. But it’s free of dairy, and even made without any dairy alternatives! In fact, it can be made straight from your pantry.
Special Diet Notes: Baked Vegan Mac and Cheese
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, vegan, and vegetarian.
For gluten-free baked vegan mac and cheese, use your favorite gluten-free pasta and substitute wheat-free tamari for the soy sauce.
- 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)
- Preheat your oven to 350ºF.
- Boil water in a big pot and cook the pasta according to package directions.
- Add the coconut milk, nutritional yeast, tofu, oil, water, soy sauce, garlic powder, paprika, salt, and mustard to your blender. Process until smooth.
- Once the pasta is cooked, drain it, and put it in a baking pan.
- Pour the sauce from your blender over the pasta.
- Bake until the top of the pasta look slightly browned and crispy, about 15 minutes.