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.
More Vegan Mac & Cheese Recipes
Dairy-Free Miracle Mac & Cheese
Grown-Up Dairy-Free Mac & Cheese
Southwestern Stove Top Dairy-Free Mac and Cheese
5 Comments
Hi I’m sensitive to oil and I was wondering if I can substitute the oil for something else? 1 cup of oil is a lot
Since this isn’t my recipe, and substituting such a large ingredient will have a big effect, I can’t tell you without testing. You might want to try another one of our recipes instead, that call for less oil ->
https://www.godairyfree.org/recipes/creamy-dairy-free-mac-and-cheese
https://www.godairyfree.org/recipes/vegan-baked-mac-and-cheese
If you were to substitute the oil in this recipe, you’d need another wet ingredient to make up for the moisture.
Macaroni turned out great. I had to substitute the coconut milk for almond because my grocery didn’t have it. Left the Tablespoon of salt out of the recipe because the sodium from the soy sauce was more than enough. When baked it did not have a crispy top. But overall the recipe was good and you should try it. Going to try it again with the coconut milk and put a layer on top to see if that will create a crispy top.
Fabulous! Thank you for your feedback Dee and for noting your modifications.
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