Baked Vegan Mac and Cheese Casserole


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.

Baked Vegan Mac and Cheese Casserole Recipe

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.

5.0 from 1 reviews
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.

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Grown-Up Dairy-Free Mac & Cheese

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Dairy-Free Stovetop Mac and Cheese Recipe - an easy, plant-based, gluten-free, allergy-friendly dish made with Spicy Southwestern Flavor

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. 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.

  2. Pingback: Baked Vegan Mac and Cheese Casserole Recipe - Go Dairy Free

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