Vegan Baked Mac & Cheese Just Like Mom Used to Make


If you’re dairy-free and miss mac and cheese, then I have a cookbook for you. Vegan Mac and Cheese by Robin Robertson has just been released, and it’s filled with 50 recipes for America’s favorite comfort food. To tempt your taste buds, I have a sample recipe from Robin’s collection for “Mom’s” Vegan Baked Mac & Cheese!

Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

Vegan Baked Mac & Cheese Just Like Mom Used to Make

Like all of the recipes in Vegan Mac and Cheese, this home-style dish is formulated for maximum satisfaction. The cheesy sauce is made from simple ingredients with the option for subtle or intense richness, and it’s topped with those beloved buttery crumbs before baking.

You might be wondering how much you can really do with mac and cheese. I mean, 50 recipes is a lot! But Robin gets creative with chapters for basic, global, veggie, meaty, and “fun” vegan mac and cheese varieties. Here are a few sample recipe titles that jumped out at me:

  • Vegan Baked Mac & Cheese Recipe Just Like Mom Used to MakeBetter-than-Boxed Mac UnCheese
  • One-Pot Cheesy Mac
  • Käsespätzle
  • Blushing Baked Ziti
  • Creamy Curry Mac
  • Spinach-Artichoke Mac and Cheese
  • Smoky Mac and Peas with Mushroom Bacon
  • Asparagus Mac and Hollandaise
  • Crabby Mac UnCheese
  • Philly Cheesesteak Mac
  • Mac and Cheese Balls
  • Sweet Noodle Kugel

And of course I couldn’t resist the comforting appeal of Mom’s Baked Mac & Cheese. The recipe below is from the “Basic” recipe chapter in Vegan Mac and Cheese.

Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

Special Diet Notes: Mom’s Vegan Baked Mac & Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

If you opt to use dairy-free cheese alternative, make sure to select a brand that suits your dietary needs. Most brands tend to melt well into sauces.

4.0 from 1 reviews
Mom’s Vegan Baked Mac & Cheese
Prep time
Cook time
Total time
My mother used to make a delicious baked macaroni and cheese topped with (accidentally vegan) Ritz cracker crumbs and paprika. The sauce began with a roux to make a rich béchamel and was baked to perfection. Note: The texture of this baked casserole is meant to be firm, not saucy. The optional shredded vegan cheese makes the sauce richer, but it’s delicious without it.
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
  • 16 ounces (454 g) elbow macaroni
  • Olive oil or vegan butter, for preparing the baking dish
  • 4 tablespoons (56 g) dairy-free buttery spread or sticks
  • ¼ cup (31 g) all-purpose flour
  • 5 cups (1.2 L) plain unsweetened dairy-free milk beverage
  • 1 teaspoon salt
  • ⅓ cup (20 g) nutritional yeast, plus more as needed
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 cup (112 g) shredded dairy-free cheese alternative (optional)
  • 1 cup (72 g) finely crushed Ritz crackers
  • ½ teaspoon paprika
  • 1 tablespoon (15 ml) melted dairy-free buttery spread or sticks
  1. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente.
  2. Reserve 1 cup (240 ml) of pasta cooking water. Drain the pasta.
  3. Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
  4. To make the sauce: In a large saucepan over medium heat, melt the dairy-free butter.
  5. Whisk in the flour and cook, whisking, for 2 minutes. Whisk in the milk beverage. Add the salt. Simmer, whisking occasionally, until thick, about 5 minutes.
  6. Add the nutritional yeast, mustard, onion powder, and pepper and whisk until smooth. Cook for 5 minutes until thick. Reduce the heat to low. Stir in the dairy-free cheese (if using) until melted. Taste and adjust the seasoning, as needed. If the sauce is too thick, add as much of the 1 cup (240 ml) of reserved cooking water, as desired.
  7. Add the cooked macaroni to the sauce and stir to combine.
  8. In a small bowl, stir together the cracker crumbs, paprika, and melted butter to combine.
  9. To finish: Transfer the pasta mixture to the prepared baking dish, top with the cracker crumb mixture, and bake for 20 minutes, or until bubbly and golden on top.
This recipe is reprinted with permissions from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

More Recipes from Vegan Cookbook Author, Robin Robertson

One-Pot Sicilian Couscous

One-Pot Sicilian Couscous Recipe - A Plant-Based Dinner Recipe from One-Dish Vegan

Moroccan-Spiced Pumpkin Hummus

Moroccan-Spiced Pumpkin Hummus (Naturally Vegan, Dairy-Free + Gluten-Free Recipe)

Creamy Pasta Primavera

Vegan Pasta Primavera Recipe by Robin Robertson (dairy-free, gluten-free optional)

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. Fatma Alhelal on

    This was delicious 🙂 I didn’t have dry mustard and used dijon mustard instead. next time, I will add some field roast frankfurters sausages to it #yummy

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