Name: Crispy Baked Vegan Mac and Cheese
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 1 small-medium butternut squash (about 2 1/4 pounds or 1 kg); Olive oil or avocado oil (for roasting and tossing pasta); 1/2 cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained; 3/4 cup (60g) nutritional yeast; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dry mustard powder (optional); 1 tablespoon mellow white or yellow miso paste; 1 (13.5 ounce/400 mL) can “lite” coconut milk; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon tapioca flour; 12 ounces (340g) elbow macaroni; 1 ½ teaspoons kosher salt + more to taste; Freshly cracked black pepper to taste; 3/4 cup + 2 tbsp (60-65g) panko bread crumbs; 1 tablespoon nutritional yeast; Scant 1/4 teaspoon kosher salt; 1/8 teaspoon smoked paprika; 2 1/2 tablespoons vegan butter (melted)

Why Make This Recipe

Crispy Baked Vegan Mac and Cheese is a delightful twist on a classic comfort food. It offers a rich and creamy cheese sauce made from healthy ingredients, making it perfect for anyone seeking a delicious dairy-free option. Packed with nutrients from butternut squash and cashews, this dish not only satisfies cravings but also nourishes the body. Plus, it’s easy to prepare and perfect for gatherings or cozy nights in.

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How to Make Crispy Baked Vegan Mac and Cheese

Ingredients:

1 small-medium butternut squash (about 2 1/4 pounds or 1 kg)
Olive oil or avocado oil (for roasting and tossing pasta)
1/2 cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained
3/4 cup (60g) nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder (optional)
1 tablespoon mellow white or yellow miso paste
1 (13.5 ounce/400 mL) can “lite” coconut milk
1 1/2 tablespoons fresh lemon juice
1 tablespoon tapioca flour
12 ounces (340g) elbow macaroni
1 ½ teaspoons kosher salt + more to taste
Freshly cracked black pepper to taste
3/4 cup + 2 tbsp (60-65g) panko bread crumbs
1 tablespoon nutritional yeast
Scant 1/4 teaspoon kosher salt
1/8 teaspoon smoked paprika
2 1/2 tablespoons vegan butter (melted)

Directions:

Preheat the oven to 425°F (218°C). Cut the butternut squash in half and scoop out the seeds.
Place the squash halves cut side up on a baking sheet. Rub with olive oil or avocado oil, season with salt and pepper, and bake for 45-55 minutes until tender and lightly browned.
While the squash bakes, prepare the crispy breadcrumb topping by mixing panko bread crumbs, nutritional yeast, salt, paprika, and melted vegan butter in a small bowl.
Cook the elbow macaroni according to package instructions until al dente. Drain and toss with a little oil to prevent sticking.
Once the squash is cool enough to handle, scoop out the flesh and measure 1 1/2 cups (310-330g). Discard the skin.
Lower the oven temperature to 400°F (205°C). Grease a 3-quart/3-liter baking dish with oil or melted vegan butter.
For the cheese sauce, blend the squash, drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, miso paste, tapioca flour, lemon juice, coconut milk, salt, and black pepper in a high-powered blender until smooth.
Combine the cooked pasta with the cheese sauce in a saucepan, tossing until well mixed. Transfer to the prepared baking dish and sprinkle with the breadcrumb topping.
Bake for 18-20 minutes until the topping is crispy and golden brown. Let it cool for 10-20 minutes to set before serving.

How to Serve Crispy Baked Vegan Mac and Cheese

Serve warm as a comforting dinner or side dish. It pairs well with a fresh salad or steamed vegetables for a balanced meal. For extra flavor, you can sprinkle fresh herbs like parsley or chives on top before serving.

How to Store Crispy Baked Vegan Mac and Cheese

To store leftovers, allow the dish to cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. You can also freeze it for longer storage. Just ensure it’s well wrapped and use it within 2-3 months for the best quality.

Tips to Make Crispy Baked Vegan Mac and Cheese

Soaking the cashews helps create a smooth sauce, so don’t skip this step.
For a gluten-free version, use gluten-free pasta and ensure that your breadcrumb topping is also gluten-free.
Adjust the seasoning according to your taste. If you prefer a cheesier flavor, add more nutritional yeast.

Variation

Feel free to add in some veggies! Spinach, broccoli, or even roasted cauliflower can be mixed in before baking for added nutrition and flavor.

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prepare everything up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, just adjust the cooking time as needed.

2. Can I use another type of pasta?
Absolutely! Any pasta shape you prefer can work, but ensure it is cooked al dente before mixing with the cheese sauce.

3. What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can try using a vegan cheese product or simply skip it, though it may alter the cheesy flavor.