Ultimate Vegan Baked Mac & Cheese Recipe | 3 Cheeses, No Compromise!

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option while maintaining creaminess.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor, but is not vegan.

unsweetened almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and has a similar texture.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunch at a lower cost.

Cook kavatappi noodles in boiling salted water for 2 minutes less than package instructions; drain.

Melt vegan butter over medium-low heat.

Whisk in flour and cook for about 2 minutes.

Add extra creamy oat milk and dairy-free heavy cream; allow to thicken for about 5 minutes, stirring occasionally.

Whisk in dijon mustard, pink Himalayan salt, garlic powder, onion powder, nutritional yeast, smoked paprika, black pepper, and cayenne pepper until combined.

Stir in half a cup of vegan parmesan cheese and four chopped slices of violife smoked gouda; add 8 oz of vegan cheddar cheese and stir.

Cover and cook on low heat for 5-7 minutes, stirring occasionally until melted.

Add vegan sour cream and stir; taste and adjust seasoning if needed.

Pour cheese sauce over cooked kavatappi noodles, saving half a cup of sauce for topping.

Layer with additional vegan cheddar cheese (2 oz) and remaining cheese sauce.

Top with remaining chopped smoked gouda and another half cup of vegan cheddar cheese.

Cover with foil or a sheet tray and bake at 375°F for 20 minutes, then remove cover and bake for another 25-30 minutes until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens