Baked Vegan Mac and Cheese (members only)
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This Baked Vegan Mac and Cheese is drool worthy! It is incredibly creamy and super comforting. Great for the holidays or a cozy weeknight dinner!
Of all of the holiday recipes I have made for you this year, this Baked Vegan Mac and Cheese is by far my favorite!! It is super creamy, so comforting and you’d really never know it was vegan.
This vegan mac and cheese is the ultimate holiday side dish that can also be made throughout the year when you need something super cozy.
This is kid-friendly and one you will want to make again and again.
why you’ll love this vegan mac & cheese
- comfort to the max – nothing screams comfort food like cheesy pasta. And as a vegan, that’s not something we can get on demand, which makes this recipe special.
- shareable – this is a recipe you make to share with loved ones. It is a recipe that brings people together.
- holidays made easy – this is a showstopper on your holiday table BUT it is super easy. Minimal prep with an amazing end product. Doesn’t get better than that!
tips & tricks
If you absolutely hate coconut milk you can sub another dairy-free milk. Just be sure it is unsweetened.
If preparing ahead of time, finish the mac up until the baking step. Allow to cook in the baking dish, cover, then place in the fridge. To reheat, place the covered baking dish in a 350 degree oven for 30 minutes. Remove the foil and cook until the top is browned.
in the process
need more recipe inspo? check these out:
Baked Vegan Mac and Cheese
Ingredients
- 1 pound short pasta I used medium shells
- 4 tablespoons vegan butter
- 1/4 cup all purpose flour
- 1 cup broth I used vegan chicken broth
- 4 ounces vegan cream cheese I used Kite Hill
- 6 ounces vegan feta I used Follow Your Heart
- 7 ounces shredded vegan cheddar I used Daiya
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon pepper
- salt to taste
- 1 15-ounce can coconut milk see notes
- 1/4 cup grated vegan parmesan I used Follow Your Heart
Equipment
- 3-quart baking dish
Instructions
- Preheat the oven to 350 degrees and grease a 3-quart baking dish.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente – don't overcook the pasta since it will finish cooking in the oven. Drain the pasta and place the empty pot back on the stove.
- Melt the butter over medium heat. Add the flour and whisk for a few minutes, or until a roux forms and starts to get brown. Slowly pour in the broth and whisk until smooth.
- Add the cream cheese and whisk until smooth. Add the feta and whisk until smooth. Add the cheddar and dry seasonings and whisk until smooth. Pour in the coconut milk and whisk until smooth. Turn off the heat, pour in the pasta and mix until combined. Taste and adjust the salt if needed.
- Transfer the mac and cheese to the prepared baking dish. Top with the vegan parmesan and place in the oven for 20 minutes – or until the top is browned and the cheese is bubbly. You can turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven and enjoy!
Notes
- If you absolutely hate coconut milk you can sub another dairy-free milk. Just be sure it is unsweetened.
- If preparing ahead of time, finish the mac up until the baking step. Allow to cook in the baking dish, cover, then place in the fridge. To reheat, place the covered baking dish in a 350 degree oven for 30 minutes. Remove the foil and cook until the top is browned.
Does it taste of coconuts at all?