Baked Vegan Mac & Cheese (Gluten-Free, Allergy-Free)

This super easy homemade Baked Vegan Mac & Cheese is a gluten-free and allergy-free recipe that will blow your mind! This healthy and dairy-free version of the classic is still ultra-creamy, but secretly veggie-packed, kid-friendly, and contains no nuts or soy! Comfort food that's quick enough for any weeknight dinner!

O my goodness! It's time for a mac and cheese party! We've done one-pot, microwave, even bites! But let's take it back to a comfort food classic and make a BIG batch of BAKED Mac & Cheese! This super creamy, vegan, and veggie-packed macaroni and cheese is going to be your new favorite dinner when you just need some good 'ole soul food!

What is this vegan mac & cheese made of?

No artificial vegan cheeses here! This veggie-based vegan cheese sauce is nut-free (no cashews!), soy-free (no tofu!), but perfectly creamy and cheesy! You know I'm a huge fan of using carrot puree for dairy-free mac & cheese sauces, but I added another veggie to the mix this time...potato!

• Boiled Yukon Gold Potatoes
• Carrot Puree
• Nutritional Yeast
• Dijon Mustard
• Onion Powder
• Turmeric
• Paprika

This sauce comes out so thick and creamy, it's loaded with nutrition, veggie vitamins, and protein from the nutritional yeast. It has a perfect cheesy taste with none of the dairy, nor nuts or soy which are typically found in homemade vegan cheese sauces! Besides the sauce, all you need if your favorite gluten-free pasta, I love Ronzoni, and some gluten-free breadcrumbs!

Optional Add-Ins & Toppings

Feel free to go a little crazy and customize your homemade baked mac & cheese! Some fun additions include:

• Vegan Coconut Bacon
• Green Peas
• Broccoli Cuts
• Ketchup
• BBQ Sauce
• Hot Sauce
• Extra Spices & Herbs
• Cooked Chicken (if you're not vegan, haha!)

Baked Mac & Cheese Tips

• You don't need any milk in this recipe! No non-dairy milk or any liquid is needed. By using the carrot puree (i.e. baby food jars of carrot!), plus the peeled and boiled potato, you get plenty of movement in the sauce.
• Increase the amount of nutritional yeast if you want a more pronounced "cheese" flavor. Some people find the taste overpowering if they're not used to it, but I LOVE nooch. Taste test your sauce and adjust the amount accordingly.
• Don't have gluten-free breadcrumbs on hand? No worries! I used crushed up Corn Chex for mine! Gluten-free breadcrumbs can be super pricy and I didn't have any on hand, but crushed up corn or rice cereal, even chips, or chickpea crumbs work perfectly too!
• Don't overcook your pasta! You need to boil the gluten-free noodles, mix in the cheese sauce, and then bake. When you bake the pasta it will cook more and you don't want mush! Cook the noodles just to al dente (about 6 minutes). Rinse the pasta until cold water after you drain it to stop the cooking process.
• Feel free to use a bean or legume-based pasta to further increase the protein content of this macaroni and cheese, while also making it grain-free!
• I peeled the potatoes for a smoother, more uniform sauce, but because you are blending the sauce, you don't have to do this step.

What to serve with your mac & cheese

You can serve your vegan baked macaroni & cheese as a side dish or a main dish! It is a classic country comfort food and Southern soul food! Depending on which way you decide to serve up this casserole you have plenty of options!

As an entree:

• Old-Fashioned Cucumber Salad “Gurkensalat”
• Kale Salad
• Baby Purple Brussels Sprouts
• Classic American Coleslaw
• Old-Fashioned Vegan Baked Beans
• Roasted Broccolini with Lemon & Garlic Herb Sauce

As a side dish:

• Best At-Home Rotisserie Chicken
• Easy Cast Iron Whole Roasted Chicken
• Lemon Rosemary Chicken
• Vegan Cauliflower Lentil Loaf
• Chickpea Nuggets
• Vegan Stuffed Portobello Mushrooms

Make-Ahead, Storing, Freezing, Reheating Instructions

• Storing After Cooking: You can make the homemade baked mac & cheese ahead of time by following the full recipe instructions, allowing the casserole to cool, and then storing in the fridge, covered, for up to 4-5 days.
• Storing Before Cooking: You can prep the pasta and cheese sauce, mix them together and pour the macaroni and cheese into a casserole dish, then tightly cover the unbaked dish with foil and store it in the fridge for up to 2 days before adding the breadcrumbs and baking.
• Freezing: To freeze the homemade macaroni and cheese, make sure the baking dish is cooled completely and then either cut the mac & cheese into individual portions and freezing in individual containers or freezer bags or tightly wrap the entire casserole in plastic wrap and then foil. It will stay best for up to 3 months.
• Reheating: You can warm up baked mac & cheese in the oven at 350°F until warmed throughout. If frozen, allow the mac & cheese to thaw overnight in the fridge before warming. If you're just heating up leftovers, pop your portion in the microwave!

A Kid-Loved & Mom-Approved Dinner

A once heavy and decadent meal, lightened-up and made allergy-friendly! This baked gluten-free mac & cheese is easy, quick, and will have everyone in the family running to the dinner table! It's:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Oil-Free
• Sugar-Free
• Kid-Friendly
• Veggie and Protein Packed
• Great for Meal Prep and as a Freezer Meal

Homemade Baked Vegan Macaroni & Cheese

Print

I was always a store-top mac and cheese girl, but this baked version is KILLER! Regardless of your diet too, I know you'll fall in love with this delicious dinner. Whether you whip it up for a quick weeknight meal or serve it during the holidays, everyone will have their hearts and bellies warmed!

More Mac & Cheese Recipes:

• Baked Mini Gluten-Free + Vegan Mac & Cheese Bites
• Curry Mac & Cheese
• Microwave Gluten-Free + Vegan Mac & Cheese For One
• One-Pot Vegan Mac & Cheese
• Nut-Free Vegan Mac n’ Cheeze
• Vegan Cheeseburger Pasta

So tell me:

+ What's your favorite type of mac? Baked, store-top, microwave?

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