Vegan Baked Mac and Cheese

This vegan baked mac and cheese is made with our Cheesy Pumpkin Sauce recipe and baked to perfection with a crispy golden breadcrumb topping. This recipe is vegan, dairy-free and gluten-free, and super easy to make.

Vegan Baked Mac and Cheese Ingredients

You can use any pasta you like, I’ve found penne, shell and elbow pasta work well in this dish. If you’re using gluten-free pasta, I recommend the chickpea penne from Keep It Cleaner. This pasta is made from chickpeas, and holds its shape and doesn’t become a globby mess when reheated (IYKYK). They also have other great lentil pastas you can use too.

The ‘cheese’ element of the mac and cheese is made from our Cheesy Pumpkin Sauce recipe. Simply blend baked butternut pumpkin, soaked cashews, nutritional yeast, vegan butter, garlic, salt, pepper and plant-based milk into a thick and creamy sauce. Stir this through the pasta.

This is a simple recipe with some sneaky pumpkin in the sauce, but feel free to add in some extra veggies such as broccoli, kale or spinach.

Mix the breadcrumbs with an Italian herb mix and some vegan butter, this will make sure the breadcrumb topping goes nice and crispy in the oven. If you’re gluten free, ensure you use GF breadcrumbs.

Prepping and Storing

This meal will last in the fridge for 3 to 5 days. It also freezes well. Simply cut up into individual serves and freeze for meals you can quick and easily grab and heat up.

If you are looking for more lunch or dinner ideas, you’ll also love these other lunch and dinner recipes.

This is a family favourite of ours, and we hope it will become yours too! If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!