baked vegan mac and cheese in casserole dish and white plate with fork
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Vegan Mac & Cheese (Baked, Soy-free, & Nut-free)

The best vegan mac & cheese recipe sans dairy, soy, & nuts. Also, did I mention this vegan macaroni recipe is baked? Enjoy this southern staple recipe as a main dish or side dish for any occasion.
Course Main Course, Side Dish
Cuisine American
Keyword recipe for vegan macaroni and cheese, vegan mac and cheese,
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10
Calories 290kcal


  • 1 cup oat milk sub for any non-dairy milk
  • 1 can cannellini beans
  • 5 slices Daiya cheddar cheese slices add more if needed
  • 3/4 cup nutritional yeast
  • 1 tbsp dijon mustard
  • 1 tbsp garlic powder
  • 1 tbsp maple syrup
  • 1 tbsp sea salt
  • 1 tbsp black pepper


  • Preheat oven to 350 degrees.
  • Place macaroni noodles in a saucepan with water and cook according to directions on the package.
  • Rinse and drain cannellini beans.
  • Place all ingredients into the blender and blend on high until smooth and creamy. Be sure to add ingredients to the blender in the order listed above. All recipes blend much easier when the liquid is on the bottom of the pitcher. 
  • Add cooked macaroni noodles to the glass baking dish. 
  • Pour cheese sauce over the macaroni and spread throughout. 
  • Add breadcrumbs and extra nutritional yeast on top of the macaroni.
  • Bake for 30 minutes or until you reach your desired likeness. Let the baked macaroni and cheese cool. Serve and enjoy!!