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

Looking for the ultimate vegan baked mac and cheese recipe? This is my upgraded plant-based version made with three delicious vegan cheeses: cheddar, smoked gouda, and parmesan. I made a vegan mac & cheese recipe three years ago and this recipe is my upgraded version. It’s creamy, rich, and full of bold flavors that will satisfy your cravings for the classic comfort food—without the dairy!

In this video, I’ll show you step-by-step how to make a creamy vegan cheese sauce, perfectly cooked cavatappi pasta, and a cheesy baked topping for the authentic baked macaroni and cheese vibe. Whether you’re new to vegan cooking or a plant-based pro, this recipe is perfect for any occasion: holidays, weeknight dinners, or meal prep.

Ingredients: Serves 8-10 people
* 1 lb cavatappi macaroni
* 5 tablespoons vegan butter
* 5 tablespoons flour
* 3 cups extra creamy oatmilk
* 1 cup dairy-free heavy cream
* 12 ounces Violife vegan cheddar cheese- (8 ounces for sauce and 4 ounces for layering)
* 4 slices Violife smoked gouda cheese, chopped (3 slices for the sauce and 1 slice for the topping)
* 1/2 cup vegan parmesan cheese, shredded
* 1/2 cup vegan sour cream
* 1 1/2 tbsp garlic powder
* 1 1/2 tbsp nutritional yeast
* 1 tbsp onion powder
* 1 tbsp pink Himalayan salt
* 1 tsp smoked paprika
* 1/4 tsp black pepper
* 1 tsp dijon mustard (make sure that its plant based)
* 2 dashes cayenne pepper

Instructions:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the cavatappi macaroni and cook for two minutes less than the package instructions. Drain the pasta and set aside.

In a pot, melt the vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually add the oat milk and dairy-free heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.

Mix in the dijon mustard, garlic powder, nutritional yeast, onion powder, pink Himalayan salt, smoked paprika, black pepper, and cayenne pepper. Taste and adjust seasonings as needed. Add 8 ounces (1 bag) of vegan cheddar cheese, 3 slices of chopped smoked gouda, and 1/2 cup of shredded vegan parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth. Mix in the vegan sour cream until just combined.

In a large bowl, pour the cheese sauce over the cavatappi noodles and stir until every piece is evenly coated.

Transfer half of the mac and cheese mixture to a baking dish. Sprinkle 2 ounces of cheddar cheese on top, then add the remaining mac and cheese. Sprinkle the rest of the cheddar cheese (2 ounces) and the chopped gouda cheese (1 slice) on top. Cover the dish with a sheet tray or aluminum foil. Bake for 25 minutes.

After 25 minutes, remove the foil and bake for another 25-30 minutes, or until the top is golden brown. If desired, broil for 1-2 minutes at the end for an extra crispy topping. Keep a close eye to avoid burning.

Remove the mac and cheese from the oven and let it cool slightly before serving. Serve warm and enjoy!

–Connect with Me🎄
►Instagram:
►Pinterest:
►Facebook:
►Tiktok:
►Threads:
►Email: [email protected]

What makes this recipe special?
A rich, creamy vegan cheese sauce made with a blend of plant-based ingredients.
A baked mac and cheese topping that’s golden, bubbly, and irresistible.
Perfect for vegans, vegetarians, or anyone looking for a dairy-free alternative to traditional mac and cheese.

Why you’ll love this recipe:
100% plant-based and dairy-free
Family-friendly and perfect for gatherings
Packed with protein and nutrients thanks to nutritional yeast and plant-based milk

Make this recipe and let me know your thoughts in the comments! Don’t forget to like this video and subscribe for more vegan recipes, plant-based meal ideas, and comfort food classics.

Free Music for Videos 👉 Music by lxttleboyblue – LMK (Single Version) –

source