Whether you are just trying to eat a little healthier this year or you are a plant-based pro, this vegan mac and cheese casserole will cozy up your day. Vegan yogurt, plant butter, and our favorite vegan cheese are swirled together with elbow macaroni and topped with crispy panko breadcrumbs, laced with garlic and Italian seasoning.
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Vegan Mac And Cheese Casserole
In the past week, I have started my endless snow days at home ready to eat "comfort food". I have literally woken up wondering what I can get myself into. Is this a winter thing? A pandemic thing? Homeschool, crying baby, can't get outside, so many dishes to clean (all.day.long) thing? Are you going through this thing too friend?
If you woke up this morning dreaming of slurpy pasta or giant greasy pizzas or...brownies (should we make a list?), you can make this plant-based vegan mac and cheese casserole and feel pretty good about it; or at least pretty better about it.
This is a fairly easy melt, stir, toast, bake recipe and in the end, it's not as good as getting to go outside in the sunshine or out for a glass of wine with friends, or Jaysus...dropping the kids off at school...but it's good and it will make you feel cozy. It will give you a "comfort food" boost while you curl up on the couch with your remote. Cheers friends this season is almost over.
INGREDIENTS YOU WILL NEED
You will need a couple of vegan ingredients to make this vegan mac and cheese casserole happen. Feel free to use your favorite versions of the ingredients, but in case you are new to this plant-based life, I am going to tell you our favorites. Not plant-based? No problem! Use your favorite dairy ingredients 1:1.
- Vegan Cream Cheese: I use Kite Hill (almond-based)
- Vegan Yogurt: Again, Kite Hill (almond-based) but Forager is also very good!
- Vegan Shredded Cheese: I used Daiya Cheddar Shreds but I also REALLY love Chao (but I can no longer eat soy).
- Vegan Butter: I use Country Crock Plant Butter Sticks with Avocado Oil.
- Elbow Macaroni: use your favorite.
- Panko breadcrumbs + Italian Seasoning + Garlic Powder: The best crispy breadcrumbs ever.
- Salt + Pepper: Flavortown
HOW TO MAKE VEGAN MAC AND CHEESE CASSEROLE WITH CRISPY BREADCRUMBS
One of the easiest recipes to throw together at the last minute!
- Preheat: Preheat oven to 325°F
- Cook macaroni: Cook macaroni according to package instructions stopping when the pasta is not quite cooked through.
- Melt: Melt together plant butter, cream cheese, yogurt, salt, and pepper.
- Add: Add shredded cheese and stir until melted.
- Stir: Stir in cooked macaroni and transfer mixture to an oven-safe casserole dish.
- Sprinkle: Sprinkle with paprika (or smoked paprika). Optional.
- Toast: Melt plant butter and add breadcrumbs, Italian seasoning, and garlic powder. Stir until breadcrumbs begin to brown; about 3-4 minutes.
- Top: Top the vegan mac and cheese casserole with crispy breadcrumbs.
- Bake: Bake covered for 25 minutes.
VEGAN MAC AND CHEESE CASSEROLE GOES GREAT WITH:
- Spicy Three Bean and Quinoa Veggie Burgers
- Root beer Apple Crisp with Cardomom Spice (my favorite recipe of all time)
- Marinated Cherry Tomatoes
- Bourbon Peaches A La Mode
- Stir in some Kale and Walnut Pesto
Hey- you’ve made it this far, and now we’re BFFs. If you make this recipe, I would love for you to give it a star rating below (scroll down to the comments). P.S. What makes me happiest is hearing from you! Make sure you follow me on Instagram (please tag me!), Pinterest, and Facebook too!
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Vegan Mac and Cheese Casserole With Garlic Bread Crumbs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Whether you are just trying to eat a little healthier this year or you are a plant-based pro, this vegan mac and cheese casserole will cozy up your day. Vegan yogurt, plant butter, and our favorite vegan cheese are swirled together with elbow macaroni and topped with crispy panko breadcrumbs, laced with garlic and Italian seasoning.
Ingredients
16oz elbow macaroni, cooked just short of done
3 Tbsp Plant Butter (or other vegan butter)
⅓ cup vegan cream cheese (I like Kite Hill)
1 ½ cup vegan yogurt (I like Kite Hill)
2 cup shredded vegan cheddar (Daiya and Field Roast Chao are the best)
1 tsp salt
2 tsp pepper
Paprika (optional)
FOR THE CRISPY BREADCRUMBS:
1 Tbsp plant butter
1 cup Panko breadcrumbs
1 Tbsp Italian seasoning
1 tsp garlic powder
¼ tsp salt
Instructions
- Preheat: Preheat oven to 325°F
- Cook macaroni: Cook macaroni according to package instructions stopping when the pasta is not quite cooked through.
- Melt: Melt together plant butter, cream cheese, yogurt, salt, and pepper.
- Add: Add shredded cheese and stir until melted.
- Stir: Stir in cooked macaroni and transfer mixture to an oven-safe casserole dish.
- Sprinkle: Sprinkle with paprika (or smoked paprika). Optional.
- Toast: Melt plant butter and add breadcrumbs, Italian seasoning, and garlic powder. Stir until breadcrumbs begin to brown; about 3-4 minutes.
- Top: Top the vegan mac and cheese casserole with crispy breadcrumbs.
- Bake: Bake covered for 25 minutes.
Equipment
Buy Now →- Category: Side Dishes
- Method: Bake
- Cuisine: North American
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