Baked Vegan Mac & Cheese Recipe

This baked Vegan Mac and Cheese with a cheesy panko breadcrumb topping is creamy, rich, and 100% delicious! Even better, it’s incredibly easy to make, using Core & Rind® Cashew Cheesy Sauce as a 1-ingredient sauce. It’s also made with gluten free Veggiecraft Farms® Cauliflower Pasta, so it’s perfect for just about any dietary needs!

Baked Vegan Mac & Cheese Recipe

SERVES 4-6 | FINISH IN 10 minutes

  • 8 oz. Veggiecraft Farms® Cauliflower Elbow Pasta
  • 11 oz. (1 jar) Core & Rind® Sharp & Tangy Cashew Cheesy Sauce
  • ⅓ cup Panko Breadcrumbs (gluten free or regular)
  • ½ tsp Salt
  • 2 tbsp Nutritional Yeast
  • ¼ tsp Garlic Powder
  • ¼ tsp Black Pepper
  • 2 tbsp Olive Oil
Products you'll need
  1. Preheat oven to 375˚F.
  2. Cook pasta according to the package directions.
  3. Drain pasta and return to pot. Add in Core & Rind® Sharp & Tangy Cashew Cheesy Sauce and stir well to coat pasta.
  4. Transfer pasta to a baking dish.
  5. In a small bowl, whisk together breadcrumbs, salt, nutritional yeast, garlic powder and pepper. Stir in olive oil.
  6. Spread breadcrumbs in an even layer on top of mac and cheese. Bake for 8-10 minutes, until the breadcrumbs are golden brown and crispy.

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