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® Cauliflower Pasta, so it’s perfect for just about any dietary needs!

Baked Vegan Mac & Cheese Recipe

SERVES 4-6 | FINISH IN 10 minutes

Ingredients

8 oz. Veggiecraft® 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

Elbow Pasta

Directions

Preheat oven to 375˚F.
Cook pasta according to the package directions.
Drain pasta and return to pot. Add in Core & Rind® Sharp & Tangy Cashew Cheesy Sauce and stir well to coat pasta.
Transfer pasta to a baking dish.
In a small bowl, whisk together breadcrumbs, salt, nutritional yeast, garlic powder and pepper. Stir in olive oil.
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.