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A copper pan of baked mac 'n' cheese with a bread crumb topping and fresh herbs.


Creamy, healthy, dairy free macaroni and cheese with fresh herbs and a crunchy bread crumb topping.
5 from 3 votes
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Course: Entree, Main Course, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 421kcal
Author: Linda & Alex


  • stove
  • Blender


  • 1 lb package of pasta shells or short noodles use gluten-free if you like
  • 1 tablespoon salt
  • ½ cup raw cashews soaked in water overnight or boiled in water for 15 minutes
  • 15 ounce cooked cannellini beans drained and rinsed well
  • cup nutritional yeast
  • 4 tablespoon melted vegan butter
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • ¼ teaspoon cayenne pepper
  • sea salt to taste
  • 1 cup unsweetened plant-milk almond, cashew, oat, or pea milk are good choices
  • cup pasta water
  • 2 tablespoon minced fresh basil
  • 2 teaspoon minced Greek oregano
  • 1 teaspoon minced spicy oregano
  • Black pepper to taste
  • ¼ cup 30 g bread crumbs (use gluten-free if you like)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • Sea salt and black pepper to taste


  • Preheat the oven to 375°F (190°C)
  • Fill a pot with water and bring to a boil. Add approximately 1 tablespoon of salt to the water, add the pasta shells, and cook according to the instructions on the package, or until it’s al dente.
  • Put the ½ cup soaked raw cashews, 15 oz cooked cannellini beans, drained and rinsed well, ⅓ cup nutritional yeast,4 tablespoon melted vegan butter, 1 garlic clove, minced, 1 tablespoon lemon juice,¼ teaspoon cayenne pepper, sea salt to taste, 1 cup unsweetened plant-milk, almond, cashew, oat, or pea milk are good choices, and ⅓ cup pasta water in a high-powered blender and blend on a high speed for approximately 2 minutes, or until it’s thick and creamy like melted cheese. You shouldn’t see or taste any solids.
  • When the pasta is done, drain it in a colander and then put it in a large baking pan. Stir the cheese sauce in until the pasta is evenly coated. If you’re adding the fresh herbs, stir them in now.
  • In a small bowl mix the breadcrumbs, oil, salt, Italian seasoning , and black pepper until combined . Evenly spread it on top of the macaroni and cheese mixture.
  • Bake for 10 to 15 minutes until the bread crumbs are lightly browned. Place under the broiler for a minute or two if you want the bread crumbs to get extra crispy. Be sure to watch it carefully so it doesn’t burn.


  • Best when eaten fresh out of the oven.
  • Cover and store in the refrigerate for up to 4 days.
    Because nut cheese sauce can dry out, add a bit of plant-milk to the dish and stir to make it ultra creamy again.
  • Cover and re-heat in the oven until it’s warmed through.
  • You can freeze this in a freezer safe container for up to 3 months.
    Bring to room temperature in the refrigerator and heat covered with foil in a 350°F (176°C) oven for 15 to 20 minutes, then remove the foil and broil the top to crisp up the breadcrumbs.


Serving: 1cup | Calories: 421kcal | Carbohydrates: 61g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Sodium: 949mg | Potassium: 515mg | Fiber: 5g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg
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