That is why I created the perfect vegan baked mac and cheese recipe which doesn’t rely on any of those ingredients. I also don’t love a ton of cashews in replacement for cheese. Why? I don’t think a ton of nutritional yeast makes for a good flavor. Bake at 350F for 20 minutes until golden on top.Real talk: I am not usually a fan of baked vegan mac and cheese. Sprinkle the topping onto the mac and cheese in the pan. In a small bowl, mix together the ingredients for the topping. Assembly: Add ¾ of the cheese sauce to the pasta. This should make about 4 cups of cheese sauce (see notes). Blend on high until combined and super smooth. Add the cheese mixture to the sweet potato mixture in the blender. Whisk the mixture until the cheese is mostly melted. Once thickened, add the vegan cheddar cheese. Whisk the mixture consistently for 3-5 minutes until it begins to thicken. Slowly pour in the almond milk, while continuing to whisk. In a small saucepan, melt the vegan butter. Leave the mixture in the blender and set aside. To Make the Sauce: Add the baked sweet potato, pepper, salt, dried onion, garlic powder, and half the almond milk into a blender. Once cooked, stir in 1 tbsp vegan butter to coat all the pasta, this helps the pasta from absorbing too much sauce while baking. Cook your pasta according to your box’s instructions. Melted Vegan Butter: this is to help crisp up the cracker topping.Nutritional Yeast: for some additional salty, ‘cheesy’ flavor.Crushed Crackers: I’m using Ritz crackers that I pulsed in my food processor.Pasta of Choice: I’m using shells, but you could also use macaroni.Dried Onion: to add even more flavor to our sauce!.
Garlic Powder: to add flavor to our sauce.
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