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vegan mac n cheese

Perfect Mac N Cheese | vegan, gluten free

This mac n cheese recipe is from Lauren Toyota from hotforfood. It's been slightly adapted to be gluten free and include some beyond sausage. I hope you enjoy!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 8


  • Blender
  • 9x13 Baking Pan



  • 4 cups elbow macaroni or pasta of choice
  • water

Cheese Sauce

  • 3/4 cup raw cashews
  • 1 1/2 cup oat milk or any plant based milk
  • 4 tbsp lemon juice fresh squeezed
  • 3 tbsp tomato paste
  • 1/4 cup olive oil
  • 1 tbsp miso paste white or red both work
  • 1/4 cup nutritional yeast
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp arrowroot powder (optional)
  • 1 cup vegan cheddar cheese shred (optional) I prefer daiya brand

Crunchy Topping

  • 1/4 cup gluten free bread crumbs
  • 1 tbsp Italian seasoning
  • 5 tbsp vegan parmesan Violife brand has an excellent one

Protein & Veggies

  • 4 links beyond sausage hot italian
  • 1 head broccoli florets fresh


  • Preheat oven to 325°F (160°C)
  • Boil pasta according to instructions on the package.
  • Grill Beyond Sausage on frying pan or grill plate
  • While the water and sausage is cooking, start making your cheese sauce
  • Add cashews, oat milk, and lemon juice to a strong blender (if you do not have a strong blender soak the cashews for at least 20 minutes)
  • Taste the cheese sauce base and make sure it's not to "cashew-ey"
  • If it is add more lemon juice. If not move on to the next step.
  • Add olive oil, seasonings, miso, tomato paste, and nutritional yeast to the blender and blend well.
  • Once you have a smooth and creamy sauce add the arrowroot powder and blend again
  • Drain pasta.
  • Remove beyond sausage from heat and cut into bit size pieces.

Put It All Together

  • Put the pasta in the 9x13 baking pan
  • Next add cheese sauce
  • Next add beyond sausage pieces
  • Add Daiya cheddar shreds (optional)
  • Finally add your fresh broccoli florets.
  • Bake in the oven covered with tinfoil for 20 minutes.

Make Topping

  • Shred vegan parmesan.
  • Mix vegan parmesan shreds, GF breads crumbs, and italian seasons ina small bowl.

Final Steps

  • Remove mac from oven after 20 minutes.
  • Remove ton foil coverings
  • Add topping to the mac n cheese
  • Put back in the oven for 20 more minutes to get the top nice and crunchy.
  • Serve immediately. I like topping mine with red pepper flakes.



This recipe is 100% adapted from hotforfood blog and Lauren Toyata. I'm not affiliated with her. I'm just a fan. Check her out here.
Keyword beyond sausage, gluten free, hot for food, lauren toyota, mac n cheese, vegan