This is the BEST Vegan Baked Mac and Cheese recipe on the internet! It’s easy to make, gluten free, and soy free. I use FOUR cheeses, 2 homemade cheeses and 2 Daiya cheeses.
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This is the Four Cheese Baked Vegan Mac and Cheese recipe that so many of you have been asking about ever since I showed it on my instagram stories!
It’s SO creamy, decadent, and delicious! I might like my mac and cheese a liiiittle creamier than most, so feel free not to use all of the cheese sauce. You can save some of the cheese sauce and use it to dip tortilla chips or veggies in. You want your children to eat their veggies?!! Let them dip it in some of this vegan cheese sauce and they’ll gobble their veggies up!
Four Vegan Cheeses??
That’s right! One of the reasons this recipe is the best vegan mac and cheese recipe on the internet is because I use FOUR delicious vegan cheeses. I use the Vegan Cheddar Cheese Sauce and Garlic and Herb Cream Cheese recipes I shared with you all in last weeks post. I also use Shredded Cheddar and Shredded Mozzarella Cheese from a vegan company called Daiya.
If you’ve never tried Daiya’s shredded cheeses, please do! They taste great and this is not a sponsored post. I specifically say to try their shredded cheeses because I’m not a fan of their blocks of cheese and slices of cheese. You might like them though, so go for it and try whichever one’s you prefer!
Don’t Want to Make 2 Cheeses From Scratch?
My two cheese recipes are ridiculously simple to make and use ingredients that are easy to find, but if it seems like too much work to make 2 cheeses from scratch then I recommend replacing my homemade Garlic and Herb Cream Cheese with a vegan cream cheese from a company called Kite Hill.
I have never used a Kite Hill product, but I’ve been seeing a lot of vegans on Youtube and Instagram using it, so I feel fine recommending it. Most people seem to love it.
No Store-Bought Vegan Cheese, No Problem!
I try to eat very little processed foods and do not recommend eating vegan processed cheese on a regular basis. I only eat Daiya cheese when making this Baked Vegan Mac and Cheese recipe or if I’m making quesadillas. Other than that, I only use my homemade cheese.
If you prefer not to use store-bought cheese, no problem! Try making this recipe only using my two homemade cheeses. I promise, it’ll be delicious. This can be a 2 cheese mac and cheese, 3 cheese, 4 cheese, whatever is easiest for you. It tastes best with all four cheeses though!
To Bake Or Not To Bake?
I grew up with my mom baking our mac and cheese and have become accustomed to seeing the lovely golden brown cheese on the top. It’s one of my favorite things about eating mac and cheese!
In this recipe I really just broil the top of the mac and cheese, rather than baking it, but you can skip this step if you’d like.
I exclusively use gluten free brown rice pasta when making pasta dishes. If you want to make this mac and cheese gluten free, then use gluten free pasta. Here is a brand I have used for years (remove adblock to view product)
Cooking Process Photos
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The BEST Vegan Four Cheese Mac and Cheese Recipe ever!
- 1 16 ounce box pasta, cooked according to the box instructions and drained
- 1 batch or about 3 ½ cups of my vegan cheddar cheese sauce
- 1 cup of my homemade garlic & herb cream cheese or store-bought vegan cream cheese
- 1 ½ cups shredded Daiya Cheddar Cheese
- 1 ½ cups shredded Daiya Mozzarella Cheese
Place a large pot on medium heat. Once hot, add the vegan cheddar cheese sauce, shredded cheddar, and shredded mozzarella. Stir for about 3 to 5 minutes, or until most of the cheese is melted. You might still see small chunks of the shredded cheese, but that’s fine.
- Add the cooked pasta and vegan cream cheese. Stir until everything is mixed well.
- Pour this mixture into a baking dish. Place the oven on broil. Broil the mac and cheese until it is golden brown. Be sure to watch it because it can easily burn when using the broiler. It takes my oven about 4 minutes or so to get it golden brown.
You can use more or less of the cheeses. If you want to use the full bags of shredded Daiya cheeses, then go for it! If you want to use less cheese sauce, less Daiya cheese, or omit the cream cheese, do it. This is a very versatile recipe. Make it to your liking.
Use gluten free pasta to make this recipe gluten free.
My recipes for Homemade Vegan Cheddar Cheese Sauce and Homemade Garlic Herb Cream Cheese are linked in the blog post above.