Creamy. Nostalgic. Indulgent without being heavy.
There are some recipes that feel like home even before you pull them from the oven — this baked vegan mac and cheese is one of them. It’s built from simple staples: oat milk, nutritional yeast, and a generous handful of Violife Mexican Shreds that melt beautifully into a silky sauce. The final bake adds that perfect golden crust without losing the creaminess underneath.
It’s the kind of cozy dish that works for weeknights, potlucks, and “I just need comfort food” days. And the best part? It’s entirely dairy-free, incredibly affordable, and customizable depending on your pantry.
Ingredients
•12 oz elbow pasta
•2 cups oat milk
•½–¾ cup nutritional yeast
•1 cup Violife Mexican Shreds (or vegan cheddar-style cheese)
•2 tbsp vegan butter or olive oil
•2 tbsp flour
•1 tsp garlic powder
•1 tsp onion powder
•½ tsp smoked paprika
•salt, to taste
•black pepper, to taste
•Optional: pinch of turmeric for color
•Optional: breadcrumbs for a crispy topping
Instructions
1. Preheat your oven to 375°F and lightly grease a small casserole or baking dish.
2. Cook your pasta until al dente. Drain and set aside.
3. In a medium saucepan, melt the vegan butter and whisk in the flour to form a smooth, bubbly roux.
4. Slowly pour in the oat milk, whisking continuously to remove any lumps.
5. Once it begins to thicken, add the nutritional yeast, garlic and onion powder, smoked paprika, salt, and pepper.
5. Stir in the cheese shreds and allow them to fully melt into a velvety sauce.
6. Fold the sauce into the cooked pasta. Taste it — adjust seasoning if needed.
7. Transfer to your baking dish. Add a little more cheese or breadcrumbs on top.
8. Bake 18–22 minutes, or until the edges are bubbling and the top is lightly golden.
9. Let it sit for a few minutes before serving. The creamy center settles beautifully.
Optional Add-Ins
Because The Vegan Hearth loves creativity:
Sautéed mushrooms Steamed broccoli Crispy tofu bits Jalapeños Vegan bacon crumbles A swirl of hot sauce
The Humane Herald 