The Perfect Vegan Baked Macaroni and Cheese

Tina Ruggiero

I have an excellent recipe for you today! 100% vegan, 100% gluten-free, delicious, creamy baked macaroni and cheese!

Yes, you heard right!

But, before I get to that, I want to share with you a little history. Do you mind? Oh! So glad you don’t mind!

History of the Macaroni and Cheese

I researched the history of macaroni and cheese (I know – I’m a nerd), and I discovered that it was essentially a meal for rich people!

Yeah, can you believe it? It was introduced to America after raving reviews by upper-class Italian food lovers in the 18th century at some upstate upscale restaurant. I mean there was so much demand for macaroni that it was served up regularly in America with quickness!

Ever wonder how common people got ahold of it? Well…

One day a cookbook was made (you know what cookbooks do – they unlock a world of secrets), and once the working class got ahold of that cookbook it was no longer a “well-to-do” meal. The secret was out for common folk! And, soon thereafter macaroni and cheese came to be known as “common cookery”.

This dish of common cookery became a favorite amongst all classes, and I am sure happy it did because I love macaroni and cheese – dairy free of course!

Now for all of you who could care less about history rants…

Today I share with you a recipe that has been highly loved by my Instagram community.

Preparing a vegan gluten-free baked macaroni and cheese

Here is my vegan and gluten-free baked macaroni and cheese!

Hey! Why not pair this recipe with my creamy potato salad?


20 mins

40 mins

1 hour

©Sweet n’ Savory Life

Author: Bella
Recipe type: Main Dish
Serves: 6


  • ½ bag (8 oz) GF elbow noodles (uncooked)
  • 3 cups of organic soymilk
  • 2-1/2 tbsp nutritional yeast
  • ½ container Tofutti Cream Cheese
  • 12 oz. (approx. 3 cups) vegan cheddar, I used Daiya
  • 1-1/2 tbsp vegan parmesan
  • 1-1/2 tbsp Mrs. Dash Original Table Blend
  • ¼ to ½ tsp paprika
  • Celtic sea salt, to taste
  • Black pepper (optional)


  1. Prepare macaroni elbow noodles according to the directions on the package.
  2. Once al dente, remove noodles from heat, strain, and rinse with cool water to stop cooking.
  3. Allow the noodles to sit in the strainer until needed.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. Then, in a large pot over medium heat on the stove add the soy milk.
  6. Once the milk is warm, add two cups of the cheese, along with the remaining ingredients—Reserve one cup of cheese for layering.
  7. Stir the pot of cheesy mixture until a smooth, creamy texture is achieved.
  8. Once that is complete, add the macaroni noodles to the large pot, and mix well.
  9. Next, pour half of the macaroni and cheese in a casserole or square pyrex glass baking pan.
  10. Then add ½ cup of the reserved Daiya cheese on top of the first layer of macaroni.
  11. Now, pour the last half of the macaroni noodles into the casserole or pyrex dish.
  12. Add the remaining ½ cup of reserved Daiya cheese to the top.
  13. Place macaroni into the oven, and bake for around 30-45 minutes.


This macaroni and cheese can be stored in the refrigerator in an airtight container for several days…it’s lasted almost a week in my home with no problem.

This recipe is of course compliment to my dear husband, if you love it, why not tell him “thank you” below and show some love?

Thanks! ~Bella

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