When it comes to comfort food, nothing beats a warm, creamy bowl of mac and cheese. This Creamy Vegan Mac & Cheese with Smoky Paprika and Crispy Breadcrumbs delivers all the richness and cheesiness you crave—without any dairy. Made with a velvety, plant-based cheese sauce and topped with golden breadcrumbs, it’s a dish that’s perfect for weeknight dinners, potlucks, or as a satisfying side.
The smoky paprika adds a bold, savory depth to the dish, while the crunchy breadcrumb topping gives it that classic, baked mac and cheese texture.
Why You’ll Love This Recipe
- Ultra Creamy: A rich, cheesy sauce made from cashews or vegan cheese for the ultimate comfort food.
- Bold Flavors: Smoky paprika and nutritional yeast create a depth of flavor that rivals traditional mac and cheese.
- Crispy Topping: Toasted breadcrumbs provide the perfect contrast to the creamy pasta.
- Family-Friendly: Loved by vegans and non-vegans alike!
Ingredients
For the Pasta:
- 12 oz elbow macaroni (or any pasta shape you like)
- 1 teaspoon salt (for boiling water)
For the Vegan Cheese Sauce:
- 1 cup raw cashews, soaked for at least 2 hours or boiled for 10 minutes
- 1 1/4 cups unsweetened plant-based milk (e.g., almond, oat, or soy)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric (optional, for color)
- Salt and pepper to taste
For the Crispy Breadcrumbs:
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of salt
Ingredient Breakdown
Cashews
Blended cashews create a creamy, rich base for the cheese sauce. If you’re nut-free, substitute with sunflower seeds or silken tofu.
Nutritional Yeast
This pantry staple adds a cheesy, umami flavor while keeping the dish vegan.
Smoked Paprika
The smoky notes elevate the flavor of the sauce and breadcrumbs, adding depth and a subtle warmth.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
Step 2: Make the Vegan Cheese Sauce
- Drain the soaked cashews and add them to a blender along with the plant-based milk, nutritional yeast, olive oil, lemon juice, garlic, Dijon mustard, smoked paprika, turmeric (if using), salt, and pepper.
- Blend on high until smooth and creamy. Taste and adjust seasoning as needed.
Step 3: Toast the Breadcrumbs
- Heat olive oil in a skillet over medium heat.
- Add the panko breadcrumbs, smoked paprika, garlic powder, and salt. Stir constantly for 3-5 minutes until the breadcrumbs are golden and crispy. Remove from heat and set aside.
Step 4: Combine the Pasta and Sauce
- Return the cooked pasta to the pot or a large mixing bowl.
- Pour the cheese sauce over the pasta and stir until evenly coated.
Step 5: Assemble and Bake (Optional)
- Preheat your oven to 375°F (190°C) if baking.
- Transfer the mac and cheese to a baking dish and sprinkle the toasted breadcrumbs evenly on top.
- Bake for 10-15 minutes until heated through and the breadcrumbs are lightly browned.
Step 6: Serve
- Garnish with additional smoked paprika or chopped parsley if desired.
- Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Add Veggies: Mix in steamed broccoli, roasted cauliflower, or peas for added nutrition.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a spicy kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or stovetop with a splash of plant-based milk to restore creaminess.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 320
- Protein: 10g
- Carbohydrates: 44g
- Fat: 12g
- Fiber: 3g
- Iron: 15% of the daily value
- Vitamin B12: 25% of the daily value (from nutritional yeast)
This mac and cheese is a nutrient-rich, satisfying meal that’s completely dairy-free and indulgent.
Conclusion
This Creamy Vegan Mac & Cheese with Smoky Paprika and Crispy Breadcrumbs is proof that plant-based comfort food can be just as satisfying and decadent as the original. Whether you’re serving it as a main dish or side, it’s guaranteed to be a hit with everyone at the table.
Ready to dive into cheesy, smoky goodness? Give this recipe a try and let us know how it turned out! Share your variations and tips in the comments below, and tag us on social media with your mac and cheese creations.
Frequently Asked Questions
1. Can I make this nut-free?
Yes! Replace the cashews with silken tofu or boiled potatoes for a creamy sauce.
2. Do I need to bake the mac and cheese?
No, baking is optional. You can serve it straight from the stovetop for a quicker option.
3. Can I use store-bought vegan cheese?
Absolutely! Replace the cashew sauce with your favorite melted vegan cheese if preferred.
4. How do I keep the sauce from drying out?
If reheating, add a splash of plant-based milk to restore the creamy texture.
5. Can I freeze leftovers?
Yes! Freeze the mac and cheese in individual portions for up to 2 months. Thaw and reheat with a little plant-based milk to maintain creaminess.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.