Okay, this recipe is seriously comfort food at its best. You’ve got creamy, cheesy vegan mac stuffed right into a baked potato and sprinkled with smoked paprika.
It’s cozy, filling, and makes you feel like you just wrapped yourself in a big warm hug.
Why I Love This Recipe
Honestly, this one’s close to my heart. I made it once on a rainy Sunday and it instantly became a favorite. The first bite was melty, smoky, creamy perfection.
Plus, it’s crazy easy and packed with flavor. Here’s what makes it awesome:
- You only need simple pantry staples and some potatoes.
- The vegan cheese sauce is so creamy and smooth.
- You get the best of both worlds: pasta and potato.
- It’s perfect when you want comfort food without a ton of work.
- The smoked paprika on top? Total game-changer.
What You’ll Need
For the Potatoes:
- 4 large russet potatoes, scrubbed
- 1 tbsp olive oil
- ½ tsp sea salt
For the Vegan Mac & Cheese:
- 8 oz elbow macaroni (use gluten-free if needed)
- ¾ cup raw cashews (soaked in hot water for 20 min)
- ¾ cup unsweetened almond milk
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- ½ tsp smoked paprika (plus more for topping)
- ½ tsp salt, plus more to taste
- ¼ tsp ground turmeric (for color)
Garnish:
- Fresh parsley, chopped
- Extra smoked paprika for sprinkling
Pro Tips
- Use starchy russet potatoes so the insides get fluffy and soft.
- Don’t skip soaking the cashews – it makes the sauce super creamy.
- Save some pasta water to thin the sauce if needed.
- Smoked paprika adds that wow factor – use a little more if you love it smoky.
- Let the potatoes cool slightly before cutting so they don’t fall apart.
Tools You’ll Need
- Baking sheet
- Medium pot
- High-speed blender
- Small whisk
- Sharp knife
- Cutting board
- Large mixing bowl
Substitutions & Variations
- Sub almond milk with oat or soy milk.
- Swap elbow pasta for shells or gluten-free pasta.
- Add sautéed spinach or peas to the mac for extra veggies.
- Use white sweet potatoes for a twist.
- Sprinkle with vegan bacon bits instead of smoked paprika.
Make-Ahead Tips
- Bake the potatoes the day before and reheat before stuffing.
- Make the vegan cheese sauce ahead and store it in the fridge for up to 3 days.
Macros (Per Serving, Recipe Makes 4 Servings)
Calories: ~520 kcal
Protein: ~15g
Fat: ~18g
Carbs: ~72g
Fiber: ~8g
(Note: Nutrition varies based on brands and substitutions used.)
Why This Recipe Works (Quick Science)
- Cashews break down into creamy, silky sauces when blended with liquid.
- Turmeric and nutritional yeast give it that golden, cheesy color.
- Mustard and lemon juice add brightness, balancing the rich flavors.
- Baking potatoes separately keeps them crispy on the outside, soft inside.
Meal Plan Ideas
- Serve this as a main with a simple side salad.
- Pair with roasted broccoli for an easy weeknight dinner.
- Make mini versions for a lunchbox meal.
- Serve with tomato soup for cozy vibes.
Common Mistakes
- Not soaking the cashews long enough—your sauce won’t be as smooth.
- Overcooking the pasta—it gets mushy fast.
- Cutting the potatoes while they’re piping hot—they’ll fall apart.
- Using sweetened almond milk by mistake. (Double check the label!)
What to Serve With
- Roasted veggies like broccoli, Brussels sprouts, or carrots.
- A crisp kale salad with lemon vinaigrette.
- Garlic bread (because why not?).
- Tomato soup or veggie chili.
FAQ
Q: Can I make this nut-free?
A: Yep! Use sunflower seeds instead of cashews, or try a silken tofu base for the sauce.
Q: What’s the best potato to use?
A: Russet potatoes are my fave because they’re fluffy inside and crisp outside.
Q: Can I make the sauce without a blender?
A: A food processor works in a pinch, but it won’t be quite as smooth.
Servings & Cook Time
Serves: 4
Total Time: ~55 minutes
Hands-on Time: ~25 minutes
How to Make Vegan Mac & Cheese Baked Potato
Step 1: Bake the Potatoes
Scrub the potatoes clean, rub them with olive oil and salt, and bake at 400°F for 45–50 min, until fork-tender.
Step 2: Cook the Pasta
Boil the elbow macaroni in salted water until al dente, about 7–8 minutes. Drain and set aside.
Step 3: Blend the Cheese Sauce
Drain the soaked cashews and blend them with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and turmeric until creamy and smooth.
Step 4: Toss Pasta in the Sauce
Pour the creamy cheese sauce over the cooked pasta and toss until every noodle is coated and creamy.
Step 5: Cut and Fluff the Potatoes
Slice each baked potato down the middle and gently fluff the insides with a fork to make room for the mac.
Step 6: Stuff with Mac & Cheese and Sprinkle
Spoon the creamy mac and cheese into the fluffy potatoes, sprinkle with smoked paprika and fresh parsley.
Step 7: Serve and Enjoy
Serve immediately while hot, creamy, and smoky.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm, or microwave for a quick fix.
- Add a splash of almond milk when reheating to keep the mac creamy.
Wrap Up
There you go – cozy, creamy, smoky Vegan Mac & Cheese Baked Potatoes that’ll warm your soul.
If you try this recipe, leave a comment and tell me how it went! I’d love to hear your favorite toppings or any questions you have.