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Vegan Italian Parmesan Mac and Cheese in a casserole dish

Vegan Italian Parmesan Mac and Cheese

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 22-24 Minutes
  • Total Time: 42 Minutes (+Rest Time)
  • Yield: 4-6 Servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
  • Diet: Vegan


Rich, cheesy, and oh-so-satisfying, this healthy, oil-free Vegan Italian Parmesan Mac and Cheese brimming with sophisticated flavors, tender pasta, and crispy topping.



Vegan Parmesan Cheese Mixture Ingredients:

  • ¼ cup raw cashews
  • ¼ cup blanched almond slivers
  • 2 Tablespoons nutritional yeast
  • ¼ teaspoon garlic powder
  • pinch to ¼ teaspoon sea salt * 

Sauce Ingredients:

  • 1 – [ 14.4 oz. bag ] frozen cauliflower florets *
  • ½ cup low-sodium vegetable broth *
  • ½ cup water
  • 2 Tablespoons distilled white vinegar
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • ¼ to ¾ teaspoon sea salt (+/-) *

Sauce Spice/Herb Ingredients:

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian Seasoning
  • 1/8 teaspoon black pepper (+/-)

Topping Ingredients:

  • 1 Tablespoon Vegan Parmesan Mixture *
  • 2 Tablespoons panko crumbs (or bread crumbs) *

Other Ingredients:

  • 8 to 10 oz. GF elbow pasta *

Optional Ingredients:

  • 1 cup frozen peas *


  1. Preheat the oven to 350 F.
  2. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the elbow macaroni. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, shake well, set aside.
  3. In the meantime, place all the Vegan Parmesan Cheese Ingredients into a high-speed blender, pulse until the ingredients are broken up into a fine sprinkle type mixture. Do not over-blend or you will turn the mixture into a nut butter.
  4. Remove the Parmesan “Cheese” mixture from the blender and place into a small bowl.  Then remove 1 Tablespoon of the Parmesan Cheese Mixture and place into another small bowl for the Topping. Add 2 Tablespoons of Panko crumbs to that bowl, stir well, set aside as that will be the Topping for the casserole.
  5. Place the frozen cauliflower into a microwave safe bowl; microwave for 6 minutes until hot.
  6. Next place the hot cauliflower and all the remaining Sauce Ingredients, (including the left-over Parmesan “Cheese”), into the high-speed blender. See the Tips for Success notes for the order of the ingredients into the high-speed blender. Blend on high until everything is smooth and emulsified.
  7. Lastly, add the Sauce Spice/Herb Ingredients into the Sauce Mixture and gently pulse a couple of times just to mix the herbs into the sauce.
  8. Then place the Sauce Mixture, cooked macaroni, and peas into a large bowl, mix well to thoroughly coat the macaroni, then pour into a casserole dish, sprinkle the Topping Panko/Parmesan Cheese Mixture all over the top.
  9. Bake uncovered in a 350 F oven for 20 minutes, then switch the oven to high broil and broil for 2 to 4 minutes until the top is golden brown.
  10. Remove from the oven, allow to set for 5 minutes, then sprinkle with freshly chopped parsley. Serve and enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

 *Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5