Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $49.99/Year + Go Ad-Free!

This delicious pasta bake with a creamy “cheese” sauce and a delightfully crispy breadcrumb topping is a certified crowd-pleaser that’s super easy to make. However, what I love the most about this dish is that you can prepare it several hours in advance. Just keep it in the fridge for up to a day in advance and bake just before serving. So convenient, right? You can also easily double the recipe if desired.

Cheesy Pasta Bake [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time

60

Ingredients You Need for Cheesy Pasta Bake [Vegan]

For the Cheese Sauce:
  • 2 cup chopped potatoes (2 medium potatoes)
  • 1 cup chopped carrot (1 medium carrot)
  • 1/2 cup broken cashews
  • 2 cups water
  • 1-2 cloves of garlic, crushed
  • 1 heaped tablespoon nutritional yeast extract (see note)
  • 1-2 tablespoon apple cider vinegar (ACV)
  • Salt, to taste
  • Pepper powder, to taste
  • Italian seasoning, to taste

For the Breadcrumb Topping:

  • 5-6 medium brown/white bread slices (ensure the bread’s vegan)
  • 1 heaped tablespoon nutritional yeast extract (see note)
  • Salt, to taste
  • Italian seasoning, to taste

Other Ingredients:

  • 2 cup pasta, uncooked
  • 1 cup steamed peas/corn/broccoli

How to Prepare Cheesy Pasta Bake [Vegan]

For Breadcrumb Topping:
  1. Preheat oven to 430°F. Roughly tear each bread slice into 6-8 pieces.
  2. Spread the bread pieces on a baking tray and bake for 10-12 minutes until light golden brown. The baking time needed depends on the moisture content of the bread. So, check at 10 minutes and bake for a few more minutes if required.
  3. Once cooled, transfer to a mixer jar along with nutritional yeast, salt, and Italian seasoning. Grind into a coarse powder. Store in an air-tight container in a cool place for up to a week.

For Cheese Sauce:

  1. In a pressure cooker, cook potato pieces, carrot pieces, and cashews with 2 cups of water over high heat for 4 whistles. Let it cool down.
  2. Transfer the mixture to a grinder jar. Add 1-2 cloves of crushed garlic, 1 tablespoon nutritional yeast extract and 1 tablespoon ACV. Blend till smooth. Taste and add more ACV as required. Mix in the salt and spices.

To Make Vegan Cheesy Pasta Bake:

  1. Cook the pasta according to the instructions on the packet. Keep aside. In a big mixing bowl, toss together the cooked pasta and steamed veggies with the cheese sauce. Add some plant milk if you find the sauce too thick. Taste and adjust the seasoning.
  2. Transfer to a greased baking dish. Sprinkle liberally with the bread crumbs.
  3. Bake in a pre-heated oven for 10 minutes at 390°F. Serve hot!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



    About The Author

    photourl

    Namrata Edward Kshitij

    See My Recipes

    I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes with simple and readily available ingredients. My little blog, Donkeys & Dhokla, is about living a happy & fulfilling life as a middle-class vegan in India. Here you will find easy recipes made with ingredients that are affordable and readily available.

    Comments