Air Fryer Vegan Mac and Cheese
Add Preferred SourceI started making this Air Fryer Vegan Mac and Cheese when I wanted all the comfort of baked mac and cheese without heating up the whole oven. Creamy, velvety cashew sauce coats every piece of elbow pasta with rich, cheesy flavor, and the golden, crispy panko topping with smoked paprika takes it completely over the top. It’s deeply comforting and something you’ll want to make again and again.
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I make this for family dinners, game day spreads, and potlucks because mac and cheese is the one dish that never needs an introduction and always gets devoured fast. It’s rich and filling enough to stand alone as a main dish but also works beautifully as a side. Store leftovers covered in the fridge for up to 4 days and reheat in the air fryer to bring that crunchy topping back to life.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Mac and Cheese with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this vegan mac and cheese is easier than you’d think, and the air fryer basket does most of the heavy lifting at the end. Whether you call them noodles or macaroni, every piece gets coated in that silky cashew sauce before hitting the heat.
Soak the Cashews
Start by soaking the cashews in a large bowl of boiling water for at least 20 minutes. I use a high-speed blender to get the sauce completely smooth later, but the soaking step is what makes that possible. Don’t skip it.
Cook the Pasta
Boil the elbow macaroni on the stovetop according to package directions while the cashews are soaking. Cook it al dente so it doesn’t get mushy after baking. I always use my deep pasta pot with a strainer lid for this, so there’s plenty of room for the pasta to move around as it cooks.
Mix the Breadcrumb Topping
In a small bowl, combine the panko breadcrumbs, melted vegan butter, and smoked paprika, and stir until the breadcrumbs are evenly coated. I always reach for vegan butter here because it melts beautifully and adds a rich, satisfying flavor to the topping. Set the mixture aside.
Blend the Cashew Sauce
Drain the cashews and add them to a high-speed blender along with 1 cup of water, fresh lemon juice, nutritional yeast, turmeric, garlic powder, and salt. You can use kosher salt here for a cleaner flavor, and a pinch of black pepper adds a nice subtle kick.
Blend until completely smooth. Add more water, a little at a time if needed, until it reaches a creamy, pourable consistency. If you want an even creamier sauce, swap the water for your favorite brand of plant-based milk, like oat or soy, for a richer consistency.
Assemble the Dish
Toss the cooked noodles with the cashew sauce until every piece is well coated. For extra richness, stir in a handful of vegan shredded cheese before transferring to the baking pan, and sprinkle any remaining cheese on top before adding the breadcrumb topping.
Lightly grease your casserole dish with cooking spray so nothing sticks, and cleanup stays easy. If you don’t have a casserole dish, a large oven-safe bowl works too. I always keep a ceramic baking pan on hand because it holds heat evenly and looks great, making it perfect for going straight from the air fryer to the table.
Add the Topping and Air Fry
Spread the breadcrumb mixture evenly over the top of the pasta, then place it in the air fryer basket at 180ºC (350°F) for 7 minutes cook time, or until the topping is golden brown for best results. I use a compact air fryer for this recipe, and it fits the casserole dish perfectly while still giving you that even, golden crust.
Keep an eye on it toward the end since air fryers can vary.
Serve your Creamy Air Fryer Mac and Cheese
Serve warm and dig in while that crust is still crispy.
Air Fryer Mac and Cheese travels well to potlucks and gatherings. Let it cool completely before covering the casserole dish tightly with foil or a fitted lid. Silicone lids are great for this since they seal securely over most dish sizes and are reusable. If you’re heading somewhere nearby, it’ll stay warm for about 30 to 45 minutes wrapped in a thick kitchen towel, and you can reheat at your destination at 180ºC (350°F) to revive the crispy topping.
Equipment
Ingredients
- 1 ½ cups raw cashews
- 2 cups water
- 3 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 12 ounces elbow pasta
For the toppings:
- 1 ½ cups panko breadcrumbs
- 4 tablespoons vegan butter melted (margarine)
- ¼ teaspoon smoked paprika
Instructions
- Soak the cashews in boiling water and let them sit for at least 20 minutes.
- Make the pasta according to package directions.12 ounces elbow pasta
- Combine the topping ingredients.1 ½ cups panko breadcrumbs, 4 tablespoons vegan butter, ¼ teaspoon smoked paprika
- In a high-speed blender, combine the cashews (drained), 1 cup of water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt and process until smooth. Add more water as needed to make it creamy.1 ½ cups raw cashews, 2 cups water, 3 tablespoons fresh lemon juice, ½ cup nutritional yeast, ¼ teaspoon turmeric, ½ teaspoon garlic powder, 1 ½ teaspoons salt
- Combine the pasta with the cashew sauce and transfer to a greased casserole dish.
- Top with the breadcrumbs and bake in the air fryer at 180ºC (350°F) for 7 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
- Don’t skip the soak: Soaking the cashews in boiling water for the full 20 minutes is what makes the sauce blend into a completely smooth, grain-free consistency.
- Cook the pasta al dente: Pull the pasta just before it’s fully cooked since it will continue to cook slightly in the air fryer. Overcooked pasta turns mushy after baking.
- Blend in stages: Start with 1 cup of water and add more gradually. You want it creamy and pourable, but not too thin, or the sauce won’t coat the pasta well.
- Coat the breadcrumbs evenly: Mix the panko, melted vegan butter, and smoked paprika until thoroughly combined so every crumb is evenly coated. Uncoated spots can turn dry and powdery instead of golden and crisp.
- Watch the air fryer closely: At the 5-minute mark, check the topping. All air fryers run slightly differently, and you want golden brown, not burnt.
- Flash-freeze for meal prep: Portion unbaked assembled dishes into individual ramekins and freeze before air-frying. Pull one out, bake from frozen at 180ºC (350°F) for an extra 4 to 5 minutes, and you’ve got a fresh-tasting portion anytime.
Nutrition
How to Store Leftovers
Let the mac and cheese cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days. I like using glass meal prep containers because they seal tightly and make it easy to portion out individual servings for the week.
To reheat, pop a portion back into the air fryer at 180ºC (350°F) for 3 to 4 minutes to revive the crispy topping. You can also use a microwave in a pinch, though the topping won’t crisp as well. For longer storage, freeze leftovers in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.
What to Serve With Air Fryer Mac and Cheese
It’s rich and filling on its own, but it pairs really well with something light and fresh on the side as a delicious side dish. A crisp green salad with a tangy vinaigrette balances out the creamy sauce nicely, and roasted broccoli or green beans are always a solid choice alongside it.
For something heartier, serve it with garlic bread or a warm bowl of tomato soup. It’s a family-friendly meal that works beautifully with whatever you have on hand, and the combination of creamy pasta and something scoopable and warm is always a hit at the table.
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