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A white baking dish filled with creamy Air Fryer Mac and Cheese, topped with a golden breadcrumb crust, with a serving spoon and fork inside.

Air Fryer Vegan Mac and Cheese

Air Fryer Vegan Mac and Cheese is my go-to comfort food when I want something rich and creamy without spending a lot of time in the kitchen. The sauce is impossibly smooth and velvety with a savory, cheesy depth that clings to every piece of elbow pasta, all topped with buttery panko breadcrumbs seasoned with smoked paprika that crisp up beautifully in the air fryer. I make it for weeknight dinners, potlucks, and game day because it's the kind of dish everyone goes back for seconds on. Store leftovers in the fridge for up to 4 days and reheat in the air fryer to bring that crispy top back to life.
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Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Vegan Mac and Cheese
Servings: 4
Calories: 779kcal
Author: Mandy Applegate

Equipment

Ingredients

For the toppings:

  • 1 ½ cups panko breadcrumbs
  • 4 tablespoons vegan butter melted (margarine)
  • ¼ teaspoon smoked paprika
US Customary - Metric

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

Here are a few things I've learned from making this recipe that'll help yours turn out perfectly.
  • 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

Calories: 779kcal | Carbohydrates: 98g | Protein: 26g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 1144mg | Potassium: 689mg | Fiber: 7g | Sugar: 7g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 6mg
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