Dairy-Free Mac & Cheese

This creamy dairy-free mac and cheese recipe is made with cashews, nutritional yeast, white miso, garlic and a few pantry spices. In 30 minutes or less, you’ll be left with a cheesy and savory bowl of pasta perfect for lunch or dinner. If you’re a comfort food fanatic, this one is for you!

What is dairy-free mac & cheese?

Mac and cheese is a childhood favorite, whether from a box or deluxe homemade versions. But, sometimes eating a bowl of cheesy pasta noodles comes at the expense of feeling unwell for hours (thanks to dairy).

With some simple plant-based substitutes and additions, this recipe will eliminate all of your tummy woes. Now, you can enjoy a bowl of lactose-free mac and cheese any time you want! I’ve made a classic version, but feel free to add vegetables, spices, or anything else to put your own unique spin on it.

Is mac & cheese vegan?

As you’re probably well aware, macaroni and cheese is not traditionally a vegan-friendly recipe since it contains both cheese and butter. But, making a dairy-free mac and cheese couldn’t be easier!

Instead of butter and cheese, I opted for a cashew cheese mixture and vegan butter, which results in an ultra-decadent cream sauce. There are many recipes that incorporate cauliflower, carrots, potatoes, or squash into the sauce, but I think cashews are the clear winner when it comes to emulating the original.

Ingredients & Substitutions

• Elbow pasta: The obvious choice for mac and cheese is elbow macaroni, but you can use other short pasta varieties like bow tie pasta, penne, fusilli, or cavatelli.
• Vegan butter: To prevent the cheese sauce from sticking while it simmers, and to add a rich, velvety flavor. Use whichever variety of vegan butter you prefer.
• Raw cashews: Cashews form the base of the cheese sauce, creating a creamy consistency without the need for dairy. Make sure they are unsalted so you can control the overall salt level. If you don’t have raw cashews, try raw sunflower seeds instead.
• Vegetable broth: Provides savory flavors to the sauce. You can use homemade or store-bought vegetable broth or stock powder. Alternatively, replace it with more water.
• Nutritional yeast: Imparts cheesy, umami flavors designed to emulate the cheese traditionally used in this pasta dish. Don’t skip it!
• White miso paste: Similar to nutritional yeast, add miso paste for more savory and umami elements. Make sure it is white miso for a more subtle and balanced taste.   
• Garlic: Imparts hearty, zesty, and slightly roasted notes. You can use freshly roasted garlic cloves, store bought garlic paste or garlic powder for a more convenient option!
• Paprika powder: Add smoked paprika for the best flavor, although regular paprika will work. You can even use cayenne pepper or red pepper flakes for more heat.
• Turmeric: For a classic orange macaroni and cheese color.
• Black pepper: For a slight kick at the end!

Instructions

• Step 1: Before starting the cheese sauce, remember to soak your cashews in hot water for an hour. Once they are soft, drain the cashews and add them to a blender.

• Step 2: Boil some water in a large pot over medium heat. Salt it generously, then cook the elbow pasta according to the package instructions. Once al dente, drain the pasta and set it aside.

• Step 3: Reserve a quarter cup of pasta water and add it to the blender. Add the remaining cheese sauce ingredients to the blender and mix until smooth and creamy.

• Step 4: Next, melt the butter in a pot over medium heat. Add the cheese sauce, stirring continuously until it starts to thicken. This process takes around 4 to 5 minutes.

• Step 5: Add the cooked elbow pasta, and mix it together with the sauce until it's evenly coated. Garnish your dairy-free mac and cheese with fresh or dried parsley and serve hot.

What to serve with mac & cheese

Dairy-free mac and cheese easily makes a meal by itself, but why not serve it alongside some finger foods like these:

• Truffle fries
• Turkish flatbread
• Semolina bread
• Turkish pide

Storage

For any leftover dairy-free mac and cheese, follow these storage instructions:

• Fridge: Leftovers should be stored in the fridge in an airtight container. If kept this way, the mac and cheese will last up to 3-4 days.
• Freezer: I don’t recommend storing fully-made macaroni and cheese in the freezer. However, you can freeze the cheese sauce on its own. Once fully blended and cooled, transfer it to a freezer-safe container and keep it frozen for up to 3-4 months.
• Thaw: Thaw the cheese sauce overnight in the fridge before heating it up again. 
• Reheat: Cook the pasta according to package directions, then heat the sauce and pasta the same way as listed in the recipe card.

Variations

• Spicy: Add pickled jalapeños, red pepper flakes, cayenne pepper, or your favorite hot sauce to the mix.
• Baked: Transfer the cooked mac and cheese to a casserole dish, top it with panko or other breadcrumbs, then broil it in the oven until the top is golden brown and crispy.
• Vegetables: Steam or roast vegetables like broccoli, cauliflower, or potatoes, then add them right into the mac and cheese.
• Gluten-free: Make this lactose-free mac and cheese into a gluten-free recipe by swapping out the elbow pasta with your favorite gluten-free brand.

Top tips

• Sauce consistency: The starches in the cashews and the pasta will thicken up the sauce as it cooks. However, if you still want it thicker, you can add a cornstarch slurry while it’s simmering. If you’d prefer it thinner, add 1 tablespoon of water at a time until it reaches your desired consistency.
• Color: For a classic orange macaroni and cheese color, don’t skip the paprika and a dash of turmeric for good measure!
• Save the water: The starches in the pasta water not only help thicken the cheese sauce, but they also help the sauce stick better to the macaroni.
• Soak the cashews: Don’t forget to soak the cashews, especially if you don’t own a high-speed blender. This is what softens them, resulting in a silky smooth sauce. 

FAQ

Similar recipes

If you enjoyed this dairy-free mac and cheese recipe, be sure to check out some more of my favorite pasta and noodle dishes like these:

• Stir-fried glass noodles: A simple recipe filled with vegetables, protein, and flavorful sauce. This meal is perfect for weeknights when hunger strikes!
• Lemon orzo pasta salad: Made with Mediterranean ingredients like sun-dried tomatoes, bell peppers, cucumbers, Italian parsley, and vegan feta.
• TikTok ramen: The viral social media noodle recipe made vegan-friendly.
• Vegan baked pasta: A plant-based spin on TikTok baked feta pasta.