Meaningful Eats
Dairy-Free Mac & Cheese (BEST EVER!)
8 servings
Do you love mac and cheese, but can’t do dairy? Me too!After LOTS of experimenting over the years this is my all-time favorite way to make dairy-free mac and cheese. I hope you love it too!
Ingredients
FOR THE CASHEW CREAM SAUCE
- 2 cups raw unsalted cashews
- 1 ½ cups water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon paprika
FOR THE MAC & CHEESE
- 12 oz elbow pasta gluten-free if needed
- 4 tablespoons vegan butter melted
- 8 oz vegan cheese I use Violife Mozzarella Shreds
FOR THE TOPPING
- 1 cup bread crumbs gluten-free if needed
- 4 tablespoons vegan butter melted
- ½ teaspoon salt
Instructions
- Preheat the oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
- Cook pasta according to package instructions.
- While the pasta is cooking, make the cashew cream sauce. In a small bowl, cover the cashews with 2-3 cups of water. Microwave on high for 3 minutes to soften.
- Drain and rinse the softened cashews. Place the cashews, 1 ½ cups fresh water, nutritional yeast, salt, onion powder, garlic powder, pepper and paprika in a blender. Blend on high, until very smooth and creamy. The consistency should be that of heavy cream, add a little more water if needed.
- Once the pasta is cooked and drained, pour it back into the cooking pot. Pour in the cashew cream sauce, melted vegan butter and dairy-free cheese. Mix to combine.
- Pour the pasta mixture into the prepared baking dish.
- In a small bowl, mix together the breadcrumbs, melted vegan butter and salt. Sprinkle the breadcrumbs over the pasta. (NOTE: You don't have to use all the breadcrumbs, just as much as you like!)
- Bake for 20-25 minutes, until golden and bubbly. Serve immediately. Enjoy!
Notes
RECIPE NOTES
- DAIRY-FREE CHEESE: Any brand of dairy-free shredded cheese will work. My favorite cheese to use is Violife Mozzarella shreds! You could also use dairy-free cheddar cheese shreds, if you prefer.
- CASHEWS: Be sure to use raw, unsalted cashews in this recipe for best results.
- Feel free to sprinkle some dairy-free parmesan cheese over the topping for extra flavor and cheesy texture!
- MAKE AHEAD: prepare the recipe up until the baking point and then cover with foil. Store in the fridge until you're ready to bake, up to one day ahead.
Nutrition
Calories: 392kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 914mg | Potassium: 167mg | Fiber: 3g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg