You’re definitely going to love this super luscious Dairy Free Mac and Cheese! It’s a savory, kid-friendly, and creamy vegan comfort food that’s ready to eat in less than 30 minutes. This macaroni and cheese recipe is made without any dairy or nuts and the results are impeccable. Turning out creamy and delicious every time, all it takes is some plant milk, vegan cheese, and a few pantry staples. Combine the nut free cheese sauce with your favorite pasta noodle and you get a comforting and tasty new family favorite! Add a pop of color (and flavor) to your mac and cheese with veggies and other fun toppings. My favorites are cooked peas, broccoli, jalapenos, and tofu bacon!
What kind of dairy free milk is best in mac and cheese?
I used unsweetened soy milk to make my mac and cheese but you can use any kind of rich and creamy plant milk you like. Oat, cashew, coconut, and almond all work well. If you aren’t using homemade dairy free milk, make sure you buy an unsweetened variety so the cheese sauce doesn’t turn out sweet.
How to make mac and cheese without dairy
Cook the pasta, then drain it and set it aside while you prepare the vegan cheese sauce. Melt vegan butter in a skillet before adding the garlic. Sauté until it’s fragrant, then whisk in the flour. Next, slowly whisk in the milk so there aren’t any clumps. Stir the dairy-free cheeses into the milk and flour mixture until they melt. Add the miso and seasonings and whisk it all together to finish the creamy sauce. Combine the pasta and “cheese” sauce together until the noodles are fully coated. Serve with your favorite vegan toppings or mix-ins and enjoy!
Tips for the best vegan mac and cheese
Is the sauce too thin? The sauce will thicken slightly once it’s mixed in with the pasta. If it’s still too thin, you can stir in just a pinch of flour at a time until it’s to your liking. Is the sauce too thick? The sauce will thicken as it sits, so just stir a little hot water into the leftovers upon reheating. The mac and cheese should turn out creamy again once the leftovers are warmed up.Noodles – Use classic elbow noodles for the true mac and cheese experience, or any small pasta shell you like! Non dairy cheese – Use any non-dairy cheese you like. I tried it with Follow Your Heart which was good, but the Violife version was much better.Gluten free – For gluten free mac and cheese, use your favorite gluten free pasta noodle and swap the flour for any gluten free flour.
Add-ins and toppings
Add mix-ins or toppings to your nut free macaroni and cheese to give each bite a fun twist:
Tempeh baconCooked peasSteamed broccoliTofu baconSteamed cauliflowerRoasted garlicKaleTofu crumblesMarinated tempehRed chili flakesToasted breadcrumbsRoasted asparagusJalapenos
Storing leftovers
Vegan mac and cheese is best eaten fresh off the stove, but you can store the leftovers for up to 4 days in the fridge. Keep them in a sealed container for freshness. Vegan mac and cheese also freezes nicely. Keep the batch in a freezer-safe airtight container and freeze for up to 4 months. Let it thaw completely in the fridge before reheating. To reheat, warm the leftovers in a microwave for a few minutes or in a pot on the stove. Stir in a little warm water or non dairy milk to thin out the sauce.
More vegan mac and cheese recipes
Butternut Squash Mac and CheeseThe Best Vegan Mac and CheeseJalapeno Popper Mac and CheeseVegan Mac and Cheese Bake
