This Dairy Free Mac and Cheese is outrageously cheesy and ultra creamy. You won’t believe it! Best of all, it’s easy to make and ready in less than 30 minutes! Nut free with a gluten free option.
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 bacon
- Cooked peas
- Steamed broccoli
- Tofu bacon
- Steamed cauliflower
- Roasted garlic
- Kale
- Tofu crumbles
- Marinated tempeh
- Red chili flakes
- Toasted breadcrumbs
- Roasted asparagus
- Jalapenos
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 Cheese
- The Best Vegan Mac and Cheese
- Jalapeno Popper Mac and Cheese
- Vegan Mac and Cheese Bake
Dairy Free Mac and Cheese
Ingredients
- 16 ounces uncooked elbow pasta gluten free if needed
- 1/2 cup vegan butter
- 3 cloves garlic, minced
- 1/3 cup all purpose flour or gluten free flour
- 2 cups unsweetened soy milk
- 1 package Violife Mature Cheddar Cheese, chopped into chunks* see Notes for options
- 1 package Violife Mozzarella Shreds*
- 2 tablespoons mellow white miso
- 1/2 teaspoon salt
- pinch of ground black pepper
- 1/2 teaspoon paprika
- Optional: cooked peas, broccoli, cauliflower, kale
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta cooks, make the sauce. Add the vegan butter to a large skillet over medium heat. Once the butter is mostly melted, add the garlic and sauté just a minute or two until fragrant, being careful not to burn it.
- Sprinkle on the flour and whisk it into the garlic butter mixture, then whisk in soy milk, slowly.
- Now add your dairy free cheddar cheese, whisk until some of it melts, then add dairy free mozzarella shreds and whisk until smooth and completely melted. Add in the miso, salt, pepper, and paprika, and whisk it all together until the mixture is creamy and smooth.
- Add the cooked and drained pasta to the sauce and stir until pasta is coated in the cheesy mixture. Serve immediately and enjoy!
Notes
- You can use any unsweetened and unflavored milk you like here, such as almond, cashew, soy, and so on.
- I have made this with several brands of vegan cheese. My favorite is Violife, but it works just as well with Daiya or Follow Your Heart brands. You can use two packages of your favorite cheese.
I started out with your recipe a long time ago and I loved it! I have made it over and over, now adjusting a bit to my tastes. If I don’t have miso, I add some nutritional yeast. I also use smoked paprika, and add in minced onions and a little cayenne pepper (I like the extra kick!). I top it with crushed potato chips mixed either with some vegan cheese or a little nutritional yeast. Then I bake it for about 30 minutes (and a few minutes under the broiler) at 350. So very yummy! Thanks for always having the BEST vegan recipes!!
Thank you so much for sharing all of your mix-ins, Debbie! They all sound delicious. And thank you for your wonderful review 🙂 I’m thrilled you love the mac and cheese!