Creamy Dairy Free Mac and Cheese
This creamy, dairy free mac and cheese is a quick and easy dinner recipe for those nights you’re craving something cheesy that actually tastes like the real thing. The sauce is made with nutritional yeast, cheese shreds, almond milk and a secret ingredient that makes this the best vegan mac and cheese recipe you’ll find! Even kids will love it.
Why I love this vegan mac and cheese recipe
I started making stovetop mac and cheese with the hopes of recreating my favorite Noodles & Company order, but it also serves as a quick substitute for my favorite baked mac and cheese.
Because sometimes, you just don’t want to wait the 30+ minutes it takes to bake that mac and cheese in the oven, no matter how good the end results are. Sometimes, you just want your big bowl of cheesy goodness as soon as possible.
And when you’re making mac and cheese on more-than-regular basis because you’re pregnant and need a constant stream of carbs and cheese, you just have to keep things simple. So I’ve mastered stovetop mac and cheese, and I never want to stop eating it.
If you like this recipe, you have to try this cauliflower alfredo sauce, and this butternut squash pasta sauce and this dairy free pasta carbonara. All of these are great dairy free alternatives to some of your favorite creamy pasta recipes!
Searching for even more pasta recipes? Try this flavorful cilantro peanut pesto pasta or my roasted vegetable pasta salad.
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Ingredients & substitutions
- Dairy free cheese – We like Daiya and Violife, but use your favorite brand.
- Almond milk – You can use any dairy free milk you prefer, just make sure it is an unsweetened milk alternative.
- Vegan yogurt – Again, it’s important to make sure you use an unsweetened, plain yogurt.
- Dairy free butter
How to make dairy free mac and cheese
Cook the macaroni noodles according to the package directions in salted, boiling water. While they cook, make the cheese sauce. When they’re cooked, drain them in a colander.
Make a roux. Heat a large saucepan to medium-high heat and melt the butter. Once the butter is melted, stir in the flour until it absorbs the liquid.
Make the vegan cheese sauce. Next, slowly whisk in the milk until smooth. Once that’s smooth, stir in the cheese, yogurt, the rest of the seasonings.
Stir, until the dairy free cheese melts and the sauce has thickened slightly. Adjust seasoning to taste with salt & pepper.
Combine the noodles and sauce. Add the cooked macaroni noodles to the cheese sauce and stir until evenly coated. Serve immediately.
Quick tip: If you’re reheating leftovers, add a bit of extra dairy free yogurt or added almond milk to give the macaroni and cheese some extra moisture.
10 EASY DAIRY FREE SUBSTITUTIONS
Not sure where to get started with dairy free swaps? I’m here to help! Subscribe now to receive my free guide to dairy free substitutes.
FAQ’s and tips
Does vegan cheese taste like cheese? Vegan cheese often has a very strong cheese flavor, it’s the texture that doesn’t match up with regular cheese that non-vegans are used to.
Can you reheat vegan mac and cheese? Yes, place your leftover mac and cheese in a pot with a little vegan butter or milk to help keep the pasta hydrated and heat it over medium low while stirring until the vegan mac and cheese has been heated thoroughly.
Can you freeze vegan mac and cheese? Yes, vegan mac and cheese actually freezes very well. Simply keep it well wrapped/covered in an airtight freezer-friendly container and store it in the freezer up to 4 months. Thaw overnight in the fridge before reheating.
How long does vegan mac and cheese last? If you keep your vegan macaroni and cheese in the fridge in a Ziploc style bag or other airtight container, you can expect it to last up to 5 days and be just fine- perfect for meal prepping!
What goes good with vegan mac and cheese? I always love how steamed broccoli tastes great next to a cheesy dish, so I think I’d be serving up a heaping plate full of those little green trees (and maybe add a little extra cheese sauce over the top) yum!
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 1 1/2 cups almond milk
- 1/4 cup unsweetened vegan yogurt
- 2 tablespoons nutritional yeast
- 1 7- ounce package vegan cheddar shreds
- Salt & pepper (to taste)
Instructions
- Cook macaroni in salted water according to package directions for al dente.
- In a large saucepan, melt vegan butter over medium heat. Whisk in flour to make a roux.
- Add milk, yogurt and nutritional yeast. Whisk until smooth. Increase heat to medium high and cook until milk has thickened – about 5 – 6 minutes.
- Stir in cheddar shreds, whisking until melted.
- Toss macaroni with cheese sauce before serving.
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