Why I love this dairy free mac and cheese recipe
Before we went dairy free, I was a mac and cheese lover, and I honestly still am when my husband isn’t around. That’s why I can confidently say that this dairy free mac and cheese actually tastes like the real thing. It’s creamy, tangy, and has that classic comfort food flavor you’re craving.
The secret is the combination of dairy free cheese shreds, nutritional yeast for that extra cheesy flavor, and tangy dairy free yogurt which adds flavor that a lot of other dairy free mac and cheese recipes are missing.
It comes together in about 20 minutes on the stovetop, making it perfect for weeknight dinners when you need something satisfying fast.
More dairy free pasta recipes: cauliflower alfredo sauce / butternut squash pasta sauce / dairy free pasta carbonara / dairy free alfredo sauce
Ingredient notes:
- Dairy free cheese shreds – We like Daiya and Violife best for flavor and melt, but any brand of dairy free cheddar shreds should work.
- Dairy free milk – We normally use unsweetened almond milk, but you can substitute any unsweetened dairy free milk – oat, soy, cashew, etc. Just make sure it’s unflavored and unsweetened.
- Dairy free yogurt — This is the secret ingredient that gives the sauce a tangy richness. Use plain, unsweetened dairy free yogurt. We typically buy So Delicious unsweetened plain with the green label. This is sold as Silk in Canada.
- Dairy free butter — Any brand of dairy free butter works here. We like Earth Balance buttery sticks or Smart Balance buttery spread.
- Nutritional yeast — Adds a cheesy, umami flavor to the sauce. You can find this at most grocery stores in the health food section.
- All-purpose flour — This creates the roux that thickens the sauce, if you want to make this gluten free, you can swap 1:1 flour.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Make the sauce while the pasta cooks to save time. The pasta should be finished draining right when the cheese sauce is ready.
- Don’t skip the roux step. Whisking the flour into the melted butter before slowly adding the milk prevents lumps and creates a smooth, thick sauce.
- Use the pasta water. If your sauce gets too thick, add a tablespoon or two of the starchy pasta cooking water to thin it out. This also helps the sauce cling to the pasta.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 4 months. Thaw overnight in the fridge before reheating.
- How to reheat: Leftover mac and cheese can dry out in the fridge. When reheating, stir in a splash of dairy free milk or an extra spoonful of dairy free yogurt to restore the creamy texture.
Frequently asked questions
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!
Does dairy free cheese taste like cheese?
Dairy free cheese has a strong cheese flavor, though the texture and taste do are slightly different than dairy cheese. When melted into a sauce like this, it creates a very similar experience to traditional mac and cheese.
Can I make this ahead of time?
You can make the cheese sauce ahead and store it separately from the pasta for up to 4 days. For best results, reheat the sauce gently and toss with freshly cooked pasta with a bit of pasta water.
Can I freeze dairy free mac and cheese?
Yes, it freezes well for up to 4 months in an airtight, freezer-safe container. Thaw overnight in the fridge before reheating.
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons dairy free butter
- 1/4 cup all-purpose flour
- 1 1/2 cups unsweetened, plain dairy free milk
- 1/4 cup unsweetened, plain coconut yogurt
- 2 tablespoons nutritional yeast
- 1 7-ounce package vegan cheddar shreds
- Salt & pepper - to taste
Instructions
- Boil the pasta. 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 forms a thick paste.
- Make the vegan cheese sauce. Next, slowly whisk in the milk until smooth. Once that's smooth, stir in the cheese, yogurt, nutritional yeast. Stir until the cheese melts and the sauce has thickened slightly. Season to taste with salt & pepper.
- Toss it all together. Add the cooked macaroni noodles to the cheese sauce and stir until evenly coated. Adjust seasoning with salt & pepper, to taste. Serve immediately.
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