Dairy Free Mac and Cheese
Craving something cheesy? This easy dairy free mac and cheese actually tastes like the real thing - with a quick stovetop sauce that's made with cheese shreds, nutritional yeast, and a secret ingredient for that authentic taste you know and love.
Servings: 8 servings
Calories: 369kcal
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.
Video
Nutrition
Calories: 369kcal | Carbohydrates: 54g | Protein: 10g | Fat: 12g | Sodium: 465mg | Fiber: 3g | Sugar: 2g