I brought this dairy-free mac and cheese to a holiday potluck, and it was an absolute hit. Everyone, including the non-veg eaters, went back for seconds! Honestly, it’s one of my proudest recipes because it’s so creamy, rich, and satisfying. I love that it’s packed with flavor without any dairy, and it’s a dish that always impresses.
This dairy-free mac and cheese recipe uses simple, pantry-friendly ingredients like cashews, nutritional yeast, spices, lemon juice, and dijon mustard to create a sauce that’s silky, savory, and indulgent. No fake cheese here, just real, wholesome ingredients doing all the work. It’s a recipe that’s perfect for both busy weeknights and special occasions.
Whether you’re making plant-based macaroni for yourself or a crowd, this recipe hits the spot every time. The sauce clings beautifully to the pasta, giving you that classic, comforting mac and cheese feel, without any dairy. If you’re looking for the best dairy-free mac and cheese recipe, this one is a must-try.
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Why You’ll Love This Dairy-Free Mac & Cheese
- No fake cheeses required: This recipe skips mock cheeses entirely, saving you a grocery run while keeping your mac and cheese flavorful.
- Cashews make it creamy: Using raw, unsalted cashews gives the sauce a silky texture that’s rich and decadent.
- Quick and easy: You’ll have this plant-based mac and cheese ready in about 20 minutes, making it perfect for busy nights or holiday potlucks.
Ingredients & Substitutions
- Cashews: Cashews are the creamy base that makes this dairy-free mac and cheese rich and smooth. Make sure to use raw, unsalted cashews to avoid any bitterness.
- Nutritional Yeast: This adds a cheesy, savory flavor without any dairy. It also brings a subtle umami note that enhances the overall taste.
- Smoked Paprika: Smoked paprika gives the sauce a warm, smoky depth. It pairs beautifully with the tangy and creamy elements of the dish.
- Tomato Paste: Tomato paste adds color and a touch of tanginess. It also helps balance the richness of the cashew sauce.
- Garlic Powder: Garlic powder provides a mild, savory flavor that blends seamlessly into the sauce. You can adjust the amount to suit your taste.
- Lemon Juice: Lemon juice brightens the sauce with a hint of acidity. It helps cut through the richness and keeps the flavor fresh.
- Dijon Mustard: Dijon mustard adds a bold, tangy layer to the sauce. It elevates the overall flavor and gives it a subtle complexity.
- Vegan Butter: Vegan butter can make the sauce extra creamy and indulgent. Use it if you want a richer, more decadent texture.
- Pasta: Elbow, ziti, penne, or any tube-shaped pasta works well. These shapes help the sauce cling perfectly for every bite.
Step-By-Step Recipe
- Cook the cashews: Boil raw cashews in water with a pinch of salt for 10 minutes, then reserve the water.
- Blend the sauce: Combine cashews, nutritional yeast, smoked paprika, tomato paste, garlic powder, lemon juice, dijon mustard, salt, and cashew water in a blender until smooth. Add vegan butter if you want it extra creamy.
- Combine with pasta: Prepare your pasta according to package instructions, then stir in the sauce until fully coated. Adjust salt to taste and serve warm.
Tips for the Best Dairy-Free Mac and Cheese
- Use raw cashews: For the creamiest plant-based mac and cheese, raw cashews are non-negotiable. They blend into a smooth, luscious sauce that makes this recipe feel indulgent.
- Don’t skip the spices: Smoked paprika, garlic powder, and a bit of tomato paste give the sauce layers of flavor that make it taste rich and cheesy.
- Adjust creaminess as needed: If your sauce is too thick, add extra cashew water or non-dairy milk. For a richer sauce, toss in a bit of vegan butter for that restaurant-style creaminess.
What To Serve With Dairy-Free Mac and Cheese
This plant-based mac and cheese is incredible on its own, but pairing it with sides or main dishes takes it next-level. I love serving it with vegan “meatloaf” and onion gravy, air fryer tofu, roasted broccoli, sauteed kale, garlic green beans, or a simple salad.
You can also pile on carbs with homemade bread rolls or even mashed sweet potatoes. It’s a versatile dish that pairs with almost anything from your holiday table or weeknight dinner.
How to Store Dairy-Free Mac and Cheese
This dairy-free mac and cheese is best enjoyed right away, as it tends to firm up and dry out in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the mac and cheese in a pot over low heat, stirring in a little water or non-dairy milk to loosen the sauce. For extra creaminess, add a touch of vegan butter while warming. If the sauce feels thin, let it simmer for a few minutes to thicken.
You can also make it gluten-free by using your favorite gluten-free pasta.
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More Pasta Recipes to Try
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Dairy-Free Mac and Cheese FAQs
Non-dairy milk isn't necessary when using a rich, cashew-based cream sauce. However, if you prefer to add one, unsweetened almond or oat milk works well due to their neutral flavor.
To make vegan mac and cheese creamy, use a cashew cream sauce blended until silky smooth. Enhance the texture and flavor with your choice of vegan butter for a rich, velvety finish.
The secret to good mac and cheese is a smooth, well-seasoned sauce with the right balance of creaminess and flavor. A cashew-based cream combined with vegan butter creates a luscious texture that clings perfectly to the pasta.
Did you try out this dairy-free mac and cheese? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Dairy-Free Mac and Cheese
Ingredients
- 4 cups water for boiling
- 1 cup cashews raw, unsalted
- 1 tablespoon nutritional yeast
- 2 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon garlic powder
- 1 teaspoon fresh lemon juice
- 1 teaspoon Salt
- 1 teaspoon dijon mustard
- 1.5 cups reserved cashew water
- 2 tablespoons vegan butter (optional)
- 2 cups elbow pasta
Instructions
- Cook the cashews: Bring a pot of water to a boil over high heat. Add the cashews and a pinch of salt, and boil for 10 minutes. Drain the cashews, reserving the cooking water.
- Make the sauce: In a blender, combine the cooked cashews, nutritional yeast, smoked paprika, tomato paste, garlic powder, lemon juice, salt, dijon mustard, and 1.5 cups of the reserved cashew water. For extra creaminess, add vegan butter if desired. Blend until completely smooth.
- Combine with pasta: Cook the pasta according to package instructions. Stir the cheese sauce into the pasta until fully coated. Taste and adjust salt as needed, then serve warm.
Notes
Nutrition
Did you try out this Smoky Mac and Cheese Recipe?
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Easy Walnut "Meat" Recipe
Amy
I have made this twice now and both times neither of the non-vegans (my husband and son) realized this was a plant based meal. In fact, my son is picky as hell and will often refuse dinners that are different than his usual choices. He scarfs this DOWN!! I made it to the letter of the recipe the first time, then the next time I did 1.5x the sauce amount (but left the paprika the same, didn’t want it too smoky) and added broccoli and seitan to make it a full meal. This is now a staple in the family meal rotation and one of the few that I can safely say the whole family will gladly eat without a fuss. Leftovers are great for lunch! Thanks so much for this recipe, it’s fabulous ♥️
Aly Michell
Hi Amy! Thank you so much for trying out the dairy-free mac & cheese recipe! Super stoked it's a hit with your family! Love it!
Lauren
Just to take away some negativity from the comments - we made this dish a few nights ago, I added more garlic but that’s my personal preference and it was SO good. If you’re wanting a typical mac n cheese like you’d make with dairy this isn’t the taste you’d be expecting, but I’ve been vegan for 5 years now and it was exactly what I was hoping for 😍. I’m making it again tonight and adding some vegan ‘lardons’ and some toasted broccoli 🤞🏻
Aly Michell
Hey Lauren! Thank you for trying out this recipe! Adding more garlic is definitely a great idea - I am also a HUGE garlic fan! I am happy you loved the recipe. But yes, it's important for folks to understand that this does not contain real cheese, so it will have a different taste to it.
Brian
I am concerned that almost all the comments are about how the dish looks. Most say they are going to try it. One person who did try it radically changed the recipe. I want to switch to a plant based diet. This was not helpful or encouraging.
Aly Michell
I am glad you're interested in eating more green! That's awesome. I'd say it's definitely worth giving this recipe a go. I make this dish often and it's one of my favorites. I am sure you'll love it.
Beth
Not worth it. I made it. Everyone in my family took one bite, and we threw it away 😬
Aly Michell
Hi Beth, thank you for trying out my recipe. Sorry to hear you and your family didn’t enjoy the vegan mac and cheese. This one of our family favorites - but we understand not everyone will be stoked about it. I’m happy to help you troubleshoot this recipe and get more specific feedback. Please don’t hesitate to send me an email! -Aly
Meghan
I've made this three times now. I've tweaked the sauce recipe to be cashews and water, nooch, garlic powder, ¼ tsp veggie bouillon, 1½ tsp smoked paprika, ½ tsp ancho chili powder, 1 tbsp ketchup, 1 tbsp apple cider vinegar, and a generous shredding of cheeze. So so good!
Aly Michell
Niiiiice!!! Sounds delicious. I will have to try out ancho chili powder for my next batch of vegan mac and cheese.
Calysta
This looks like some game-changing vegan Mac n’cheese! I can’t wait to make this!!! Mmmmm!!
Jazz
I can't get over how creamy the sauce looks!
Aline
OMG how creamy is this!!!!!!! I never tried vegan Mac+Cheese but this looks so amazing - I need to try it!
Tisha
Alright now! This looks delicious! Thank you for all of the helpful notes
plantbasedandbroke
It's one of my favorite vegan things to make! It's soooo good!
SHANIKA
Now that's a creamy Vegan Mac + Cheese! This looks so good!
plantbasedandbroke
And it tastes even better than it looks! 🙂