Dairy-Free Mac and Cheese

5 from 1 vote

This creamy easy dairy free mac and cheese was a holiday potluck hit and is ready in 20 minutes. A plant based cheesy recipe everyone will love - I promise!

Cook Time20

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Servings: people

Calories: 289kcal

Author: Aly Michell

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

To store: This recipe is best served right away. Like traditional mac and cheese, this recipe can dry up quickly. However, it may be stored in the refrigerator for up to 4 days in an airtight, sealed container.

To reheat: To reheat, transfer the mac and cheese to a pot. Warm over low heat and stir in a little bit of water or non-dairy milk to loosen up the sauce. Heat until warm all the way through.

Nutrition