Mac & Cheese

Rich, creamy, dreamy, dairy-free mac & cheese.
Course: Main Course, Side Dish
Cuisine: American
Keyword: cheese sauce, dairy free, mac and cheese, mac and cheeze, non dairy
Servings: 6


For the Pasta

  • 4 quarts water
  • 1 tablespoon sea salt
  • 8 ounces macaroni
  • 4 slices bread (omit if desired)
  • 2 tablespoons non-hydrogenated margarine or coconut oil (only if using bread)

For the Sauce

  • 2 tablespoons shallots peeled and chopped
  • 1 cup red or yellow potatoes peeled and chopped
  • 1/4 cup carrots peeled and chopped
  • 1/3 cup white onion peeled and chopped
  • 1 cup water or vegetable broth
  • 1/4 cup raw cashews (or hemp seeds to make it nut-free)
  • 1-2 teaspoons sea salt (start with one, add more to taste)
  • 1/4 teaspoon garlic minced
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1/4 cup nutritional yeast


For the Pasta

  • Bring the water and salt to boil in a large pot.
  • Add the macaroni and cook until al dente.
  • Drain the pasta in a colander and rinse with cold water. Set aside.
  • If making the bread crumbs, tear the bread into large chunks. Place the bread and margarine in a food processor and pulse until it is a medium-fine texture. Set aside.
  • Preheat the oven to 350°F

For the Sauce

  • In a saucepan, add the shallots, potatoes, carrots, onion, water or broth, and bring to a boil.
  • Cover the pan and simmer the vegetables until they are very soft.
  • In a blender, process the cashews or hemp seeds, salt, garlic, mustard, lemon juice, black pepper, and cayenne.
  • Add the softened vegetables and cooking water to the blender and process until completely smooth.
  • In a large bowl, toss the pasta and cheeze sauce. Press into a 9x13 baking dish.
  • Top with breadcrumbs, dust with paprika, and bake 30 minutes or until sauce is bubbling and top is golden brown.


Recipe Adapted from VegNews Best Ever Vegan Macaroni & Cheese Recipe:
The Sauce can be made own it's own and is excellent over veggies like broccoli, asparagus, and potatoes. It also makes a great dip. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating