Dairy-Free Homemade Mac n Cheese
Say goodbye to dairy while indulging in the creamy comfort of this Dairy-Free Homemade Mac n Cheese! Crafted with gluten-free elbow macaroni and a velvety cashew-based cheese sauce enriched with almond milk, nutritional yeast, and a blend of smoky paprika, savory garlic, and tangy Dijon mustard, this recipe delivers all the rich, cheesy flavor you love without any dairy. Topped with golden, crispy breadcrumbs and optionally garnished with fresh parsley, this allergy-friendly delight is baked to perfection for a cozy, crowd-pleasing meal. Ready in under an hour, this vegan mac n cheese is perfect for weeknight dinners and special occasions alike.
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Recipe Information
Ingredients
- 8 oz Gluten-free elbow macaroni
- 1 cup Cashews
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tbsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Turmeric
- 2 tbsp Olive oil
- 0.5 cup Breadcrumbs
- 2 tbsp Chopped fresh parsley (optional for garnish)
Instructions
Start by boiling water in a large pot. Once boiling, add a pinch of salt and the gluten-free elbow macaroni. Cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the cashew cheese sauce. Begin by soaking the cashews in hot water for about 10 minutes to soften them, then drain.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, Dijon mustard, salt, black pepper, and turmeric. Blend until smooth and creamy.
Preheat the oven to 350°F (175°C).
In a large saucepan, heat the olive oil over medium heat. Add the cashew cheese sauce to the pan and stir continuously for about 3-5 minutes until the sauce is slightly thickened.
Combine the cooked pasta with the cashew cheese sauce in a large mixing bowl, stirring to coat evenly.
Transfer the macaroni mixture into a lightly greased baking dish.
Sprinkle the breadcrumbs evenly over the top of the macaroni in the baking dish.
Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 12.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 998 mg | 77% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
