Dairy-Free White Cheddar Mac and Cheese
Indulge in the ultimate comfort food with this creamy and flavorful Dairy-Free White Cheddar Mac and Cheese! Perfect for those embracing a plant-based or lactose-free lifestyle, this recipe features a velvety cashew-based "cheddar" sauce with a tangy, savory flavor enhanced by nutritional yeast, white miso, and a touch of mustard powder. Gluten-free pasta makes it suitable for everyone, while ingredients like almond milk and coconut oil keep it rich and satisfying without any dairy. With just 15 minutes of prep and 15 minutes of cook time, this quick and easy dish is ideal for weeknight dinners or a crowd-pleasing vegan option at gatherings. Top it off with fresh chives for a final touch, and watch as this hearty classic becomes a family favorite!
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Recipe Information
Ingredients
- 12 oz Gluten-free elbow macaroni (optional if gluten isn't a concern)
- 1 cup Raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk, no added flavors)
- 1 cup Nutritional yeast
- 2 tbsp Arrowroot powder (or cornstarch)
- 1.5 tbsp Lemon juice
- 1 tsp Apple cider vinegar
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Coconut oil
- 1 tbsp White miso paste
- 0.5 tsp Ground mustard powder
- 0.5 cup Water (for blending)
- 2 tbsp Chives (optional, for garnish)
Instructions
If you haven’t already soaked the cashews, boil them for 10 minutes in water to soften. Drain and set aside.
Bring a large pot of salted water to a boil and cook the gluten-free macaroni according to the package instructions. Drain and set aside.
In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, arrowroot powder, lemon juice, apple cider vinegar, salt, garlic powder, onion powder, coconut oil, miso paste, ground mustard powder, and water. Blend until the mixture is completely smooth and creamy. This is your dairy-free white 'cheddar' sauce.
Pour the blended sauce into a medium saucepan over medium heat. Stir constantly as it thickens, which should take 3-5 minutes. Make sure there are no lumps, and reduce heat to low once thickened.
Add the drained macaroni to the saucepan with the sauce. Stir well to ensure every piece of pasta is evenly coated.
Taste and adjust seasoning if needed (e.g., more salt or a small splash of lemon juice for tanginess).
Serve warm, garnished with freshly chopped chives if desired. Enjoy your dairy-free white cheddar mac and cheese!
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 13.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 794 mg | 61% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1806 mg | 38% | |
*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.
