This gluten free and Dairy Free Mac and Cheese is super creamy yet healthy and takes less than 30 minutes to make. It’s packed with flavor and can even be topped with a crunchy coating that just takes it to the next level. Sound too good to be true? It’s not! Keep reading for the recipe and instructions below.
Dairy Free Mac and Cheese
This recipe is not only creamy and flavorful, but it’s also quick, easy and honestly, kind of fun to make. Aside from making the pasta, all you have to do is heat the other ingredients on the stove then blend them into this delicious and healthy sauce. I can’t wait for you to see how easy it is, but I’m even more excited for you to taste it.
Make it Your Own
This recipe is amazing whether you decide you can’t wait for a bowl and eat it with a fork straight out of the pot or if you choose to top it with a crunchy coating and broil it for a few minutes. Either way, you can’t go wrong!
This recipe calls for gluten free pasta because I have a gluten allergy, but if gluten doesn’t give you any problems, feel free to use whatever pasta you prefer. If you are gluten free like me, I’d highly recommend Jovial Foods gluten free pastas. They are my absolute favorite, and everyone always agrees that they taste like the real thing even though they’re made from either brown rice or cassava!
The topping is optional, but you’re not going to want to skip it. You can use either pretzels, crackers or breadcrumbs, but honestly, the pretzel crunch topping cannot be beat! I use Quinn Snacks brand because their pretzels and pretzel chips (what I use for this recipe) are gluten free, paleo and made with super clean ingredients. Click here to find them near you!
Hungry for more?
Looking for more dairy free recipes to make and love? Be sure to try my Dairy Free Alfredo (sub pasta for spaghetti squash to make it Whole30 compliant or use Jovial Foods fettuccine noodles) or whip up this Spinach Artichoke Chicken which is also Whole30 compliant.
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this mac and cheese or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Dairy Free Mac & Cheese
Equipment
- Blender
- Food Processor
Ingredients
Pasta
- 1 box gluten free elbow noodles (I use Jovial Foods, use cassava for paleo/grain free)
- pinch salt
"Cheese" Sauce
- ½ white onion, diced
- 1 small potato, cubed
- 2 cloves garlic, minced
- 1 tbsp avocado oil or olive oil
- ⅔ cup raw cashews
- 1 cup water
- ½ tsp yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup nutritional yeast
Topping (optional)
- 1 cup pretzels or crackers (I use Quinn pretzels or Simple Mills, can sub bread crumbs)
- 1 tbsp vegan butter, melted (can sub ghee if only lactose free)
Instructions
Mac and Cheese
- Begin cooking your pasta.
- While your pasta cooks, saute potato, garlic and onion in avocado oil or olive oil in a pot over medium/low heat.
- Add the rest of the sauce ingredients and bring to a simmer, then let cook for 5 minutes or so.
- Add sauce ingredients to a blender and blend until completely smooth.
- Drain pasta and add back to the pot. Mix in the sauce and combine until completely covered.
Topping (Optional)
- Transfer mac and cheese into an oven safe dish and set oven to broil.
- Crush pretzels or crackers by pulsing in a food processor.
- Melt butter (microwave in 15 second increments), then mix into the crushed pretzels or crackers.
- Sprinkle the topping over the mac and cheese. If you'd like, broil for 2-5 minutes with the oven door cracked. Watch it closely so that it doesn't burn!
To Reheat
- Add desired amount of mac and cheese with a little vegan butter or nut milk to a pot over med/low heat to warm without drying the noodles.
This recipe is SO delish! I am lactose intolerant so this is the perfect substitution for when I am craving mac and cheese. I topped it with follow your heart df shredded parmesan and I am obsessed 🙂
Hi Jessica! I am so happy to hear you’ve found a mac and cheese that fits your dietary needs! I can’t wait to try that parm, sounds so good!
Hey! Do the raw cashews need to be soaked?
Hi! They do not. 🙂
Ok, thank you so much for responding quickly!
Sure thing! 🙂 If you ever need a quicker answer, feel free to shoot me a message over on Instagram also. Happy Holidays!