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Dairy Free Mac and Cheese

Dairy Free Mac & Cheese

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8
Course: Dinner, Lunch, Main Course, Side Dish
Ingredients Equipment Method

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)

Equipment

  • Blender
  • Food Processor

Method
 

Mac and Cheese
  1. Begin cooking your pasta.
  2. While your pasta cooks, saute potato, garlic and onion in avocado oil or olive oil in a pot over medium/low heat.
  3. Add the rest of the sauce ingredients and bring to a simmer, then let cook for 5 minutes or so.
  4. Add sauce ingredients to a blender and blend until completely smooth.
  5. Drain pasta and add back to the pot. Mix in the sauce and combine until completely covered.
Topping (Optional)
  1. Transfer mac and cheese into an oven safe dish and set oven to broil.
  2. Crush pretzels or crackers by pulsing in a food processor.
  3. Melt butter (microwave in 15 second increments), then mix into the crushed pretzels or crackers.
  4. 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
  1. 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.