Dairy-Free Mac N' Cheese Recipes

Can't have dairy? No problem! These yummy dairy-free mac n' cheese recipes are easy and delicious!

Number 1: Amazing Vegan Mac and Cheese

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 servings


8 ounces whole-grain macaroni elbows

1 head of broccoli, florets cut into small bites (about 1 1/2 to 2 cups), optional

1 1/2 tablespoons avocado oil or extra-virgin olive oil

1 small yellow onion, chopped (about 1 1/2 cups)

1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic

3 cloves garlic, pressed or minced

½ teaspoon garlic powder

½ teaspoon onion powder

1/2 teaspoon dry mustard powder

½ teaspoon fine sea salt, more to taste

Small pinch of Frontier Co-op red pepper flakes

2/3 cup raw cashews**

1 cup water, more as necessary

1/4 cup Frontier Co-op nutritional yeast

2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste


Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Number 2: Dairy Free Mac & "Cheese"


1 c. Elbow Noodles

1 Tb. Earth Balance Butter Substitute (I used the whipped spread, but there are several variations of Earth Balance that would all probably work equally as well.)

1/4 c. Almond Breeze Original

3/4 c. Daiya Cheddar Shreds


In pot, bring water to boil. (No set amount, I just eyeballed this. Dash of salt if desired.)

Add 1 cup  elbow noodles to the boiling water.

Once noodles are soft, drain the water.

Add 1 Tb. of  Earth Balance spread and 1/4 cup almond milk. Stir.

Add 3/4 cup of Daiya cheese shreds. Stir until mixed well. Salt and pepper to taste.

Serve and Enjoy!!!

Adapted from: 


Number 3: Healthy Mac and Cheese Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 -8 servings

Author Stacey


1 Tbsp olive oil

1/2 medium sweet onion, sliced

2 medium russet potatoes, peeled and diced

3 medium carrots, peeled and diced

1/2 cup raw cashews,

2 cups water

1/2 tsp paprika

1/2 tsp garlic powder

1 tsp dijon mustard

1 1/2 cups vegetable broth (If the sauce is too thick, add 1/4 cup additional broth until you reach the desired consistency)

1/4 cup nutritional yeast

1 tbsp lemon juice

Sea salt and pepper to taste

1 package of gluten-free elbow noodles (or regular whole wheat noodles)


Saute the onions for 5 minutes in olive oil in a large sauté pan over medium heat. Add the diced potatoes, carrots, cashews, and 2 cups of water. Season the water with a pinch of salt.

Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water is mostly absorbed. Take the pan off the heat and let it cool. (I try not to add hot vegetables to the blender, it's dangerous!)

Add the cooled vegetables, paprika, garlic powder, dijon mustard, lemon juice, nutritional yeast, vegetable broth, salt, and pepper to the food processor. Blend on high until the sauce is smooth and creamy.

Pour the sauce back into the pan and heat it up. Add the cooked macaroni noodles and stir to coat every noodle. Serve and enjoy!

Adapted from: https://www.staceyhomemaker.com/easy-mac-and-cheese-recipe/#wprm-recipe-container-7703

Number 4: Easy Vegan Mac and Cheese Recipe (Stovetop or Baked)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 servings


1 1/2 cups raw cashews (soaked)

1 cup water

1 large lemon, squeezed for juice (about 3 tablespoons)

1 1/2 teaspoons salt

1/2 cup nutritional yeast

1/4 teaspoon turmeric

1/2 teaspoon garlic powder

16 ounces elbow pasta (use gluten free if needed, or whole grain)


Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup.

Cook the pasta according to package instructions, but do not overcook. If baking, cook 1 minute less than usual.

While the pasta is cooking, add the soaked cashews, 1 cup water, lemon juice, salt, nutritional yeast, turmeric and garlic powder to a high powered blender and blend until very smooth.

When the pasta is done, drain it, rinse with cold water and return it to the pot. Stir in the cheese sauce, and serve.

Adapted from: https://www.noracooks.com/vegan-mac-and-cheese-recipe/#wprm-recipe-container-2995

Number 5: Butternut Mac (Dairy Free, Soy Free, Vegan)

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Serving: 6


1 1/2 cups butternut squash (peeled and chopped into cubes)

1/2 large sweet onion (peeled and chopped)

16 oz package small macaroni noodles (cooked according to package directions) (use gluten free noodles, if desired)

1/4 cup reserved cooking liquid (from the squash/onion or the noodles...either one will work)

1/4 cup raw cashews (soaked in hot water for 30 minutes)

1 tbsp lemon juice

1 tsp salt

1 tsp dijon mustard

1/4 tsp garlic powder

1/4 tsp black pepper

1/8 tsp smoked paprika

1/8 tsp turmeric

1/8 tsp nutmeg


Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).

Meanwhile, cook macaroni noodles according to package directions. Reserve 1/4 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.

When squash and onions are tender, drain (reserving 1/4 cup liquid - unless you are reserving the liquid from the noodles), and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from either the noodles or the squash. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.

Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.Dig in!

Adapted from: https://www.veggieinspired.com/butternut-mac/

Number 6: Easy, Creamy Dairy-Free Macaroni and Cheese


2 c. chopped, steamed or roasted butternut squash (about 1/4 of a large squash)

1/2 c. coconut milk (I use my homemade stuff)

1/2 c. organic or homemade stock/broth (use veggie stock if you want it vegan/vegetarian)

1 t. nutritional yeast

1 t. minced garlic

1/4-1/2 t. brown mustard

sea salt & pepper, to taste


Cook squash until fork-tender.

Scoop squash flesh from skin and place it in blender (I use this one).

Add remaining ingredients and puree until smooth.

Pour over cooked pasta of choice.

Adapted from: 


Number 7: Creamy & Dreamy Vegan Macaroni & Cheese

Prep Time 40 Minutes

Serves 4


2 small yellow potatoes, peeled, chopped

1 large carrot, peeled, chopped1 small onion, large wedges

1 garlic clove

1/2 cup cashews

2 tsp sea salt plus extra to taste

3 TBSP nutritional yeast flakes

Dash of Dijon mustard to taste (optional)

About 4 cups cooked macaroni


1) Boil water in a medium pot. Add carrots and potatoes and cook for 7 minutes. Add Onion. Cook until everything is soft.

2) Once everything is done, add vegetables to a blender along with cashews, garlic, and the water from the pot (about a cup and a half)

3) Add salt and nutritional yeast and blend until smooth.

4) Pour over prepared pasta and mix well.

5) Serve. Optional: garnish with parsley and bread crumbs (or even fried onion!).

Adapted from: https://www.maplealps.com/blog/creamy-dreamy-vegan-mac-n-cheese

Number 8: The Best Ever Gluten Free Mac & Cheese {Dairy Free}

This recipe is both gluten-free and dairy free plus it's one of the easiest recipes you can make. Be careful because you'll probably become addicted like me!


1 box gluten-free pasta (I recommend Deboles)

1/2 bag Daiya Cheddar Cheese

1/2 bag Daiya Mozzarella Cheese

1/2 cup almond milk

1 tsp. garlic

1/2 tsp. pepper


Follow the step by step directions to prepare the pasta as directed on box.

Strain all water from pasta. Place the pasta back in the pot then place on stove on low heat.

Add milk, cheese, garlic, and pepper. Stir gently until fully melted.

Serve and enjoy!

Adapted from: https://www.halelifeblog.com/single-post/2014/08/the-best-ever-gluten-free-mac-cheese

Number 9: Easy Vegan Mac and Cheese

Prep time 5 minutes

Cook time 15 minutes

Total time 20 minutes

Serves 4 servings


250g uncooked elbow pasta (a little over 2 cups) I used gluten free brown rice pasta

2 tbsp vegan butter

2 + ½ tbsp white rice flour

2 cups milk of choice (preferably on the thicker side like soy, almond, or cashew)

¼ cup nutritional yeast

½ tsp salt (plus more to taste)

½ tsp black pepper


Bring a medium size pot of water to boil.

Cook pasta according to package instructions.

Drain water from pasta and set pasta aside.

Melt the butter in the same pot over medium heat.

Add the white rice flour and whisk together.

Let the flour cook for about 30 seconds or until it becomes a light golden color.

Add the milk, nutritional yeast, salt and pepper.

Lower the heat to medium low and let the sauce thicken, whisking every so often. This might take about 5-8 minutes.

Once the sauce has thickened, add your pasta and stir to coat.

Adjust seasoning if you desire.

Adapted from: https://veganducksoup.com/easy-vegan-mac-and-cheese/

Number 10: Vegan Jalapeno Popper Mac and Cheese

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings 1x


1/2 cup raw cashews, soaked in water overnight then drained

1 1/2 cups water

2 tbsp nutritional yeast

2 tsp dijon mustard

1/2 tsp salt

1/2 tsp pepper

1 tbsp avocado oil (or vegetable oil)

3 garlic cloves, minced

1 small onion, finely chopped

2 jalapeno peppers, seeds removed and finely chopped

2 tbsp vegan cream cheese

250 grams pasta of choice (I used cavatappi)

1/2 cup Carrington Farms Crounons, crushed


Add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.

Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.

Next, add the garlic and jalapenos and cook for another minute.

Reduce heat to medium and add the cream cheese and cashew sauce to the pan, stirring until everything is well incorporated.

Add the pasta and 1/2 cup of pasta water to the pan and mix everything together, letting cook for 2-3 minutes until thick and creamy.

Transfer the mac and cheese to a baking dish and top with the crushed Crounons.

Place under the broiler for 1-2 minutes (keep a close eye on it!) until browned.Remove and serve.

Adapted from: https://choosingchia.com/vegan-jalapeno-popper-mac-and-cheese/