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Dairy-Free Mac and Cheese

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A creamy, comforting mac and cheese recipe made without dairy, perfect for those who are lactose intolerant, vegan, or looking to cut down on dairy without sacrificing flavor.

Ingredients

Scale
  • 8 ounces (about 225 grams) elbow macaroni, cooked al dente
  • 1 cup (about 150 grams) raw cashews, soaked for at least 2 hours or overnight
  • 1 ½ cups (360 ml) unsweetened almond milk or other plant-based milk
  • ½ cup (about 40 grams) nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Optional: ¼ teaspoon smoked paprika or cayenne pepper

Instructions

  1. Soak the cashews: Place 1 cup of raw cashews in a bowl and cover with water. Let them soak for at least 2 hours, or overnight if possible. For a quick soak, use very hot water for 30 minutes.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and reserve about ¼ cup (60 ml) of pasta water.
  3. Prepare the sauce: Drain the soaked cashews and add them to a blender with 1 ½ cups (360 ml) unsweetened almond milk, ½ cup (40 grams) nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon sea salt, ½ teaspoon black pepper, and 2 tablespoons olive oil.
  4. Blend until smooth: Blend on high speed for 1-2 minutes until the sauce is creamy and smooth. If too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  5. Combine and heat: Pour the sauce into a large saucepan over medium heat. Warm gently, stirring constantly, for 3-5 minutes until slightly thickened and bubbling around the edges. Add the cooked pasta and toss to coat evenly. Adjust seasoning and sauce thickness with more pasta water if needed.
  6. Serve immediately for best creamy texture.

Notes

Soak cashews thoroughly for a smooth sauce. Use reserved pasta water to adjust sauce consistency. Heat sauce gently to prevent separation. Optional smoked paprika or cayenne pepper adds a smoky or spicy kick. Can substitute soaked sunflower seeds for cashews if nut allergy exists.

Nutrition

Keywords: dairy-free, mac and cheese, vegan, lactose-free, comfort food, creamy pasta, plant-based

Find it online: https://blairrecipes.com/dairy-free-mac-and-cheese-recipe-5-easy-steps-for-creamy-comfort/