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Dairy Free Mac and Cheese Recipe

Dairy Free Mac and Cheese Recipe
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★★★★★

5.3 from 18 reviews

A creamy, dairy-free mac and cheese recipe made with blended cashews and nutritional yeast, offering a rich, cheesy flavor without any dairy. This comforting vegan dish is topped with crispy toasted panko breadcrumbs for a satisfying crunch.

Ingredients

Scale

Sauce and Base

  • 2.5 cups raw cashew pieces
  • 2.75 cups water
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 3 tsp onion powder
  • 1/2 cup nutritional yeast
  • 1.5 tsp sea salt
  • 1 yellow onion, chopped

Pasta

  • 3/4 lb short shape pasta (rigate, pipe, cavatappi, shells, or orecchiette, penne)

Topping

  • 1 cup panko bread crumbs
  • 2 Tbsp olive oil
  • Sea salt flakes, to taste

Instructions

  1. Soak Cashews: Soak the cashews in hot water for 20 minutes to soften them for blending. Drain well. (If using a high-powered blender, you may skip this step.)
  2. Boil Pasta: Bring a large pot of water to a boil and season generously with salt until it tastes like the sea. Cook the pasta according to package instructions until al dente. Drain in a colander.
  3. Sauté Onion: While pasta cooks, peel and dice the yellow onion. Preheat a saucepan over medium heat with a light drizzle of olive oil. Add the onion with a pinch of salt, sautéing until softened and edges turn golden.
  4. Blend Sauce: Transfer the sautéed onion to a blender. Add the soaked cashews, water, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, nutritional yeast, and sea salt. Blend until very smooth and creamy.
  5. Simmer Sauce and Combine: Pour the sauce into a large deep skillet and bring to a simmer over medium heat. Cook for a few minutes until the sauce thickens slightly. Remove from heat, add the cooked pasta, and toss well to coat. Adjust seasoning with salt and freshly cracked pepper to taste.
  6. Prepare Breadcrumb Topping: Preheat a skillet over medium heat and add the olive oil. Add the panko breadcrumbs and toss to coat evenly. Toast the crumbs for several minutes until golden brown and crispy. Season with sea salt flakes.
  7. Serve: Sprinkle the toasted breadcrumb topping over the mac and cheese and serve immediately for a delightful crunch.

Notes

  • Soaking cashews softens them for creamier sauce, but skipping soaking is possible with a powerful blender.
  • Use your preferred short pasta shapes like rigate, cavatappi, or shells for best texture.
  • For gluten-free version, substitute pasta and breadcrumbs with gluten-free alternatives.
  • Adjust seasoning gradually, especially salt and smoked paprika, to match your flavor preference.
  • Leftovers can be refrigerated and gently reheated with a splash of water to loosen the sauce.

Nutrition

Keywords: dairy free mac and cheese, vegan mac and cheese, cashew cheese sauce, plant-based mac and cheese, gluten free option, comfort food, healthy mac and cheese

Find it online: https://cheframiflavor.com/dairy-free-mac-and-cheese-recipe/