Macaroni and Cheese (dairy-free)
Pasta
What You’ll Need:
Cheese Sauce:
🥜 1 cup cashews
💦 1 1/2 cups water
🧀 2 tbsp nutritional yeast
🧄 2-3 garlic cloves
🫙 1 1/2 tsp miso paste
🍋 1/2 lemon, juiced
🫙 1/2 tsp tapioca flour
🧂 1/2 tsp turmeric powder
🧂 salt to your taste
🧈 1/2 tbsp butter
🧂 1/2 tsp garlic powder
🧂 1/2 tsp onion powder
🧂 1/2 tsp paprika
🧀 the cheese sauce
🥛 1/2 cup diary-free milk (almond, soy, oat)
🧀 1/2 bag GoodPlanet Cheddar Shreds
🧀 1/2 bag GoodPlanet Mozzarella Shreds
🍝 8 oz pasta of choice
🧂 salt and pepper to your taste
Breadcrumb topping:
🥖 1/2 cup breadcrumbs (panko or regular)
🧀 2 tbsp nutritional yeast
🧂 1/2 tsp paprika
🧈 1 tbsp melted butter or olive oil
🧂 pinch salt (optional)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- In a high-speed blender, blend all cheese sauce ingredients until completely smooth.
In a medium pot, melt the butter over medium heat and stir in the garlic powder, onion powder, and paprika. Add the cheese sauce, soy milk, mozzarella shreds, and 1/4 of the cheddar-style shreds, one at a time and stirring until melted and creamy.
Cook the pasta until al dente, then fold it into the sauce, adding reserved pasta water as needed for consistency. - Meanwhile, prepare the breadcrumb topping by mixing breadcrumbs with melted butter or olive oil, nutritional yeast, paprika, and a pinch of salt; toast in a pan for 2–3 minutes until lightly golden.
- Transfer the mac and cheese to a small baking dish, top with the remaining cheeses and breadcrumbs, cover, and bake at 375°F for 15–20 minutes.
Tips, Notes & Swaps:
Macaroni and Cheese (dairy-free)
Ingredients:
Cheese Sauce:
🥜 1 cup cashews
💦 1 1/2 cups water
🧀 2 tbsp nutritional yeast
🧄 2-3 garlic cloves
🫙 1 1/2 tsp miso paste
🍋 1/2 lemon, juiced
🫙 1/2 tsp tapioca flour
🧂 1/2 tsp turmeric powder
🧂 salt to your taste
🧈 1/2 tbsp butter
🧂 1/2 tsp garlic powder
🧂 1/2 tsp onion powder
🧂 1/2 tsp paprika
🧀 the cheese sauce
🥛 1/2 cup diary-free milk (almond, soy, oat)
🧀 1/2 bag GoodPlanet Cheddar Shreds
🧀 1/2 bag GoodPlanet Mozzarella Shreds
🍝 8 oz pasta of choice
🧂 salt and pepper to your taste
Breadcrumb topping:
🥖 1/2 cup breadcrumbs (panko or regular)
🧀 2 tbsp nutritional yeast
🧂 1/2 tsp paprika
🧈 1 tbsp melted butter or olive oil
🧂 pinch salt (optional)
Features:
Instructions:
- In a high-speed blender, blend all cheese sauce ingredients until completely smooth.
In a medium pot, melt the butter over medium heat and stir in the garlic powder, onion powder, and paprika. Add the cheese sauce, soy milk, mozzarella shreds, and 1/4 of the cheddar-style shreds, one at a time and stirring until melted and creamy.
Cook the pasta until al dente, then fold it into the sauce, adding reserved pasta water as needed for consistency. - Meanwhile, prepare the breadcrumb topping by mixing breadcrumbs with melted butter or olive oil, nutritional yeast, paprika, and a pinch of salt; toast in a pan for 2–3 minutes until lightly golden.
- Transfer the mac and cheese to a small baking dish, top with the remaining cheeses and breadcrumbs, cover, and bake at 375°F for 15–20 minutes.
