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Macaroni and Cheese (Dairy-free)
Pasta
Ingredients:
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) water
- 10 g (2 tbsp) nutritional yeast
- 2–3 garlic cloves
- 1½ tsp white miso paste
- juice of ½ lemon
- 1.3 g (½ tsp) tapioca flour
- 1.1 g (½ tsp) turmeric powder
- salt to taste
- 7 g (½ tbsp) dairy-free butter
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 120 ml (½ cup) dairy-free milk
- ½ bag (about 80 g) dairy-free cheddar shreds
- ½ bag (about 80 g) dairy-free mozzarella shreds
- 225 g (8 oz) pasta of choice
- salt and pepper to taste
- 60 g (½ cup) breadcrumbs
- 10 g (2 tbsp) nutritional yeast
- 1.2 g (½ tsp) paprika
- 15 ml (1 tbsp) melted butter or olive oil
- pinch of salt (optional)
Equipments:
- High-speed blender
- Medium saucepan
- Small skillet (for breadcrumbs)
- Large pot (for pasta)
- Small baking dish
- Ladle (for reserving pasta water)
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Features:
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Prep
Instructions:
- Blend the Cheese Sauce
Add 130 g (1 cup) soaked cashews, 360 ml (1½ cups) water, 2 tbsp nutritional yeast, 2–3 garlic cloves, 1½ tsp miso paste, juice of ½ lemon, ½ tsp tapioca flour, ½ tsp turmeric, and salt to a high-speed blender. Blend until completely smooth. Set aside. - Cook the Pasta
Boil 225 g (8 oz) pasta in salted water until al dente. Reserve 120 ml (½ cup) pasta water, then drain. - Make the Sauce
Melt ½ tbsp dairy-free butter over medium heat. Stir in ½ tsp each garlic powder, onion powder, and paprika. Add the blended cheese sauce, 120 ml (½ cup) dairy-free milk, and the cheese shreds, adding them one at a time and stirring until melted. - Combine
Fold the cooked pasta into the sauce, adding reserved pasta water a little at a time. Season with salt and pepper. - Make the Topping
In a dry skillet, combine 60 g (½ cup) breadcrumbs, 2 tbsp nutritional yeast, ½ tsp paprika, and 1 tbsp melted butter. Toast over medium heat for 2–3 minutes until lightly golden. - Bake
Transfer to a small baking dish. Top with remaining cheese shreds and toasted breadcrumbs. Bake at 190°C (375°F) for 15–20 minutes until bubbling and golden.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Add vegan cheese shreds one at a time, stirring fully between each to prevent clumping and achieve a smooth, creamy sauce. Tapioca flour gives the sauce a slight stretch similar to real cheese — don't skip it.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of dairy-free milk. Freezes well for up to 2 months.
Swaps: Use any short pasta — elbows, shells, rigatoni, or cavatappi all work. Skip the baked step for a stovetop mac in under 30 minutes.
Tips: Reserve more pasta water than you think you need — the sauce thickens quickly and you may need to loosen it.
Why these Ingredients
Macaroni and Cheese (Dairy-free)
3-4 Bowls
Prep 15 min
Bake 30 min
Total 45 min
Ingredients:
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) water
- 10 g (2 tbsp) nutritional yeast
- 2–3 garlic cloves
- 1½ tsp white miso paste
- juice of ½ lemon
- 1.3 g (½ tsp) tapioca flour
- 1.1 g (½ tsp) turmeric powder
- salt to taste
- 7 g (½ tbsp) dairy-free butter
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 120 ml (½ cup) dairy-free milk
- ½ bag (about 80 g) dairy-free cheddar shreds
- ½ bag (about 80 g) dairy-free mozzarella shreds
- 225 g (8 oz) pasta of choice
- salt and pepper to taste
- 60 g (½ cup) breadcrumbs
- 10 g (2 tbsp) nutritional yeast
- 1.2 g (½ tsp) paprika
- 15 ml (1 tbsp) melted butter or olive oil
- pinch of salt (optional)
Equipments:
- High-speed blender
- Medium saucepan
- Small skillet (for breadcrumbs)
- Large pot (for pasta)
- Small baking dish
- Ladle (for reserving pasta water)
Features:
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Instructions:
- Blend the Cheese Sauce
Add 130 g (1 cup) soaked cashews, 360 ml (1½ cups) water, 2 tbsp nutritional yeast, 2–3 garlic cloves, 1½ tsp miso paste, juice of ½ lemon, ½ tsp tapioca flour, ½ tsp turmeric, and salt to a high-speed blender. Blend until completely smooth. Set aside. - Cook the Pasta
Boil 225 g (8 oz) pasta in salted water until al dente. Reserve 120 ml (½ cup) pasta water, then drain. - Make the Sauce
Melt ½ tbsp dairy-free butter over medium heat. Stir in ½ tsp each garlic powder, onion powder, and paprika. Add the blended cheese sauce, 120 ml (½ cup) dairy-free milk, and the cheese shreds, adding them one at a time and stirring until melted. - Combine
Fold the cooked pasta into the sauce, adding reserved pasta water a little at a time. Season with salt and pepper. - Make the Topping
In a dry skillet, combine 60 g (½ cup) breadcrumbs, 2 tbsp nutritional yeast, ½ tsp paprika, and 1 tbsp melted butter. Toast over medium heat for 2–3 minutes until lightly golden. - Bake
Transfer to a small baking dish. Top with remaining cheese shreds and toasted breadcrumbs. Bake at 190°C (375°F) for 15–20 minutes until bubbling and golden.
