One may wonder how you could POSSIBLY still enjoy this childhood staple without “real cheese” (or clumpy powdered cheese packet). But I assure you, this dairy free mac and cheese is so creamy, so yummy, and so CHEESY, you won’t even get the blue box blues.
Yeah, I went there. Because real mac and cheese can be made using just a few simple ingredients. All you need is some cooked macaroni and a delicious vegan cheese sauce to toss it with. I wish the internet had a sound effects button, so you could hear a chorus and twinkling noises when you read that. Let’s try it again…*cheese sauce*.
Did you hear the chorus? Excellent.
This recipe was first published on January 17, 2015 but has been updated for content.
Jump to:
Best dairy free mac and cheese
When I started fooling around with dairy free mac and cheese a decade ago, I tried a million different methods.
There was the crash course with vegan cheeses– an experience that, ten years ago, typically ended by gagging. I can literally remember throwing an entire pot of vegan mac in the trash, without any protest from the kids.
All these years later though, vegan cheese has come a long way. And thankfully, the options that are on the market actually taste delicious. No longer do I have to rely solely on nutritional yeast to get the job done.
I love this dairy free mac and cheese because:
- It’s creamy, the way mac and cheese should be.
- It’s cheesy, using two different types of dairy free cheese + nutritional yeast for added flavor.
- It’s topped with baked broccoli for a healthy bonus.
While I continue to make a variety of dairy free mac, this is a version that I always enjoy. Anytime I make this my son busts out a giddy dance across the kitchen floor, and my girls squeal with excitement. So that’s always a good sign lol.
I hope you enjoy this creamy, delicious, and healthy version of macaroni and cheese…Mmmmm!
Frequently Asked Questions
Nope! If you don’t want to use store-bought dairy free cheese, the best option is doubling up on your nutritional yeast + adding spices for extra flavor. See the Allergy-Information and Substitutions for more on this.
Absolutely. All you have to do is swap the regular macaroni pasta for a gluten-free pasta of your choice. Just keep in mind that the cook times may vary with gluten-free pasta.
Allergy Information and Substitutions
- This macaroni and cheese is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally soy-free and nut-free.
- Make it gluten-free by swapping the pasta for a gluten-free macaroni of your choice.
- Don’t like coconut? Just switch it out for your favorite plant-based milk, such as almond, cashew, or soy.
- I love using vegan cheese shreds, but if you don’t want to use store-bought vegan cheese, simply omit it and double the nutritional yeast (that’s ½ cup total). You can also sprinkle in onion powder, garlic powder, turmeric, and smoked paprika for added flavor. Add don’t forget the salt!
- For oil-free, steam the broccoli instead and omit the vegan cheese in the sauce (follow instructions in the bullet note above).
- Baked broccoli gives this mac a healthy kick, but feel free to leave it out if you want to keep your mac and cheese classic.
Ingredients needed
- Macaroni pasta. Regular macaroni pasta, whole wheat pasta, or gluten free pasta all work here. Just keep in mind that the cook times may vary.
- Broccoli florets.
- Olive oil.
- Salt and pepper.
- Vegan cheese sauce (click here for the recipe)
How to make it
1. Preheat oven to 400º (204° C). Toss broccoli florets with olive oil and spread out on baking sheet lined with parchment paper. Pop in the oven and bake for 15-20 minutes, until the broccoli is fork tender.
2. Meanwhile, cook macaroni pasta according to package directions. Get your cheese sauce going in a small pot on the stove. You can grab the recipe for the cheese sauce by clicking here.
3. Once broccoli is finished cooking, remove from oven. Drain cooked pasta and return to pot.
4. Pour cheese sauce on top of cooked pasta and toss to coat. You can add the cooked broccoli right in the macaroni, or serve on the side.
More dairy free cheese recipes:
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card and, if you enjoy it, leave a comment. Thanks in advance!
Best Dairy Free Mac and Cheese
Ingredients
- 1 lb macaroni pasta
- 4 cups broccoli florets
- 3 Tablespoons olive oil
- vegan cheese sauce (see instructions/notes for link to recipe)
Instructions
- Preheat oven to 400º F (204° C). Toss broccoli florets with olive oil and spread out on baking sheet lined with parchment paper. Pop in the oven and bake for 15-20 minutes, until the broccoli is fork tender.
- Meanwhile, cook macaroni pasta according to package directions. Get your cheese sauce going in a small pot on the stove. You can grab the recipe for the cheese sauce by clicking here.
- Once broccoli is finished cooking, remove from oven. Drain cooked pasta and return to pot.
- Pour cheese sauce on top of cooked pasta and toss to coat. You can add the cooked broccoli right in the macaroni, or serve on the side.
Notes
- This macaroni and cheese is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally soy-free and nut-free.
- Make it gluten-free by swapping the pasta for a gluten-free macaroni of your choice.
- Don’t like coconut? Just switch it out for your favorite plant-based milk, such as almond, cashew, or soy.
- I love using vegan cheese shreds, but if you don’t want to use store-bought vegan cheese, simply omit it and double the nutritional yeast (that’s ½ cup total). You can also sprinkle in onion powder, garlic powder, turmeric, and smoked paprika for added flavor. Add don’t forget the salt!
- For oil-free, steam the broccoli instead and omit the vegan cheese in the sauce (follow instructions in the bullet note above).
- Baked broccoli gives this mac a healthy kick, but feel free to leave it out if you want to keep your mac and cheese classic.
Nutrition Information
Kay
Does it taste like coconut? Do you use the entire can?
Randi Tisdall
Hi Kay, it may have a slight coconut taste but I enjoy it. Also, yes, you use the whole can. I hope you give it a go!
All that's Jas
Hm, I’ve got to try turmeric in my pasta. Interesting! Thanks for sharing your recipe with Thursday Favorite Things! Have a great weekend!