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Quick and easy dairy free Mac ‘N’ Cheese

Quick and easy dairy free Mac ‘N’ Cheese

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Quick and easy dairy free Mac ‘N’ Cheese

I have a confession to make: I was never a fan of Mac and Cheese even before I realised it didn’t agree with my digestive system. I remember it being a bit too monotonous; rich, heavy, and all one texture. However, as is often the way, I’ve found myself wanting what I can’t have. Especially after tasting the vegan Mac ‘N’ Cheese at By Chloe and discovering the dairy free possibilities.

Unlike what you may expect, dairy free Mac ‘N’ cheese is actually super easy and quick to make. I actually prefer it to the original since the lemon gives it a bit of freshness and the fact it’s mostly vegetables alleviates some of the post-dinner guilt. The addition of a sprinkling of smoked paprika and parsley give a hint of freshness and prevents the dish feeling too heavy. I would also recommend topping with a little crispy bacon if you’re feeling really luxurious.

Dairy free Mac n cheese
Perfect with a sprinkling of parsley and smoked paprika. I like to put bacon on as well. If you’re vegan you can use a bacon alternative or just leave it out. In By Chloe they used smoked porcini ‘bacon’, which was amazing!

You’ll definitely need a blender for this one, unfortunately there’s no other way with this sauce. Hand blenders work well, my stand blender isn’t great so I find the hand blender gives the best result. I often find that I can’t get the mixture one hundred percent smooth but I remember full dairy mac and cheese not being completely smooth either, so I chalk it up to authenticity.

Anyway, this is a super comforting dish, a quick and easy mid-week meal, and way healthier than the original.


Vegan mac n cheese
5 from 1 vote

Dairy free and vegan Mac 'N' Cheese recipe

This is a super easy mid-week dinner and perfect for the whole family. I think the garnish takes the dish up a level but leave it out if you prefer.
Course Main Course
Cuisine American
Keyword Cheese, Dairy free, Mac n Cheese, Pasta, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings


  • 200 g potato
  • 50 g carrot
  • 50 g onion
  • 75 g cashews
  • 2 tbsp Nutritional yeast
  • Juice of 1 lemon
  • Salt and black pepper
  • 400 g Spirali/Macaroni/Penne any pasta shape should work, but these are my preferred

Garnish (optional):

  • Small handful chopped parley flat leafed or curly, both work well
  • Smoked paprika
  • Bacon chopped and fried crispy obviously leave out if you’re vegan or sub with a vegan alternative


  1. Roughly dice your potato, carrot, and onion and add to a medium sized pan along with the cashews. Pour cold water into the pan until the vegetables are covered and place on a high heat. Once the water starts boiling reduce the heat to medium and simmer for 15-20 minutes until the potatoes can be crushed with the back of a spoon.
  2. While the vegetables are boiling, cook the pasta according to packet instructions (make sure to salt the water) and return to the pan after draining reserving 100ml of pasta water.
  3. Remove the cooked vegetables and cashews from the pan with a slotted spoon and place in your blender. Add 150ml of the vegetable cooking water. Blend on high until the veg and cashews are broken down.
  4. Add the nutritional yeast, lemon juice, and a teaspoon of salt. Blend again until the sauce is as smooth as you can get it (if it’s too thick add more of the vegetable water). At this point taste it, add more salt if needed.
  5. Add the sauce to the pasta and mix until the sauce is coating all the pasta. You can add some pasta water if the sauce is too thick.
  6. Spoon onto bowls and garnish with the smoked paprika, chopped parsley, and bacon if using.


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