This dairy free Mac and Cheese Recipe has all of that cheesy flavor minus the belly ache. Made using simple ingredients, this is seriously the best vegan mac and cheese! Think gluten free pasta covered in a vegan cheese sauce, covered in crispy, golden gluten free bread crumbs.
This mac and cheese is the ultimate comfort food for a sensitive tummy! It is so easy to make with no food processor required to make the creamy cheese sauce!
Mac and cheese makes for an excellent side dish or easy mid week meal. It’s the best dairy-free mac and cheese that I’ve tried and has a creamy sauce that will satisfy those cheese cravings.
This baked vegan mac tastes like a traditional mac and cheese (if not better!). It’s a quick and easy dish for a (perfect for a busy weeknight!) that the whole family will love. Serve alongside your favorite protein and a leafy green salad (or my Beetroot and Walnut Salad) for a more nutritionally complete meal.
What You’ll Love About This Recipe
This easy mac n cheese recipe tastes just like the real thing and will have you coming back for more. It:
- is perfect for the dairy intolerant cheese lover.
- has a creamy texture that tastes like the real deal!
- quick and easy to make, ready in 25 minutes!
- has a completely gluten free option, is low FODMAP and dairy free.
- an easy recipe when you need classic comfort food!
Ingredients
To make this dish you will need:
- Garlic – minced or finely chopped
- Nutritional yeast – nutritional yeast adds the cheesy flavor to this mac and cheese.
- Onion powder
- Sea salt flakes – if you are using fine sea salt then you will need to use half of the quantity stated in the recipe.
- Sweet paprika
- Extra virgin olive oil – I always opt for cold pressed extra virgin olive oil as it is the least processed and retains the most nutrients.
- Uncontaminated oat flour – Uncontaminated oat flour is usually fine for someone with a gluten intolerance, however if you are Coeliac then I recommend swapping for buckwheat flour or another gluten free flour.
- Plant milk – I have used soy milk but you could use any other plant based milk of choice (unsweetened) such as almond milk, oat milk or rice milk. I would recommend against using coconut milk as the flavor will be too overpowering for this dish. If you are Coeliac, don’t use oat milk and is can contain gluten.
- Gluten free macaroni – I was unable to find gluten free macaroni so I opted for another gluten free pasta. I also love using brown rice pasta.
- Gluten free bread crumbs – alternatively you can make your own using stale gluten free bread. I baked my gluten free bread on trays in the oven for 15 minutes to dry it out before blending into breadcrumbs.
- Dried oregano
Equipment
- large saucepan
- measuring cups and spoons
- large frypan or shallow casserole pan – make sure to use a pan that is oven safe.
- whisk
- small bowl
Method
One of my favourite things about this lactose free Mac and cheese recipe is that it comes together in under 30 minutes. This makes for a great mid-week meal served with salad & a little protein or a last minute, Friday night dish (preferably eaten on the couch in your pyjamas watching re-runs of your favourite show).
Step 1 – Cook the pasta. Fill a large pot or saucepan of water two thirds of the way with water and bring to the boil. Once boiling, add pasta to the large pot of water and cook until al dente. Strain and set aside.
Step 2 – Make the bechamel sauce. Heat olive oil in a pan on a medium heat. Add the garlic and stir to cook evenly until garlic releases aroma. Add the flour to the pan, stirring to combine with the garlic and oil. Pour in approximately one quarter of the dairy free milk, whisking to combine. Reduce to a low heat. Once the sauce starts to thicken, pour another quarter of the milk in. Repeat this until all of the milk has been used and the sauce is creamy and coats the back of a spoon.
Turn off the heat. Add the paprika, nutritional yeast and sea salt to the pan and whisk to combine.
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STEP 3 – Add the pasta to the cheesy sauce. Add the cooked pasta of choice to the cheesy sauce and stir to combine. You could absolutely just eat the pasta now as it is! But if you prefer to add breadcrumbs then read on.
Tip: If you don’t have a casserole pan or frypan that is also oven safe then you can transfer the pasta and sauce to a baking dish.
Serving
This dairy-free Mac and cheese is relatively low in protein and doesn’t contain vegetables. For a complete meal I recommend serving this dish with your favourite protein and a side salad.
Substitutions
- Fresh garlic – use 1/2 teaspoon garlic powder instead.
- Uncontaminated oat flour – certified gluten free oat flour is fine for someone with a gluten intolerance, however if you are Coeliac then you will need to use a different gluten free flour. Swap oat flour for buckwheat flour, arrowroot starch, rice flour, corn starch or gluten free all purpose flour.
- Nutritional yeast – you can swap nutritional yeast for a vegan parmesan cheese if desired – these vegan cheese products often aren’t the healthiest so I’ve opted for nutritional yeast for this recipe.
- Gluten free macaroni – can be swapped for your favorite gluten-free pasta.
Storage
If your frypan or baking dish has a lid then store in the pan with the lid on, in the fridge for up to 3 days. Alternatively, transfer to an airtight container before storing in the fridge. Reheat either in the oven in the pan at 180 degrees Celsius (356 Farenheit) or spoon an individual serve into a bowl and place in the microwave for 2 minutes.
FAQ
Choose your favourite plant based milk to use in place of dairy milk. You can use almond milk, oat milk or soy milk.
Looking for more 30 minute meals? Try these…
- Asian Style Chicken Rice Bowls
- Baked Salmon Poke Bowl
- Comforting White Bean Soup
- Air Fryer Smashed Potatoes
- Gluten Free Pasta Salad
Pin For Later
Dairy Free Mac & “Cheese”
Equipment
- Whisk
- 2 Large Casserole Pans
Ingredients
- 340 g Gluten free Macaroni pasta, or other gluten free pasta
- 1 tbsp olive oil, extra virgin
- 4 cloves garlic, finely chopped or minced
- ¼ cup oat flour, or gluten free flour
- 2 ¼ cups almond milk, or other plant based milk
- ¼ cup nutritional yeast
- ¼ tsp sweet paprika
- 1 ½ tsp sea salt flakes
- 1/3 cup breadcrumbs
- ½ tsp oregano, dried
- 2 tsp extra virgin olive oil
- 1 tsp onion powder
Instructions
- Preheat oven to 180 degrees Celsius.
- Fill up a large saucepan to two thirds of the way. Place onto a high heat and bring to a boil. Once boiling add the macaroni pasta and cook until al dente.340 g Gluten free Macaroni pasta or other gluten free pasta
- Meanwhile, add 1 tablespoon of olive oil to a frypan and bring to a medium – low heat. Add in the garlic and stir frequently until fragrant, being careful not to burn. Once golden add the oat flour and mix until the oat flour has absorbed all the olive oil in the pan. Add a splash of milk and whisk straight away to combine. Once the milk is completely mixed in and the sauce is thickened, continue to add more milk, a small amount at a time, whisking straight away to combine and thicken. Once all the milk has been added, turn off the heat and add the paprika, nutritional yeast and 1 tsp of sea salt flakes. Whisk to combine.1 tbsp olive oil extra virgin, 4 cloves garlic finely chopped or minced, ¼ cup oat flour or gluten free flour, 2 ¼ cups almond milk or other plant based milk, ¼ cup nutritional yeast, ¼ tsp sweet paprika, 1 ½ tsp sea salt flakes
- Once the pasta is al dente, turn off the heat and strain. Return the pasta to the pan along with the sauce. Stir through to evenly cover all the pasta in the creamy sauce.
- Add the breadcrumbs to a bowl along with 1/2 teaspoon of sea salt flakes, oregano, onion powder and olive oil. Mix through to combine.1 ½ tsp sea salt flakes, 1/3 cup breadcrumbs, ½ tsp oregano dried, 1 tsp onion powder, 2 tsp extra virgin olive oil
- Pour the mac and cheese into a large baking dish and then sprinkle the breadcrumb mixture over the top. Turn the oven to grill and place the mac and cheese into the oven on the middle shelf. Grill for 8 minutes or until breadcrumbs are golden brown. Serve warm.
Nutrition
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