I’m so excited to share this dairy-free baked vegan mac and cheese recipe with you guys! I promise this is going to be your FAVORITE vegan/dairy-free Mac and cheese. I recently cut dairy out of my diet and I had no idea what I would do this holiday season. I decided to make my Mac and cheese how I normally do but instead substitute dairy cheese for my new favorite dairy-free alternatives. You’ll be sure to fool all your family and friends with this Mac & cheese recipe at your next dinner. Get ready for the best dairy-free Mac and Cheese of your life!
SHOPPING LIST
Elbow Macaroni 16 oz
3 tbsp. vegan butter
3 tbsp. flour
2 cups unsweetened plant-based heavy whipping cream or milk (almond milk or cashew milk)
14 oz. vegan cheddar cheese ( My Favorite Brand is follow your heart Cheddar)
4 oz. vegan cream cheese ( My Favorite Brand is Greenville)
An additional 7 oz Vegan Cheddar cheese (Optional for Extra Cheesiness)
Spice Blend (your favorite creole seasoning to taste)
2 tbs nutritional yeast (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
black pepper to taste or 1/4 tsp
1 tsp sea salt or salt to taste.
DIRECTIONS
Preheat oven to 355 degrees F.
Boil pasta noodles according to the package directions.
On medium heat in a large non-stick pot, add the vegan butter, and stir in the flour. Stir continuously until you start to create a thick roux.
Next, add in 1 cup plant-based heavy whipping cream. Stir til you no longer see lumps in the mixture.
Add in half of the cheese. Once it is melted add in your seasonings.
Next, add the lactose free cream cheese. Stir to combine.
Add in the remaining plant based milk to your liking- this is your recipe, not mine fine a consistency you feel good at. The cheese sauce should be nice and creamy.
Add cooked pasta noodles, along with the rest of the cheese shreds or slices. Stir it all together until combined or until each noodle is coated with the cheese sauce.
Transfer the macaroni and cheese into a baking dish, and top with the remaining cheese.
Bake for 30- 45 minutes, uncovered.
Let me know if you try this recipe! 🙂 xoxo –Diamond
