Creamy Stovetop Dairy Free Mac and Cheese
This dairy free mac and cheese has a smooth, rich sauce that tastes so close to the classic you will not believe it came from a blender. No specialty cheese, no long ingredient list, just a few pantry staples cooked entirely on the stovetop.
It is the kind of mac and cheese you can make when a craving hits on a Tuesday night, and it comes together in under half an hour. The sauce stays creamy even as it cools, so reheating leftovers is no problem.
What Makes This Mac So Creamy
Raw cashews are the backbone of the sauce. When blended with just enough water, they turn into a neutral, velvety base that gets its cheesy depth from nutritional yeast and a spoonful of white miso. There is no gritty, grainy texture because everything breaks down fully in a high-speed blender.
A splash of lemon juice cuts through the richness and keeps the flavor bright. The real trick, though, is using starchy pasta water to thin the sauce right before serving. It gives the sauce body and helps it cling to every noodle without ever feeling heavy.
Ingredients
- 1 cup raw cashews: use whole, unroasted, unsalted cashews for the best texture.
- 8 oz elbow macaroni: any short pasta shape that catches sauce works well.
- 3/4 cup water: room temperature is fine for blending.
- 1/4 cup nutritional yeast: this gives the savory, cheesy taste.
- 2 tablespoons fresh lemon juice: bottled will work, too, but fresh has more zip.
- 1 tablespoon white miso paste: adds deep umami; find it in the refrigerated section.
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more for the pasta water and to finish.
- Reserved pasta water, about 1 cup from cooking the pasta.
Variations / Substitutions
- Nut-free version: swap the cashews for an equal amount of raw, hulled sunflower seeds. The sauce will be slightly earthier but still creamy.
- No miso: use 1 teaspoon soy sauce or tamari and an extra tablespoon of nutritional yeast. The flavor will be a little less deep but still savory.
- Gluten-free: any gluten-free short pasta works here. Check your pasta water for starch because some blends release less, so you may need a splash more plain water.
- Protein boost: stir in a can of drained chickpeas or some pan-seared vegan sausage after tossing.
Turkey Burger Bowl is the main dish we love pairing with this mac and cheese.
How To Make Creamy Stovetop Dairy Free Mac and Cheese
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Add the 8 oz elbow macaroni and cook until al dente, about 8 minutes, following the package timing. Before you drain the pasta, scoop out about 1 cup of the starchy cooking water and set it aside.
The water will look cloudy and taste a little salty. That starch is exactly what makes the sauce cling later, so do not skip this step.
Step 2: Blend the Cheese Sauce
While the pasta cooks, add the 1 cup raw cashews, 3/4 cup water, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon white miso, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt to a high-speed blender. Blend on high for about 1 minute, stopping once or twice to scrape down the sides. You want the sauce completely smooth, with zero grittiness.
The sauce will be pale yellow and smell tangy and savory. If your blender feels like it is struggling, add a small splash of the reserved pasta water to help things move.
Step 3: Toss and Serve
Drain the cooked pasta and return it to the pot, off the heat. Pour the blended sauce over the noodles and set the pot over medium-low heat. Stir continuously for about 2 minutes, adding the reserved pasta water a few tablespoons at a time until the sauce turns glossy and coats each noodle evenly. Taste and add a little more salt or a pinch of black pepper if you like.
Spoon the mac and cheese into bowls right away while it is hot. A quick sprinkle of smoked paprika or a crack of black pepper on top looks great and adds a tiny smoky note.
A Few Tips for the Creamiest Sauce
- Let the blender do the work.: One full minute on high speed turns the cashews into a silky sauce. Stopping too soon leaves a grainy texture.
- Watch the heat after you add the sauce.: Medium-low is plenty. High heat can make the sauce thicken too fast and clump instead of staying loose.
- Adjust the consistency last.: Add pasta water slowly because you can always thin it more but you cannot thicken it back up.
- Use white miso, not red.: White miso is milder and melts into the background, giving a mellow savory note without tasting fermented.
Storing Leftover Mac and Cheese
- Refrigerate: store leftovers in a sealed container for up to 4 days. The sauce will thicken as it chills.
- Reheating: warm gently in a saucepan over low heat with a splash of water or unsweetened plain dairy-free milk. Stir often to bring back the creamy texture.
What To Serve With This Mac and Cheese
A simple green salad with a sharp lemon vinaigrette balances the richness of the sauce. Roasted broccoli with a little char also works well because the crispy edges contrast the smooth pasta. For a bigger spread, crispy buffalo cauliflower adds some heat and crunch.
Frequently Asked Questions
Why did my sauce turn out gritty?
The cashews likely did not blend long enough, or your blender is not strong enough to break them down completely. For a less powerful blender, soak the cashews in boiling water for 15 minutes, then drain before blending.
Can I bake this mac and cheese?
Yes. After tossing the pasta with the sauce, transfer it to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for about 15 minutes until the top is golden. The sauce may thicken a bit more in the oven.
Is there a substitute for nutritional yeast?
The flavor will not have the same cheesy note, but you can leave it out. Add an extra teaspoon of miso and a pinch of turmeric for color. Some people use a small amount of white vinegar for a sharp edge.
Can I double the recipe?
Yes. Double all the ingredients and use a standard blender in two batches to avoid overflowing. The sauce blends best when the blender is no more than two-thirds full.
Creamy Stovetop Dairy Free Mac and Cheese Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 8 minutes, reserving 1 cup of pasta water before draining.
- In a high-speed blender, combine cashews, 3/4 cup water, nutritional yeast, lemon juice, miso, onion powder, garlic powder, and salt. Blend on high for 1 minute until completely smooth.
- Return the drained pasta to the pot off the heat, pour in the sauce, then set over medium-low heat. Stir continuously for about 2 minutes, adding pasta water a few tablespoons at a time until the sauce is glossy and coats the pasta. Season to taste and serve hot.
Notes
