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Dairy free mac and cheese in a sauce pan on the stove.

Dairy free mac and cheese

Creamiest, most delicious vegan stove top mac and cheese. Dairy free mac and cheese. Easy to whip together for a quick weeknight meal. Kid friendly dinner that's also an easy way to sneak in some veggies.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: easy recipe, mac and cheese, stovetop, vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 5
Calories: 528kcal
Author: Maria

Ingredients

  • ½ cup raw cashews (See notes for nut free options)
  • 2 tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast
  • tsp salt
  • cup unsweetened plain oat milk (See notes)
  • 1 cup shredded vegan cheese
  • ½ cup vegan sour cream (optional)
  • 1 lb dry pasta shells
  • Handful of frozen green veggie of choice like peas or broccoli (optional)

Instructions

  • Boil water and pour over raw cashews (or sunflower seeds if you're subbing) - let them soak for 10 minutes while you prepare everything else. Drain them once they're done. If you're subbing silken tofu for the cashews, skip this step and just add tofu to the blender with the other cheese sauce ingredients.
    ½ cup raw cashews
  • Bring a pot of water to boil and cook your shells according to package. After they're cooked, strain them, but save ½ cup of the water for later.
    1 lb dry pasta shells
  • While shells are cooking, add oat milk, cashews (once they've soaked and drained) nutritional yeast, garlic powder, onion powder and salt to a blender (everything but the shredded cheese, sour cream and pasta basically). Blend until smooth.
    ½ cup raw cashews, 2 tsp garlic powder, ½ tsp onion powder, 2 tbsp nutritional yeast, 1½ tsp salt, 1¼ cup unsweetened plain oat milk
  • Once your shells have one minute left of cooking, add your frozen veggie of choice to the pasta water with the shells. This will cook the veggies without having to use another pot. Drain when done, but save ½ cup of the pasta water.
    Handful of frozen green veggie of choice like peas or broccoli
  • Turn the heat to low on the pan you drained the pasta from and add the cashew mixture, the cup of shredded vegan cheese, sour cream and ½ cup of pasta water.
    1 cup shredded vegan cheese, ½ cup vegan sour cream
  • Stir and let it thicken a little. About one minute. If it gets too thick, just add a splash of the oat milk or water
  • After about a minute, add the pasta shells to the pan and mix it all together. Add more salt if needed.

Notes

If you can't find oat milk, unsweetened and plain coconut milk or cashew milk work great.
I wouldn't recommend soy or almond milk as it leaves a weird after taste
If you're allergic to cashews you can sub for raw sunflower seeds if you're allergic, or ½ cup of silken tofu. 
Buy cashews or sunflower seeds in bulk online. It's cheaper.
Violife and chao are my favorite vegan cheeses. 

Nutrition

Nutrition Facts
Dairy free mac and cheese
Amount per Serving
Calories
528
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
958
mg
42
%
Potassium
 
393
mg
11
%
Carbohydrates
 
85
g
28
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
18
g
36
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
128
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.