Creamy, rich, and deliciously vegan, this is the BEST dairy free mac and cheese that even gets melty and stringy like traditional mac and cheese. It requires only a few simple ingredients and is totally kid friendly.
- 16 ounces pasta of choice (I like brown rice pasta if keeping it GF)
- 2 large heads garlic
- 2.5 cups unsweetened and unflavored almond milk
- 4 tbsp dairy free butter or olive oil (I suggest butter for the best flavor)
- 2–3 tbsp arrowroot powder (see notes)
- 1/3 cup + 4 tbsp nutritional yeast, divided
- 1/4 tsp mustard powder
- 1/4 tsp onion powder
- 1/2 cup vegan parmesan
- 1/2 tsp black or white pepper
- 1/3 tsp sea salt*
- Pinch of paprika (about 1/8 tsp)
- Preheat the oven to 400 degrees Fahrenheit.
- Take the both whole heads of garlic and cut off the top part so you can see the inside of each clove.
- Drizzle with 1 tbsp of olive oil, wrap tightly in foil, and place in the oven.
- Roast for 45 minutes.
- During the final 10 minutes, bring a large pot of water to a boil.
- Cook pasta according to package instructions.
- When the garlic is done, let cool until it is easy to handle. Squeeze the bottom so the cloves come out into a blender. Careful not to get any of the skin in there.
- Add all remaining ingredients (using only 1/3 cup of nutritional yeast).
- Process the mixture until completely smooth.
- Transfer the sauce to a large pan and heat over low heat. When it starts to thicken, stir in the pasta and allow the sauce to continue to thicken.
- Let simmer for about 5-10 minutes to ensure it gets as thick as can be and then stir in the final 4 tbsp of nutritional yeast.
- Taste and add more salt, pepper, nutritional yeast, butter, or cashew parmesan as desired.
This recipe will store in the fridge for about 3-5 days but is best served fresh.
To reheat, add the mac and cheese to a pan on the stove with a splash of almond milk to retain the creamy texture.
The arrowroot powder can be subbed for cornstarch.
For a nut free version, replace the vegan parmesan with more nutritional yeast or use your favorite store bought cheese shreds. Also, use soy milk in place of almond.
If using extra nutritonal yeast in place of the cashew parm, add more salt as needed.
My favorite brand of dairy free butter is Miyoko’s, but Earth Balance is a close second.
Use 2 tbsp of arrowroot starch if you want the sauce thinner, and 3 if you want it thicker.
- Serving Size: 1/4 of the recipe
- Calories: 407
- Fat: 19g
- Carbohydrates: 49g
- Fiber: 3.7g
- Protein: 10.4g
Keywords: mac and cheese, vegan mac and cheese, dairy free mac and cheese, roasted garlic mac and cheese