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5 from 6 votes

Dairy Free Mac & Cheese w/ Roasted Garlic

by: claire cary

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.
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Prep: 10 mins
Cook: 45 mins
Total: 55 mins
6

Ingredients

  • 16 ounces/1 pound pasta of choice
  • 2 large heads garlic
  • 2.5 cups unsweetened and unflavored almond milk not vanilla!
  • 4 tbsp dairy free butter or olive oil I suggest butter for the best flavor
  • 2 tbsp cornstarch can sub arrowroot or tapioca starch
  • ¼ cup nutritional yeast
  • ¼ tsp mustard powder
  • ¼ tsp onion powder
  • ¾ cup homemade cashew parmesan click for recipe
  • ½ tsp black or white pepper
  • 1/4-1/2 tsp salt see notes
  • Pinch of paprika about 1/8 tsp

Instructions

  • 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. This is something that you'll find either oddly satisfying or totally not appealing, depending on who you are :) Careful not to get any of the skin in there. 
  • Add all remaining ingredients except for the nutritional yeast.
  • Process the mixture until completely smooth. 
  • Transfer the sauce to a large pan and heat over low heat. Whisk in the nutritional yeast. Let simmer for about 5 minutes to allow the sauce to thicken. When it starts to thicken, stir in the pasta and allow the sauce to continue to thicken. 
  • Taste and add more salt, pepper, nutritional yeast, butter, or cashew parmesan as desired.

Notes

To reheat, add the mac and cheese to a pan on the stove with a splash of almond milk to retain the creamy texture. 
For a nut free version, replace the vegan parmesan with 1/4 cup nutritional yeast. Also, use soy milk in place of almond. 
If using extra nutritional yeast in place of the cashew parmesan, add more salt as needed since the cashew parm adds a bit of salt to the final recipe. 
If you want this recipe to just be dairy free and not vegan, you can add some sliced bacon or grilled chicken which gives it a bit of an alfredo feel!
Serving: 1bowl / Calories: 407kcal / Carbohydrates: 49g / Protein: 10.4g / Fat: 19g / Fiber: 3.7g

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