This dairy free mac and cheese is the ultimate weeknight comfort food. Ready in just 20 minutes, it is the kind of easy, cosy dinner you can throw together after a long day and still feel like you have indulged in something special. My secret is nutritional yeast, which gives the sauce a deliciously cheesy flavour without any dairy or cashews.
I’ve been dairy free for over 10 years, so when I say I have tried every dairy free version of mac and cheese out there, I mean it! This is one of my favourite foods of all time. It is my girl dinner, my cosy night in meal, the dish I turn to when I just need something that feeds my soul. Honestly, I do not think there is ever a time when mac and cheese does not sound like a good idea.
What makes this recipe different from so many others is that it is not hiding behind sweet potatoes or cauliflower, it is not pretending to be overly healthy, and it does not require cashews or a high powered blender.
Do not get me wrong, there is a place for a good vegan mac and cheese made with sweet potato, and I have a recipe for that if you want to try it, but this is the recipe that I keep coming back to. It is made the old school way with a simple roux base and a handful of pantry staples, that turns into the creamiest dairy free mac and cheese sauce.
It is quick, easy and perfect for weeknights, but if you want to make it that little bit extra then the optional crispy golden breadcrumbs are highly recommended. It transforms this from an everyday bowl of pasta into something a little fancy without any extra fuss.
Key Ingredients
One of the reasons I love this dairy free mac and cheese recipe so much is that all of the ingredients are pantry staples. I can’t tell you how many times I think I don’t have anything for dinner only to realise I have exactly everything on hand to make this dish.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pasta – for this dish I like to use small pasta shapes, in particular shells because they hold the sauce so well, but you can use elbows or simply just your favourite pasta shape.
- Dairy free butter + plain flour – this makes your roux which is the base of the sauce and will ensure it’s nice and thick. Use a good quality vegan butter substitute for best results along with regular plain flour (all purpose flour in the US).
- Oat milk – the quality of milk substitute used will affect the flavour and texture of the sauce. I recommend oat as it doesn’t have a strong taste but a good quality soy milk would also work. Just be sure to buy one that doesn’t have any additional sweeteners added.
- Nutritional yeast – an absolute pantry staple for anyone who doesn’t eat dairy. This ingredient can be used to add a cheesy flavour to your food without actually using cheese. And while I used to have to buy it at specialty health stores or online, it is now really easy to pick up at the local supermarket.
- Flavourings – you can adjust these as needed to your tastes but I find the combination of dijon mustard, smoked paprika and both onion and garlic powder to provide the ultimate rich and cheesy flavoured sauce. Also do not forget the salt. The salt will bring out all the flavours and your dish will taste bland without it.
Step-By-Step Instructions
To start, you are going to want to grab two pots, one to cook the pasta and one for the sauce. You’ll also need a whisk and/or a rubber spatula.
Step 1: Cook the pasta according to the package instructions and once done, drain and set aside.
Step 2: While the pasta is cooking, start making the sauce by adding the dairy free butter and plain flour to a large, heavy based saucepan and heat, mixing frequently, until the butter has melted and a thick paste forms and is starting to bubble.
Step 3: Add in a small amount of the milk and mix to combine. Continue to add the milk gradually, mixing between each addition to ensure no lumps remain. You can do this with a rubber spatula or a whisk is often easier and what I prefer. Continue adding the milk until all combined and let the sauce come to a simmer to thicken.
Step 4: Once the sauce is nice and thick, you can add the nutritional yeast, dijon mustard, paprika, onion powder, garlic powder and salt and mix until fully incorporated and the sauce is really smooth.
If the sauce gets too thick, simply add a little more milk. Give the sauce a taste and adjust the salt if necessary.
Step 5: Add the cooked pasta to the sauce and mix together until all of the pasta is coated with the sauce.
Step 6: Optional breadcrumb topping! In a small bowl, mix together panko breadcrumbs, extra nutritional yeast, and salt. Add some olive oil to a large frying pan and add the breadcrumb mixture. Toast gently until golden and then take off the heat. Mix through some chopped parsley.
Serve and enjoy! Divide the pasta between bowls and top with the toasted breadcrumbs. Serve on its own or with a side of simple green salad, garlic bread, or sliced air fryer chicken breast if you want to add a little protein.
Reheating and Storage Instructions
This dairy free mac and cheese is best served immediately but will reheat just fine.
To store, keep it in an airtight container in the fridge for 3-4 days.
To ensure the sauce stays nice and creamy you can add a splash of extra oat milk before microwaving or heating in a small saucepan on the stove, which helps prevent the sauce from drying out.
I don’t recommend freezing this one.
Recipe FAQs
Yes you can! Skip the step of toasting the breadcrumbs and instead, place the pasta once combined with the sauce into a baking dish and top with the breadcrumb mixture. Bake for 20 minutes or until the top is golden brown.
Yes, as written this mac and cheese recipe is vegan as well as dairy free.
Of course! You can serve it as a side to a protein such as grilled chicken, or you can mix through leftover chicken shredded chicken, crispy bacon, or diced ham (which I ALWAYS do at Christmas time when I have a tonne of leftovers) to make a more filling meal.
This version uses a classic roux base and nutritional yeast for a rich, cheesy sauce without hidden vegetables, cashews, or complicated equipment. It’s hands down my favourite way to make it based on years of testing!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free comfort food:
Creamy Pumpkin Rigatoni
Dairy Free Lasagne
Slow Cooker Beef Stew
Creamy Tomato Chicken Pasta
Dairy Free Mac and Cheese
Equipment
Ingredients
- 400 grams elbow pasta
For the dairy free cheese sauce:
- 4 tablespoons dairy free butter
- 3 tablespoons plain flour/all purpose flour
- 2 ½ cups oat milk
- ½ cup nutritional yeast
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
For the garlic breadcrumbs:
- 1 tablespoon olive oil
- ⅓ cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ tablespoon parsley chopped
Instructions
- Cook the pasta according to the package instructions, drain, and set aside.
- While the pasta is cooking, start making the sauce by adding the dairy free butter and plain flour to a large, heavy-based saucepan and heating until the butter has melted and a thick paste forms. Add a small amount of the milk and mix to combine. Continue to add the milk gradually, mixing between each addition to ensure no lumps remain. You can do this with a rubber spatula or a whisk. Once all the milk has been added, let the sauce come to a simmer and cook until thickened. If the sauce gets too thick, you can always add a touch more milk.
- Add the nutritional yeast, Dijon mustard, smoked paprika, onion powder, garlic powder, and salt, and mix until fully incorporated and the sauce is smooth.
- Add the cooked pasta to the sauce and mix through until all the pasta is coated.
- To make the breadcrumbs, heat the olive oil in a frying pan and add the breadcrumbs, garlic powder, nutritional yeast, and salt. Toast until the breadcrumbs are golden and crispy. Mix through the fresh chopped parsley.
- Serve the creamy pasta in bowls and top with the toasted breadcrumbs.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in December 2021 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
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