Dairy-Free Stovetop Mac and Cheese

Name: Dairy-Free Stovetop Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz elbow macaroni; Salt for pasta water; 4 tbsp vegan butter; 4 tbsp all-purpose flour; 2 cups unsweetened oat milk; ½ cup canned coconut milk; 2 tbsp nutritional yeast; 1 tsp Dijon mustard; 1 tsp onion powder; ½ tsp garlic powder; ½ tsp turmeric (optional, for color); 1½ tsp salt; ½ tsp black pepper; 8 oz shredded vegan cheddar; 8 oz vegan mozzarella or parmesan

Creamy, cheesy, and 100% dairy-free — this stovetop mac and cheese uses vegan cheddar, oat milk, and coconut milk for a rich sauce that rivals the original. Ready in 35 minutes.

Prep 10 min

Cook 25 min

Total 35 min

Servings 4

Difficulty easy

Ingredients

Pasta

12 ozelbow macaroni
Salt for pasta water

Sauce

4 tbspvegan butter
4 tbspall-purpose flour
2 cupsunsweetened oat milk
½ cupcanned coconut milk
2 tbspnutritional yeast
1 tspDijon mustard
1 tsponion powder
½ tspgarlic powder
½ tspturmeric (optional, for color)
1½ tspsalt
½ tspblack pepper
8 ozshredded vegan cheddar
8 ozvegan mozzarella or parmesan

Instructions

1
Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain, reserving ½ cup of pasta water. Set aside.
2
Make the roux: In the same pot over medium heat, melt the vegan butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it smells slightly nutty.
3
Add the liquids: Slowly whisk in the oat milk, then the coconut milk. Continue whisking until the mixture is smooth and begins to thicken, about 4–5 minutes.
4
Season the sauce: Stir in the nutritional yeast, Dijon mustard, onion powder, garlic powder, turmeric (if using), salt, and pepper. Mix well.
5
Melt the cheese: Reduce heat to medium-low. Add the shredded vegan cheddar a handful at a time, stirring until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
6
Combine: Add the cooked pasta to the sauce and toss until every piece is coated.
7
Serve: Dish into bowls and garnish with a sprinkle of paprika, chives, or dairy-free breadcrumb topping.

Dairy Substitutions Used

Vegan butter replaces dairy butter. Oat milk + coconut milk replace whole milk and cream. Vegan cheddar and mozzarella replace dairy cheeses. Nutritional yeast adds depth of cheesy flavor.

Tips & Variations

**Extra creamy:** Blend in soaked cashews or a cooked potato for added body.

**Spicy kick:** Add a few dashes of hot sauce or ½ tsp smoked paprika.

**Gluten-free:** Use a gluten-free elbow pasta and substitute the all-purpose flour with a GF flour blend.