Beverages
This almond milk mac and cheese delivers the same comforting, creamy texture you love—just made with plant-based ingredients. 💛 The secret lies in blending almond milk with cashew cream and nutritional yeast for that signature cheesy depth, while potato starch creates a velvety sauce that clings perfectly to every noodle.
I developed this recipe after years of perfecting vegan comfort food, ensuring it satisfies even the biggest cheese lovers.
The beauty of this dish is how it adapts classic techniques for a dairy-free version. Instead of a traditional butter roux, we use a cashew base blended with almond milk and garlic powder for richness.
The nutritional yeast adds that unmistakable umami kick, while smoked paprika gives it a subtle depth that mimics the warmth of cheddar. It's the kind of recipe that proves plant-based cooking can be just as indulgent.
What you'll end up with is a perfectly creamy, nutty mac and cheese with golden, al dente pasta and a sauce so velvety it coats every bite. The almond milk keeps it light yet satisfying, while the cashew cream ensures it's rich enough to feel like a true comfort dish.
This version is foolproof—no curdling, no separating, just pure, creamy goodness that rivals traditional recipes.
Perfect for meal prep, potlucks, or a cozy weeknight dinner, this mac and cheese reheats beautifully and keeps its creamy texture. The nutty flavor from the almond milk pairs wonderfully with the earthy notes of the nutritional yeast, creating a balance that's both familiar and exciting.
Let's get started on this game-changing dish!
Ingredients for almond milk mac and cheese
Simple plant-based ingredients that create ultra-creamy, cheesy goodness without dairy.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry pasta, al dente preferred |
| Unsweetened Almond Milk 🥛 | 1 ½ cups | Plain, unsweetened variety |
| Raw Cashews 🥜 | ½ cup | Soaked in hot water 15 mins |
| Nutritional Yeast 🧀 | ½ cup | Fortified, for cheesy flavor |
| Potato Starch 🥔 | 2 tbsp | For velvety texture |
| Smoked Paprika 🌶️ | 1 tsp | For depth and color |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 2 tbsp | For tossing pasta |
| White Mushrooms 🍄 | 4 oz | Sliced, optional topping |
The cashews are the secret weapon here—soak them in hot water for 15 minutes (no need to peel) to get that perfect creamy texture. Trader Joe's or Costco sell raw cashews in bulk for the best price. Nutritional yeast is non-negotiable for that authentic cheesy flavor—Bob's Red Mill brand is my go-to, but any fortified version works. For the almond milk, unsweetened is key—Silk or Califia are reliable choices. If you're feeling fancy, grab a bag of shredded vegan cheddar from Miyoko's to mix in at the end for extra richness.
No cashews? Silken tofu blended with a splash of almond milk works in a pinch (though texture won't be identical). Ran out of nutritional yeast? Double the smoked paprika and add a pinch of turmeric for that cheesy hue. The potato starch is magic for that velvety sauce—don't skip it! For the mushrooms, any variety works, but cremini or shiitake add extra umami. Want to make this gluten-free? Swap the elbow macaroni for gluten-free pasta—just check the package first, as some brands need extra starch for creaminess.
This sauce reheats beautifully—just add a splash of almond milk if it gets too thick. Keeps for 4-5 days in the fridge, or 3 months frozen. For meal prep, store the sauce and pasta separately, then toss with olive oil before serving to keep things fresh. The lemon juice brightens up the flavor, so don't skip it—even if you're serving it immediately. Leftovers? Toss with a little extra almond milk and reheat gently for the creamiest texture.
Why You'll Love This Recipe
- I’ll be real: cashews aren’t cheap, but a small bag goes a long way when blended with almond milk. Nutritional yeast is a steal, and elbow macaroni? Cheaper than takeout. It’s the kind of dish that feels indulgent but won’t break the bank—or your diet.
- Five-Ingredient Magic: Honestly, I swear by this recipe because it’s that simple—just toss in elbow macaroni, soaked cashews, almond milk, and a pinch of nutritional yeast. No cheese blocks, no heavy cream, no fuss. The potato starch? That’s my secret weapon for that velvety texture without the mess.
- Nutty, Cheesy, Umami Bomb: Between us, the cashew base is ridiculously rich, and the nutritional yeast adds this deep, cheesy funk that’s weirdly addictive. It’s creamy but not heavy, tangy but not sour—like a hug in sauce form. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Here’s what sold me—this keeps perfectly for days in the fridge, and the kids actually eat it cold for school lunches. No soggy pasta here; the potato starch holds its shape like a champ. Pack it in a jar, and you’ve got a protein-packed, dairy-free meal that’ll make you the lunchbox MVP.
Step-by-step instructions for almond milk mac and cheese
Here's how to make creamy, nutty mac and cheese without dairy—simple steps for perfect texture every time.
👨🍳 Step 1: Soak and Blend the Cheesy Base
Start by soaking the 0.5 cup raw cashews in hot water for 15 minutes. This softens them so they blend into a smooth, creamy texture. Drain and rinse them well before blending—any extra water will make your sauce too thin.
In a blender, combine the soaked cashews, 0.5 cup nutritional yeast, 2 tbsp potato starch, 1.5 cups unsweetened almond milk, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Blend on high for 1-2 minutes until completely smooth, scraping down the sides as needed. The mixture should look like thick, pale yellow custard—this is your dairy-free cheese sauce foundation.
🍳 Step 2: Cook the Pasta Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package directions for al dente—this prevents the pasta from getting mushy when mixed with the sauce. Reserve 1 cup pasta water before draining, as this starchy liquid helps create a velvety sauce.
Drain the pasta and immediately transfer it to a large bowl. Toss with 2 tbsp olive oil to prevent sticking and keep it warm. Here's the thing—don't rinse the pasta! The surface starch helps the sauce cling beautifully to every noodle.
🥘 Step 3: Combine and Thicken the Sauce
Return the blender jar to the blender and add ½ cup of the reserved pasta water. Blend again for 10-15 seconds to loosen the sauce slightly. Then pour it over the warm pasta in the bowl. Stir vigorously for 2-3 minutes until the sauce coats the noodles evenly.
If the sauce looks too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, coatable consistency. The sauce should cling to the pasta without being runny. This is where the potato starch works its magic—it creates that perfect velvety texture without dairy.
🔥 Step 4: Sauté Mushrooms (Optional Topping)
While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the 4 oz sliced white mushrooms and cook for 4-5 minutes until they're golden brown and any moisture has evaporated. Season with a pinch of salt and pepper.
This step adds a nice earthy contrast to the creamy mac and cheese. If you're skipping the mushrooms, you can proceed directly to serving. The mushrooms should be tender but still hold their shape—don't overcook them or they'll turn mushy.
🍽️ Step 5: Serve Warm with Optional Toppings
Taste the mac and cheese and adjust seasoning if needed—add more salt, pepper, or even a splash of lemon juice if it needs brightness. Serve immediately while warm, topped with the sautéed mushrooms if using. This dish is best enjoyed straight from the pot when the sauce is at its creamiest.
For extra flavor, sprinkle with extra smoked paprika or a dash of hot sauce. The nutty cashew flavor pairs perfectly with the smoky, cheesy notes from the nutritional yeast, creating a rich, satisfying dish that's completely dairy-free.
Pro Tips For Making Almond Milk Mac And Cheese
- SOAK THE CASHEWS: I learned this the hard way—raw cashews need serious soaking (at least 4 hours, overnight if possible) to break down into a creamy base. Skimp here, and your sauce will taste like you’re chewing on tiny nuts instead of a velvety cheese. No shortcuts: cold water, no boiling, and double the soaking time if you’re using store-bought cashews instead of freshly roasted.
- WHISK THE SAUCE HOT: After blending the soaked cashews with almond milk, nutritional yeast, and potato starch, pour the mixture into a saucepan and heat it immediately on medium-low. Whisking constantly for 5–7 minutes builds real body—this isn’t the time to walk away. I used to let it simmer passively, and the sauce always ended up thin and sad.
- RESERVE THE PASTA WATER: When draining your macaroni, save a generous cup of starchy pasta water before adding it to the sauce. This isn’t just about fixing thickness—it’s about flavor. The gluten in the water binds with the cashew sauce, making it richer and more cohesive. Pour it in slowly, a splash at a time, until you reach that perfect cling.
- SALT THE PASTA WATER WELL: This isn’t just about taste—it’s about balance. The almond milk base is naturally mild, so if your pasta water is bland, your final dish will taste flat. Use 2 tablespoons of salt for every 4 quarts of water (yes, even if you’re using unsalted pasta). Trust me, you’ll notice the difference when the sauce clings to each elbow.
Creative variations of almond milk mac and cheese
Nutty Roasted Variations
Swap the almond milk for oat milk and add roasted hazelnuts to the sauce for a richer, toastier flavor. Toast ¼ cup hazelnuts in a dry skillet until fragrant, then blend them with the cashew base.
The result is a deeper, almost buttery taste that pairs perfectly with the pasta’s nuttiness. 🌰
Spicy Chipotle Twist
For a smoky kick, stir in 1 tsp chipotle powder and ½ tsp cumin when blending the sauce. Top with diced jalapeños and a sprinkle of vegan cotija cheese for a Tex-Mex-inspired mac and cheese. The heat balances the creamy almond milk beautifully, making it a crowd-pleaser for spice lovers.
Umami Mushroom Boost
Increase the mushrooms to 8 oz and sauté them with 1 tsp soy sauce and ½ tsp miso paste for an extra umami punch. Fold these into the finished mac and cheese for a deeper, savory depth.
The earthy mushrooms complement the almond milk’s nuttiness while adding a satisfying heartiness to each bite.
Sweet & Savory Maple
Add a touch of sweetness by blending in 1 tbsp maple syrup and topping with crispy fried shallots or toasted pecans. The maple enhances the almond milk’s natural sweetness, while the shallots add a delightful crunch.
This variation works surprisingly well for breakfast or brunch—just serve with a side of crispy hash browns. 🍁
Herb-Infused Freshness
Brighten the sauce with 1 tbsp fresh chives or parsley, blended directly into the cashew mixture. Garnish with extra herbs and a squeeze of lemon zest for a refreshing, garden-fresh twist. The herbs cut through the richness of the almond milk, making this version feel lighter yet still indulgent.
Crispy Breadcrumb Topping
For texture, mix ¼ cup gluten-free breadcrumbs with 1 tbsp melted vegan butter, spread on top of the mac and cheese, and broil for 3-4 minutes until golden.
The crunch contrasts the creamy sauce perfectly, adding a satisfying bite. This works especially well if you’re serving it as a main dish for a cozy dinner. 🧂
Nutrition facts
Frequently asked questions
Can I use any type of almond milk for this recipe?
Always use unsweetened almond milk for the best results. Sweetened versions will make your sauce too sweet, and flavored varieties (like vanilla) can alter the cheesy flavor profile. The plain, unsweetened kind creates that perfect neutral base for the cashew cream and nutritional yeast to shine.
What if I don't have cashews? Can I substitute them?
Yes! You can use silken tofu blended with ¼ cup extra almond milk as a substitute. For a richer texture, try ½ cup cooked and mashed white beans (like cannellini or great northern). The sauce won't be identical, but it will still be creamy and delicious.
Why does my sauce get grainy when I blend it? This usually happens if the cashews weren't soaked long enough or if the blender wasn't powerful enough.
Can I make this recipe gluten-free?
Simply swap the elbow macaroni for gluten-free pasta. Some gluten-free brands need a bit more starch, so you may want to add an extra 1 tbsp potato starch to the sauce. Always check the package instructions for cooking times, as they vary by brand.
How can I make this extra creamy without dairy?
For an even richer texture, add 1 tbsp vegan butter to the sauce or blend in 2 tbsp tahini for extra creaminess. You can also reduce the almond milk slightly (to 1.25 cups) to concentrate the cashew flavor. The key is balancing the fat content—just a little goes a long way!