Dairy Free Mac & Cheese
How does one even go about making a Dairy-Free Mac & Cheese? Some recipes are made with highly processed alternatives. This recipe requires two simple ingredients as its base. Sweet potatoes and cashews. Just two simple ingredients, and as a result you end up with a velvety smooth sauce that tastes like a regular cheese sauce you’d have for traditional Mac & Cheese. Lately, I’ve been craving all the comfort foods, but don’t want any of the bellyaches, or guilt that often comes attached, and this dairy-free Mac & Cheese is the best of both worlds.
Another day in lockdown here in NYC, day 14, to be exact and day 23 home from work. The order went into place two weeks ago on a Sunday at 8 PM. I am not going to lie, definitely starting to go a little stir crazy. I’m happy I have the blog to keep me busy. Spending time to create new recipes, write new posts, and try and find ways to drive traffic here. It is very much a welcome distraction.
Every day I hear about more and more people within my circle of friends, family, and family friends who have contracted the virus or have been laid off of work. I think the toughest part is getting all of this, and feeling like you can’t be there for the ones you love. You just want to hug them, grieve with them, cry with them. The isolation from loved ones is, in my opinion, the worst part of this entire tragedy. We are trying to stay creative over here, doing virtual happy hours, google hangouts, duos, but there is something sorely missed about seeing some face to face and reaching out to be a shoulder to cry on. I hope you all are staying safe and finding ways to get through this crazy time we’re all living in.
Isn’t that an Oxy-Moron?
Yes, Dairy-Free Mac & Cheese, probably is an oxymoron, but just because it’s an oxymoron doesn’t mean it can’t also taste delicious. Take, for instance, “Jumbo Shrimp.” Which consequently so happens to be one of all my time favorite foods. I LIVE for weddings that have jumbo shrimp cocktail at the cocktail hour. I could go on for hours about my love of shrimp however, we need to get back to this particular oxymoron. The ‘cheese’ sauce has no basis in cheese whatsoever. But that doesn’t mean it isn’t as delicious and comforting as a bowl of the real deal. However, if you’ve ever tried to eat plant-based, you probably know that cashews make for a pretty great “cheesy” alternative. Mind-blowing, I know! The sweet potatoes give the sauce the color and silky smooth texture we all crave in a big ol’ bowl of the good stuff.
Tips, Recs & Subs
- Pasta- All my recipes are gluten-free, so I used GF pasta, if you want to keep this recipe vegan, make sure you use a vegan pasta. If you’re going to use regular pasta, cook the same according to the directions. I find that shells are the best for Mac & Cheese, but any pasta works.
- Cashews- You need to pre-soak your cashews. They should soak in warm water for at least 30 minutes, however, The longer they soak, the better. Make sure after they soak you rinse them very well, and drain any excess water.
- Broth – I almost always have homemade bone broth in my fridge or freezer because I prefer it so much to the store-bought kind. You can get my super simple recipe here. However, you can use regular broth or stock to make this recipe vegan, swap in a veggie stock.
- Thickness – If you notice your sauce is too thick, add a broth a few tablespoons at a time until you get the desired consistency you want.
Dairy Free Mac & Cheese
- High speed food processor or blender
- 1 box Shells or pasta of choice. Can be gluten-free or vegan to fit your dietary needs
- 1 Medium Sweet potato cooked
- 1/4 Cup Cashews soaked in warm water for 30 minutes or so then drained
- 1 Teaspoon Garlic powder
- 1 & 1/4 Cup Bone broth or stock (A little more if not at desired consistency add 2 tablespoons at a time until preferred consistency is reached) Sub Veggie Broth for vegan
- Cook pasta according to instructions.
- Add sweet potato and the drained and rinsed cashews, and garlic powder to high speed blender. Blend together for about 1 minute, then add broth and blend for another minute. If not at desired consistency, continue to add broth 2 tablespoons at a time until preferred consistency is reached.
- Drain pasta, and return to stovetop pan. Add sauce, stir until well combined. Cook an additional 2 minutes on medium to high heat, until the sauce has warmed. Serve & enjoy 🙂
Enjoyed Dairy Free Mac & Cheese?
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