What is the best non dairy milk for mac and cheese?

The best non dairy milk for mac and cheese is one that’s unsweetened, unflavored, and creamy . Cashew milk ranks #1 because it blends beautifully and has a mild taste. Oat milk is also popular for its richness. Almond milk is a go-to for a lighter texture, but avoid any vanilla or sweetened versions—they’ll ruin the flavor profile of your cheese sauce.

What is the closest non dairy alternative to milk?

The closest alternative depends on what you're looking for— texture, taste, or function . For most cooking needs, soy milk is the most similar to dairy milk in protein and consistency. For taste and smoothness in recipes like mac and cheese, cashew milk or oat milk come very close. They deliver creaminess without overpowering the dish.

Does almond milk go bad?

Yes, almond milk does go bad , and pretty quickly once opened. Refrigerated almond milk usually lasts about 7–10 days after opening. Always check for signs like a sour smell, clumpy texture, or bloated carton . For best results, store it at the back of your fridge and don’t use it past the expiry date—even if it smells okay.

Does dairy free mac and cheese taste good?

Yes—and in some cases, it tastes better than traditional mac and cheese. With the right blend of nondairy milk, nutritional yeast, spices, and vegan butter , you get a dish that’s ultra-creamy, deeply flavorful, and satisfying. Today’s dairy-free versions are lightyears beyond what they used to be—many people can’t tell the difference.

Dairy Free Mac and Cheese: The Best Creamy Vegan Recipe (2025)

Dairy Free Mac and Cheese

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A rich, creamy, and satisfying dairy free mac and cheese recipe that tastes just like the real thing—without a single drop of milk or cheese. Made with plant-based ingredients like cashews, nutritional yeast, and almond or oat milk, it’s the perfect comfort food for vegans, lactose-intolerant eaters, or anyone cutting dairy. Easy to make, gluten-free friendly, and unbelievably delicious.

Author: Nia Yarden
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

8 oz elbow macaroni (gluten-free optional)
1 1/2 cups unsweetened cashew milk (or oat/almond milk)
1/2 cup soaked cashews
1/4 cup nutritional yeast
2 tbsp vegan butter
2 tbsp all-purpose flour (or GF flour)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Optional: 1/4 cup vegan cheese shreds (for extra meltiness)

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Instructions

Cook the Pasta: Bring salted water to a boil. Cook macaroni according to package instructions. Drain and set aside.
Blend the Sauce: In a high-speed blender, combine cashew milk, soaked cashews, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth.
Make the Roux: In a saucepan over medium heat, melt vegan butter. Whisk in flour and cook 1 minute. Slowly add blended sauce, stirring constantly to avoid lumps.
Simmer and Melt: Reduce heat to low and simmer 3–5 minutes, stirring until thickened. Add vegan cheese shreds if using and stir until melted.
Combine and Serve: Fold in cooked pasta. Stir until fully coated. Adjust seasoning if needed. Serve hot.

Notes

For a nuttier taste, substitute half the cashew milk with oat milk.
Add cooked broccoli, peas, or vegan sausage for a more filling dish.
To reheat, stir in a splash of non-dairy milk to restore creaminess.

Sauce can be frozen separately for up to 1 month.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 460mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg

Find it online: https://www.nytrecipe.com/dairy-free-mac-and-cheese/