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This dairy free mac and cheese recipe is the ultimate comfort food; it’s cheesy, creamy and comforting, with a crispy vegan bacon, sage and breadcrumb topping that is packed with flavour.
If this is your first time making dairy free mac and cheese, you’re in for a treat! No more missing out; this mac and cheese is rich, creamy and loaded with flavour thanks to a delicious cheesy sauce that’s flavoured with mustard, fresh sage and tangy vegan cheddar.
That’s not it, though! What mac and cheese would be complete without a deliciously crisp and savoury breadcrumb topping? We’ve topped this one with a crumble of crispy vegan bacon, garlic and fresh sage breadcrumbs (plus another generous helping of vegan cheese, of course!)
Whether you’re looking for a plant-based version of a family favourite to add to the weeknight dinner rotation, or you want a vegan mac and cheese recipe that feels special enough for guests, this recipe will serve you well; it’s comforting, homely and seriously moreish, with no dairy needed.
Quick links:
- The full recipe
- Ingredients needed
- Step by step instructions
- Success tips
- Other delicious recipes like this one
Looking for some more vegan comfort meals to add to your dinner rotation?
- This popular Vegan Toad In the Hole features a crisp and fluffy batter that’s perfect for soaking up gravy.
- Our Crispy Sausage Pasta with Sun-Dried Tomato and Pesto will give you dinner in under 30 minutes.
- Curry more your thing? Try this Creamy Chana Masala Chickpea Curry or our colourful One Pot Vegetable Biryani.
How to make this Dairy Free Mac and Cheese Recipe
Ingredients
Here are the ingredients that you’ll need to make this dairy free mac and cheese recipe:
Dry macaroni pasta.
Dairy free cheese. For best results, opt for a strong-flavoured variety such as Violife Epic Mature Cheddar.
Dairy free cream. We used Alpro Soya Cream in this recipe, but most vegan creams will work well (avoid coconut cream however)
Wholegrain mustard.
Nutritional yeast. This is a dry flaked yeast that really adds to the cheesy flavor to make a wonderful vegan cheese sauce.
Sage. We recommend fresh sage, however you can substitute with dried sage.
Coconut oil. You can use olive oil if you prefer.
Vegan bacon.
Garlic.
Breadcrumbs. Ideally from slightly stale bread for extra crispiness.
Equipment
To make this dairy free mac and cheese recipe, you’ll need:
-
A large grill-proof frying pan, such as a cast iron skillet (approx 30cm) (or a frying pan and baking dish)
-
A medium non-stick frying pan
Step-By-Step Instructions
Here is a brief overview of the step-by-step recipe for this cheesy mac. Make sure to head to the recipe card below for the full recipe and detailed instructions!
STEP 1. Add all of the ‘mac’ ingredients (macaroni, cream, stock, mustard, nutritional yeast, sage), except the cheese, to a large oven/grill-proof frying pan (e.g. a cast iron skillet). Stir to combine.
STEP 2. Simmer the mixture over medium heat for around 12 minutes, stirring occasionally, until the macaroni has soaked up all of the liquid and has cooked through.
STEP 3. Whilst the macaroni is cooking, make the topping in a separate medium frying pan by frying the ‘bacon’, sage and garlic for 5 minutes until the bacon is cooked through. Stir in the breadcrumbs and remove from the heat.
STEP 4. Once the macaroni is cooked, stir 1/2 of the grated cheese through the creamy sauce.
STEP 5. Sprinkle the remaining cheese on top of the macaroni, along with the breadcrumb-bacon topping, and pop under a hot grill for 3 minutes until the cheese has melted and the topping is golden.
Note: If you don’t have a grill-proof pan, such as a cast iron, once you’ve reached ‘step 4’ above, transfer the mix to an oven-proof dish before sprinkling the remaining cheese and breadcrumb mixture on top and popping under a medium-hot grill for a couple of minutes until golden.
Once cooled, store any leftovers in an airtight container in the fridge for up to 2 days.
Success Tips
Use an oven-proof frying pan if you’ve got one. That way you can make your mac and cheese on the hob, sprinkle over the topping and grill without having to dirty an additional dish. Who doesn’t want to save on washing up!
Add more stock, if needed. In the ingredients, we list ‘450-650ml of veg stock’; this is because different macaroni types may require different amounts of liquid. Make up 650ml of stock, but pour 450ml into the pan to start with. Once this has been soaked up by the pasta, test the pasta – if it’s cooked to al dente, great! If not, add another 100ml stock and test the pasta again once it has been soaked up.
Use a strong-flavoured vegan cheese. For the best vegan mac and cheese, ideally opt for a strong-flavoured dairy-free cheese. We used Violife Epic Mature Cheddar in our dairy free cheese sauce.
Let the ‘bacon’ get a little crispy. When frying the vegan bacon pieces, do so over a medium-high heat so that they start to get a little crispy around the edges – extra tasty!
More vegan comfort meals to try
I hope you LOVE this Dairy Free Mac n Cheese! Please share this recipe on social media or with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, TikTok, Instagram, Pinterest and Facebook.
The Video Recipe:
The Full Written Recipe:
Dairy Free Mac and Cheese Recipe (+ Crispy 'Bacon' Topping)
Ingredients
For the mac:
- 450-650 ml vegetable stock*
- 250 ml dairy free cream
- 1 tsp wholegrain mustard
- 2 tbsp nutritional yeast
- 2 tsp fresh sage (finely chopped (or 3/4 tsp dried))
- 250 g dry macaroni
- 250 g dairy free cheese (grated (ideally a strong flavoured variety**))
For the topping:
- 1 tbsp coconut oil (melted)
- 75 g vegan bacon (diced)
- 2 tbsp fresh sage (roughly chopped (or 2 tsp dried))
- 2 cloves garlic (minced)
- 50 g breadcrumbs (fresh)
Equipment
- Large frying pan - ideally oven proof such as a cast iron skillet
Instructions
- Make up 650ml of vegetable stock. Add 450ml of the stock to a large oven-proof frying pan or skillet along with the dairy free cream, mustard, nutritional yeast and fresh sage. Stir to combine.Note: If you don't have an oven-proof frying pan you can use a regular frying pan but you'll need to transfer the mac and cheese to a baking dish later in the recipe in order to grill the topping.450-650 ml vegetable stock*, 250 ml dairy free cream, 1 tsp wholegrain mustard, 2 tbsp nutritional yeast, 2 tsp fresh sage
- Add the dry macaroni pasta to the pan and simmer, stirring occasionally so that the macaroni doesn’t stick. Cook for 12 minutes, or until the pasta has soaked up all of the liquid and is cooked through.Note: Depending on the variety and brand of macaroni you are using, you may need slightly more liquid and/or a few more minutes cooking time until the macaroni is cooked through. If it is not quite cooked at 12 minutes once the liquid has been absorbed, add another 100ml of the spare stock and simmer until it is fully absorbed before testing again.*250 g dry macaroni
- Whilst the macaroni is cooking, make the topping. Heat 1 tbsp of oil in a separate small/medium frying pan and add the diced bacon, chopped sage and minced garlic. Fry for 5 minutes until the bacon is cooked through and then stir in the breadcrumbs and remove the pan from the heat.1 tbsp coconut oil, 75 g vegan bacon, 2 tbsp fresh sage, 2 cloves garlic, 50 g breadcrumbs
- Once the macaroni is cooked, stir through 1/2 of the grated cheese (125g). If you're using an oven-proof skillet, sprinkle the rest of the grated cheese over the top of the mac and cheese. Add the bacon, sage, garlic and breadcrumb topping over the top and grill it under a medium-hot grill for around 3 minutes until the cheese has melted and the topping is golden. Note: If you don't have an oven-proof skillet, transfer the mixture to a baking dish, add the rest of the cheese and toppings and then grill for 3 minutes as mentioned above.250 g dairy free cheese
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
