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Dairy free mac and cheese recipe 


There is a dairy-free macaroni recipe that popped up in the old Instagram a few weeks ago.  Now I’ve tried a few now and I’ve actually really enjoyed them.  This one was by far my favourite! It was so tasty and so creamy.  The difficulty I’ve normally had is it ends up being grainy due to having to use nuts for the cheese sauce.  Not with this one! It is someone else recipe so I will link to their Instagram, but we made tweaks so here’s our version.
Vegetable stock
Cherry tomatoes
Nutritional Yeast
Soya or other plant-based milk
Optional: Butternut squash
The boyfriend decided to try putting butternut squash in it one time, it really worked! if you boil it down it makes the sauce smoother and creamier
  1. In a large pot, saute the onion for a few minutes with some seasoning (salt, pepper, garlic, chilli or whatever you want to add)
  2. Cut the Cherry Tomatoes in half and add into the onions. Continue until both are soft.
  3. Prepare 500mls/1 pint of vegetable stock and stir until it dissolves. Add into the pot.
  4. Whatever quantity of vegetable stock used, measure an equal quantity of soya or other plant-based milk. Into the pot with that too.
  5.  Add the pasta, bring back to up to heat. Use enough to almost reach the top of the stock/milk mix.
  6. Turn down to a simmer once heated back up, keep stirring frequently to ensure it does not stick to the pot. You may need to some salt.
  7. The sauce will thicken up and become creamy, once pasta is cooked add the spinach just to wilt it in the heat. You can turn the heat off.
  8. Add a good quantity of nutritional yeast, as much as you like suitable to your tastes.
  9. Done!

This recipe is entirely scalable, you can increase the quantity of stock/milk and pasta accordingly to feed larger groups. It will also keep overnight in the fridge as leftovers for lunch the next day. I haven’t frozen it myself, so if you test this please let everyone else know in the comments.

It is also great if your on a budget since all the ingredients are cheap and most of them should be stuff you have in your cupboards already!
Check out @veganfoodspace for their video on how they made it



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