When I gave up dairy it was very difficult for me to also give up my macaroni and cheese. Well… okay, honestly it was hard to give up cow’s milk dairy cheese in general. There is something to be said about the distinct flavors of Gorgonzola, creamy Havarti or a sharp cheddar, and it is very difficult to replace them. I’ve tried just about every vegan cheese out there, but it’s just not the same (and they don’t make my tummy feel very good).
But macaroni and cheese? I’ve been eating it for as long as I can remember. And I really don’t think it matters what age you are – young, old, or a thirty-something stay at home mom like me; macaroni & cheese is comfort food. Always has been, always will be. I was determined to find a dairy free replacement. Years ago I first made dairy free cheese sauce out of raw cashews. It very good, but cashews are expensive, not to mention they are very high in fat. Now don’t get me wrong, I’m not generally one to count calories or fat content (especially healthy fats), but 2 cups of cashews to 4-5 cups of cheese sauce is a little… lush.
I wanted to create a healthier dairy free cheese sauce that was made from ingredients I already had in my pantry, was creamy, froze well, and satisfied not only me, but my children. It took a while to get the recipe just right, but once I did everyone was in agreement – they really loved this recipe for Dairy Free Macaroni & Cheese. We hope you do, too.
This recipe is linked to Mostly Homemade Monday, Natural Living Monday, Teach Me Tuesday, Healthy Tuesday, Fat Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Healing with Food Friday, Wellness Weekend, The Paleo Rodeo and Gluten Free Fridays.
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