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Dairy-Free Mac and Cheese


Facon Mac ‘n Cheese

This healthy dairy-free mac and cheese contains all the elements of a satisfying meal: a creamy sweet/salty sauce, thick-textured high protein pasta, and a tangy crunch from the mock bacon chunks. If you’re feelin’ it for a flavorful comfort meal, this dish is undoubtably the way to go.  The nut-free cheese sauce in this vegan mac n’ cheese is made without cashews, the common go-to ingredient for vegan cheese. This recipe is also oil-free, plant-based, high in protein and can be made gluten-free.

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Vegan Mac ‘n Cheese

Dairy Free Mac and Cheese

Print Recipe
This healthy dairy-free mac and cheese contains all the elements of a satisfying meal: a creamy sweet/salty sauce, thick-textured high protein pasta, and a tangy crunch from the mock bacon chunks. If you’re feelin’ it for a flavorful comfort meal, this dish is undoubtably the way to go.  The nut-free cheese sauce in this vegan mac n' cheese is made without cashews, the common go-to ingredient for vegan cheese.
Course Main Course, Side Dish, Snack
Cuisine American, British, Italian
Keyword dairy free mac and cheese, non dairy mac and cheese, tofu bacon, vegan bacon
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author her healthy passport

Ingredients

  • 2 cups cooked high protein pasta I prefer chickpea pasta
  • 1 cup broccoli chopped into bite-sized pieces

For the cheese sauce

  • 2 large carrots peeled and roughly chopped
  • 1 head celeriac or 1 celery stalk roughly chopped
  • 1 butternut squash or 2 sweet potatoes peeled and roughly chopped
  • 1 tsp salt
  • 1 tsp smoked paprika or other type of ground pepper
  • 1 tsp garlic powder or 1 Tbsp freshly chopped garlic
  • ¼ cup nutritional yeast
  • 2 cups unsweetened plant milk I prefer soymilk because it’s high protein

For the "facon"/mock bacon

  • 4 oz extra firm tofu (1/2 container) chopped into very small squares or chunks
  • 1 Tbsp soy sauce or gluten-free tamari
  • 1 Tbsp maple syrup
  • ½ tsp smoked paprika

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Spread the sauce ingredients except for the milk on a baking sheet coated with cooking spray or covered with parchment paper.
  • Roast in the oven for ½ hour.
  • Place the tofu chunks, soy sauce, maple syrup and pepper in a bowl and combine.
  • Cover and place in the refrigerator to marinate for ½ hour.
  • While the vegetables are roasting, fill a medium saucepan ¾ full with water, and bring the water to a boil.
  • Add the pasta, lower to low heat, and boil for approximately 10 minutes.
  • Strain water from the cooked pasta and set aside.
  • Remove the marinated tofu from the refrigerator. Add the broccoli and toss together.
  • Bake in an air fryer at 400 degrees or in the oven/toaster oven for 10 minutes.
  • Remove and set aside.
  • Scoop baked vegetables into a Cuisinart or blender.
  • Add the milk.
  • Puree until smooth.
  • Set aside. This is your cheese sauce. The leftovers can also be used to make an easy vegan cheese soup.
  • Place the cooked pasta in a saucepan on low heat.
  • Add 1 cup of the cheese sauce.
  • Stir until incorporated. If it's too thick, add 1-2 Tbsp of the pasta water.
  • Scoop into bowls.
  • Sprinkle roasted broccoli and mock bacon (“facon”) pieces on top.

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