Mac and cheese was one of those dishes I thought I would have to give up when I stopped eating dairy. Turns out I was wrong.

This dairy free roasted garlic mac and cheese is creamy, rich, and honestly tastes like the real thing. The secret is a blended sauce made from cashews, potato, and carrot.

Roasting the garlic first makes a big difference. It gets soft and sweet, and it gives the whole dish a warm, deep flavor.

I also add a crispy panko topping that goes golden in the oven. It gives you that nice crunch on top of all the creamy pasta underneath.

If you have been looking for a comfort food dinner that skips the dairy, this one is a great place to start.

Why This Recipe Is a Keeper

Deep Roasted Garlic Flavor – Roasted garlic gives the sauce a warm, savory flavor that makes every bite satisfying.

Silky Dairy Free Sauce – Cashews, potato, and almond milk blend into a smooth sauce that feels wonderfully creamy.

Classic Cheesy Taste – Nutritional yeast, Dijon, and lemon create a balanced, tangy flavor without any dairy.

Perfect Texture – Tender macaroni and glossy sauce pair beautifully with the crisp, golden panko topping.

Here’s What You’ll Need

For the Pasta

1 lb Elbow Macaroni
1 tbsp Salt (for pasta water)

For the Roasted Garlic Cheese Sauce

1 whole head Garlic
1 tbsp Olive Oil
1 cup Raw Cashews
1 medium Yukon Gold Potato, peeled and cubed
1 medium Carrot, peeled and sliced
1 1/2 cups Unsweetened Almond Milk
1/2 cup Nutritional Yeast
2 tbsp Fresh Lemon Juice
1 tsp Dijon Mustard
1 tsp Smoked Paprika
1 1/2 tsp Salt
1/2 tsp Onion Powder
1/4 tsp Ground Turmeric
1/2 cup Reserved Pasta Water

For the Topping

3/4 cup Panko Breadcrumbs
2 tbsp Olive Oil
1/2 tsp Garlic Powder
2 tbsp Chopped Fresh Parsley

How to Make It

Step 1

Heat the oven to 400F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 40 minutes until the cloves are golden and soft. Let it cool slightly, then squeeze the cloves out of the skins.

Step 2

While the garlic roasts, place the cashews, cubed potato, and sliced carrot in a saucepan, cover with water, and boil for 12 to 15 minutes until the potato is very tender. Drain well.

Step 3

Cook the macaroni in heavily salted water until just al dente, about 1 minute less than the package says. Reserve 1/2 cup pasta water, then drain.

Step 4

Add the drained cashews, potato, carrot, roasted garlic cloves, almond milk, nutritional yeast, lemon juice, dijon, smoked paprika, salt, onion powder, and turmeric to a blender. Blend on high for a full 2 minutes until completely silky with no grit.

Step 5

Pour the sauce over the hot pasta in a large pot and stir over low heat. Splash in reserved pasta water a little at a time until the sauce coats every noodle in a glossy, pourable layer. Taste and add more salt if needed.

Step 6

Transfer everything to a greased 9×13 inch baking dish. Toss the panko with 2 tablespoons olive oil and the garlic powder, then scatter it evenly over the top.

Step 7

Bake at 400F for 15 to 18 minutes until the topping is deep golden and the edges bubble. Sprinkle with parsley and serve right away while the sauce is at its creamiest.

Recipe Tips

Cook the Vegetables Until Very Soft

Boil the cashews, potato, and carrot until a fork slides through the potato with almost no resistance. The vegetables need to be softer than you would normally serve them so the blender can turn them into a smooth sauce.

Drain them very well before blending. Extra water can make the sauce thin and weaken its creamy texture.

Roast the Garlic Until Soft

Keep the garlic wrapped tightly in foil while it roasts so the cloves steam in the olive oil. It is ready when the cloves are soft enough to press out easily and have a light golden color.

Let the garlic cool for a few minutes before squeezing it from the skins. This makes it easier to handle and helps you remove every soft clove.

Blend the Sauce Long Enough

Blend the cashews, vegetables, roasted garlic, and seasonings on high for a full 2 minutes. Stop once or twice to scrape down the sides if anything sticks above the blades.

The sauce should look glossy and pour smoothly with no grainy texture. If your blender needs help moving the mixture, add a small splash of the almond milk instead of adding extra pasta water right away.

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