Stovetop Dairy-Free Mac and Cheese (Spicy Southwestern-Style)
Prep time
Cook time
Total time
This dairy-free mac and cheese has a mild to medium heat. Feel free to kick it up a notch with more cayenne, or omit the cayenne for a mild dish. This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook.
Recipe type: Entree
Cuisine: American
Serves: 6 to 8 servings
  • 16 ounces dry macaroni (gluten-free, if needed)
  • 3 cups cold unsweetened dairy-free milk beverage, divided (I used So Delicious Coconut Milk Beverage)
  • ¼ cup + 2 tablespoons oil, divided (I use grapeseed oil or rice bran oil)
  • 4 teaspoons lemon juice
  • ¾ cup cooked chopped carrots
  • ¼ cup nutritional yeast
  • ¼ cup non-GMO cornstarch
  • 2 teaspoons salt, plus additional to taste
  • 2 teaspoons onion powder
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 1 cup diced red bell pepper
  • 1 cup diced green pepper
  • 2 cups organic corn kernels (defrosted if using frozen)
  1. Cook pasta according to package directions. Do not rinse.
  2. While the noodles are cooking, add 1 cup milk alternative, ¼ cup oil, lemon juice, carrot, nutritional yeast, cornstarch, onion powder, salt, garlic powder, smoked paprika and cayenne to your blender, and blend until smooth. Add the remaining 2 cups milk alternative, and blend until smooth.
  3. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add bell peppers and sauté 2 minutes. Add corn, sauté 1 minute more. Pour in sauce mixture from blender and whisk as it bubbles until thickened, about 3 minutes.
  4. Season sauce to taste with additional salt (I often add ¼ to ½ teaspoon more), cayenne, and/or lemon juice, if desired.
  5. Stir in the cooked pasta until well-coated. Divide between bowls.
Recipe by Go Dairy Free at