Uploaded November 2025 | Updated September 2026, 2 weeks ago
Better than the classic, this savory dish tastes like comfort feels.
Simple, rich and silky smooth - delicious, dairy free, mac and cheese with a crispy, savory crumb topping that makes everything taste a little easier. Some days, comfort is high on the menu.
dereksarno.com/. Don't forget to sign up to that newsletter I'm gonna do :)
DIY Seasonings: youtu.be/MAF0WXkZnVU?si=FetAj08pKmLgCM-F
The Knives i use are from my friend foxyroks.com
SIMPLE MAC & CHEESE RECIPE
Ridiculously Comforting Baked Dairy-Free Mac & Cheese
Serves: 6–8
Time: ~45 minutes
A silky dairy-free cheese sauce, layered pasta, and a crispy savory topping baked until golden. Simple, fast, and ridiculously comforting.
INGREDIENTS
Cheese Sauce
• 4 cups (950ml) unsweetened neutral plant milk
• 3 (200g) packs dairy-free shredded cheese (I used Daiya & FYH)
• ½ cup (1 stick / 112g) dairy-free butter (Country Crock-Olive oil)
• ½ cup (112g) Organic All-Purpose flour
• 1 tablespoon vegetable bouillon (i used knorr veggie)
• ¼ cup nutritional yeast
• 1 teaspoon white pepper, pulverized
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• Hot water (as needed to thin)
• 1 lb pasta (short shape)
• Salt
Topping
• 1 (7oz / 200g) plant-based sausage (I use beyond or Impossible for this one)
• 1 (7oz / 200g) block chickpea tempeh, crumbled
• 1 medium white onion, diced
• 2 cups panko breadcrumbs
• ½ teaspoon smoked paprika
• 1 tablespoon dried sage
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon poultry seasoning
• Handful of parsley, chopped
INSTRUCTIONS
1. Make the Sauce
1. Melt butter in a large saucepan (medium heat).
2. Add flour and whisk 2–3 minutes to cook out the raw taste. Don’t brown it.
3. Slowly whisk in oat milk in stages until smooth and thick.
4. Add bouillon, nutritional yeast, and white pepper.
5. Stir in dairy-free cheese until melted.
6. Season with smoked paprika and garlic. Thin with pasta water if needed.
2. Cook the Pasta
1. Boil pasta in salted water until slightly underdone.
2. Reserve a little pasta water, drain, mix with pasta with enough sauce to coat.
3. Make the Topping
1. Soften tempeh by boiling it for 1–2 minutes; drain.
2. Sauté onion in a bit of oil.
3. Add plant-based sausage and brown it.
4. Season with paprika, sage, garlic, onion, and poultry seasoning.
5. Add softened tempeh and cook all mixture together 2–3 minutes.
6. Combine mixture with panko and chopped parsley.
4. Assemble and Bake
1. Preheat oven to 350°F/180c (convection fan preferred).
2. Lightly oil a baking dish.
3. Add sauced pasta, layer of dairy-free shredded cheese on top or in the middle (EXTRA).
4. Cover evenly with the topping.
5. Bake 35 minutes or until bubbling and golden.
Better than the classic, this savory dish tastes like comfort feels.
Simple, rich and silky smooth - delicious, dairy free, mac and cheese with a crispy, savory crumb topping that makes everything taste a little easier. Some days, comfort is high on the menu.
dereksarno.com/. Don't forget to sign up to that newsletter I'm gonna do :)
DIY Seasonings: youtu.be/MAF0WXkZnVU?si=FetAj08pKmLgCM-F
The Knives i use are from my friend foxyroks.com
SIMPLE MAC & CHEESE RECIPE
Ridiculously Comforting Baked Dairy-Free Mac & Cheese
Serves: 6–8
Time: ~45 minutes
A silky dairy-free cheese sauce, layered pasta, and a crispy savory topping baked until golden. Simple, fast, and ridiculously comforting.
INGREDIENTS
Cheese Sauce
• 4 cups (950ml) unsweetened neutral plant milk
• 3 (200g) packs dairy-free shredded cheese (I used Daiya & FYH)
• ½ cup (1 stick / 112g) dairy-free butter (Country Crock-Olive oil)
• ½ cup (112g) Organic All-Purpose flour
• 1 tablespoon vegetable bouillon (i used knorr veggie)
• ¼ cup nutritional yeast
• 1 teaspoon white pepper, pulverized
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• Hot water (as needed to thin)
• 1 lb pasta (short shape)
• Salt
Topping
• 1 (7oz / 200g) plant-based sausage (I use beyond or Impossible for this one)
• 1 (7oz / 200g) block chickpea tempeh, crumbled
• 1 medium white onion, diced
• 2 cups panko breadcrumbs
• ½ teaspoon smoked paprika
• 1 tablespoon dried sage
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon poultry seasoning
• Handful of parsley, chopped
INSTRUCTIONS
1. Make the Sauce
1. Melt butter in a large saucepan (medium heat).
2. Add flour and whisk 2–3 minutes to cook out the raw taste. Don’t brown it.
3. Slowly whisk in oat milk in stages until smooth and thick.
4. Add bouillon, nutritional yeast, and white pepper.
5. Stir in dairy-free cheese until melted.
6. Season with smoked paprika and garlic. Thin with pasta water if needed.
2. Cook the Pasta
1. Boil pasta in salted water until slightly underdone.
2. Reserve a little pasta water, drain, mix with pasta with enough sauce to coat.
3. Make the Topping
1. Soften tempeh by boiling it for 1–2 minutes; drain.
2. Sauté onion in a bit of oil.
3. Add plant-based sausage and brown it.
4. Season with paprika, sage, garlic, onion, and poultry seasoning.
5. Add softened tempeh and cook all mixture together 2–3 minutes.
6. Combine mixture with panko and chopped parsley.
4. Assemble and Bake
1. Preheat oven to 350°F/180c (convection fan preferred).
2. Lightly oil a baking dish.
3. Add sauced pasta, layer of dairy-free shredded cheese on top or in the middle (EXTRA).
4. Cover evenly with the topping.
5. Bake 35 minutes or until bubbling and golden.
