Dairy Free Bacon Mac and Cheese

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.8

(13)

Creamy, smoky, and deeply satisfying, this is the kind of comfort food that makes you forget you're eating anything other than the real deal. The secret is a blended cashew sauce — soaked, then blitzed smooth with nutritional yeast, smoked paprika, Dijon mustard, and a splash of apple cider vinegar — that thickens beautifully on the stovetop into something genuinely rich and velvety. No butter, no milk, no cheese, and yet the sauce coats every elbow of pasta like it was born to do exactly that. Crispy bacon crumbled on top adds a salty, savory punch that takes the whole bowl over the edge. A little reserved pasta water keeps the consistency loose and luscious, so nothing clumps or dries out before it hits the table. This comes together in well under an hour and serves four, making it a solid weeknight dinner that nobody at the table will feel shortchanged by. Finish with fresh chives if you have them — they add a pop of color and a mild oniony brightness that ties everything together.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cheese sauce

1 cup raw cashews
1 ½ cups water
¼ cup nutritional yeast
2 tbsp tapioca starch
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt

For the pasta

12 oz elbow macaroni

For the bacon

6 strips bacon
¼ tsp black pepper, or to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
2
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!