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Dairy Free Rice Mac & Cheese to Feed a Crowd

Rice Mac & Cheese with hot peppers and spoon

Mac & cheese is a classic dish, and a family favourite. I’ve been thinking about making some for a while, but I’ve also been trying to limit my “bread” intake. So then it dawned on me! Why not use rice instead? How did I not think of this sooner? This dish is a HUGE hit with my entire family. Plus, this is a rare occasion where I can make one meal to please all four of us. That alone equals success! Obviously, this dairy free rice mac & cheese is now going to be a staple dish in my household.

This kid friendly, dairy free rice mac & cheese is not only DELICIOUS

…but the sauce is loaded with wholesome ingredients, making it extremely healthy. The “cheese” sauce is made up of roasted vegetables, nutritional yeast, and dairy free milk. I use homemade cashew milk in mine, but feel free to sub any dairy free milk option.

To quickly roast the veggies, I quarter my carrots and onion, and then chop up my sweet potatoes in small wedges so they cook faster. Drizzle the veggies with a little olive oil. Then use high heat and convection bake or roast to minimize baking time.

Chopped veggies on baking sheet

Your veggies are ready when the edges are golden brown. This took me 20 minutes. Don’t forget to peel your garlic once baked. You’ll notice the peel slips right off with minimal effort once the garlic has been roasted.

Roasted veggies for mac & cheese sauce

Throw all your veggies, with the milk and seasonings into a high powered blender or food processor, and process until smooth and creamy. The sauce will be on the thicker side as shown in the photo below. You may add more or less milk to your sauce for a thickness of your preference.

Although this step is completely optional, I do recommend broiling your rice mac & cheese. This will crisp up the top layer and add some delicious texture. If you’re short on time, you can definitely skip this step!

Broiled rice mac and cheese

Garnish as desired, or skip the garnish completely. I serve mine with hot peppers to add some kick. I’d love to hear your thoughts on this dish, so as usual please leave me a comment below.

dairy free Rice mac & cheese bowls

Want more dairy free mac & cheese recipes?

Try my Butternut Squash Mac & Cheese or this Mac & Cheese with Roasted Sweet Potato.

Rice Mac & Cheese with hot peppers and spoon

Dairy Free Rice Mac & Cheese to Feed a Crowd

Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
For a gluten free meal, give this dairy free rice mac & cheese a try. It's loaded with flavour, and the "cheese" sauce contains only wholesome ingredients.
Pin Recipe Print Recipe


  • 1 yellow onion quartered
  • 3 large cloves garlic unpeeled
  • 3 small sweet potatoes peeled & cut into small wedges
  • 2 large carrots quartered lengthwise
  • Drizzle of olive oil
  • 5 cups unsweetened cashew milk or milk of choice
  • 1/3 cup nutritional yeast
  • 1.5 tsp salt
  • 2 cups brown rice or rice of choice


  • Preheat your oven to 450 degrees convection roast, and line a large baking tray with parchment paper.
  • Evenly spread your veggies on your baking tray and drizzle with olive oil. Bake for 20 minutes, until edges are golden brown. Remove the tray from the oven and peel your garlic. Then add all the veggies into your high powered blender or food processor, along with all remaining ingredients, EXCEPT the rice. Process until smooth and pureed.
  • Meanwhile, bring a pot of salted water to boil and cook your rice according to package directions. (I use brown rice and simmer for about 30 minutes until water is absorbed.)
  • Optional: Transfer your rice and sauce into an oven proof dish and broil uncovered for about 5 minutes, until crispy and golden brown on top.
  • Serve and enjoy!


If you do not have a convection roast oven setting, you may need to bake a little longer to obtain desired results.
Calories: 145kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Sodium: 574mg | Potassium: 321mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9465IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 0.8mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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