You know a cookbook is amazing when new editions continue to be released. And , by bestselling author Nava Atlas, is now in its 5th edition! This latest version has 20 brand new recipes and dozens of vibrant full-color photos. The recipes range from rich fall favorites, like New England Clam-Less Chowder, to springy Masala Vegetable Stew. But we chose to feature this dairy-free Macaroni & Cheese Soup recipe, which has timeless appeal.
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Dairy-Free Macaroni & Cheese Soup for Every Season
Nava’s dairy-free Macaroni & Cheese Soup is from the Winter section of . It was created with the cooler months in mind, but I could definitely enjoy this comfort food year round. Couldn’t you? To help make it suitable for every kitchen at any time, I have options and ingredient tips in the FAQs below.
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What Brands of Vegetable Bouillon Cubes are Available?
As many of you know, bouillon cubes often contain dairy. Nava uses a no-salt added brand, since she prefers to adjust salt levels herself. Her favorite is Rapunzel Vegan Vegetable Bouillon. See our post for more options.
What is Salt-Free Seasoning? Is there a Brand I Should Use?
The ingredients vary by brand, but all-purpose, salt-free seasoning is typically a powdery seasoning with onion, garlic, and a mélange of herbs and spices. Nava says her favorites from the supermarket are Mrs. Dash Table Blend and McCormick Perfect Pinch. Brands she recommends from the natural food store include Spike Seasoning and Frontier All-Purpose Seasoning.
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What Type of Milk Alternative is Best for Dairy-Free Mac & Cheese Soup
Your favorite type should work great, just make sure it is unsweetened and unflavored. Nava has made this vegan mac recipe with rice milk, soy milk, and oat milk. Her favorite right now is oat milk, but I would choose one that has low to no sugars. Oat milk is often sweeter due to the processing, but some have the natural sugars removed. I personally use coconut milk beverage or for soups.
Which Brand of Dairy-Free Cheddar Shreds Do You Recommend?
See our post on the to find out which brands tested best among a range of tasters. That said, this dairy-free macaroni & cheese soup is a great way to use up cheese alternative that doesn’t melt well or that you don’t love. Putting cheese alternatives in liquid (like soup) helps even the more stubborn vegan cheeses melt. And the other ingredients in this recipe can help even out the flavor.
Do I Need Nutritional Yeast?
No, you don’t need any nutritional yeast for this dish. The cheddar shreds add the cheesy influence and the seasonings help to enhance it.
What Can I Substitute for the Green Peas?
If you aren’t a green pea fan there are many other suitable veggies you can use. In fall and winter, we like small broccoli florets or finely chopped kale. But in spring or summer, halved and sliced zucchini, minced bell pepper, or fresh corn are great vegetable substitutes in this dairy-free macaroni & cheese soup.
How Much Salt Should I Use?
Nava likes to add salt toward the end of the cooking time with soup to give the other flavors a chance to develop and to avoid over-salting. Salt a little at a time, stir it in thoroughly, and taste frequently. She does put a specific amount because the salt level will vary based on the bouillon, beans, and cheese shreds you use, and whether or not you use butter alternative or oil. If the soup tastes flat, then add more salt. The flavors should be notable, but well rounded.
About
This seasonal collection includes over 120 recipes arranged by season. It starts with broths and breads, and then jumps into fall with creative cozy soups like Sweet & Sauerkraut Soup and Orange Butternut Squash Soup. Winter is heavier in beans, grains, and pastas, with quite a few stews in the mix. Spring brings more soups with greens vegetables, vibrant roots, and fresh herbs, while summer refreshes with many chilled soups and garden-inspired options.
About half of the recipes in have a stunning full-color photo for guidance and inspiration. Many of the photos, including the ones you see here for dairy-free Macaroni & Cheese Soup, are by .
Special Diet Notes: Dairy-Free Macaroni & Cheese Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, optionally soy-free, added sugar-free, vegan, plant-based, and vegetarian. Just be sure to choose alternative ingredients, pasta, bouillon, and seasoning that meet your dietary needs.
Dairy-Free Macaroni & Cheese Soup
Prep time
Cook time
Total time
Author: Nava Atlas
Recipe type: Soup
Cuisine: American
- 1½ tablespoons dairy-free butter alternative or olive oil
- 1 large onion, diced
- 2 medium celery stalks, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed (3 to 3½ cups cooked beans)
- 2 cups water
- 1 dairy-free vegetable bouillon cube
- 1½ teaspoons salt-free seasoning
- 1 teaspoon dry mustard
- ½ teaspoon dried dill
- 2 cups unsweetened dairy-free milk alternative, or more, as needed
- 1½ cups dairy-free cheddar-style cheese shreds
- 1 cup frozen green peas
- 2 cups dry small pasta, such as shells or elbows (can sub gluten-free pasta)
- Salt, to taste
- Freshly ground pepper, to taste
- Heat the butter alternative in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden, about 5 minutes.
- Puree the beans in a blender or food processor with a small amount of water until smooth.
- Stir the bean puree, water, bouillon cube, salt-free seasoning, mustard, and dill into your soup pot. Bring the soup to a slow boil, then lower the heat. Simmer gently over low heat with the lid ajar for 20 to 25 minutes.
- Stir in enough milk alternative to give the soup a slightly thick consistency. Bring the soup to a gentle simmer once again.
- Sprinkle in the cheese alternative a little at a time, stirring it in until fairly well melted. Add the peas, remove from the heat, and cover.
- In a separate saucepan, cook the pasta until al dente. Drain well and stir into the soup.
- Adjust the consistency of the soup with more milk alternative as needed for a slightly thick consistency.
- Season the soup with salt and pepper, and serve.
Serving size: ⅛ recipe Calories: 281 Fat: 8.6g Saturated fat: 4.3g Carbohydrates: 40.6g Sugar: 3.1g Sodium: 556mg Fiber: 8.8g Protein: 10.6g
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