Mac and cheese is typically made with dairy milk, which makes the pasta even creamier and keeps starch from washing off the pasta. But you may wonder if using soy milk instead of regular milk will still make this a delicious dish.
Can you use soy milk in mac and cheese? Yes, you can use soy milk in mac and cheese.
Unsweetened soy milk work well and tastes great as a dairy milk replacement in mac and cheese recipes. It keeps the creaminess without increasing calories and fat.
Although soy milk is a viable non-dairy option that works well in mac and cheese, a drawback is that it tends to be slightly sweeter than regular milk.
Answered below are frequently asked questions about making mac and cheese with soy milk. This article shares whether soy milk is good candidate for mac and cheese and tips to make the dish as delicious as when made with regular milk.
Can I make mac n’ cheese without milk?
Yes, you can make mac and cheese without milk. You can use substitutes for milk like soy milk, unsweetened nut milk or even water.
Other than soy milk, try using 3 parts coconut cream or cashew cream to one part water as a creamy non-dairy option.
The higher the fat content of the milk substitute, the creamier the mac and cheese will be.
In traditional mac and cheese recipes, milk is heated over the stove, and flour is added slowly to make a roux. The roux is then used as a base to make a béchamel sauce.
While still stirring the sauce over low heat, slowly add the grated or chopped cheese, allowing it to melt before adding more.
Béchamel sauce is very rich and creamy, and makes a delicious base for mac and cheese, however some people believe that it takes away from the cheese flavor. Subtler cheese flavors easily get lost, so many prefer to use a strong cheese.
Gruyere, sharp cheddar, and gouda are all excellent cheeses to use in a homemade béchamel. If you use mozzarella, the sauce may become stringy or gritty. Smoked cheeses can be used, but only sparingly.
When using coconut or cashew cream with soy milk instead of regular milk, no need to thicken the sauce with flour to make a roux. The cream is already so thick that you can easily skip this step or use significantly less roux than normal.
If the sauce is excessively thick by the time you’ve added all the cheese, use a splash of pasta water to thin it out.
Once the sauce is ready, add cooked and drained pasta, then mix together. Garnish the dish by sprinkling it with breadcrumbs, pepper, and additional grated cheese before baking to give a crunchy texture for the topping.
Does soy milk work in mac & cheese?
Yes, soy milk works well in mac and cheese. Soy milk is a great dairy milk alternative for preparing mac and cheese.
Soy milk is a creamy non-dairy milk that has a subtle flavor. Since it will only be used as a base for a cheesy sauce, the flavor will be undetectable in the finished meal.
When choosing a non-dairy cheese, pick one that is more fragrant and flavorful to produce a nuanced flavor profile. Soy milk is naturally less sweet than regular milk, but it comes close in terms of consistency.
It is important to use soy milk that is unsweetened and unflavored when preparing mac and cheese. If you accidentally use vanilla or sweetened soy milk, the dish definitely will not taste right!
Can you make mac & cheese with soy milk?
Yes, you can make mac and cheese with soy milk. Many people who follow a vegan or dairy-free diet still like to eat comfort food that tastes like what they had growing up.
Mac and cheese can be easily made with dairy substitutes like soy milk and cashew cheese.
If you’re lactose intolerant or vegan, a non-dairy substitute can be used as an alternative to milk. Soy milk, cashew milk, and oat milk are all feasible possibilities.
Of course, if you’re making vegan mac and cheese, you’ll want to make sure the cheese you’re using is also dairy-free.
For those who want to make their mac and cheese healthier, whole wheat macaroni can be used in place of the traditional. Although the finished result may differ in taste or appearance, these substitutions can help you make a dairy-free whole wheat version of mac and cheese.
Tips for using soy milk in mac & cheese
If you’re lactose intolerant or vegan, a non-dairy milk substitute can be used as an alternative to regular milk.
Soy milk, cashew milk, and oat milk are all acceptable replacements. Canned coconut milk or cashew cream can be used to make an especially creamy and rich mac and cheese.
Of course, if you’re making vegan or dairy-free mac and cheese, make sure the cheese you’re using is also nondairy.
Reheating, freezing and storing mac and cheese:
- Cool down completely before storing in an airtight container.
- Mac and cheese is a perishable food that must be cooled within 2 hours of cooking if you intend on serving the leftovers.
- Freeze mac and cheese in an airtight container for as long as three months.
- Defrost frozen mac and cheese overnight in a refrigerator, then proceed with reheating.
- Refrigerate for up to 5 days.
- Based on the quantity being reheated, reheat mac and cheese in the microwave in as little as two to four minutes.
- If not using the microwave, reheat cold mac and cheese in a pan on the stovetop or oven.
- Reheat mac and cheese to an internal temperature of 74°C or 165°F.
How to make mac & cheese with soy milk
Soy milk tends to curdle pretty easily when introduced to high heat, therefore it is crucial to handle with caution and gradually transition the temperature rather than going too quickly.
Instructions to make mac and cheese with soy sauce using the stovetop and oven:
- Preheat the oven to a temperature of 350 degrees Fahrenheit.
- Cook the macaroni according to the package directions.
- In a saucepan, slowly heat soy milk.
- In a separate saucepan, make a roux with oil and flour. Whisk over low heat until the mixture becomes thicker and creates a roux.
- Slowly add the warmed soy milk to the roux, whisking so it becomes smooth.
- Add the grated or cubed cheese bit by bit to the soy milk roux. Whisk slowly, and allow the cheese to dissolve before adding more. Once you’ve melted all the cheese, you have a béchamel sauce!
- Pour drained macaroni into a lightly oiled baking dish.
- Pour the béchamel on top and make sure all of the macaroni is coated in the creamy sauce.
- Add breadcrumbs and extra grated cheese on top (optional).
- Preheat the oven to 350°F and bake for twenty minutes, or until the mixture begins to bubble up and breadcrumbs become golden brown.
- Let cool for 10 minutes before serving.
Soy Milk Mac and Cheese: Conclusion
Soy milk can be used as a non-dairy milk alternative to make mac and cheese. When making vegan mac and cheese recipe, you can use any plain flavored plant milk such as almond milk, soy milk, or oat milk.
Additionally, you can use cashew cream along with half a cup of water to make an especially rich and creamy mac and cheese.
Soy milk is a perfect plant-based alternative to prepare mac and cheese. The nondairy milk keeps it creamy without increasing calories and fat, but still has enough protein to meet the recommend daily intake.
Many vegan and vegetarians are fond of using soy milk as a dairy replacement in mac and cheese. However, soy milk is not keto-friendly since it is made with legumes that don’t have enough fat to counter balance the keto diet.
When using soy milk to make mac and cheese, understand the importance of reheating, freezing, and storing mac and cheese the proper way. With these tips and recipe instructions, you will make a creamy, delicious and irresistible mac and cheese with soy milk.