Red Meat Allergy Friendly Dairy Free Bacon Mac and Cheese
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(13)
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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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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.
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