Artificial Food Coloring Free Dairy Free Baked Mac and Cheese
Total time55 min
Prep time20 min
Cook time35 min
4.8(14)
About FigFig 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 āIngredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tsp salt
For the cheese sauce
- 1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
- 3 tbsp dairy free butter
- 3 tbsp all-purpose flour
- 2 Ā½ cups dairy free milk
- Ā½ cup nutritional yeast
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 tbsp apple cider vinegar
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp dairy free butter, melted
- Ā¼ tsp smoked paprika
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just shy of al dente ā tender but with a firm bite at the center, about 1 minute less than the package directions. Drain through a colander and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!