Carrageenan Free Dairy Free Cashew Mac and Cheese
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.7(23)
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Learn more →Ingredients
4 servings
For the cashew sauce
- 1 cup raw cashews
- 1 ½ cups unsweetened plain dairy free milk
- ½ cup vegetable broth
- ⅓ cup nutritional yeast
- 2 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz elbow macaroni
- salt, for pasta water
For serving
- 1–2 tsp hot sauce (optional)
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
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