Dairy Free Cashew Mac and Cheese

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.7

(23)

Mac and cheese is one of those dishes that feels almost impossible to recreate without dairy — and yet this version genuinely delivers the creamy, coating, comfort-food experience you're after. The secret is a blended cashew sauce built from soaked raw cashews, unsweetened plant-based milk, and vegetable broth, all whipped together until completely smooth. Nutritional yeast brings that savory, cheesy depth, while smoked paprika, Dijon mustard, and a splash of lemon juice add layers of flavor that make the sauce taste anything but plain. Tapioca starch is the quiet hero here, thickening everything into a glossy, spoonable consistency that clings to every elbow of pasta just the way it should. A splash of reserved pasta water at the end lets you dial in the perfect creamy texture. Finished with optional hot sauce and fresh parsley, this comes together in about 45 minutes and serves four — proof that skipping the dairy doesn't mean skipping the satisfaction.

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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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