Mac and cheese is one of those dishes that feels almost impossible to pull off without dairy — but this version proves that instinct completely wrong. The secret is a blended cashew base that gets soaked, then whizzed smooth with unsweetened plant-based milk, nutritional yeast, dry mustard, and a pinch of turmeric, creating a sauce that's genuinely creamy and rich with a subtle sharpness that mimics the real thing. Tapioca starch cooked into dairy-free butter gives the sauce its silky, clingy body, so every elbow noodle gets properly coated rather than swimming in a thin, watery liquid. A splash of apple cider vinegar adds just enough tang to round everything out, and the reserved pasta water trick means you can dial in the exact consistency you want. It makes six generous servings, so it's a solid choice for a weeknight family dinner or a crowd-pleasing potluck dish. Finish it with a scatter of fresh parsley for a little color and brightness, and it's ready to go straight from the pan to the table.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
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 through a colander and set aside.
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