Red Meat Allergy Friendly Dairy Free Mac and Cheese
Total time1 hr 5 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
6 servings
For the sauce
- 1 cup raw cashews
- 1 ½ cups unsweetened dairy free milk
- ⅓ cup nutritional yeast
- 2 tbsp dairy free butter
- 1 tbsp tapioca starch
- 1 tsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mustard
- ½ tsp salt, plus more for pasta water
- ¼ tsp turmeric
For the pasta
- 12 oz elbow macaroni
- ¼ tsp black pepper, or to taste
For serving
- 2 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 through a colander and set aside.
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