Creamy, comforting mac and cheese is one of those dishes that feels almost impossible to pull off without butter, milk, and a mountain of cheddar — but this one-pot version proves otherwise. The secret is a silky cashew cream blended with nutritional yeast, Dijon mustard, apple cider vinegar, and a pinch of turmeric, which together create a sauce that's rich, tangy, and genuinely cheesy-tasting without a drop of dairy. Everything comes together in a single pot, with the pasta cooking directly in water and plant-based milk so the starchy liquid stays in and helps the sauce cling beautifully to every elbow. Once the cashew cream hits that warm, thickened pasta, it transforms into something velvety and satisfying in just a couple of minutes of stirring. A dusting of smoked paprika and fresh chives on top adds a little color and a subtle smoky finish that makes the whole bowl feel a bit more grown-up. It serves four, cleans up fast, and is the kind of weeknight dinner that nobody at the table will miss the cheese for.
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Place the drained cashews in a blender or food processor with 1 cup water, nutritional yeast, Dijon mustard, apple cider vinegar, garlic powder, onion powder, ½ tsp salt, and turmeric. Blend on high until completely smooth and no grit remains, about 1–2 minutes. Set aside.
Combine the elbow macaroni, 3 cups water, dairy free milk, ½ tsp salt, and olive oil in a large saucepan or Dutch oven. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
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