Vegetarian Dairy Free One-Pot Mac and Cheese
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in boiling water for 10 minutes, then drained
- 1 cup water
- 3 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine salt
- ¼ tsp turmeric
For the pasta
- 12 oz elbow macaroni
- 3 cups water
- 1 cup dairy free milk
- ½ tsp fine salt
- 1 tbsp olive oil
For serving
- ¼ tsp smoked paprika (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
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.
- 2
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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