Creamy cashews blend with nutritional yeast, lemon juice, and a touch of Dijon into a silky, cheesy-tasting sauce that clings to every noodle. Smoked paprika, turmeric, garlic and onion powder round it out with warmth and depth, so the flavor lands rich and savory without any actual dairy involved. The sauce is simmered right on the stovetop until it thickens into that perfect spoon-coating consistency, then loosened with a splash of reserved pasta water for a glossy, restaurant-style finish. A dusting of extra smoked paprika and fresh parsley on top makes it feel like a proper comfort-food dinner rather than a compromise. This one's an easy, satisfying pick for a gluten free table, especially when you're craving something creamy and nostalgic.
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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 well-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 ½ cup of pasta cooking water, then drain the pasta and toss with the olive oil to prevent sticking.
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