Creamy Cashew Macaroni with Dairy-Free Cheese
Blended cashews, nutritional yeast, and dairy-free cheddar make a creamy macaroni sauce with an optional breadcrumb topping.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Raw cashews, lemon juice and nutritional yeast form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Blender
- Baking dish
- Saucepan
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure dry elbow pasta in the form named in the card. A cooked measure is different from a dry measure.
- Optional additions. The card marks panko breadcrumbs and vegan butter as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Creamy Cashew Macaroni with Dairy-Free Cheese
Ingredients
Method
- Cover cashews with boiling water for 5 minutes, then drain. Cook the pasta according to its package.
- Blend softened cashews with fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and vegan cheddar until completely smooth.
- Combine sauce and drained pasta in a pot. Stir over gentle heat until creamy and thickened.
- For a baked topping, transfer to a greased baking dish. Mix breadcrumbs, vegan butter, and paprika, scatter over the pasta, and bake at 350°F for about 15 minutes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 388 calories, 13.3 g protein, 48.7 g total carbohydrate, 16.1 g fat and 3.3 g fiber. One serving is 1/8 of the finished recipe.
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