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Gluten Free Dairy Free Mac and Cheese

Creamy Gluten-Free Dairy-Free Mac and Cheese Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 8 oz gluten-free elbow pasta
  • 2 cups unsweetened plain oat or almond milk
  • ¼ cup nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt, plus more for pasta water
  • Pinch ground turmeric (optional)
  • ¼ cup gluten-free breadcrumbs or crushed plain rice cereal
  • 1 tbsp dairy-free butter

Method
 

  1. Place cashews in a heatproof bowl, cover with boiling water, and soak for 15 minutes. Drain.
  2. Cook pasta in salted boiling water 1 minute less than package directions for al dente. Reserve ½ cup pasta water, then drain.
  3. Blend soaked cashews, milk, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, salt, and turmeric until completely smooth.
  4. Melt dairy-free butter in a small skillet over medium heat. Add breadcrumbs and a pinch of salt, and toast, stirring, until deeply golden, 3 to 4 minutes. Set aside.
  5. Return drained pasta to the pot over low heat. Pour in the sauce and stir gently for 2 minutes, adding splashes of reserved pasta water as needed to reach a creamy consistency.
  6. Spoon into bowls and top with toasted breadcrumbs. Serve hot.

Notes

If you are short on time, skip the breadcrumb topping and enjoy the mac and cheese straight from the pot. For a nut-free version, use raw sunflower seeds and soak them exactly the same way.