Macaroni and Cheese (Dairy-free)

1. Blend the Cheese Sauce
   Add 130 g (1 cup) soaked cashews, 360 ml (1½ cups) water, 2 tbsp nutritional yeast, 2–3 garlic cloves, 1½ tsp miso paste, juice of ½ lemon, ½ tsp tapioca flour, ½ tsp turmeric, and salt to a high-speed blender. Blend until completely smooth. Set aside.
2. Cook the Pasta
   Boil 225 g (8 oz) pasta in salted water until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
3. Make the Sauce
   Melt ½ tbsp dairy-free butter over medium heat. Stir in ½ tsp each garlic powder, onion powder, and paprika. Add the blended cheese sauce, 120 ml (½ cup) dairy-free milk, and the cheese shreds, adding them one at a time and stirring until melted.
4. Combine
   Fold the cooked pasta into the sauce, adding reserved pasta water a little at a time. Season with salt and pepper.
5. Make the Topping
   In a dry skillet, combine 60 g (½ cup) breadcrumbs, 2 tbsp nutritional yeast, ½ tsp paprika, and 1 tbsp melted butter. Toast over medium heat for 2–3 minutes until lightly golden.
6. Bake
   Transfer to a small baking dish. Top with remaining cheese shreds and toasted breadcrumbs. Bake at 190°C (375°F) for 15–20 minutes until bubbling and golden.

Notes:

• Add vegan cheese shreds one at a time, stirring fully between each to prevent clumping and achieve a smooth, creamy sauce.
• Tapioca flour gives the sauce a slight stretch similar to real cheese — don't skip it.

Storage:

• Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of dairy-free milk.
• Freezes well for up to 2 months.

Swaps:

• Use any short pasta — elbows, shells, rigatoni, or cavatappi all work.
• Skip the baked step for a stovetop mac in under 30 minutes.

Tips:

• Reserve more pasta water than you think you need — the sauce thickens quickly and you may need to loosen it.