Macaroni and Cheese (Dairy-free)
Asian-Inspired
Pasta
Ingredients:
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) water
- 10 g (2 tbsp) nutritional yeast
- 2–3 garlic cloves
- 1½ tsp white miso paste
- juice of ½ lemon
- 1.3 g (½ tsp) tapioca flour
- 1.1 g (½ tsp) turmeric powder
- salt to taste
- 7 g (½ tbsp) dairy-free butter
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 120 ml (½ cup) dairy-free milk
- ½ bag (about 80 g) dairy-free cheddar shreds
- ½ bag (about 80 g) dairy-free mozzarella shreds
- 225 g (8 oz) pasta of choice
- salt and pepper to taste
- 60 g (½ cup) breadcrumbs
- 10 g (2 tbsp) nutritional yeast
- 1.2 g (½ tsp) paprika
- 15 ml (1 tbsp) melted butter or olive oil
- pinch of salt (optional)
Equipments:
Features:
Meal Prep Friendly
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Make sure the cashews are fully soaked and soft before blending — under-soaked cashews leave a gritty texture that no amount of blending fixes in the cheese sauce.
Instructions:
- 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.
- Cook the Pasta: Boil 225 g (8 oz) pasta in salted water until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
- 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.
- Combine: Fold the cooked pasta into the sauce, adding reserved pasta water a little at a time. Season with salt and pepper.
- 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.
- 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The tapioca flour provides structure and body to the finished dish. The dairy-free butter adds richness and helps create a tender, flavorful base.
Macaroni and Cheese (Dairy-free)
Ingredients:
- 130 g (1 cup) raw cashews
- 360 ml (1½ cups) water
- 10 g (2 tbsp) nutritional yeast
- 2–3 garlic cloves
- 1½ tsp white miso paste
- juice of ½ lemon
- 1.3 g (½ tsp) tapioca flour
- 1.1 g (½ tsp) turmeric powder
- salt to taste
- 7 g (½ tbsp) dairy-free butter
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 120 ml (½ cup) dairy-free milk
- ½ bag (about 80 g) dairy-free cheddar shreds
- ½ bag (about 80 g) dairy-free mozzarella shreds
- 225 g (8 oz) pasta of choice
- salt and pepper to taste
- 60 g (½ cup) breadcrumbs
- 10 g (2 tbsp) nutritional yeast
- 1.2 g (½ tsp) paprika
- 15 ml (1 tbsp) melted butter or olive oil
- pinch of salt (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The tapioca flour provides structure and body to the finished dish. The dairy-free butter adds richness and helps create a tender, flavorful base.
Prep:
Make sure the cashews are fully soaked and soft before blending — under-soaked cashews leave a gritty texture that no amount of blending fixes in the cheese sauce.
Instructions:
- 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.
- Cook the Pasta: Boil 225 g (8 oz) pasta in salted water until al dente. Reserve 120 ml (½ cup) pasta water, then drain.
- 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.
- Combine: Fold the cooked pasta into the sauce, adding reserved pasta water a little at a time. Season with salt and pepper.
- 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.
- 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.
