About this recipe

A creamy, comforting mac and cheese that's completely dairy-free — made with a rich cashew-based sauce blended with nutritional yeast, garlic, and a touch of mustard for that classic cheesy tang. It's family-friendly, satisfying, and so good you won't miss the dairy.

Instructions

1. 1

   Bring a large pot of well-salted water to a boil. Cook the elbow macaroni according to package directions until just al dente (about 1 minute less than the package suggests — it will finish cooking in the oven). Reserve ½ cup of pasta water, then drain and set aside.

2. 2

   In a small skillet, warm 2 tablespoons of olive oil over ^[medium heat]. Add the garlic minced and sauté for 1–2 minutes until fragrant and just golden. Transfer to a blender along with the drained soaked cashews, oat milk, nutritional yeast, Dijon mustard, lemon juice, smoked paprika, salt, and black pepper. Blend on high for 60–90 seconds until completely smooth and creamy. Taste and adjust seasoning.

3. 3

   Preheat your oven to ![375°F]. Add the drained pasta to a large baking dish and pour the cashew cheese sauce over it. Stir well to coat every piece of pasta. If the mixture looks too thick, stir in a splash of the reserved pasta water. In a small mixing bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil and a pinch of salt, then scatter evenly over the top.

4. 4

   Bake uncovered at ![375°F] for 18–22 minutes, until the sauce is bubbling around the edges and the breadcrumb topping is golden brown. Remove from the oven, let rest for 5 minutes, then serve hot.