10 Minute Dairy-Free Mac & Cheese
Get ready to make the tastiest and easiest vegan mac and cheese! Made with raw cashew butter from Artisana Organics, this recipe skips the typical cashew soaking process. This 10 Minute Dairy Free Mac and Cheese is ready in the same amount of time it takes you to boil your noodles!
Servings 6 servings
Calories 334kcal
Equipment
- stove
Ingredients
- 12 oz gluten free elbow noodles shells, or macaroni shape of choice
- ½ cup Artisana Organics Raw Cashew Butter
- 1 tsp garlic powder
- ½ cup reserved pasta water plus more if needed to thin
- ⅓ cup nutritional yeast
- 1 tbsp arrowroot powder, tapioca flour, or cornstarch optional - helps to thicken and add a stretchy texture
- 1 tsp miso paste
- ½ tsp onion powder
- ¾ tsp sea salt
- ⅛ tsp turmeric for color
Instructions
- Bring a medium saucepan of generously salted water to a boil and cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- While pasta is cooking, add the cashew butter, garlic powder, pasta water, nutritional yeast, arrowroot powder, miso paste, onion powder, sea salt, and turmeric to a blender and puree until smooth and creamy. Adjust thickness by adding a bit more water or milk to thin, if needed.
- Return the cooked pasta to the saucepan over low heat and pour the sauce over the noodles, adding your desired amount and tossing to coat. Stir in a bit of reserved pasta water, little by little, stirring to achieve desired texture and let sauce heat through.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 361mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg
