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Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Creamy Dairy-Free Stove Top Mac and Cheese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 250
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 265 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 250
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 265 mg
Ingredients
Dairy-Free Parmesan Cheese:
Dairy-Free Cheese Sauce:
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Directions
- Bring a large pot of salted water to a boil. Add the shells and cook 1 minute less than package directions. Drain and set aside.
- For the dairy-free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder and salt. Pulse until the consistency is a fine crumb. It will resemble freshly grated Parmesan.
- For the vegan cheese sauce: In a large heavy-bottomed Dutch oven over medium heat, add the olive oil. Add the garlic and sweat for a minute or 2, until aromatic. Whisk in the flour until a sandy mixture forms. Slowly whisk in the cashew milk and allow the mixture to come to a simmer. Cook while whisking constantly until thickened, 3 minutes. Whisk in the Dairy-Free Parmesan and hot sauce and season with salt and pepper. Stir in the pasta and taste for seasoning. Serve.
Cook’s Note
The Dairy-Free Parmesan Cheese can be stored in the refrigerator for up to 1 week.
