Creamy Dairy-Free Stove Top Mac and Cheese

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

1/2 pound medium shells pasta

Dairy-Free Parmesan Cheese:

1 cup raw cashews

1/4 cup nutritional yeast

1/2 teaspoon garlic powder

3/4 teaspoon kosher salt

Dairy-Free Cheese Sauce:

4 tablespoons olive oil

2 cloves garlic, sliced

4 tablespoons all-purpose flour

2 1/2 cups cashew milk

1 tablespoon hot sauce, plus more to taste

Kosher salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. 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.