Creamy Cashew Mac and Cheese
Creamy cashew mac and cheese with a silky, dairy-free sauce made from pantry staples. A comforting stovetop dinner ready in about 35 minutes, no baking needed.
By Nora Bellweather ·
Recipe
Creamy Cashew Mac and Cheese
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 cup raw unsalted cashews
- 2 cups boiling water, for soaking cashews
- 12 oz dry elbow macaroni made without eggs
- 4 qt water, for cooking pasta
- 1 tbsp fine salt, for the pasta water
- 1½ cups room-temperature water, for the sauce
- ⅓ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp fine salt, for the sauce
- ¼ tsp smoked paprika
- 2 tbsp finely chopped fresh parsley
Method
- 1
Place the cashews in a heatproof bowl and cover with the 2 cups boiling water. Let soak for 15 minutes while you cook the pasta.
- 2
Bring the 4 quarts water and 1 tablespoon salt to a boil in a 5- to 6-quart pot over high heat.
- 3
Add the macaroni and cook uncovered, stirring occasionally, until just tender, usually 8–10 minutes; follow the package timing.
- 4
Scoop out 1 cup of pasta cooking water into a heatproof measuring cup.
- 5
Drain the macaroni in a colander, leaving it unrinsed, and set the empty pot back on the stove with the heat off.
- 6
Drain the soaked cashews and rinse them under cool running water.
- 7
Blend the cashews, 1½ cups room-temperature water, nutritional yeast, lemon juice, olive oil, Dijon, garlic powder, onion powder, 1 teaspoon salt, and smoked paprika until completely smooth, about 60–90 seconds in a high-speed blender or 2–3 minutes in a standard blender. Stop and scrape down the sides as needed.
- 8
Pour the sauce into the empty pasta pot and warm over low heat for 2–3 minutes, stirring frequently, until lightly steaming and slightly thickened; do not let it boil.
- 9
Fold the drained macaroni into the sauce over low heat for 1–2 minutes, until evenly coated and hot. Stir in reserved pasta water 2 tablespoons at a time until the sauce flows easily around the elbows; you may not need all of it.
- 10
Divide among four bowls and sprinkle with the chopped parsley.
The story behind it
Tender macaroni gets tucked into a smooth cashew sauce with nutritional yeast, lemon, and a little Dijon mustard. The sauce blends up creamy without dairy or packaged cheese. Make it on the stovetop for a comforting dinner in about 35 minutes.
A Creamy Sauce From Everyday Ingredients
Raw cashews give this sauce its body, while nutritional yeast adds a savory flavor. Lemon juice and Dijon mustard balance the richness without making the finished pasta noticeably tangy. Garlic powder and onion powder blend evenly into the sauce, so there are no chopped vegetables to sauté.
Use raw, unsalted cashews rather than roasted ones. Roasted cashews have a stronger nutty flavor and make a darker sauce. A short soak softens raw cashews enough for most full-size blenders, though a less powerful blender may need a longer soak.
Tips and Practical Substitutions
- Check the sauce before heating. Rub a cooled drop between your fingers. If it feels gritty, blend longer before adding it to the pot.
- Keep the heat low. Cashew sauce thickens as it warms. A hard boil can make it too thick before it coats the pasta evenly.
- Save the pasta water. Add it a little at a time to loosen the sauce. Stop when the macaroni looks slightly saucier than you want; it will continue absorbing liquid.
- Choose a short pasta. Small shells, elbows, and rotini all hold this sauce well. For gluten-free pasta, follow the package timing and use warm water to thin the sauce if the cooking water seems unusually thick.
- Use yellow mustard if needed. The same amount works in place of Dijon, though the flavor will be a little sharper.
Make Ahead, Storage, and Reheating
Blend the sauce up to three days ahead and refrigerate it in a covered container, separate from the pasta. Stir before heating. Refrigerate leftover mac and cheese within two hours and use it within four days.
Reheat individual portions in the microwave, loosely covered, stirring every 30 seconds. For stovetop reheating, use low heat. In either case, start with one tablespoon of water per cup of pasta and add more as needed.
Frequently Asked Questions
Can I make this without a high-speed blender?
Yes. For a standard blender, soak the cashews in water in the refrigerator for four to eight hours, then drain. Blend the sauce in intervals, scraping down the sides between rounds. A food processor usually leaves a coarser texture.
Can I leave out the nutritional yeast?
It is an important part of the sauce's savory flavor. Without it, the sauce will taste more like seasoned cashew cream. Look for nutritional yeast near baking supplies, seasonings, or plant-based foods in larger grocery stores.
Can I freeze the sauce?
The sauce freezes better on its own than mixed with pasta. Freeze it for up to two months, thaw overnight in the refrigerator, and whisk gently over low heat with a splash of water.
What can I serve with it?
Roasted broccoli, steamed green beans, or a crisp green salad balance the creamy pasta. You can also fold in cooked peas just before serving.
Serve it while the sauce is loose and glossy. Keep a little pasta water nearby for a quick stir-in if the pot sits before everyone reaches the table.
