This dairy-free mac and cheese is a great addition to a holiday meal and is one of my go-to comfort foods during the “colder” winter months here in Florida. I have made it for nearly every potluck or family get-together and it remains a favorite. The use of cashews provides monounsaturated fats and the chickpea pasta gives it a complex carbs and protein boost that is great for athletes. Pair a serving with a side of steamed veggies, and you’ve got a delicious, quick, and balanced meal!
Simple Stovetop Dairy-Free Mac and Cheese
By: Cedric Torres
– 1 package Banza chickpea elbow pasta (or sub any gluten-free elbow pasta)
– 1 cup raw cashews (soak in boiling hot water for 5 minutes to soften)
– 3/4 cup plain unsweetened cashew or coconut milk beverage
– 1/4 cup nutritional yeast
– 1 tbsp apple cider vinegar
– 1/2 tsp salt
– 1/2 tsp turmeric or paprika (optional, for yellow or orange color)
1. Cook the macaroni elbow pasta according to the package instructions.
2. Meanwhile, place the cashews into a blender or food processor and blend until smooth like cashew butter. Blend in the nutritional yeast, vinegar, salt and optional turmeric or paprika. Then slowly blend in the cashew or coconut milk until the mixture is smooth.
3. When the pasta is done cooking, pour or strain out the water, return the pasta into the pot and pour the sauce on top. Mix to evenly coat.
4. Done! Enjoy and store any leftovers in the fridge for about one week.
Reprinted with permission of Cedric Torres and Plant Stride.