Creamy Cashew Macaroni

Creamy Cashew Macaroni

Serves 8
Enjoy this classic comfort food favorite in a dairy-free version. Rich cashews create the flavorful sauce for macaroni studded with diced tomatoes.
  • 2 cups raw cashews
  • 3 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons white miso
  • 1 clove garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1 pound whole-grain elbow or fusilli pasta
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
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Soak cashews with enough water to cover for at least 4 hours. Drain and discard water.

Place cashews in a food processor with oil, nutritional yeast, lemon juice, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With the motor running, add 3/4 cup water and process until smooth.

Meanwhile, preheat the oven to 350°F and lightly oil a 9x13-inch shallow baking dish. Cook pasta according to package directions. Drain and return to pot. Add cashew mixture and tomatoes and stir to combine. Transfer mixture to the prepared baking dish and bake 30 minutes or until heated through and golden on top.
Nutritional Info: 
Per Serving: 460 calories (200 from fat), 22g total fat, 3.5g saturated fat, 280mg sodium, 56g carbohydrates, (8 g dietary fiber, 9g sugar), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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