Creamy Cashew Macaroni
4

Serves 8

Enjoy this classic comfort food favorite in a dairy-free version. Soaked cashews blend to make a flavorful sauce for macaroni studded with diced tomatoes.

View user submitted photos
    Ingredients: 
    • 2 cups raw cashews
    • 3 tablespoons extra-virgin olive oil, plus more for the baking dish
    • 1/4 cup lemon juice
    • 2 tablespoons nutritional yeast
    • 1 tablespoon white miso
    • 1 clove garlic
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon paprika
    • 1/8 teaspoon freshly ground black pepper
    • 1 pound whole-grain elbow or fusilli pasta
    • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Soak cashews with enough water to cover for at least 4 hours. Drain.

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

    Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-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 to baking dish and bake 30 minutes or until heated through and golden on top.

    Nutritional Info: 
    Per Serving:470 calories (200 from fat), 22g total fat, 3.5g saturated fat, 0mg cholesterol, 240mg sodium, 57g carbohydrate (7g dietary fiber, 6g sugar), 14g 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.

    Recipe Discussion