Ingredients

3/4 lb macaroni (elbow, cavatappi, or rigatoni)

1 medium onion, diced

4 garlic cloves, thinly sliced

2.5 cups raw cashew pieces

2.75 cups water

1/2 cup nutritional yeast

1/2 lemon, juiced

1 Tbsp onion powder

3/4 tsp garlic powder

1 tsp Dijon mustard

3/4 tsp smoked paprika

1.5 tsp sea salt (or to taste)

1 cup panko bread crumbs

2 Tbsp olive oil (or as needed)

1 Tbsp fennel seeds (optional)

Garnishes: onion chives, scallions, smoky tempeh bits, chili flakes, crispy fried onions (optional)

Instructions

Step 1: If you don’t have a high-powered blender like a Vitamix, soak the cashews in hot water for a couple of hours to soften them.

Step 2: Preheat a heavy-bottom skillet over medium heat and add a drizzle of olive oil. Add the diced onion and a pinch of salt, sautéing until softened and lightly browned. Stir in the sliced garlic and cook for about 30 seconds until fragrant, careful not to burn it.

Step 3: Transfer the onion and garlic to a blender. Add the drained cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, smoked paprika, Dijon mustard, and salt. Blend on a smoothie setting until the sauce is completely smooth and creamy.

Step 4: Pour the sauce into a large skillet and bring it to a gentle bubble over medium heat. Simmer for a few minutes, stirring constantly, until the sauce thickens.

Step 5: While the sauce simmers, bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package instructions. Drain well and add the pasta to the skillet with the cheese sauce. Toss to combine thoroughly.

Step 6: For the crispy bread crumb topping, preheat a skillet over medium-high heat. Add olive oil and fennel seeds (if using). Toast until fragrant, then add the panko bread crumbs. Stir to coat and toast until golden brown, stirring often. Season with a pinch of sea salt.

Step 7: Spoon the toasted bread crumbs over the mac and cheese and garnish with scallions, onion chives, chili flakes, or crispy fried onions if desired. Serve immediately.

Tips & Variations

To make this recipe oil-free and WFPB-compliant, sauté the onions and garlic in water or vegetable stock instead of oil and omit the bread crumb topping.

Use whole grain macaroni or a gluten-free pasta to suit your dietary needs.

Try adding smoky tempeh bits or chili flakes for added texture and flavor.

FAQs

Can I use a different nut instead of cashews?

Cashews provide the creamiest texture, but you can try soaked almonds or macadamia nuts. The flavor and creaminess may vary slightly.

Do I have to soak the cashews?

Soaking the cashews softens them for blending. If you have a powerful blender, you might skip soaking, but soaking helps create a smoother sauce.