Whether you’re lactose intolerant or just looking to cut back on dairy, this creamy, dreamy mac stands up to the real thing. Made with velvety cashew milk and roasted garlic, you’ll be going back for seconds and thirds.

Quick Info

⏱️ 340 min • 🍽️ 6 servings • ⭐ 88%

Nutrition

537 cal • 15g protein • 79g carbs • 15g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour]

Ingredients

• 1 cup raw cashews
• Warm water, for soaking cashews
• 1 head of garlic
• 5 tablespoons olive oil, divided
• 3 cups cold water
• 1¼ cups panko bread crumbs
• ½ teaspoon paprika
• 3 teaspoons kosher salt, divided
• 2 tablespoons vegan butter
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• ¼ teaspoon ground turmeric
• ¾ teaspoon freshly ground black pepper
• 3 cups cooked elbow pasta

Instructions Preview

1. Add the cashews to a medium bowl and cover…
2. While the cashews are soaking, make the ro…
3. Cut off the top ½ inch (1 ¼ cm) of the hea…

…and 9 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful