You are here: Home » Recipes » Dairy-Free Macaroni and “Cheese” Dairy-Free Macaroni and “Cheese” Recipe by Rachael Hartley, RD, LD, CDE Yield 8 servings Pumpkin puree replaces cheese in this fun vegan-friendly take. Rachael Hartley PrintEmail Ingredients 1 cup cashews1 pound 100% whole grain penne1 medium onion, chopped2 tablespoons extra-virgin olive oil1 tablespoon minced garlic1 tablespoon chopped fresh sage1 1/2 teaspoons chopped fresh thyme3 cups canned pumpkin (from two cans)3/4 teaspoon mustard powder3 tablespoons nutritional yeast3/4 cup whole wheat panko breadcrumbs2 teaspoons Italian seasoning Instructions Place cashews in a small bowl, cover with water and soak at least 4 hours. Cook pasta according to package directions until al dente. Preheat oven to 350F. Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add onion and sauté about 5 minutes until lightly browned. Add garlic, sage and thyme, stir and cook about 60 seconds, then remove from heat. Place drained cashews, onion mixture, pumpkin, mustard and nutrition yeast in a blender and blend into a smooth puree. Season with salt and pepper to taste. In a large bowl, combine the “cheese” mixture with the pasta until evenly coated. Spread evenly into a large baking dish coated lightly with oil. Bake 20-25 minutes until the top is lightly browned. In a small bowl, combine the panko, Italian seasoning, 1 tablespoon of olive oil and a little salt. Sprinkle evenly over the macaroni. Turn on the broiler, place the macaroni underneath and brown about 60 seconds, being careful not to burn it. This recipe originally appeared as Dairy Free Macaroni and “Cheese” on An Avocado a Day.