Tender macaroni coated in a silky cashew “cheeze” sauce and brightened with herbaceous pesto for a rich, creamy, dairy-free comfort classic. Luscious, nutty, and aromatic with a cheesy depth from nutritional yeast.
Bring 8 cups of water and 1 tsp salt to a boil in a large pot.
Add the macaroni, stir, and cook according to package directions until al dente.
Drain thoroughly and transfer the pasta to a large bowl.
Add all cashew “cheeze” sauce ingredients to a blender and blend until completely smooth.
Pour the cashew sauce and the pesto over the cooked pasta and mix well to coat.
Let sit for 5 minutes to allow the pasta to absorb the sauces.
Reheat in the pot and serve, or transfer to an oven-safe dish and broil for about 10 minutes until lightly browned on top (optional).