> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Paleo Mac and Cheese with Zucchini Pasta and Roasted Red Pepper Cashew Sauce - URL: https://thatpaleochick.com/paleo-mac-and-cheese-zucchini-cashew-roasted-red-pepper/ - Published: 2026-11-05T20:01:45.000Z - Updated: 2026-11-05T20:01:45.000Z - Description: All the creamy, golden, comforting satisfaction of mac and cheese, built from zucchini pasta and a roasted red pepper cashew sauce. No grains, no dairy, no compromises on flavor. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Low-Carb, Egg-Free, Vegetarian, Anti-Inflammatory, Zucchini, Cashew Sauce, Roasted Red Pepper, Mac and Cheese, Creamy, Comfort Food, Vegetable Pasta, Celiac-Friendly Mac and cheese has two jobs: the noodle and the sauce. The noodle has to have that short, satisfying bite, and the sauce has to be thick, creamy, and genuinely cheesy-tasting. Take away the pasta and the cheddar and you've got a problem worth solving. So here's how I solved it. The noodle is zucchini, spiralized and cut into short macaroni-sized pieces. Fresh, real, holds up to sauce, and when you salt it and dry it properly it has actual body. No mushiness if you do it right. The sauce is blended raw cashews with roasted red pepper, coconut milk, nutritional yeast, lemon, and smoked paprika. That combination does something remarkable. The cashews give it the creaminess and richness you expect from a cheese sauce. The roasted red pepper gives it that warm golden-orange color and a subtle sweetness that reads unmistakably like cheddar to your brain. The nutritional yeast brings the umami and the savory depth that makes it taste like something far more than a blended nut. This is not a sad substitute. It is a full, satisfying bowl of mac and cheese that happens to be built from plants and whole food. No grains, no dairy, no weird additives. Just real ingredients doing their jobs. --- ## Nutritional Benefits ### Zucchini as Your Noodle - Zucchini is very low in carbohydrates and calories while still providing volume, making it a solid swap for grain-based pasta in a side dish. - It contributes vitamin C, potassium, and B vitamins, and it has a high water content that helps support hydration. - Research published in Nutrients notes that diets higher in non-starchy vegetables are associated with better metabolic health markers overall (Djuric et al., Nutrients, 2022). ### Cashews for Creaminess and Minerals - Raw cashews are the backbone of the sauce, and they bring more than texture. They are a source of copper, magnesium, and manganese, all minerals that play roles in energy metabolism and connective tissue support. - Cashews contain oleic acid, the same monounsaturated fat prominent in olive oil. A review in the British Journal of Nutrition found that tree nut consumption is associated with favorable cardiovascular risk profiles (Ros, British Journal of Nutrition, 2010). - Because cashews are blended rather than heated or processed, their natural fats and nutrients remain intact. ### Roasted Red Pepper - Red bell peppers are among the highest food sources of vitamin C. Research from the USDA Agricultural Research Service confirms that one medium red pepper contains well over 100% of the daily recommended intake of vitamin C. - They also provide beta-carotene, which the body can convert to vitamin A, supporting skin and immune function. - The natural sugars in roasted red pepper caramelize during roasting and give this sauce its color and depth without any added sweetener. ### Nutritional Yeast - Nutritional yeast is a deactivated yeast that contributes a savory, cheesy flavor without any dairy. It is naturally rich in B vitamins, including B12 in fortified versions. - It also provides complete protein with all essential amino acids, which is relatively uncommon in plant foods. - It is naturally gluten-free, though readers with celiac concerns should check that their brand is certified gluten-free to rule out cross-contact at the facility level. --- ## FAQs ### Do I really have to soak the cashews? Yes, and I mean it. Dry cashews blended in a standard blender will give you a grainy, chalky sauce. After soaking for at least four hours, they blend into something genuinely silky. If you're in a hurry, you can do a quick soak by covering them in just-boiled water for 30 minutes. It's not quite as good as the long soak but it works. ### Can I use jarred roasted red peppers? Yes. Look for jarred peppers packed in water or brine rather than oil, so the flavor of the sauce stays clean and you stay in control of what fat you're adding. Drain them well before blending. If you want to roast your own, place whole peppers directly over a gas flame or under the broiler until charred, then seal in a bowl covered with a plate for 10 minutes and peel off the skin. ### My sauce turned out thin. What happened? Two likely culprits. First, the zucchini wasn't dried thoroughly enough and released water into the skillet. Salt and dry it aggressively. Second, the cashews might not have soaked long enough to fully hydrate and blend thick. If your sauce is thinner than you'd like, let it simmer on low heat for an extra few minutes, stirring constantly, and it will reduce and thicken. ### Is this Whole30 compliant? Yes, as written it qualifies. Nutritional yeast is Whole30 compatible. Just make sure your roasted red peppers don't have added sugar or non-compliant additives in the brine. Read the label. ### Can I make the sauce ahead of time? Absolutely. The cashew sauce keeps well in an airtight container in the refrigerator for up to four days. Reheat it gently in a skillet on low heat, adding a splash of coconut milk if it thickens too much in the fridge. I'd still recommend cooking the zucchini fresh right before serving since it softens quickly. ### Can I add protein to make this more of a main dish? Easily. Cooked ground chicken or turkey mixed in, a handful of shredded rotisserie chicken, or even crumbled cooked bacon on top would all work well. For a vegetarian protein boost, pumpkin seeds stirred in at the end are great too. --- If you make this, I want to know how it went. Drop a comment below and tell me if your people even noticed the swap. And if you're just getting started with eating real food and figuring out how to make your old favorites work for you, stick around. There is a whole lot more here. How did your **Paleo Mac and Cheese with Zucchini Pasta and Roasted Red Pepper Cashew Sauce** turn out? Tag **@ThatPaleoChick** and share it! #paleomacaroni #dairyfreemac #zucchinipasta #cashewsauce #paleocomfortfood #grainfree #whole30sides #realfoodkitchen ## Paleo Mac and Cheese with Zucchini Pasta and Roasted Red Pepper Cashew Sauce A creamy, cheesy-tasting paleo mac and cheese made with zucchini noodles cut into short "macaroni" pieces and coated in a golden roasted red pepper cashew sauce. No dairy, no grains, all comfort. - Prep time: 20 min - Cook time: 25 min - Total time: 45 min - Servings: 4 servings ### Ingredients - 4 medium zucchini (about 2 lbs total) - 1 teaspoon fine sea salt, divided - 1 cup raw cashews, soaked in water for at least 4 hours, then drained - 2 large roasted red peppers (from a jar packed in water or brine, not oil, or roast your own) - 3/4 cup full-fat coconut milk - 2 tablespoons nutritional yeast - 1 tablespoon fresh lemon juice - 1 teaspoon apple cider vinegar - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon turmeric (for color) - 1/4 teaspoon black pepper - 1 tablespoon coconut oil or ghee - 2 cloves garlic, minced - Fresh parsley, chopped, for garnish ### Instructions 1. Soak the cashews: If you haven't already, place raw cashews in a bowl, cover with cool water, and soak for at least 4 hours (or overnight). Drain and rinse well before using. This step is what makes the sauce genuinely silky, so don't skip it. 2. Prep the zucchini pasta: Cut the ends off each zucchini. Using a spiralizer or a julienne peeler, spiralize the zucchini into long noodles. Then use kitchen shears or a knife to cut the noodles into roughly 1-inch pieces to mimic the size and shape of classic macaroni. Place in a colander set over a bowl. 3. Draw out the moisture: Toss the zucchini pieces with 1/2 teaspoon of the sea salt and let them sit in the colander for 15 minutes. This pulls out excess water so your sauce doesn't get watered down. After 15 minutes, pat them dry with paper towels or a clean kitchen towel. Press firmly. 4. Make the roasted red pepper cashew sauce: Add the drained cashews, roasted red peppers, coconut milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric, remaining 1/2 teaspoon salt, and black pepper to a high-speed blender. Blend on high for 60 to 90 seconds until completely smooth and creamy. Taste and adjust salt or lemon if needed. 5. Cook the base: Heat the coconut oil or ghee in a large skillet over medium heat. Add the minced garlic and cook for about 60 seconds, stirring frequently, until fragrant but not browned. 6. Add the zucchini: Add the dried zucchini pieces to the skillet and toss to coat in the garlic oil. Cook for 2 to 3 minutes, stirring occasionally. You want them just barely tender but still holding their shape. Do not overcook or they will turn mushy. 7. Sauce it: Pour the roasted red pepper cashew sauce over the zucchini in the skillet. Reduce heat to low and stir everything together gently. Cook for 2 to 3 minutes more, just until the sauce is warmed through and coats every piece. The sauce will thicken slightly as it heats. 8. Serve immediately: Transfer to a serving bowl or dish and top with fresh chopped parsley. Serve right away while the sauce is thick and creamy. ### Nutrition per serving - Calories: 310 - Total Fat: 22g - Carbohydrates: 22g - Protein: 9g - Dietary Fiber: 3g - Sugar: 7g