Description
A comforting and dairy-free twist on classic Hamburger Helper, this gluten-free recipe features tender ground beef, gluten-free pasta, and a creamy cashew-based sauce infused with savory spices. Ready in just 45 minutes, it’s a nostalgic, hearty meal perfect for any night of the week.
Ingredients
Cashew Cream Sauce
- 1/2 cup raw cashews
- 2 cups chicken, beef, or vegetable broth
Pasta
- 12 ounces gluten free pasta (Jovial macaroni or shells recommended)
Beef Mixture
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- 2-3 cloves garlic, chopped
- 1 pound ground beef
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all purpose or poultry seasoning
- 2 tablespoons nutritional yeast
- 3 tablespoons tomato paste
- 1 tablespoon coconut aminos or tamari
- Salt and pepper to taste
- Parsley for serving (optional)
Instructions
- Soak the cashews: Place 1/2 cup raw cashews in a heat-proof bowl and cover with just boiled water. Let soak for at least 30 minutes or up to an hour. For a quicker method, simmer cashews on the stovetop for about 10 minutes until pale and plump.
- Cook the pasta: Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions but remove 2 minutes before fully done (pasta will finish cooking later). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.
- Make the base of the sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and garlic, sauté 4-5 minutes until translucent and slightly caramelized. Push onions and garlic to the side. Add ground beef in a thin layer, cooking and breaking it up with a spoon until fully cooked and moisture evaporates, about 5 minutes. Stir in black pepper, kosher salt, paprika, garlic powder, onion powder, seasoning, nutritional yeast, tomato paste, and coconut aminos. Cook for 2-3 minutes until spices are fragrant. Reduce heat to medium-low.
- Make the cashew cream sauce: Drain soaked cashews and transfer to a high-speed blender. Add 2 cups broth and blend on high for at least one minute until completely smooth and creamy.
- Finish the pasta: Add cooked pasta and cashew cream sauce to the skillet with the beef mixture. Stir well, scraping up browned bits on the bottom. The sauce will be quite liquid but will thicken as it simmers. If needed, add reserved pasta water gradually, simmering between additions, until pasta is al dente and sauce coats the noodles.
- Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve hot and enjoy your dairy-free, gluten-free nostalgic hamburger helper!
Notes
- Soaking cashews softens them for a creamy sauce; quick simmering works if short on time.
- Undercooking the pasta initially prevents mushiness in the final dish.
- Use gluten-free pasta varieties like Jovial macaroni for the best texture and gluten-free compliance.
- The cashew cream adds richness without dairy, making this recipe suitable for dairy-free diets.
- Adjust salt and seasoning at the end according to your taste preferences.
