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"People are more obsessed with my mac and cheese recipes than almost any other dish," says celebrity chef and cookbook author Michael Symon. "That's because I load mine up with various cheeses and heavy cream to create the ultimate comfort food. But what do you do if you're trying to avoid dairy like me? You labor to come up with a recipe that will scratch that comfort-food itch while steering clear of cheese. And that's what I’ve done here by using my Dairy-Free "Parmesan" Cheese. Prepare to be blown away!"

For more of Michael's gluten-, dairy- and sugar-free recipes, check out:
Healthy Sweet Potato Pancakes With Wilted Greens
Mom's Lasagna Made Gluten-Free With Potato "Noodles" & Meat Sauce
Easy Pomodoro Tomato Sauce
Avocado Chocolate Mousse

Adapted from Fix It with Food by Michael Symon. Copyright © 2019 by Michael Symon. Used with permission by Clarkson Potter. All rights reserved.


  • Kosher salt and freshly ground black pepper
  • ½ pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint cherry tomatoes, halved
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ cup unbleached, non-bromated flour
  • 2 ½ cups unsweetened cashew or oat milk
  • Dairy-Free "Parmesan" Cheese
  • 1 tablespoon hot sauce, plus more to taste
  • ¼ cup chopped fresh flat-leaf parsley, plus more for garnish


Serves: 4


Preheat the oven to 500℉.

Add 3 tablespoons salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Drain and set aside. 

In a large bowl, toss together zucchini, tomatoes, and 2 tablespoons olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until vegetables are nicely charred, about 10 minutes. Set the sheet pan aside. 

Place a large heavy-bottomed skillet over medium heat. Add remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add cashew milk while whisking until mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes. 

Add the Dairy-Free Parmesan and hot sauce and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garnish with parsley and serve.