Super Nostalgic Hamburger Helper without Dairy (Gluten Free!)

This super nostalgic dairy free hamburger helper is our take on a classic pasta recipe that is incredibly cozy, satisfying, and made without any dairy or gluten! We swap the traditional use of milk or cream with an easy-to-make cashew cream sauce and bolster the flavor of the pasta with a simple blend of spices, coconut aminos (or tamari), tomato paste, and nutritional yeast that are added to the ground beef while it cooks in the skillet.

The best dairy free hamburger helper

We LOVE an uncomplicated and wholesome pasta recipe at our house. It keeps meal planning simple and makes it easy to have dinner on the table in less than an hour.

This nostalgic dairy-free take on a classic hamburger helper doesn’t come together *quite* as quickly as the boxed version, but it’s still super simple to make, and the result is absolutely delicious!

If you’re familiar with some recipes here on NK, you likely already know how much I love to use cashew cream as a substitute for dairy in comfort food recipes that will delight the whole family. This hamburger helper is no exception!

From my experience working with recipes that are traditionally made with cream or milk, cashew cream is a superior dairy-free alternative for both texture and flavor. These recipes for Dairy Free Beef Stroganoff, Cashew Cream Shepherd’s Pie Soup, and Dairy Free Cashew Queso are a few favorites, but you can check out our whole library of dairy free recipes that feature cashews here!

Recipe testing notes

One pot vs cooking pasta separately

Hamburger Helper is usually made by cooking all of the ingredients in one pot or skillet until the pasta is tender and the sauce has the perfect creamy consistency.

To try and stay true to that method, I originally tested this recipe that way but found that it was difficult to land on a consistently excellent result. This may be partly because gluten free pasta doesn’t cook exactly the same way as traditional pasta.

So, I chose to make the recipe by cooking the pasta separately from the ground beef and sauce ingredients. This takes a little more time and makes one extra dish to wash, but it gives you more control over the end result.

It felt worth it because I truly wanted to give you a dish with perfectly cooked pasta and a delicately creamy sauce that coats the noodles and ground beef flawlessly!

Recipe timing

This is one of those recipes where the cook time will vary a little depending on whether you can do some advance planning.

The main way to shorten the time it takes to make this pasta is to soak the cashews ahead of time.

If you know you’ll be making this dish for dinner, you can start soaking the cashews in hot water for 30 minutes to an hour before you turn on the stove or even before you leave for work in the morning in cold water. This little step will cut the “cook time” down significantly!

If you soak your cashews in advance, chop the onions and garlic, and measure the spices and umami add-ins before you start cooking, it can be ready in as quickly as 25 minutes! If you wait to start soaking the cashews before cooking, it will likely take closer to 40-45 minutes.

Either way, you’ll be able to have a wholesome and comforting meal on the table in less than an hour!

Ingredients

This dairy free pasta is made with some simple & wholesome pantry-friendly ingredients that you’re likely to already have on hand! You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations!

Raw cashews and broth of choice

Raw cashews are the starting point for the creamy dairy-free sauce. You’ll want to use a high speed blender like a Vitamix to blend them with the broth to make sure that the cashews break down completely.

Any good-tasting broth works – chicken, beef, or veggie broth are all great options!

Gluten free pasta

Macaroni is the traditional pasta shape used for hamburger helper, but any short pasta will work. We’ve also made it with shells and bow-tie pasta. Jovial Gluten Free Pasta is our favorite!

Ground beef

Ground beef is the traditional choice, but you could also substitute another ground meat like chicken, turkey, or bison.

Onions, garlic, and olive oil

These go in the skillet first, and are sautéed until tender and starting to caramelize. They create a solid flavor base for the pasta. Dice your onions fine for the best texture!

Spices and flavor boosting “extras”

Onion powder, garlic powder, paprika, all-purpose seasoning, salt, pepper, tomato paste, coconut aminos (or gluten free soy sauce), and nutritional yeast all boost the flavor of the decadent sauce.

Fresh parsley

Optional, but it’s a nice touch to finish the dish if you have some on hand!

How to make dairy free hamburger helper

Like I mentioned in the beginning of this post, the recipe will come together much more quickly if you’re able to plan a little in advance and soak the cashews before you start cooking! I also always suggest reading through the recipe at least once before you begin so that the recipe flows smoothly.

Step 1: Soak the cashews

Before you start cooking – in a heat-proof bowl, cover cashews with just boiled water to soak for at least 30 minutes, or up to an hour. If you’re in a hurry you can simmer the cashews on the stove top for about 10 minutes, until they are pale and plump!

Step 2: Cook the pasta

Cook pasta according to package instructions but underdone about 2 minutes – it will continue to cook during the last step. Reserve about 1 cup of pasta cooking water, drain, and set aside.

Step 3: Make the base of the sauce

In a large skillet heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent and starting to caramelize.

Move onions and garlic to the side of the pan and add the ground beef, pressing into a thin layer. Cook, breaking up meat and stirring in onions and garlic until meat is cooked through and the extra moisture has evaporated.

Add salt, pepper, paprika, garlic powder, onion powder, all purpose or poultry seasoning, nutritional yeast, tomato paste, and coconut aminos, and stir to combine, cooking until spices are aromatic. Reduce the heat to medium low.

Step 4: Make the cashew cream sauce

Drain soaked cashews and add to high speed blender with 2 cups broth. Blend on high for at least one minute – until entirely smooth and creamy.

Step 5: Finish assembling the pasta

Add cooked pasta and cashew cream sauce to the skillet with the ground beef and stir to combine, scraping up any brown bits from the bottom of the pan. Add reserved pasta water a little bit at a time to thin the sauce if needed – simmering between additions, until the pasta is al dente and the sauce coats the noodles.

Step 6: Season and serve

Season to taste with salt and pepper and top with fresh parsley if desired. Serve hot and enjoy!

Expert tips for making this recipe

• Give your cashews enough time to soak. The raw cashews can be soaked in hot water for 30 minutes to an hour, overnight or several hours beforehand in cold water, or simmered on the stove top for 10-15 minutes if you’re short on time. When they’re ready to blend they should appear pale and plump as they do in the pictures above.
• Thoroughly blend cashews with the broth. For the best texture you’ll want to blend the soaked cashews and broth on high for longer than you think – a minute is usually enough time.
• Be sure to slightly under-cook the pasta. Because the pasta will continue cooking in the skillet when you add it to the ground beef mixture with the cashew cream sauce, you should undercook it (according to package instructions) by about 2 minutes. This will help prevent the pasta getting overly soft during the last step of the recipe.
• Season to taste! Everyone generally prefers a different level of salt in their food. Before digging in, taste the pasta and add a little more salt and pepper as desired.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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