Creamy Tuna Noodle Casserole (Dairy & Gluten-Free)

Prep: 20 mins.Cook: 25 mins.Total: 45 mins.
Servings: Serves 6


For the Cream Sauce:

  • 2 cups raw cashews
  • 6 cups boiling water
  • ¼ cup nutritional yeast
  • 3 large cloves garlic, peeled
  • 2 Tbsp. lemon juice
  • 1 ½ cups plain, unsweetened almond milk 
  • 1 tsp. salt + more to taste
  • Pinch of black pepper


  1. Preheat the oven to 375℉.
  2. Place the cashews in a large bowl and cover with boiling water. Put a lid, a plate, or a pan over the bowl and set aside to soak*
  3. Bring a large pot of water to a boil and cook pasta according to package directions, until al dente, adding the frozen peas to the cooking water when 1 minute of cooking time remains. Drain and set aside. 
  4. While the pasta cooks, place a large oven-proof skillet over medium-high heat. Add olive oil and when the oil just starts to shimmer, add onions and mushrooms. Cook, stirring occasionally, for 7-8 minutes or until onions are soft.
  5. Add the drained pasta, peas, and tuna to the skillet with the vegetables. 
  6. Make the cream sauce by adding soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, almond milk, and salt to the container/jar of a high-powered blender. Place lid on the blender and blend until smooth very smooth (about 1 minute), stopping to scrape down the sides of the container as needed. 
  7. Pour the cream sauce over the pasta-veggie-tuna mixture and gently stir to combine. Taste and season with salt and pepper to taste. 
  8. Sprinkle panko crumbs over the top of the pasta mixture and bake for 15 minutes or until the sauce is bubbly and breadcrumbs are lightly browned. 
  9. Remove from the oven and sprinkle with chopped parsley, if desired.



*Cashews will blend best if you let them soak for 30 minutes if you’re not using a high-powered blender


Nutrition Information

  • Serving Size: ~ 1 ¼ cups
  • Calories: 425
  • Fat: 17g
  • (Sat Fat: 3g)
  • Sodium: 480mg
  • Carbohydrate: 45g
  • (Fiber: 4g
  • Sugar: 9g)
  • Protein: 28g


© The Real Food Dietitians
Recipe By: Jessica Beacom

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