Mac and Cheese

HOLIDAY RECIPE | VEGAN MAC AND CHEESE RECIPE | GLUTEN FREE RECIPE

For a purely vegan meal with all the flavor, try this one. Just had to post this. The family who made this video were kind enough to allow me to post this for all to see and enjoy. Let these lovely ladies teach you something new about an American classic dish.

Ingredients:

Cashew Cheese Sauce

2/3 Cups Raw Cashews

2 1/2 Cups Water

1 Tablespoon Lemon Juice 

3-4 Cloves of Garlic

1/4-1/2 Onion

2 Teaspoons Salt 

1/4 Cups of Nutritional Yeast Flakes 

4 Tablespoons of Arrowroot Powder or (Cornstarch, arrowroot is healthier)

1 medium red pepper, play with the amount for your desired color

4 Cups of Brown Rice Pasta: cooked and drained

Directions:

 - Rinse cashews with water, strain, then blend with 1 cup of water until you make your milk! 

 - Then add all remaining ingredients, and blend until smooth. Then pour into a sauce pan and simmer on low heat, until it thickens. 

 - Pour over noodles and enjoy! 

(If you would like to try baking it, poor half the sauce on the noodles, mix it around and then poor the other half of the sauce on top and let bake until the top is firm and slightly darker.) 

Enjoy!!!

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Ingredients:
12 oz. gluten-free penne, spirals or macaroni pasta

3 tablespoons light olive oil

3 tablespoons sweet rice flour

2 1/2 cups unsweetened plain almond milk, or non-dairy milk

2 cups shredded non-dairy gluten-free cheese

1/2 teaspoon sea salt

1/2 to 1 teaspoon gluten-free honey mustard

1/4 teaspoon nutmeg

1 cup Best Gluten-Free "Bread" Crumbs - for topping

1/4 to 1/2 teaspoon paprika and/or dried basil

Halved grape or cherry tomatoes, optional

Instructions:
  - Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside. (For best results cook any form of gluten free pasta el dante', they continue cooking in the sauce once mixed in.)

  - In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

  - Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

  - Preheat the oven to 350ºF.

  - In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

  - Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Serves 4.
              Anything else will be under appetizers and side dishes.