Mac-n-cheese is such a nostalgic childhood food, but the combination of pasta, dairy and butter is a nutrition train wreck. Commercially available, processed versions are even worse! It’s the kind of dish that deserves a green make-over. My vegan mac-n-cheese recipe uses a gluten free quinoa elbows and a cashew based cheese sauce (that can double as a great nacho cheese).
I recommend just heating this up in a sauce pan rather than baking it, the way you would a traditional mac-n-cheese. It will dry out and get too thick! When cooking with cashew milk, it’s important to always have a little water or extra cashew milk on hand in case it starts thickening too quickly.
- 1 cups cashews
- ½ bell peppers, raw and chopped
- ⅛ cup nutritional yeast flakes
- ½ Tablespoons apple cider vinegar
- 1 Tablespoon agave
- ½ Tablespoons salt
- ¼ cup water
- 1 Tablespoon olive oil
- ½ teaspoons turmeric
- Blend everything until smooth in a blender. Set aside until ready to use.
- 1 cup cashews (you can sub another nut here)
- 2 cup water
- 1 package gluten free elbow macaroni (we like Ancient Harvest Quinoa Elbows)
- Cook off the package of gluten free macaroni until al dente. In a sauce pan add the cheese sauce and 1 cup of the cashew milk. Heat slowly until the mixture begins to thicken and become creamy. Add more cashew milk if necessary to achieve your desired consistency. Cashew milk thickens very quickly when you cook with it so be sure to keep an eye on your pot and keep the heat low.
- When everything is nice and creamy, pour the mixture into a 9"x 9" baking pan and bake at 350 degrees for 15 minutes.
- You can mix in other ingredients to give unique character your dish-mushrooms, tomato, broccoli, spinach etc...Truffle oil makes a delicious addition as well.