You guys wanted a really tasty, creamy Mac n Cheese, which is plant based, right? This is my basic Mac n Cheese recipe, which seems to work every time. You can customize it by adding a little spinach or grated zucchini (to get your veggies in), or just eat it as is. My creamy vegan mac n cheese is a winner every time – especially with my teenage daughter (who loves regular mac n cheese too!). This is a good thing because although I try not to be a health zealot with her, I do try to guide her toward a plant-based diet whenever possible.
You need to pick your gluten-free noodles wisely because some of the gluten-free brands are not very nice. One of my favorite gluten-free macaroni noodles is Tru Roots Elbows. I literally stock up on bags of the stuff.
Ingredients
- 1 cup raw cashews, pre-soaked for at least 4 hours
- 1 1/2 cups water
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4tbsp nutritional yeast
- 1 tsp Dijon mustard
- 2 tbsp Tamari
- Juice of 1 lemon
- 8 to 10 ounces gluten-free macaroni
- Gluten free breadcrumbs.
Directions
- Preheat the oven to 375 degrees F.
- Place All the ingredients except the noodles, in a high-speed blender and blend until smooth.
- Meanwhile, cook your gluten-free macaroni according the directions on the box.
- After draining the pasta, empty it into a casserole dish. Mix in the creamy sauce, top with breadcrumbs, and bake for 20 to 30 minutes, or until it bubbles, and the top is crunchy.
