GF/DF Mac and Cheese

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I don’t know what food screams comfort to me more than a creamy, warm, savory bowl of mac and cheese! Alas, for many including myself, processed gluten and dairy-containing foods no longer serve my body well. So, what’s a girl to do?

I experimented with a few combinations and possibly a few mishaps and have FINALLY created a winner recipe for a creamy mac and cheese dish that hits the comfort food spot and is completely gluten AND dairy free! For those who may wonder, even my gluten and dairy loving friends have enjoyed this dish! To your health!

Ingredients

  • 1 1/2 c raw cashews

  • 3 Tbsp lemon juice

  • 3/4 c water

  • 1 1/2 tsp fine sea salt

  • 1/4 cup nutritional yeast

  • 1/4 teaspoon chili powder

  • 1/2 tsp garlic powder

  • 1/4 tsp turmeric

  • pinch of cayenne pepper (optional)

  • 1/2 tsp spicy brown mustard (or dijon works here)

  • 16 oz Elbow or shell pasta of choice (gluten-free, if needed)

  • freshly ground black pepper

  • paprika , for garnish

Instructions

  1. Prepare the pasta according to package directions. (I use Tinkyada Joy rice pasta)

  2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

  3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve! Enjoy!


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