Hey Chrissy’s Kitchen Fam!! I’ve been working on this recipe for quite awhile to get it JUST right! I was finally able to roll it out on my clean meal prep menu and got great feedback. I wanted to finally share with everyone here!! I’ve tried making this several different ways with different veggies & seasonings. THIS ONE is the winner!!! It‘s easy, delicious, and it’s also gluten-free!
• 1 1/2 cups raw cashews
• 1 cup water (save the hot cashew water)
• 3 tablespoons lemon juice
• 1/2 cup nutritional yeast
• 3-4 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1-2 taps salt
• 1-2 tsps ground mustard powder
• 1/4 tsp cayenne pepper OR 1-2 Tbsp hot sauce
• 1-2 tbsp vegan butter or solid avocado or coconut oil
• 1 small can of sweet corn (optional)
• 1 small can of sweet baby peas (optional)
• 1 pound of brown rice, quinoa or legume elbow macaroni
• 1/2 cup gluten-free breadcrumbs (for the topping)
Soften your cashews by covering them in boiling water for 5 minutes. (Either by heating up water in a kettle, and then pouring the boiling water over the cashews in a large glass measuring cup. Or you can use the microwave to get the water boiling in the glass measuring cup.)
Cook the pasta according to package instructions, but do NOT overcook.
While the pasta is cooking, add the soaked cashews, 1 cup of the leftover hot cashew water, lemon juice, nutritional yeast, turmeric, garlic powder, onion powder, cayenne/hot sauce, mustard powder and salt to a high powered blender and blend until very smooth and creamy.
When the pasta is done, drain and return it to the pot. Fold the pasta into the cheese sauce. (I chose to add in a can of super sweet corn and super sweet baby peas.)
After the sauce is mixed in with pasta, let the mixture heat up over low heat. Then “finish” the pasta & sauce with 1-2 Tbsp of vegan butter or solid clean oil. (This helps to make the “cheese” sauce silkier and smoother.) Gently fold it into the pasta/sauce mixture over low heat.
While that’s gently heating, use a small frying pan to toast about 1/2 cup of gluten free breadcrumbs in 1-2 Tbsp of clean oil or vegan butter. Season with salt, pepper, nutritional yeast, and Italian seasoning, to taste. Stir continuously so they brown but don’t burn.
Plate the Mac-n-Cheese and top with the gluten-free toasted breadcrumbs.... as much as you want! Enjoy!!!