It's cold and rainy in Richmond today which makes me crave one of my favorite hot comfort foods... did someone say 5 minute mac n' cheese? This recipe is gluten-free, plant-based, and comes together in no time without sacrificing the indulgent creaminess of your classic mac n' cheese! The secret ingredient here is cashews which are insanely versatile and loaded with beneficial nutrients. Details below, and good luck not eating the whole pot in one sitting 😉...
Ingredients:
(Serves 3- 4)
1 cup raw cashews (soaked in boiling water)
3/4 cup water
1 large lemon, squeezed for juice (about 3 tablespoons)
1/3 cup nutritional yeast (adds a "cheesy" flavor)
1/4-1/2 teaspoon garlic powder
1 teaspoon sea salt
8 ounces gluten free pasta (I used Banza)
Optional: a dash or two of cayenne pepper for some heat
Optional add-ins: diced zucchini, sun dried tomatoes, crumbled vegan bacon (or real if you prefer), roasted broccoli, etc.
Directions:
Boil cashews in hot water for 5 minutes to soften
Cook the pasta according to package instructions (but do not overcook!)
While the pasta is cooking, add the soaked cashews, 3/4 cup of water, lemon juice, nutritional yeast, garlic powder and sea salt to a high powered blender and blend until consistency is smooth.
When the pasta is done, drain and return it to the pot, reserving 1-2 Tablespoons of the pasta water. Stir in the "cheese" sauce, and serve!
Store leftovers in refrigerator (if you have any!) for up to 2-3 days.
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