I have fond memories of eating mac and cheese as a child, and when I began struggling with food allergies and sensitivities I thought I would never be able to enjoy it again. But fear not! Give this gluten free and vegan mac and "cheese" a try! It is so delicious and the perfect comfort food! The crispy topping adds the perfect crunch to the creamy and flavorful sauce.
1 16 ounce box GF elbow style pasta
1 1/2 cup raw cashews
1 cup almond milk
Juice of 1 small lemon
1 garlic clove
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp mustard
Salt to taste
1/2 cup GF Panko breadcrumbs (I like Italian style for this!)
Optional: paprika and black pepper for topping
Preheat the oven on broil.
Cook the pasta according to the box directions.
In the meantime soak the cashews in hot water for 15 minutes. Drain and add the cashews, almond milk, lemon juice, garlic, chili powder, onion powder, turmeric, cayenne pepper, mustard, and salt to a high speed blender and blend until very smooth (this might take a minute to two).
Stir in the sauce into the pasta and pour into a baking dish.
Sprinkle the breadcrumbs over the pasta.
Broil for about 5 minutes, or until the top gets golden brown.
Top with paprika and black pepper to serve and enjoy!