Gluten-Free Vegan Mac N’ Cheese

Thanks for sticking with me the past couple of weeks. I’ve moved home and (almost) unpacked and finally can get back to cooking and food blogging. And did I mention how nice it is to have a full kitchen again? It’s very nice.

One of the last things I ate before I moved was a frozen Amy’s rice macaroni and cheese. Blog-worthy? No. But incredibly delicious. I’d forgotten how good macaroni and cheese could be. Naturally I had it on the brain as soon as I got home and decided to make it almost immediately.

Trader Joe’s corn pasta is one of the few gluten-free pastas I like; you can’t even tell from the taste or texture that it’s gluten-free. It’s that good. Nutritionally, it’s not the best. But if you’re trying to win over a picky eater—gluten-free or not—it’s a safe bet.

This cheese sauce is made with cashews so it’s not only dairy-free but also soy-free. The nuts also add fiber and protein to the dish. You could substitute 3 Tablespoons of cashew butter in a pinch if that’s what you have on hand.

Gluten-Free Vegan Mac N’ Cheese

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 2 servings):

• 3/4 cup gluten-free macaroni
• 1/4 cup + 2 Tablespoons raw cashews
• 7 Tablespoons(or a scant 1/2 cup) water
• 2 Tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric(for color only)
• 1/4 teaspoon pepper
• Pepper and basil for garnish

Method:

1. Prepare the macaroni by submerging it in salt water and boiling for 8-10 minutes. Undercook the macaroni slightly.
2. While the macaroni cooks, make the cheese sauce by blending the cashews in 2-3 Tablespoons of water in a food processor.
3. Once the cashews are pureed smoothly, add the rest of the water and all of the spices and seasonings. Continue blending until well-mixed.
4. Drain the macaroni from the water and divide it between two small ramekins. Pour the cheese sauce on top evenly.
5. Broil at 400 degrees for 5 minutes until the top starts to brown.
6. Garnish with cracked pepper and chiffonade basil. Serve hot.

The basil and pepper help to lighten up the flavor, since no one wants a heavy mac n’ cheese dish in the Summer. The healthy fats in the sauce fill you up for hours and yet taste wholly satisfying. It’s not quite as easy as a frozen meal but well worth the effort.