Vegan mac and cheese with gluten-free macaroni.
Vegan Mac & Cheese
For the “cheese” sauce:
2 cups of soaked cashews*
1 cup of filtered water
1/2 cup of olive oil
1/2 to 1 tsp of salt (adjust as needed)
1 tbsp of nutritional yeast
1 tbsp of rice vinegar
Juice from 1 lemon, squeezed
1 tsp of turmeric
2 to 3 tbsp of red pepper, chopped
*Soak the cashews for 30 minutes. If you didn’t have the time to soak the cashews, add an additional 1/2 cup of water.
Blend all ingredients except the olive oil in a high-speed blender: A Nutribullet or a Ninja’s smoothie container will do. Blend the ingredients until a smooth and creamy consistency is achieved. Once the desired consistency is reached, add the olive oil and blend again.
Gluten-free macaroni options:
Tolerant Organic Green Lentil Elbow Macaroni
Tinkyada Pasta Joy Organic Brown Rice Pasta Elbows
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