Creamy Vegan & Gluten Free Mac & Cheese 

This recipe Taste like grandma's homemade Mac & Cheese

Cheesy – Combination of nutritional yeast or noni juice and coconut milk give this macaroni cheese a cheesy flavor.
Velvety- Cashews and coconut milk makes it velvety.
Creamy- Cashews and coconut milk shine here.
Buttery- Coconut milk helps to give a buttery flavor.

For: 6 servings
⦁ 8-ounce box Quinoa ⦁ elbow pasta, ( I use gluten-free pasta)
⦁ 1 cup ⦁ raw cashews, soaked for a couple hours
⦁ 1/2 cup ⦁ water
⦁ 2 tablespoons ⦁ coconut milk, (full-fat from the can)
⦁ 1/4 cup ⦁ nutritional yeast flakes
⦁ 1/2 ⦁ medium red bell pepper, chopped
⦁ 2 tablespoons ⦁ onion, chopped
⦁ 1 clove ⦁ garlic
⦁ 1 tablespoon ⦁ lemon juice
⦁ 1 teaspoon ⦁ salt, or more to taste
⦁ Pinch ⦁ Cayenne pepper
parsley flakes, for garnish
paprika, for garnish
Per 100g Energy:305kcal/1275kJ. Fat:13g. Protein:9g. Carbohydrate:41g.
1. Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.
2. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy.
3. Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
4. Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.


Vegan Macaroni Salad - I Would use Gluten Free Elbow Noodles 

⦁ 8 ounces ⦁ Elbow macaroni, uncooked
⦁ 1 cup vegan mayonnaise or (recipe below)
⦁ 1/2 cup red bell pepper, diced (or pimiento peppers)
⦁ 1/2 cup celery, diced
⦁ 1/2 cup red onion, chopped
⦁ 1/4 cup black olives, halved
⦁ 2 scallion, chopped
⦁ 1 clove of garlic, minced
⦁ 1/2 teaspoon⦁ dried dill
⦁ sea salt to taste (optional)
⦁ vegan cheddar cheese, cubed (optional)

⦁ Cashew Mayonnaise
⦁ 1 cup water
⦁ 1 cup cashews
⦁ 1/2 cup soy, rice, or almond milk
⦁ 2 tablespoons cornstarch or tapioca starch
⦁ 1 tablespoon lemon juice
⦁ 1 tablespoon chopped onion
1 teaspoon salt 1 clove garlic

Cook elbow macaroni according to package directions. Drain and rinse under cold water, set aside. Mix remaining ingredients together. Enjoy!

Cashew Mayonnaise: Blend water, cashews, milk, starch lemon juice, onion, garlic, and salt until creamy. Pour in a medium saucepan on medium-low heat, cook stirring until sauce begins to thicken. Remove from heat and allow to cool. Store in refrigerator. Use in place of mayo in your favorite recipes.


Healthier Steps Thank you for these amazing recipe :)

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