Gluten-Free Vegan Macaroni and Cheese #3
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One package gluten-free macaroni (we like Ancient Harvest Organic Quinoa Pasta)
2 cups raw cashews
4 Tablespoons (1/2 stick) Earth Balance or other vegan margarine
1 teaspoon lemon juice
1 teaspoon yellow mustard
3 Tablespoons nutritional yeast
1/4 teaspoon sea salt
OPTIONAL: handful organic potato chips for topping
Place cashews in a bowl and cover with filtered water. Let stand at room temperature for 3 to 8 hours.
Preheat oven to 350.
Cook the macaroni according to directions.
(NOTE: We like to cook this in our enamel-coated cast iron dutch oven, which can go from cooking the macaroni on the stove top to baking the finished product in the oven.)
While the macaroni is cooking, drain cashews and place in food processor with ‘S’ blade, or in heavy duty blender such as a Vitamix.
Process cashews until finely ground, and then slowly drizzle in some filtered water until the mixture takes on the consistency of thick cheese sauce.
Add mustard, lemon juice, salt, and nutritional yeast, and process until well-blended.
Drain cooked macaroni and place in greased (or oiled) oven-proof casserole dish.
Mix the cheese sauce into the macaroni until well-mixed.
If you choose to top the macaroni and cheese with crushed up potato chips, this is the time to do it.
Place macaroni and cheese in oven. Bake for 1/2 hour and then, if desired, switch the oven to ‘broil’ and broil until top browns.
Remove from oven and serve.
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