One package gluten-free macaroni
2 cups raw cashews (we use the organic cashews from Costco)
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. (Note: if you want to make this on the spur of the moment, and don’t have the soaking time, you can also pour boiling water over them while cooking the macaroni. The consistency will be about the same, but you will lose the nutritional benefits of ‘sprouting’ the cashews.)

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.

Mac & Cheese #3