I wanted to have macaroni and cheese, but I wanted it to be filled with healthy, wholesome ingredients and not leave me feeling groggy, icky, or guilty. This was no easy task, but I think I have accomplished it.
Yield 4 servings
1 cup of raw cashews, soaked overnight
5 tablespoons of nutritional yeast
1 heaping tablespoon of arrowroot powder
1 tablespoon of red palm oil (or 1/2 teaspoon of turmeric + 1 tablespoon of coconut oil)
1 cup of vegetable broth (preferably homemade)
1 roasted red pepper
1 1/2 teaspoons of garlic powder
1 teaspoon of mustard powder
1/2 teaspoon of salt
The juice of 1/2 of a small lemon (about 1 tablespoon)
The equivalent to 4 servings of gluten-free pasta (I used this one), spaghetti squash, or zucchini noodles
Bring a medium-sized pot of water to a boil with a pinch of salt. Don’t look at it much: remember, a watched pot doesn’t boil!
Soak the cashews in a warm water bath overnight, then strain and put in the blender with the nutritional yeast, arrowroot powder, red palm oil, vegetable broth, roasted red pepper, garlic powder, mustard powder, salt, and lemon juice. Blend until smooth and creamy, about 2 minutes, then taste and adjust.
Once the ingredients are all blended up, pour the cashew-cheese-like mixture into a small saucepan and bring to a simmer over medium-low heat, whisking constantly until slightly thickened, about 5 minutes. Turn the heat down to simmer just to keep warm, and give the sauce a good whisk frequently to prevent it from sticking.
Meanwhile, your water should be boiling. It’s time to add your pasta!
Cook the pasta according to the box’s instructions, then strain in a colander. If you’re using veggies instead, well, let your veggies do their thing.
Toss with the sauce and eat immediately. I’d recommend a side of roasted brussel sprouts or cauliflower.
Oh, one more thing: if you’d like, you can bake your macaroni and cheese, too! Pop it in the oven at 350 degrees for half an hour, and sprinkle the top with some almond flour or ground walnuts for extra crunch.