This recipe was a hit with our kids. When trying to eat less dairy and less gluten, life can be a challenge. But with recipes like this, you will be inspired to create all sorts of other recipes that you can feel great about serving your family and friends!
Make this for your next side dish at your neighbor’s cookout or just as a meal like we had tonight.
Cashews can help replace all your cheesy, creamy cravings!
Thank you Karen Dudley for this amazing recipe!
Baked Mac and “Cheese”
Vegan and can be Gluten Free!
8 oz. cooked whole wheat or live, sprouted Ezekiel pasta (or gluten-free rice pasta)
2 tbsp. shallots, minced
¼ c. carrots, peeled and chopped
1 c. red potatoes, peeled and chopped (or you can leave the peel on)
1/3 cup. Onion, chopped
1 c. water
¼ c. raw cashews
2 ½ tsp. salt
2 cloves garlic (or a bit more – but not a lot)
1 tsp. tumeric (for cheesy color)
¼ tsp. Dijon
1 tbsp. lemon or lime juice
¼ tsp. black pepper
¼ c. nutritional yeast
1 cup frozen organic peas
Preheat oven to 350 Degrees
1. In a saucepan, combine shallots, potatoes, carrots, onion, and water and bring to a boil. Cover the pan and simmer for 15 minutes or until vegetables are very soft.
2. Meanwhile, put cashews, salt, garlic, mustard, lemon juice, pepper, cashews, and nutritional yeast into the blender. When veggies are done, dump the veggies with the water into the blender. Blend until completely smooth and creamy. If needed, you can add a bit of non-dairy milk to make a nice, creamy sauce.
3. In a large bowl, toss cooked pasta with blended cheese sauce until completely coated. Add the peas and mix them throughout. Spread mixture into a casserole dish and bake 20-30 minutes or until cheese sauce is bubbling.