This gluten-free, vegan mac and cheese recipe, which can also be made raw, is always a hit! I make it several times when I’m visiting my gluten-free brother and his family out in Florida. They have four little girls, and they just LOVE auntie Krista’s Mac & Cheese! Don’t think this is just for kids. It’s so decadent, you’ll think you’ve ordered it off a menu at a high class restaurant!

These calculations were sourced from the USDA where available and the remainder from MyFitnessPal.On a keto diet it is important to understand the impact of all ingredients that go into a meal. Use our comprehensive low carb food list to help formulate meals that align with your Keto Macros. Motrix 1.4.1 Download Free Duplicate Photos Fixer Pro 2.8 Download Alien Skin Exposure X4 4.5.3.69 Download Free App Uninstaller 4.9.3 Download Nisus Writer Pro 3.0.1 Download Snap Art 4.1.0.144 Download Free.

Ingredients for the Sauce (Makes 1 whole batch, around 8 – 10 people):
2 cups Raw Cashews
The juice of one Lemon
1/4 small Red Onion
1/4 – 1 Jalapeño or Serrano pepper (depending on your heat tolerance, I omit for the kids)
Filtered water
1/2 – 1 cup Nutritional Yeast
Sea Salt & Pepper to taste (at least 1 teaspoon of sea salt)
1/4 t Turmeric
1/2 t Paprika

Other Ingredients:
1/2 T oil
Brown Rice Elbow Macaroni or Rainbow Spirals (or your favorite pasta)
About 1/3 cup Almond Milk (or other nut milk)
Steamed Broccoli (optional)
Sautéed Mushrooms (optional)
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Directions:
First boil the water for the noodles with a dash of sea salt and 1/2 tablespoon of oil. Next, make the sauce by putting 2 cups of cashews in your Vitamix (or other high powered blender) and add water so that it covers the nuts by about an inch or two. Then add the remaining sauce ingredients and blend on high until smooth. Taste and add any additional salt or seasonings you wish, to obtain the flavor you prefer.

When the water boils, add the noodles, and stir occasionally. Once the noodles are cooked, drain and add them back to the pan. On low heat, stir in as much sauce as you desire, along with the steamed broccoli (or whatever veggies you want). I also like to add a little almond milk during this part, and will taste again, and sometimes add more salt if needed, prior to serving.

Once everything is heated through and tastes good, serve topped with sautéed mushrooms (if you so desire), and enjoy!

PS – for you RAW foodies, simply substitute the brown rice noodles for zucchini noodles using a spiraler, keep your veggies raw, and voilà!

I hope you enjoy! If you do, please share this recipe on your social networking sites by clicking the icons below!

LOVE, LIGHT, and ALIVENESS

Krista

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