When I first served this for dinner, one of my kids squealed so loud I thought he hurt himself. But then he got up and started doing a happy dance. He said this is “THE BEST MAC & CHEESE EVER!!” My other son agreed, wholeheartedly. They love mac & cheese and I have a few variations on this blog. There are so many different ways to make “cheese” sauce without actually using cheese at all. This one is by far the fastest to prepare. And apparently, according to my boys, the tastiest because of how creamy it is.
The nutritional boost with this one comes from the cashews. They are the lowest fiber nut but still packed with important vitamins and minerals. They are high in magnesium (strengthens bones), high in copper (eliminates free radicals), high in good fats (energy booster), and high in anti-oxidants (anti-aging).
1 cup whole un-salted raw cashews
2 cups water
1/4 cup nutritional yeast
2 tbsp tapioca starch
2 tbsp tomato paste
1/4 tsp turmeric
1/2 tsp Himalayan sea salt
1/2 tsp ground black pepper
1 lb gluten free macaroni elbows
- In a strainer, rinse the cashews. Then place in a bowl and cover with the water. Let them soak for 4 hours or up to overnight. Even if you have a high power blender, it is best to soak them. It makes them much easier to blend and it gets much creamier.
- Put all of the ingredients (except the macaroni) in a blender and blend until smooth. Then pour into a saucepan and heat on low until it begins to simmer. Stir occasionally to be sure it doesn’t scorch or stick to the bottom of the pan.
- Prepare the pasta according to package instructions. Drain. Then pour into the saucepan with the sauce and stir to combine.