Healthy Mac and Cheese – Gluten free, soy free and vegan

This a favourite dish around here and with the addition of some vegetables and fresh herds it doesn’t have to be a naughty treat.

For the Cheese Sauce

  • 1 cup raw unsalted cashews (soaked 8 hours or overnight)
  • 3/4 cup almond milk
  • 2 carrots (boiled or steamed until tender)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp liquid smoke (I used hickory flavour)
  • 2 tbsp tapioca flour
  • black pepper (to taste)

For the Mushrooms

  • 1 cup mushrooms (sliced)
  • 1 tbsp tamari (salt reduced)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp liquid smoke

Other Ingredients

  • 500 g gluten free macaroni (or other gluten free pasta)
  • 100 g Noshing Naturally cheddar with peppercorn (grated)
  • fresh parsley (to garnish)

For the Mushrooms

  1. Heat frying pan to medium high. Add oil.

  2. Add mushrooms, tamari and liquid smoke and saute until browned. Set aside.

For the Cheese Sauce

  1. Steam or boil carrots till tender. Reserve the water to cook the pasta in.

  2. Add all sauce ingredients, except pepper, to blender and process until smooth and creamy. If you have a high speed blender continue processing until the sauce is warm. Alternatively you can heat the sauce gently on the stove.

  3. Cook pasta as per package instructions, drain pasta and add back to empty pot and pour sauce over the top. Add pepper and grated cheese then stir through to coat all the pasta.

  4. Place in serving bowls and top with mushrooms and fresh parsley.