Dairy Free Macaroni and Cheese Recipe

his, easy to make, macaroni and cheese dish utilizes the nutty, cheesy flavor of a vitamin-B filled vegan supplement called nutritional yeast. Garlic powder and light grey Celtic sea salt make wonderful enhancements to the flavor of the “cheese” sauce.

Ingredients

• ½ cup
  

  raw, unsalted cashews

• 1 ½ cups
  

  water

• 8 ounces
  

  elbow macaroni (half of a one pound box)

• 2 tablespoons
  

  vegan butter or margarine

• 2 ½ tablespoons
  

  all-purpose flour

• ¼ cup + 1 tablespoon
  

  nutritional yeast

• 1 tablespoon
  

  ketchup

• 1 teaspoon
  

  Celtic sea salt, light grey

• ½ teaspoon
  

  garlic powder

• 1 tablespoon
  

  lemon juice

• 4 tablespoons
  

  dairy-free Italian breadcrumbs

Directions

Preparation:

Blend cashews and water on high until a smooth cashew milk forms. If you are not using a high powered blender, boil cashews for ten minutes first.

Cook macaroni according to directions on package.

In the meantime, whisk flour and vegan butter or margarine in a small saucepan over medium heat until all butter has melted and a paste forms.

Add cashew milk, nutritional yeast, ketchup, salt and garlic powder to the pot and bring to a boil. Turn off heat, whisk in lemon juice, and allow to sit until macaroni is ready.

Once macaroni has drained for five minutes, add to a 3 quart oval baking pan, pour nutritional yeast sauce on top and stir until all macaroni has been covered.

Evenly scatter breadcrumbs on top of macaroni and place under broiler for 1 minute or until bread crumbs have browned to your liking.