comfort food: vegan + gf mac n' cheese
I didn't try Kraft Dinner until my first year of university. What was most startling about it to me was the highlighter orange colour - definitely not natural. But sometimes, us health nuts still crave comfort food and this dish works for me! I used rice macaroni noodles but you can use quinoa macaroni as well to keep the recipe gluten free. This recipe makes 4 servings.
- 1 package of macaroni rice noodles (about 4 cups before cooked)
- 1/2 cup of almond milk
- 1/2 cup of cashews (soaked for an hour in water before to soften them)
- 1/3 cup of nutritional yeast
- 1 tablespoon of almond flour
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of turmeric
- Dash of salt to taste
Preheat oven to 350 degrees.
Fill a medium size pot with water, and wait for it to boil on medium heat.
Once it's boiling, add the rice noodles. Monitor and stir so that they don't stick. They take about ten minutes to cook. Rinse in cold water afterward.
For the sauce, blend almond milk, cashews, nutritional yeast, almond flour, garlic powder, turmeric and salt.
Pour the sauce over the noodles in a casserole dish or loaf pan and sprinkle a bit of almond flour on top with cayenne (optional)
Bake for 15 minutes or until the top is golden brown. Yum!
Optional add ins: broccoli, peas