Description
Creamy, cheesy and nutritious Mac and Cheese recipe that is dairy-free and perfect serving size for two!
Ingredients
Scale
- Cheese Sauce
- 3/4 cup raw cashews
- 3 tbsp lemon juice
- 1/2 cup water
- 3 tbsp nutritional yeast {be generous!}
- 1/2 a garlic clove
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp salt
- Other
- 8–10 mushrooms, sliced
- 2 tbsp olive oil
- 1 1/2 cups brown rice elbow pasta
- 1–2 slices of whole grain bread {or choose healthy gluten-free bread} for breadcrumbs or purchase breadcrumbs
Instructions
- Preheat oven at 350 degrees F.
- Begin by boiling water and add elbow pasta to water for about 20 minutes {see packaging for a more accurate time} Drain once cooked.
- In a skillet, sauté mushrooms with olive oil until softened {about 15 minutes}
- While those are cooking, add all ingredients for cheese sauce into high speed blender until creamy texture is reached. It may have more of a liquid consistency and that is okay!
- Once mushrooms are done, combine pasta, cheese sauce and mushrooms to large bowl and stir well.
- For the breadcrumbs: Toast 1 piece of toast, let it cool and add to blender on high speed until breadcrumbs are formed.
- Add mac and cheese to baking dish, top with breadcrumbs and place in oven for 15 minutes.
- Let cool and enjoy!
Notes
This recipe also tastes really good cold. Make more for leftovers for tomorrows lunch!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Lunch, Main Dish,