Nutty Macaroni and Cheese

[Guest guest]

Here is what I just made for dinner tomorrow. It turned out so tasty, I

just had to share. This recipe is vegan and gluten-free.

 

Nutty Macaroni and Cheese

 

2 quarts water

2 cups brown rice pasta (elbow/macaroni type)

2 cups cashews

3 cups water

4 oz. pimientos (canned)

3 Tbsp. lemon juice

1 Tbsp. onion powder (or more to taste)

1 1/2 tsp. garlic powder (or more to taste)

2 1/2 tsp. salt

1/4 - 1/2 tsp. thyme

3 Tbsp. nutritional yeast

1 1/2 cups soft gluten-free bread crumbs

 

Bring two quarts water to a boil. Add rice pasta and cook for 12 to 15

minutes until tender. Drain and rinse with cold water.

 

In a blender container mix hot water and cashews until blended (if your

blender container isn't large enough, this process may need to be done in

two batches). Add pimientos lemon juice, onion powder, garlic powder, salt,

thyme, and nutritional yeast. Blend until smooth.

 

In a prepared casserole dish, pour pasta and cheesy mixture. Blend together

well. Sprinkler bread crumbs on top.

 

Bake at 350° for 45 minutes (cover for the first half of the baking

process). Enjoy!

 

 

*A green vegetable, such as peas, are beautiful mixed into this casserole.

I mixed some of the bread crumbs into the macaroni mixture.

 

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking