Gluten-free Vegan Mac and cheese

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My 4 year old sure gets picky sometimes. A few weeks ago he got a taste of regular Mac n cheese and has been asking for it. Well in the house I try to have only vegan and gluten free foods, so I had to get creative, and was inspired to come up with this ez recipe.

1 cup cashews
1 package brown rice elbow pasta
2 Tablespoons nutritional yeast
Sea salt to taste
Water

-Soak cashews overnight, or for 5-7 hours, until the cashews are plump and very soft.
If you don’t have time to soak the recipe should work just fine anyway, soaking makes the sauce smoother.
-Cook pasta as directed on package.
-drain the water and put the pasta back in the pot.
-blend the cashew, nutritional yeast and water. Blend until smooth.
-pour the cashew sauce over the pasta.
-cook on med-low heat for 5 min, stir every minute.
-turn off heat, cover and allow to sit for about 10 minutes or until the sauce gets thicker.
-serve warm or cold, add sea salt to taste.

Notes: goes great with chopped cherry tomatoes on top.
-herbs of your choice can be added during the blending process.
-alternative: instead of putting the plain pasta in the pot, but it in a casserole pan, pour in the sauce, cover and bake in the oven at 300 degrees F, until the sauce is thick, can also take the top off and cook a few more minutes to make the top crispy.
-for a slightly sweeter and orange color Mac n cheese try this “cheese” sauce
-I named this mighty Mac n cheese because my son has been into superheroes lately and the title just seemed fitting.

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