This recipe came from my baby sister Becca who is gluten free and vegan and who also has this recipe posted on her food blog, so be sure to check her out at: https://glutenfreeplantbasedgoodeats.wordpress.com/
Although I’m not vegan or gluten-free, I do a lot less dairy than most because my stomach can’t handle too much, and if you’ve ever read The China Study, which is the most comprehensive study ever done on nutrition, you’ll know that cutting down on all animal products is a good thing (and I didn’t say cutting out, but cutting down. Should be less than 10% of your diet). So I love that I can get the creaminess from this recipe from cashews and sweet potato and almond milk, all blended together, but then I use a little bit of cheddar cheese (only 1 cup), but you can always use the dairy-free cheese as well for the vegan version.
You’ll want to start off by cooking your pasta elbows, gluten-free or not(I used whole wheat), and peeling and cooking your sweet potato in the microwave for 6 minutes. Or you can cook it in the oven at 400 degrees for almost an hour, but if you do it that way, don’t peel it before hand, just wait for it to cool and slip the skin off. Once the pasta is done, drain the water, place them in a large mixing bowl, drizzle a little olive oil over top and give it a stir so they don’t stick together. Set that aside and you’ll combine the rest of your ingredients in a blender and blend until it’s smooth. If it’s too thick and your blender is having difficulty blending, just add a little more milk about 1/4 c at a time, giving it a stir and then blending again.
Once it’s all creamy, dump it over your macaroni noodles and stir to combine.
Grease a 9×13 pan (I smear coconut oil over the whole inside of the pan) and then dump your mac and cheese inside and spread it even. Bake for 15-20 minutes at 400 degrees.
Mac n’ Cheese (lightly adapted from Becca)
1 lb of whole wheat or brown rice pasta elbow noodles (good price at Trader Joes)
1 sweet potato
1 cup grated cheddar cheese (can use dairy-free cheese like the Daiya brand- mozarella or cheddar)
3 cups of raw cashews
16 oz. almond milk (more if needed to thin so it will blend)
1/2 cup of nutritional yeast(Fred Meyer, Whole Foods or Winco)
1 teaspoon of dijon mustard
1 teaspoon sea salt
pepper to taste
1/2 teaspoon cumin
1 teaspoon garlic, minced
optional: 1/4 tsp paprika
Cook noodles according to directions on package. Meanwhile, peel the sweet potato and cook in the microwave for 6 minutes (or in the oven, unpeeled, at 400 degrees for 1 hour; can do this before hand). Drain noodles, dump back into your pot, drizzle with a little olive oil and mix so they don’t stick together. Set aside. Preheat the oven to 400 degrees.
In a blendtec or food processor, add almond milk first and then all the other ingredients and mix until a creamy consistency. If you need to add more milk so your blender won’t burn out from the thickness, add 1/4 cup at a time. Pour over your noodles in the pot and stir to combine.
Grease the bottom and sides of a 9×13 pan with coconut oil, or something like it. Add stirred mac n’ cheese into the 9×13 pan and place in the oven. Bake in the oven for 15-20 minutes at 400 degrees