Mac and Cheese has always been a comfort food of mine. It reminds me of eagerly waiting in line at the school cafeteria, looking to snag the corner piece with the chewy layer of burnt crust. One of the toughest things to recreate is both the creamy texture and the distinctive taste of cheese. Thankfully, nutritional yeast helps with the flavor in the recipe, and it can be found at many health food stores. The raw cashews are what create the creamy texture, and can also be found in many health food stores. However, raw macadamias or raw brazil nuts can be used in a pinch. The pimentos can be kicked to the side if you can not find them, or replaced with red bell pepper, as they mostly add color.
1/3 cup raw cashews
1 cup cold water
4 Tbsp. pimientos
1/2 cup rice milk
2 tablespoons tapioca starch or cornstarch in a pinch
2 tablespoons nutritional yeast flakes
1 – 2 tablespoons lemon juice
1/2 teaspoon salt
Rinse cashews in a strainer using hot water. Drain and place in blender. Add remaining ingredients and blend until very smooth. Place mixture into saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat. Add to gluten free pasta, or whole wheat pasta if you are not concerned about the gluten. Feel free to also toss in broccolli florets for added nutrition and color.