A creamy and delicious baked mac & cheese made with gluten free elbow noodles and a dairy free cheese sauce made from cashews, nutritional yeast, and almond milk. Perfect for a comforting meal that caters to dietary restrictions.
1: Add 1 1/2 cups of boiling water to the 2 cups of cashews and let sit for 15 minutes to soften.
2: Drain the cashews and add cashews, nutritional yeast, spices, and 2 cups of almond milk (save 1/2 cup for later) to a blender.
3: Blend until it starts to smoothen and then add in the last 1/2 cup of almond milk.
4: Continue blending until completely smooth.
5: Add the mixture to the cooked noodles.
6: Transfer the mac & cheese to an oven safe dish, top with gf breadcrumbs of choice, and bake at 350°F for 10 minutes.
7: Enjoy!
