Macaroni and "cheese"
Macaroni and cheese can still be on the menu even when you're gluten-free and dairy-free? Wow.
You will need:
- 1 C water,
- 2 Tbs lemon juice,
- 1 sweet red bell pepper,
- 1/2 C raw cashews,
- 1 tsp onion powder,
- 1/4 C nutritional yeast,
- 2 tsp sea salt,
- dash red pepper flakes (optional).
- 1 C boiling water,
- 1/2 C clear jel (modified corn starch)
- 8 oz gluten free elbow macaroni
1. Assemble ingredients for "cheese" sauce
2. Cut up red bell pepper and remove seeds.
3. Place 1 C water, lemon juice, red bell pepper, cashews, onion powder, nutritional yeast, and sea salt in Vita Mix or Blend Tec blender. (Sorry a regular blender won't work for this)
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4. Puree for about 5 minutes until you see heavy steam.
5. Add 1 cup boiling water and 1/2 C clear jel. (clear jel is a corn based thickening agent, if you can't find clear jel, you could try corn starch)
6. Puree until thickened
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7. Prepare macaroni according to directions on package (do not overcook!). Drain macaroni and add 1/2 C (or more or less to taste) Cheese sauce.
Voila!
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