Gluten and Dairy Free Macaroni Cheese

Ingredients

1 packet GF pasta

1 large potato peeled and cut into cubes

1 carrot peeled and cut into cubes

1 small onion peeled and cut into cubes

1/2 cup raw cashews

1/2 cup nutritional yeast

Juice from 1/2 lemon

1/4 cup coconut cream

Leftover water from cooking the vegetables

Pinch cayenne

Pinch paprika

Salt and Pepper to taste

Directions

1. Preheat oven to 180°C

2. Cook pasta as per instructions on the packet

3. In a pot cover potato, carrot and onion with water and boil until soft

4. Transfer to a blender or food processor with all the other ingredients including 1/2 cup of water that the vegetables were cooked in.  

5. Blend until smooth and creamy.  Add more cooking water until sauce is desired consistency - if you do not have a high speed blender then either soak the cashews for 1/2 hour to soften or cover with water and cook for 15 minutes to soften them so they will blend easily 

6. Stir sauce through pasta and top with either or, nutritional yeast, grated cheese (omit if you want dairy free), breadcrumbs (gluten free if you want the dish to be gluten free)

7. Bake in a oven proof dish for 30 minutes or until the top is golden.

This pasta is one of our staples if I am running short on time and ingredients.  Great one for fussy kids as it has hidden ingredients.  Perfect served with a salad.  If you want to add more vegetables it's great with steamed cauliflower added to the mix.  The cheese sauce is also amazing in lasagne or moussaka.  Happy eating xx