Recipe: Mac & Cheese (GF + DF)
Do you ever just need your childhood comfort food? Like, after a bad day at work or just a hard work week? My comfort food is a bowl of mac & cheese with roasted broccoli on the side. And a few weeks ago I had a really bad day at work and I left feeling completely overwhelmed because things were out of control. So, I had a full on meltdown - I came home and cried in the shower, sat on the couch, and watched NCIS (which has been my favorite show since 2006).
Sometimes you really just need a good cry, but I always try to “allow” myself a set amount of time to wallow before I need to become solution oriented and actually do to make myself feel better. In this case, the “solution” was mac & cheese. So, once I got myself together, I pulled myself off the couch and decided to try my hand at gluten free and dairy free mac & cheese. I used nutritional yeast and cashews to get the cheesy flavor and Banza pasta for the noodles. My first attempt was successful, though it needed more salt and I wanted a cheesier flavor. So, last night Carlos and I perfected my recipe!
The first thing we (he) did was toast some of the nutritional yeast to bring out the cheesy flavor a bit more. Second, we added more salt to the cheesy sauce because in my first try I only added a big pinch, so this time we added about 1.5 tsp and it helped the flavor a lot! Lastly, we added just a dash of vinegar in order to give a little acidity to the sauce. Overall, it was a great success!
1.5 cups soaked raw cashews
1 cup water
.5 cups nutritional yeast
.25 tsp turmeric
1.5 tsp salt
Dash of vinegar
16 oz Banza noodles
Cook the noodles by package instructions
While noodles cook, toast a tablespoon or so of nutritional yeast in a pan until you can smell the yeast toast
Add the cashews, all of the nutritional yeast, water, turmeric, salt, and vinegar into a blender and blend until smooth
Mix the noodles and as much of the cheesy sauce as you’d like!
For optimal coziness, serve with roasted broccoli ;)