Kicked Up Vegan Macaroni & Cheese (Gluten-free, Plant-based)

Ingredients

• 12 oz. gluten-free penne or elbow pasta
• 1/2 large head cauliflower (cut into florets)
• 1/2 cup raw cashews (soaked)
• 1/4 cup olive oil
• 8 medium cloves fresh garlic (minced, more or less to taste)
• 1/3 cup sweet onion (minced)
• 1/4 cup arrowroot
• 3/4 cup cashew milk (unsweetened, plain)
• 1/4 - 1/2 teaspoon cayenne pepper (finely ground, more or less may be added by preference)
• 1/2 teaspoon sea salt (finely ground, more or less may be added by preference)
• 1/4 teaspoon black pepper (finely ground, more or less may be added by preference)
• 3/4 teaspoon fresh lemon juice
• 1 1/2 cups shredded vegan cheddar cheese (I use Daiya)
• 1 cup gluten-free bread crumbs

Instructions

• 1) Place water on stove to boil for cooking pasta and follow instructions on package to cook. At the same time, place raw cashews in one cup of very hot water and soak for 20 minutes or more (should be soft and swollen), and begin steaming cauliflower florets (about 20 minutes).
• 2) While pasta, cauliflower and cashews are cooking and soaking, heat a medium sauce pan on stove top with olive oil. When olive oil is hot, add minced garlic and onion. Saute until garlic is golden brown and onion is translucent.
• 3) Leave garlic and onion mixture on medium heat and whisk in arrowroot. (about one minute until blended -- see picture in post). Add cashew milk while whisking to blend (about 1 1/2 minutes). Remove from heat.
• 4) Add steamed cauliflower, soaked cashews, and garlic/onion mixture to high speed blender. Gently pulse then pause and remove lid to stir manually if blades are having difficulty. Continue these iterations until enough liquid is generated to allow free movement of the blades. Blend on high speed until smooth (about 2-3 minutes). Next, add cayenne pepper, salt, black pepper, and lemon juice. Blend until smooth. This is a good time to taste and see if you want to add more salt, pepper, or lemon juice.
• 5) Pour strained pasta into a large mixing bowl and gently stir in sauce with a spatula or wooden spoon. Add cheese and gently mix. Pour mixture into a greased 13x9 inch glass baking dish. Flatten mixture with spatula and sprinkle with gluten-free bread crumbs. I like to add some melted vegan butter to my bread crumbs before sprinkling for a little extra flavor! Cover with aluminum foil and bake at 325 degrees Fahrenheit for 15 minutes. Uncover and increase temperature to 350 degrees. Bake additional 15 to 20 minutes until bread crumbs brown and dish begins to bubble. See notes for reheating instructions.

Notes