Dairy Free Mac and Cheese

6 standard portions

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Ingredients

• 2¼ cups gluten free macaroni ((532g))
• 1 tbsp pink salt ((18g))
• 4 tbsp vegan butter ((32g))
• 4 tbsp brown rice flour ((40g))
• ½ cup cashew nuts ((65g) soaked in advance in hot water)
• 2 tbsp nutritional yeast ((15g))
• 2½ cups almond milk ((590ml))
• 1 tsp mustard powder ((2g))
• 1 tsp paprika ((2g))
• 1 tsp parsley ((2g))
• 1 tsp fresh thyme ((2g))
• 1 tsp onion granules ((2g))
• 1 tsp garlic granules ((3g))
• 2½ cups vegan cheese ((280g))
• additional pink salt to taste
• 1½ cups gluten free breadcrumbs ((135g))
• 1 tsp parsley ((0.1g_)
• 1 tsp onion granules ((2g))
• 1 tsp garlic granules ((3g))

Method

1. Preheat the oven to 375f/180C and grease a baking dish and set aside.
2. Bring a medium sized saucepan of water to the boil.
3. Once boiling point has reached, add the 1 tablespoon of pink salt.
4. Proceed to add the macaroni to the water.Stir the macaroni for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
5. Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free macaroni cooks quicker then others so start to check the readiness from 4 minutes).
6. Determine its readiness by removing a piece of macaroni from the saucepan using a fork and testing with your fingers (squashing it).
7. Once the pasta has cooked, drain the macaroni in a colander and rinse the macaroni with cold water (this will prevent it from cooking any further) then pour into a large bowl and set aside.
8. Combine and blend together the cashew nuts, nutritional yeast and almond milk then set aside.
9. In a large saucepan or a skillet, melt the vegan butter over medium heat.
10. Once melted, mix in the brown rice flour for about one minute and form a paste.
11. Slowly pour in the almond milk, while stirring to dissolve the paste into the milk.
12. Add the mustard powder, onion granules, garlic granules, thyme, parsley and finally the vegan cheese.
13. Continue to stir until the cheese melts and the sauce thickens (this should take several minutes). You want the sauce to be not too thin nor too thick (it should coat the back of a spoon) adjust by adding more cheese/milk if needed.
14. Fold in the macaroni and thoroughly coat with the cheese sauce.
15. Do a taste test and add any additional pink salt if needed.
16. Pour into an oven proof baking dish.
17. Mix the breadcrumbs together with the parsley, onion and garlic granules.
18. Sprinkle the breadcrumbs over the macaroni.
19. Bake for 12-15 minutes (don't over bake or the sauce will start to evaporate).
20. Serve immediately while hot.