Mac n' Cheese 
Ingredients:1½ cups raw cashews
3 tablespoons fresh lemon juice
¾ cup filtered water
1½ tsp. sea salt
¼ cup nutritional yeast
½ tsp. chili powder
1 clove garlic
pinch of turmeric
pinch of cayenne pepper
½ tsp. dijon mustard
freshly ground black pepper
paprika, for garnish
8 oz. of brown rice pasta elbows or shell pasta of choice
veggies: steamed or roasted broccoli and sautéed mushrooms
gluten free breadcrumbs (optional)
Directions:1. Preheat the oven to 350F. (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest! Otherwise, steam a head of broccoli florets on the stove.) You should also start boiling some water (with a pinch of sea salt) to prepare your pasta of choice.
2. If you have a Nutri Bullet or high-powered blender, making this sauce is incredibly easy. Simply throw the first group of ingredients into the blender, and blend until smooth and creamy. If you do not have a high-powered blender, don't worry- you'll just need to process the cashews first, until they are finely ground into a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth. Now you've got cashew cheese!
3. Chop about 4-5 baby bellos (or mushroom of choice) very fine. Sauté in pan with coconut oil or grass fed butter until soft.
4. Once your pasta is cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
5. If you're adding any roasted or sautéed veggies, this would be the time to do it.
6. Serve immediately while hot, or move on to the next step for baking (which is highly recommended and worth the wait!).
Baking Instructions: (optional but recommended)
1. Once you've mixed the pasta, sauce and broccoli together, pour the mac n' cheese into a casserole dish, toss sautéed mushrooms on top and garnish with a sprinkle of gluten free breadcrumbs (optional), paprika and black pepper. Bake at 350F for 20 minutes.
2. Let cool for about 5 minutes, then serve! Add more sea salt to taste, if desired.
3. To reheat, especially if you're using brown rice pasta, add a splash of water to the dish to bring it back to life.
Recipe adapted from the Detoxinista.
