Mac N' Cheese that will knock your wee socks off!

I have been cutting out dairy as of late and turning toward a more anti-inflammatory style of eating.

Problem is that I love cheese! So, I have been hunting for recipes that are dairy-free AND still taste yummy.

This recipe I found in Alive magazine. I followed it to a "t" and I loved it. Woot!

For the noodles, I used brown rice pasta or you could even use red lentil pasta. These types of pasta are becoming more and more available. Bulk Barn is a great place to stock up on these.

White floured noodles are out of the question. Please put those back on the shelf where they came from. We're allllllll about making healthier choices and those do not form part of the Pura Vida Approved equation (said politely).

I know one of these ingredients might be foreign to you and that is nutritional yeast. It's basically dry flakes and is the KEY ingredient as believe it or not it's what makes the cheese flavour. You can get this at your local health food store OR if you are local to me then you can pick it up at Zehrs in their health food section or the Bulk Barn.
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This recipe is dairy-free and gluten-free. Okay, here we go.

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Mac N' Cheese

Cheese Sauce:
2/3 cup raw unsalted cashews
1/2 cup small diced carrot
1 cup boiling water
1/4 cup nutritional yeast
2 tbsp dijon mustard
1/2 garlic clove, minced
1 tsp sea salt
1 tsp white vinegar OR apple cider vinegar
1/4 tsp ground black pepper
1/8 tsp ground nutmeg

Other Ingredients:
3 cups uncooked brown rice pasta
broccoli (2 crowns)

Instructions:
Cheese Sauce: Combine cashews and grated carrot with boiling water. Blend until smooth. Add remaining sauce ingredients and purée until creamy and set aside.

Noodles: Bring a large pot of water to a boil. Add noodles and cook according to the package instructions. If you are using broccoli, add in with the pasta for the last 2 minutes of boiling to blanch. Drain and place hot pasta back into the pot and stir in the cheese sauce.
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Serves approximately 6. Enjoy!