Makes – 5 – 6 servings
Total Time – 45-50 minutes
Ingredients:
- 1 box of GF macaroni
- 4 oz almond milk cream cheese
- 2 cups of almond milk
- 1/8 tsp ground nutmeg
- 1/2-1 cup of chickpea crumbs
Cheese Sauce:
- 1 cup of raw cashews soaked in water for at least 1 hour – the longer the better
- 1/4 cup of water
- 1/4 cup nutritional yeast
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- pinch of paprika
- squeeze of lemon juice
What to do:
- Soak your cashews in water for at least 1 hour. The longer the better. If you’re a planner like me, you’ll soak them overnight 🙂
- Preheat oven to 350 degrees
- Boil water and cook the macaroni until al dente; it will finish cooking in the last steps
- Drain your cashews and blend all of the ingredients for the cheese sauce in a high speed blender and set aside
- Mix the cream cheese and almond milk in a large skillet
- Once cream cheese is melted, pour in your cashew sauce and mix well
- Add your cooked macaroni and nutmeg and mix well
- Pour into a baking dish and top with your chickpea crumbs and bake for 15-20 minutes
ImBeccable Taste 