Previ Culinary: Cashew Cream Gluten Free Mac N’ Cheese

GF DF mac-n-cheese

  • 1 package gluten free pasta
  • 1 1/2 cups raw cashews
  • 3 tbsp. freshly squeezed lemon juice
  • 1 medium garlic clove
  • 2 tsp. arrowroot powder
  • 1 tsp. sea salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. dry mustard
  • 1 cup water
  • 1 1/2 cups plain non dairy milk, unsweetened
  • 1 to 2 tbsp. olive oil
  • 1-2 cups frozen spinach, thawed and excess water squeezed out
  • 1 red bell pepper, finely diced


  1. Cook pasta according to package directions; preheat oven to 375 if baking.
  2. In a blender or food processor, combine all ingredients except the pasta.
  3. When pasta is almost tender, fully drain (do not rinse). Mix pasta with sauce and pour into a sauce pan OR lightly oiled 8 x 12 baking dish.  Stir in the peas, spinach, and cherry tomatoes.
  4. If baking, cover with foil and bake 17-18 minutes. If cooking on the stovetop, cook until sauce thickens and is bubbly.  Do not overbake the sauce or it will get too thick.
  5. Makes one 9 x 12 pan.

(Recipe adapted from Alternative Medicine Magazine, Issue 17.)

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