This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. The ingredients are simple and the results are unanimous: gluten and soy free healthy macaroni and cheese is mouthwatering amazing!

Ingredients:

  • 1/2 lb raw, organic cashews (can’t use nuts? substitute tofu)
  • 2 cups baked sweet potato, or pumpkin (I used 1/2 of a large butternut)
  • 1/2 cup yeast flakes
  • 2 tbsp lemon juice
  • 1 tbsp + 1 tsp yellow mustard
  • 1 tbsp Bragg’s Liquid Amino or GF soy sauce
  • 2 tbsp olive oil (optional) I used Butter Infused flavor from the Olive Twist 1/4 tsp cayenne or red pepper (optional)
  • Croutons optional: 4-6 pieces gluten free bread

Directions: Soak cashews in water at least 1 hour. They will turn white and plump, similar to beans.

Bake squash or sweet potato for about an hour @ 425 degrees. No need to cut and seed before you bake. It’s so much easier when it’s soft and cool! Just place the entire gourd on a cookie sheet (it will drip a bit) and forget about it!

Brush 4-5 pieces of gluten free bread with olive oil and garlic salt (I add heels from each loaf we eat to a bag in freezer for a ready supply). Bake @ 300 degrees until all softness leaves bread. (Or place bread in a bowl on the counter for a few days until completely stale. Add olive oil and garlic salt and toast.)

Once the squash is cool, cut in half and remove skin/seeds. Drain and rinse cashews in a colander.

Add all ingredients except bread to the food processor or high speed blender. Puree until creamy and smooth. I recommend a taste test before adding the optional ingredients. The oil does increase the smooth satiety of the sauce, but it’s not necessary if you prefer to avoid the calories. The pepper may not be welcome in young palettes; you can always add it at the table.

If sauce is too thick, add 1/4-1/2 cup of water.

Prepare pasta according to directions. I used a gluten free variety. The taste and texture are interchangeable with wheat noodles, and it is hearty and doesn’t fall apart. The directions call for 15 minutes of boiling, but I find that 12 is perfect for al dente. Add 1 – 2 tbsp of salt to the water once it is boiling; pasta will absorb it and pop with flavor.

Mix sauce with noodles, top with crumbled croutons and serve gluten and soy free healthy macaroni and cheese!

See more cashew cream recipesor try another version of this recipe using tofu instead of cashews.