Ingredients:
  • 16 ounces gluten-free elbow macaroni
  • 16 ounces cremini or white button mushrooms, roughly chopped
  • 1.5 cups Vegan Cheddar Cheese shreds (Vio Life, Daiya, So Delicious)
  • 1/2 cup gluten-free bread crumbs
Cheese Sauce
  • 1.5 cup raw cashews (soaked for 2 to 24 hours)
  •  Juice of one a lemon (3 tablespoons)
  • ½ cup nutritional yeast
  • 1 garlic clove
  • 1 teaspoon sea salt
  • 1.5 tablespoons smoked paprika
  • 1/2 teaspoon Cayenne pepper
  • ½ cup unsweetened almond milk or coconut milk
Directions:
1.    Cook macaroni per instructions on box (cook al dente).
2.    Put cheese sauce ingredients into a blender and blend until smooth.
3.    Pour cheese sauce over pasta and mix until well incorporated. 
4.    Mix in 1 cup vegan cheese shreds and chopped mushrooms until well incorporated.
5.    Oil or spray a baking dish with coconut oil. Add contents to baking dish.
6.    Top with ½ cup of vegan cheese shreds and optional bread crumbs.
7.    Bake for 15 minutes at 375 degrees until cheese has melted.