Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups raw cashews (soaked in warm water for 2 hours)
  • 2/3 cup warm water (separate from the soaking water)
  • 1/4 cup olive oil
  • 3 Tbsp lemon juice
  • 2 teaspoons Dijon mustard
  • 3 tablespoons nutritional yeast
  • 2 tsp garlic powder
  • 1 - 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper (to taste)
  • 12 oz grain free pasta (like Jovial Foods elbows or fusilli)
  • 8 slices bacon (cooked and crumbled**)
  • 10 oz broccoli florets (fresh or frozen)
  • 1 tbsp olive oil
  • Sea salt and black pepper

Instruction

  • Cook the pasta as instructed on the box and preheat your oven to 350°F, if you plan to bake the Mac and cheese.
  • Meanwhile, make the cheese sauce. In the bowl of a high speed blender, add all of the cheese sauce ingredients and blend until very smooth and creamy, scraping the sides down as needed. This can take up to 5 minutes depending on your blender.
  • If using frozen broccoli, cook it according to package directions and sprinkle lightly with salt and pepper. If using fresh, place the florets in a microwave safe bowl and heat on high for 2 minutes or until fork tender. Once the pasta is done, toss it with the olive oil.
  • In a casserole dish, combine the pasta with all the cheese sauce, broccoli and crumbled bacon. Season to taste with salt and pepper. Cover the top with aluminum foil and bake in the preheated oven for 10 minutes or until heated through. Serve right away and enjoy!