Sizemore Family Mac n’ Cheez

Is there anything better than good solid comfort food?  In this dreary mid-winter, I’m drawn again to this casserole that my friend Corianne gave me back when I needed just to go dairy-free.  The recipe is her mother’s, but it seems like food is a family affair — Corianne and her sister now run the vegan Treehouse Bakery in Phoenix (ask nicely — they do gluten-free!  And if you’re in Phoenix or just a glutton for punishment, like them on Facebook to hear the list of flavors every day.  Can I highly recommend the spicy chocolate cupcakes?).

Anyway, I’ve tweaked very few things over the years I’ve had this recipe, as it’s pretty much perfect.  It was easy to make gluten-free with quinoa pasta.

Gluten-free, Soy-free, Vegan Cashew Mac and Cheese, courtesy of the Sizemore family

• 2 quarts water
• 1 teaspoon salt
• 2 cups gluten-free macaroni (I recommend quinoa pasta)

Cook mac according to package directions, to the shorter end of the cooking time.  Do not overcook!  Drain.  Pour into greased casserole dish.

• 1 cup raw cashew pieces
• 2 cups water

Add to food processor and process until smooth.

• 2 oz jar of pimentos
• 2 Tablespoons lemon juice
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard (optional — adds a tiny bit of kick)

Add these to the cashews, and process until smooth.

Pour sauce over mac.

Cover and bake for 30 minutes at 350F.

Uncover.  Top with gluten-free bread crumbs, if desired (I prefer it without, personally) and bake another 15 minutes uncovered.

Enjoy.  I think this is best served cold, in the morning, for breakfast, with coffee.  But your mileage may vary.  I think plenty of people like their mac n’ cheez hot.