This is completely amazing. If you haven’t had macaroni and cheese for a long time, you will be delighted. This is the best non-dairy option I have ever tried. My children love it. The mustard seeds make it mildly hot. Children may prefer it with 1/2 tsp mustard seeds. Mine are sensitive to spicy hot things, and they are OK. You can always add more, but you can’t take it away. Also it may taste salty without the noodles. If you are using it as a dip, only use 1/2 tsp salt.
- Make a large pot of rice noodles (I’m not sure of the amount, but it barely fits in my strainer.) Perhaps close to 2 lbs. I like to have extra noodles to make other things.
- 2 cups Cashews and 2 cups Coconut Kefir (soaked 1 day)
- 1 tsp Mustard seeds (yellow)
- 1 Tbsp Red bell pepper, dry
- 1 Tbsp Onion, dry minced
- 1 Tbsp Coconut oil
- 1 1/2 tsp salt
Soak cashews in kefir for one day. It will have a mild cheese smell. Add the rest of the ingredients. Blend until smooth and pour over cooked noodles. Mix and serve. The mac and cheese makes good left overs, too. My children like it even better the next day.