Cashew Mac & Cheese

I first saw this recipe while watching a clip of the show “The Doctors” on Youtube (I don’t have cable so I watch the clips they post on Youtube). They said this is a healthier alternative to an all time favorite recipe, mac & cheese. I love anything with cheese on it so I decided to give this a try and see if it lived up to the hype! Here is the recipe:

• Pasta (I used whole wheat)
  
• Cauliflower
  
• Cashews (I soaked them overnight)
  
• Almond Milk
• Shredded cheese
  
• Fresh Garlic
  
• Fresh Red Onion
  
• Himalayan Sea Salt/Pepper (other seasonings)

*Pink Himalayan Sea Salt is a great alternative to use in place of regular table salt. It has many benefiting properties, such as:

1. Increases hydration
2. Helps to balance PH levels in the body (acidity/alkaline)
3. Lowers blood pressure
4. Prevents muscle cramping

Personally, I’ve been using Pink Himalayan sea salt whilst cooking for years and also recently started diluting it in my drinking water to create a cheaper version of alkaline water (It’s expensive to buy in stores).

• First, I soaked about a half cup of cashews overnight.
• The next day, I cooked 2 cups of the pasta in boiling water and placed it in a pan to bake later.

• I then, started making the cheese . First, I placed all of the ingredients (soaked cashews, almond  milk, shredded cheese, cauliflower, garlic, onion, seasonings) in my food processor and pulsed until it became a cottage cheese texture (I know it doesn’t look appetizing but I promise, it will look better once it’s baked and out of the oven lol)

• Then, I placed the cheese mixture on on top of the pasta in the pan (sprinkle a little bit of shredded cheese on top) and baked on 375 degrees for about 15 minutes.

• Last but not least, Enjoy your mac & cheese with no guilt involved!!