Ingredients:
- 2 (12 oz.) boxes Gluten-free pasta
- 1 cup Gluten-free breadcrumbs, store-bought or homemade
- 1/4 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 cup vegan butter, melted + 1 Tbsp (for cooking)
- 2-3 garlic cloves, minced
- Buffalo "Cheese" Sauce
- 1 cup raw cashews, soaked
- 2 1/2 cups Almond milk, unsweetened
- 1 cup organic vegetable broth
- juice of 1 lemon
- 3 Tbsps arrowroot starch
- 1 tsp smoked paprika
- 1 tsp sea salt
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 cup nutritional yeast + 2 Tbsps
- 3 Tbsps Vegan + GF Buffalo sauce
- Garnish
- 1 Tbsp dried parsley
Instructions:
- Preheat your oven to 400 degrees Fahrenheit.
- Bring a large Xtrema pot of water to a boil and add macaroni pasta and cook according to packaging. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.
- In a small bowl, add melted butter, breadcrumbs, basil, and thyme, tossing them together and set aside.
- Buffalo "Cheese" Sauce: Add all ingredients (cashews at the bottom!) to a high-powered blender and blend until smooth, about 1-2 minutes.
-
Preheat a large Xtrema stock pot on low for 2 minutes.
- Raise to medium heat, add butter and let it melt. Once melted, add minced garlic sauté for a minute or so, until fragrant.
- Add in the buffalo cheese sauce and let it begin to boil before turning the heat down slightly. Continue to stir until sauce has thickened. If not thick enough, add more of the arrowroot starch mixture (1 Tbsp arrowroot + 3 Tbsps WARM water mixed together in a bowl).
- Once thickened, remove from heat.
- Assembly: Add cooled macaroni to a well greased Xtrema Skillet and then pour sauce over everything, covering all the macaroni.
- Generously, sprinkle breadcrumb mixture atop macaroni, sprinkle with dried parsley, and bake in the oven for 30 minutes, or until everything is baked through and breadcrumbs are golden brown.
- Remove from oven and let cool a bit before slicing and serving.
