I used to love cheese! Well, I’m French, and I grow up eating cheese several times a day. But over the years, dairy products have given me some health issues that could have resulted in terrible health conditions. When I became a Christian, I prayed that God has helps me to resist the temptation to eat food containing dairy products. When I stopped consuming dairy products as well as any other animal products, my health issues were gone in a matter of days. I praise God for this! Not only I do not desire eating dairy products and any other animals product, but also most of them have even become unpleasant to me just by the sight or smell.

From time to time, we do make cheesy dishes with plant-based ingredients, especially when we have guests, or to bring at events.

This creamy & delicious plant-based gluten-free mac and cheese recipe I am going to share below has become a favorite.

2 cups of water
1 cup of cashew nuts
1 3/4 tsp sea salt
3 tsp onion powder
1 tsp garlic powder
1/3 cup nutritional yeast
1/2 cup pimentos
1 tbsp lemon juice
1 cup coconut milk This time, I did not have coconut milk so I used 1 cup of unflavored almond milk and 2 tbsp non GMO corn starch, and it came up delicious and very creamy.

Add all the ingredients in a blender and blend until the consistency is very smooth.
Place in a sauce pan and cook on medium heat for about 7 minutes, stirring consistently until the sauce thicken a little.
Add the sauce and cooked gluten-free pasta to a baking dish and stir well
You can sprinkle some plant-based cheese (I'll soon share a sliceable plant-based cheese recipe) or you can also sprinkle some gluten free bread crumbs on top.
Bake at 280 degrees F for 40 minutes.

If you are going to use coconut milk, make sure to use a good quality one that here as pure as possible and creamy: