Baked Mac & Cheese
1/2 cup Cashews
raw (soaked for at least 2-3 hours to aid in digestion)
16 ounces Brown rice macaroni
2 pieces Whole grain or gluten free toast
1 cup Filtered water
1 cup Unsweetened original almond milk
2 tbsp Apple cider vinegar
1 tbsp Olive oil
1/3 cup Nutritional yeast
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Chili powder
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Cayenne pepper
1/4 tsp Mustard seed
  • blender
  • large pot
  • colander
  • baking dish
This recipe became a staple in our household when I was undergoing chemotherapy. It is so delicious, it brings me back to my childhood days of boxed macaroni and cheese, except with my recipe for Baked Mac & Cheese, I can now enjoy it in a much healthier way! This recipe is vegan, gluten-free, soy-free, and neutropenic!
Place cashews in a bowl and cover with water to let soak for 2-3 hours.
Once cashews are done soaking, boil water and cook pasta according to package. You can now also preheat the oven to 350 degrees.
While pasta is cooking and the oven is warming up, toast bread and place both pieces in the blender. Blend to form breadcrumb topping, then pour breadcrumbs into a separate bowl or container and set aside. Clean out the blender for use in the next step.
Drain and rinse soaked cashews and pour into blender. Add water, almond milk, apple cider vinegar, olive oil, nutritional yeast and all remaining spices. Blend until all ingredients are combined.
Once pasta is cooked and strained, place it back into its original pot with the heat turned off. Then pour in the sauce and stir until all pasta is covered.
Now pour pasta into your baking dish and make sure it is spread out evenly. Cover the pasta with breadcrumbs (you may have extra depending on the size of bread you used).
Place baking dish into the oven uncovered for 20-25 minutes.
While the mac & cheese is baking, cook your vegetable of choice to have with the meal.
Once done cooking, let the mac & cheese sit for about 5-10 minutes to cool.
Then be transported back to your childhood days and enjoy!
source: I have a website and blog with tons of other neutropenic and diet specific recipes if you are interested!
During my treatment I was placed on a strict neutropenic diet where I could not eat any fresh fruits or vegetables. As long as it was packaged, processed or cooked I could eat it. I couldn't understand how I would be able to get healthy if I could not fuel my body with all the proper nutrients. I began researching and quickly fell in love with the idea of a whole foods, plant based diet. I immediately cut out all meat and dairy from my diet and felt fantastic, even during chemo. Once my immune system was built back up, I could start to integrate all of the fresh fruits and vegetables back into my diet and it was life changing. Cooking was what kept me happy during my treatment and it was all I wanted to do. Needless to say I had plenty of downtime so I was constantly looking up different recipes and nutritional information. It became my passion! I am now over a year cancer free and a certified Holistic Health Coach. My dream is to one day help other cancer patients learn the proper ways to fuel our bodies during treatment and after.