Macaroni and Cheese (vegan and gluten free)
adapted from JoAnn Rachor

2 c. water
1/2 c. cashew pieces
1/2 c. pimento (small 4 oz jar)
1/2 c. yeast flakes
3 T lemon juice
2 T onion powder
2 T oil
2 1/2 tsp salt (potasium cloride) or leave out
2 tsp garlic powder
4 c. additional water (add later)
2 1/4 c. uncooked gluten free macaroni (add later)
1 T cornstarch

sautee onion and garlic (not listed) in the oil

Put water, cashews, and pimento in blender first.  Blend until smooth.
Add remaining seasingings and cornstarch (and sauteed onion and garlic).
Pour into another container.  Add the remaining 4 C water to mix thoroughly
with the mixture.  Spray 9x13 pan and put dry macaroni in bottom.  Pour
the mixture over the macaroni.  Bake @ 350 for 1 hour UNCOVERED.
May cook longer if you desire a crusted top.

I have a large blender that will hold all 6 c of water and the seasonings.