Once the pasta is cooked and the sauce is thick enough, place the pasta in the same pot which was used to cook it.While the sauce thickens, cook the pasta al dente (see gluten-free pasta cooking tips in the post above). The sauce needs about 10-15 minutes to heat up and thicken. Place on stove and heat over medium, stirring every few minutes. Transfer the sauce to the pan which was used to saute the onion and garlic.Add more salt if it tastes “flat” or more nutritional yeast if you want more of a “cheesy” flavor. It will be a little gritty from the starch but check for flavor. If using a food processor, scrape down the sides after 1 minute. Process or blend mixture until smooth and creamy, about 2-3 minutes. Add the remaining ingredients, except pasta, along with the onion and garlic mixture.Drain and rinse the cashews, and add them to a large food processor or blender (I have found a high powered blender makes this sauce very creamy and smooth).See tips below for cooking gluten-free pasta. Place a large pot of water on the stove with a cover. If you are going to use the sauce for pasta, start heating the water now.Once the onion is cooked and the other ingredients are measured, the sauce comes together quickly. Note: If you are going to make the sauce later, this is a good step at which to stop. Once the onion is almost all done, add the garlic and cook 30-60 seconds. Add a little salt if the onions are looking dry. In a medium to large pot, saute onion in olive oil until soft and golden, being careful not to burn.This way, once the soaking is done, the sauce can be make in under 10 minutes. While cashews are soaking, prep the other ingredients.Special Diet Notes: Chef Amy’s Gluten-Free Macaroni and Dairy-Free Cheese Sauceīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Once cooked, don’t over-stir or the pasta will break apart.If it’s not done, continue to test in 1-2 minute increments until pasta is cooked to your liking. Test pasta after about 8 minutes, regardless of what the package says (test after less time if the pasta is small).Stay near the stove and use a timer for cooking. Continue to stir every 2-3 minutes or the pasta may stick to the bottom of the pan. Once you add the pasta to the water, stir the pasta with a large spoon or fork.It flavors the pasta and helps it to be absorbed better by the sauce. However, be careful when you add the salt because the water might spit a bit and burn you. I’ve come to use almost a tablespoon when I’m cooking a pound of pasta. Italians add a lot of salt to the boiling water when they cook pasta.Use a cover to bring the water to a boil quickly and most efficiently.A large amount of water ensures that the pasta cooks evenly and does not stick. Don’t add oil it’s a waste of money. Make sure there is plenty of water when cooking pasta.These tips are from my gluten-free, family-friendly cookbook, The Warm Kitchen. As I always say, “eat well and live well.” Gluten-Free Pasta Cooking Tips Also, if you are gluten-free, make sure to read my notes about cooking the gluten-free macaroni.
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