Dairy free and gluten free macaroni and cheese in a muffin tin with gluten free breadcrumbs.
Boil noodles according to directions. Strain and reserve pasta water. Set aside.
Meanwhile, preheat your oven to 350°F. Grease 2 muffins pan with nonstick spray. Set aside.
Add cashews to a large nonstick skillet over medium heat. Stir cashews frequently until golden brown and toasted. Add toasted cashews to a food processor or blender.
Using the same skillet, heat olive oil over medium heat. Add onions, sauté until translucent. Add crushed garlic, onion powder, ground turmeric, mustard powder, salt and pepper. Cook another 30 second until garlic becomes fragrant.
Remove your skillet from the heat and pour in nutritional yeast and tamari or soy sauce. Stir to combine then transfer to the food processor or blender with your cashews.
Add milk and blend for about 1 minute until everything is combined and you are left with a smooth, creamy texture. If the sauce is too runny, add a tablespoon extra of nutritional yeast.
Mix together your cooked noodles and sauce. Toss to combine. If too thick once your sauce meets the starch on the noodles, add a tablespoon of reserved pasta water to the mixture to thin out.
Blend all of your breadcrumb ingredients together.
Sprinkle a bit of your breadcrumb mixture in the bottom of each cup. This will help them not stick.
Scoop macaroni mixture into each cup of your prepared pans. Filling each cup to the top.
Lastly, sprinkle remaining mixture evenly among each of your cups. You will use the entire mixture.
Bake 15 minutes. Allow to rest for 3-5 minutes before removing.
Enjoy!