Vegan Mac and "Cheese"

INGREDIENTS:​

1-1/4 C raw cashews​

1/2 C nutritional yeast​

2 tsp onion powder​

1 to 2 tsp salt, to taste​

1 tsp garlic powder​

1/8 tsp white pepper​

3-1/2 C nondairy milk​

3 Tbs cornstarch​

1/2 C canola oil​

1/4 C light (yellow or white) miso​

2 Tbs lemon juice​

12-16oz macaroni, cooked (I used about 16 ounces of both small shells and rotini)​

1-1/2 tsp of truffle oil, but it’s optional (I didn't do this, since I didn't have any)​

DIRECTIONS:​

Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.


In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.​

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.


Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown. (I’m going to do this with the leftovers). It makes a lot of sauce.
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