I'm not vegan, but I've been trying to give up dairy for a while now (it doesn't agree with me, plus I've been doing alot of freediving and apparently dairy makes you congested). So I've been trying to find dairy free substitutes for my favorite foods. Even my SO, who loves mac and cheese really likes this recipe. It came from the EpicureanVegan.com.
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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